Edit ModuleShow Tags

HONOLULU Small Bites: 5 Happenings Worth Buzzing About

Here’s a quick-bite guide to the latest foodie news around the Islands.


Published:

Chefs Ed Kenney, left, and Michelle Karr-Ueoka are semifinalists for the coveted James Beard Awards this year.
Photos: Family Ingredients, HONOLULU Magazine

 

Honolulu chefs earn James Beard nominations, a nationally acclaimed food writer leads a discussion on the future of food, and Sansei opens in Seattle. Here is some of the buzziest food news this week:

 

1. Chefs Kenney and Karr-Ueoka are named James Beard semifinalists

Chefs and restaurateurs Ed Kenney (Town, Kaimukī Superette, Mud Hen Water) and Michelle Karr-Ueoka (MW Restaurant, Artizen by MW) are once again semifinalists for the prestigious James Beard Foundation Awards this year.

 

Kenney is up for Best Chef in the Western region; Karr-Ueoka was nominated for Outstanding Pastry Chef. (Both were semifinalists in the same categories last year, though neither has won.)

 

The final nominees for the awards will be announced on March 15 and the annual award gala, when the awards will be handed out, to be held on May 2 in Chicago.

 

jamesbeard.org/awards

 

2. Food writer Mark Bittman shares his thoughts on the future of food

Bittman will be sharing his thoughts on the future of food on Thursday night at UH.
Photo: Courtesy of Mark Bittman

 

To foodies, Mark Bittman is near demigod status, for as the writer of The Minimalist. For the past decade, this acclaimed New York Times food columnist and author has been one of the country’s leading advocates for increasing plant-based meals in our diet. (His 2013 book, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health, is a national bestseller.)

 

Bittman is in Honolulu to discuss food issues that plague the U.S. food system and what’s needed to build a better system for the future.

 

The free lecture starts at 6 p.m. Thursday at UH’s architecture auditorium.

 

3. Sansei Seafood Restaurant & Sushi Bar opens in Seattle this weekend

Inside the new Sansei restaurant in Seattle.
Photo: Courtesy of CLO Designs

 

Hawai‘i restaurateur D.K. Kodama is venturing outside Hawai‘i for the first time, opening Sansei Seafood Restaurant & Sushi Bar in Seattle on Sunday.

 

This will be the fifth Sansei location for Kodama, whose D.K. Restaurant group also owns Vino Italian Tapas & Wine Bar and d.k steakhouse in Waikīkī.

 

The 3,500-square-foot space is located at Premiere on Pine, a 40-story apartment tower in downtown Seattle.

 

“The place is beautiful,” says partner and master sommelier Chuck Furuya from Seattle. “It’s a block away from the convention center on one side and across the street from the Paramount Theatre on the other and right across the street from Tom Douglas’ The Carlile Room. So it’s a great location in a new spot.”

 

sanseiseattle.com

 

4. Kaua‘i curd named a Saveur 100 pick

The popular liliko‘i curd by the Kaua‘i-based Monkeypod Jam made this year’s 2016 Saveur 100, the magazine’s annual survey of the best of the best right now.

 

Coming in at No. 45, the curd, which is made with local passion fruit juice, was described as “tangy, floral and velvety-smooth” by the magazine.

 

A six-ounce jar costs $13.

 

See the complete list here.

 

monkeypodjam.com

 

5 .Bubbies is back—sort of

Bubbies ice cream is being served at the new Island Scoops—in the old Bubbies location on University Avenue.
Photo: Courtesy of Island Scoops

 

Island Scoops opened this week in the space formerly occupied by the beloved Bubbies Homemade Ice Cream & Desserts on University Avenue.

 

And—get this!—it’s serving Bubbies ice cream.

 

The former ice cream shop had been at this location in Varsity Center for more than 30 years before closing its doors last October when its lease ran out. People waited for more than an hour to get their last fix of dark-dark-chocolate-chip or green tea ice cream.

 

Island Scoops is only featuring Bubbies ice cream products, including the popular mochi ice cream bites. Right now, it offers 16 ice cream flavors including azuki, espresso, mango, tiramisu, pistachio, liliko‘i and green tea. The 13 mochi ice cream flavors on the menu include lychee, sakura, chocolate espresso, guava and Irish coffee.

 

Islands Scoops is a subsidiary of Hokukahu, which is part of the Native Hawaiian nonprofit Hokupili Foundation. Most of the ice cream shop’s profits will support the Native Hawaiian community through scholarships, vocational training, and health and housing programs.

 

Island Scoops, 1010 University Ave.

 

READ MORE STORIES BY CATHERINE TOTH FOX

 

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Recent Posts

Archives

Categories

Edit ModuleShow Tags
Edit ModuleShow TagsEdit ModuleShow Tags