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5 Honolulu Chefs Answer One Essential Question: “What’s in Your Fridge?”

Find out what these chefs eat when they’re at home.


Published:

(page 5 of 5)

Dave Newman

Bartender/owner, Pint and Jigger

“Why don’t you shoot the bar? That more accurately depicts what would be in our fridge if it would fit.”

Want to see what Dave Newman’s home bar looks like? Check it out online at bit.ly/hndavesbar.

1. “That’s the Indian version of grenadine. This one is actually Alicia’s (another bartender who also shares the house). The only time I’ve ever bought it, I did an event at the Halekūlani and made an Indian cocktail. So I used a very little bit of that, made a curried rim and used Bombay Sapphire. It came out phenomenal.”

2. “The lychee is another one of Alicia’s experiments. She’s trying to make a shrub (a drinking vinegar).”

3. “Best dressing ever. I love that stuff. I put it on salads or whatever cut up veggies for dip. The original Bob’s Big Boy in L.A. does a classic car meet every Friday. It’s super old school.”

4. “I have a bunch of jams—I’m on a mission to perfect a Monte Cristo. Because nobody out here makes it. When I lived in San Francisco, there were a bunch of spots that made killer ones. The one that I remember the best was this spot called Mama’s. They put the sandwich together, [dip it in] batter, cut the sandwich into triangles and just cook it on the flat top. I can’t compete. They use their own blackberry preserve they make in house. It’s phenomenal. I do a poor, white-trash version.”

5. “There’s usually lots of fruits and vegetables because Alicia juices a lot.”

6. “I have no idea what that is. I’m going to blame that on Alicia.”

7. “We bought eight of those [beers] for Pint. When there were two left, some regulars bought the last two and gave me one.”

 

 

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Honolulu Magazine November 2018
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