Most people’s private dream of paradise includes palm trees, a luminous blue sea and pristine beaches. Okay, so we’re already there.

What to do now? Raid the garden and start creating your own Eden.

Master chocolatier Melanie Boudar took her piece of Volcano paradise, plus 28 years experience as a traveling gemologist, and mixed in the finest Venezuelan, Belgian, French and Hawaiian chocolate to invent the divine chocolate jewels she now makes as Sweet Paradise Chocolates.

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12 noon. Downtown lunch break.
  Your choices:
A) Katsu with Gravy (w/ rice and mac)
B) Teri Beef Moco (w/ rice and mac)
C) Mahi-Chicken Combo (w/ rice and mac)
D) All of the above (w/ rice and mac)
E) None of the above

Circle the last option and try a new spin on local-style lunch at Hank’s Haute Dogs on Coral Street in Kaka‘ako. The gourmet hot dog café is introducing a new Spam dog... Read more »

Remember just a couple months ago, when you were furiously slice-and-baking your “homemade” cookies to take to the neighbor’s holiday open house? Or those Safeway specials you arranged on a plate and said they were your own?

If you start now, your inner Martha Stewart could be ready to come out for Christmas 2008.

Kapiolani Community College’s continuing education program has a brand new series of Saturday morning baking classes to help you master baking breads; biscuits, scones, and muffins; and yes, cookies. Taught by pastry arts instructor Dan Wetter, a former hotel pastry chef, the... Read more »

You’ve got a thirst for knowledge – liquid knowledge housed in glass. Yummy cocktails, wine, beer, even occasional fruit juice knowledge (as a chaser) is a must, and when it’s free, you’ve really got to know about it. But an open bar in Honolulu? Not even.

Here to prove you wrong (and teach you a thing or two in the process) is the new Honolulu edition of Myopenbar.com, providing a weekly listing of free drink events. Originally created by two Brooklynites, the site has been getting New Yorkers smashed since 2005, but you owe your Honolulu hangover to writer Christa Wittmier, who... Read more »

Rules? They’re only fun when you break them. Clubs? They’ve got too many rules. You want to do as you please—fly outer island one day, return on a boat the next—and the only thing you’ve joined lately is your friends out for a glass of wine at Formaggio.

The Hawaiian Wine Club just might make you reconsider that position.

Every month they hand select two hard-to-get premium wines from boutique wineries across the globe, award members 100 Hawaiian Airlines miles per... Read more »

Girl, you’ve got A.T.T.I.T.U.D.E. In a good way, of course. You work the runway of your life with a confident walk, disdain for petty complaints, and freedom to say and do whatever delights you—convention be damned.

That’s why we know you’ll be fired up about the recently arrived, not-here-for-long 2006 vintage of Bitch, a South Australian red wine made of 100-percent Grenache sourced from Barossa vines that are anywhere from 40 to 60 years old. It’s a grape winemakers say is a bitch to grow, but when as well produced as this one, oozes a delightful, earthy wine... Read more »