Keiki in the Kitchen: Turn Your Honolulu Kitchen into a Parisian Pâtisserie
This holiday season, let your keiki be the sous chef. Vive la France!
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This holiday season, let your keiki be the sous chef. Vive la France!
Robynne Mai‘i and Chuck Bussler plan to open their first restaurant, Fête, in Chinatown in February.
Hank’s Haute Dogs is serving breakfast at its new Kaka‘ako location.
New dishes, same innovative flavors.
Chef Chris Kajioka’s new restaurant, Senia, will feature small plates, a chef’s counter and a substantial wine list.
The award-winning chef dishes about his new cookbook and O‘ahu restaurants.
Nieporent answered some of our questions to give a preview of the HFWF session.
We interviewed the Iron Chef and James Beard winner.
When he opens a restaurant of his own in Honolulu later this year, maybe we’ll see tilapia on the menu?
Congratulations to the three local chefs named semifinalists for what’s known as the Oscars of the food universe.
New chefs and new menus at Honolulu’s most expensive restaurant.
We asked Alan Wong, who founded the HFWF with Roy Yamaguchi, which chef he would pick to interview, and what five questions he’d ask.
“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.
Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.
“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”