The Weekly Mix: Thankful for the American Cocktail at Woodberry Kitchen
Emily Bell Shannon Sturgis
The first Thanksgiving featured many things: the fruits of the harvest, an amicable exchanging of gourds, dubious promises of future friendship. One...
5 Nov
Inside Bar Tartine: Switching It Up in the Kitchen
Rachel Willard Shannon Sturgis
Many staff meals are the sum of slapped-together protein trimmings and inexpensive sides, leaving very little to the imagination and little room...
The Product: Pastry-gone-Savory Gets a Subtler Squeeze of Mustard
Emily Bell Shannon Sturgis
Savory isn’t new to pastry , and mustard isn’t new to dessert, in professional or home kitchens. There are blogs; there are e-gullet...
The Weekly Mix: Fall in a Glass (on Steroids) at Heaven’s Dog
Emily Bell Antoinette Bruno
Hard liquor and fruit pie tend to meet only on holidays, usually around the time Step Uncle Steve slurrily declares his right to “furr spich." But at...
23 Oct
Inside Staff Meal at Chef Mavro: Creativity and Pride in Honolulu
Rachel Willard Will Blunt
Restaurant truth: In the hectic rush before service, even in tranquil, tropical Hawaii there’s little time for cooks to breathe, let alone...
The Weekly Mix: Hawaii’s Next (Mixo) Generation at Town
Emily Bell Will Blunt
Ask anyone walking out of M...
The Hawaii Rising Stars Winners: Why They Shine
Nicholas Rummell with Will Blunt and Antoinette Bruno Will Blunt and Antoinette Bruno
Hawaii has turned a corner in its food culture. While gustatory relics such as Spam, greasy macaroni salads, and the endless parade of bad hotel...
17 Oct
The Last Article on “Chilean Wine”
Jeff Harding Wines of Chile
It’s not that you won’t be hearing about Chilean wine in the future, quite the opposite in fact. As a major wine producing region, Chile has...
Pa’i’ai: Hawaii’s Link to the Past and Glimpse at Its Future
Nicholas Rummell Will Blunt
Every creation myth has its own base material, be it dust, a clot of blood, or a blot of clay. For the starch-minded Hawaiians, though, it was the...

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