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Veg’n Out

May the ‘odds’ be ever in your flavor

Veganism. When you say that word to many, it’s as if you’re speaking another language. Although, I assure you, it is English! I think back to many a conversation, especially in those early days of the vegan revolution, when I would mention my chosen way of eating, and I would be met with wide-eyed whispers…

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December 7, 2014

The ‘MAC’ daddy of meat-free

Now, this is the story all about how My bites come fresh from in the ground And I’d like to take a moment, so listen with care I’ll show you how I became a fan of farm fresh fare. In East Honolulu, boiled and braised, In the kitchen is where chef spent most of his…

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November 30, 2014

Testing the tasty waters at Canton Seafood

Cruising up to Canton Seafood on Keeaumoku Street, I have to admit I was more than a bit confused, and admittedly glanced down at the address on my agenda just to be sure I’d strolled up to the correct Canton. But no, the street and number was an exact match, and lucky for me, I…

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November 23, 2014

Eating between the lines

Growing up, my mom was a master gardener. Our Southern lawn gently sloped into sectioned-off gardens, each filled with aromatic herbs, wholesome veggies, fish ponds, fountains and, my favorite, two camellia bushes (one white and one red). A true bookworm with such an imagination, I remember I used to play in this enclosed garden, pretending…

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November 16, 2014

On the road to Mandalay

When it comes to admiration and appreciation, British poet Rudyard Kipling was an eloquent and enthusiastic expert. In fact, one of his best-known works of literature entitled Mandalay, lavishes high praise upon this, the last royal capital of Burma. And while, granted, much of the poem focuses on the author being completely smitten — weak-kneed…

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November 9, 2014

All the world’s at Stage

Who would have ever thought that fashion and food could come together so well? Take traditional classics and incorporate some stylish cues adopted from contemporary Asian American cuisine, and you have the makings of one incredible, edible outfitting of flavor. In fact, at Stage Restaurant, located in Honolulu Design Center, I’d say it’s a perfect…

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November 2, 2014

Feasting on faux poke

Overlooking a gorgeous infinity edge pool, with the glistening waters of Waikiki just beyond, the stunning view at Kai Market truly takes your breath (but thankfully not your appetite) away. Here, executive chef Darren Demaya creates dishes so divine, that patrons practically overflow with enthusiasm when enjoying their meals. Ingeniously ahead of the times would…

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October 26, 2014

The New Eagle has landed

Behold, the beautiful and versatile salad. From farm-fresh mixed greens to those of fancy fruits, and ones with noodles to those laden with creams — even some with Southern-style fried things — salads are a rare breed of cuisine quite chameleon-like in character. The sweet-toothed among us are sure to sprint toward the fruit salads…

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October 19, 2014

Stoked for sashimi

Any visit to Hyatt Regency Waikiki Beach Resort and Spa is already a delicious experience, with its ocean views and luxurious decor, but add to that a mouth-watering meal from its resident fine-dining restaurant Japengo, and you have the makings of a truly magical memory. Award-winning chef de cuisine Jon Matsubara has taken his extensive…

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October 12, 2014

Culinary conjunctions

Like many other type-A tykes, I learned to read at a very early age, and have since been eager to discover everything I can about language. Especially being raised in the Carolinas, grammar in particular took precedence in all respectable Southern circles of propriety. From cotillion classes — where we learned proper etiquette and speech…

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