Bruce Bromberg: How he fell for Hawai‘i + the origin of his famed bone marrow

For a Modern Luxury Hawai‘i assignment, I was lucky to be able to interview three chefs participating in this year’s Hawai‘i Food & Wine Festival, happening Oct. 14–30 on three islands and with more kitchen and bar talent than ever before.

Bruce Bromberg: How he fell for Hawai‘i + the origin of his famed bone marrow

For a Modern Luxury Hawai‘i assignment, I was lucky to be able to interview three chefs participating in this year’s Hawai‘i Food & Wine Festival, happening Oct. 14–30 on three islands and with more kitchen and bar talent than ever before.

Pete Wells: Those are some poached cojones!

It takes a lot of poached cojones to take away a famed restaurant’s stars, as Pete Wells did to American food superstar Thomas Keller’s Per Se last week, revoking two of its four New York Times stars. And of course

Pete Wells: Those are some poached cojones!

It takes a lot of poached cojones to take away a famed restaurant’s stars, as Pete Wells did to American food superstar Thomas Keller’s Per Se last week, revoking two of its four New York Times stars. And of course

Make your mom feel really special at Kevin Lee’s pre-Mother’s Day dinner

You’ve left Mother’s Day reservations til the last minute—again. Do you really want to suffer through another buffet because your family for some reason goes kookoo bananas over dried-out crab legs? Take Mom to a dinner by a chef who’s

Make your mom feel really special at Kevin Lee’s pre-Mother’s Day dinner

You’ve left Mother’s Day reservations til the last minute—again. Do you really want to suffer through another buffet because your family for some reason goes kookoo bananas over dried-out crab legs? Take Mom to a dinner by a chef who’s

Tako dish at Vintage Cave Honolulu, May 10, 2014

Honolulu on Food + Wine Go List

Always a pleasure to work with the editors of Food + Wine magazine. Here’s Honolulu on their 2014 Go List. The hard part is culling down the list. Believe me, my initial report on what’s new in Honolulu included a

Tako dish at Vintage Cave Honolulu, May 10, 2014

Honolulu on Food + Wine Go List

Always a pleasure to work with the editors of Food + Wine magazine. Here’s Honolulu on their 2014 Go List. The hard part is culling down the list. Believe me, my initial report on what’s new in Honolulu included a

Cochon Island: Pig night out at the Mauna Kea Beach Hotel

“The pig is a magical animal,” said Brady Lowe, founder of Cochon555 at Taste in Kaka‘ako last Wednesday. “You sound like Homer Simpson,” chuckled Lee Anne Wong, who is one of five guest chefs who will cook at Cochon Island,

Cochon Island: Pig night out at the Mauna Kea Beach Hotel

“The pig is a magical animal,” said Brady Lowe, founder of Cochon555 at Taste in Kaka‘ako last Wednesday. “You sound like Homer Simpson,” chuckled Lee Anne Wong, who is one of five guest chefs who will cook at Cochon Island,

New and about to be new

While the #HFWF2013 grandstanding frenzy inundates your instagram feed, just a reminder that when the celeb chefs leave town, there are some new places anyone can visit anytime, and others to look forward to! • The Pig & the Lady opens

New and about to be new

While the #HFWF2013 grandstanding frenzy inundates your instagram feed, just a reminder that when the celeb chefs leave town, there are some new places anyone can visit anytime, and others to look forward to! • The Pig & the Lady opens

#HFWF13: Reason to go—Floyd Cardoz

Gosh, seems like yesterday that I was mashed in with hundreds of small-plate-grabbing people in the narrow strip of deck around the Modern (then Edition) pool, for the first Hawaii Food & Wine Festival. And now the third one is

#HFWF13: Reason to go—Floyd Cardoz

Gosh, seems like yesterday that I was mashed in with hundreds of small-plate-grabbing people in the narrow strip of deck around the Modern (then Edition) pool, for the first Hawaii Food & Wine Festival. And now the third one is