Hawai‘i gets three candidates in James Beard Awards semifinals

The Restaurant and Chef Award Semifinalists for the 2013 James Beard Foundation Awards are out—and Hawai‘i has three guys on the list! *Drumroll please* The semifinalists are: Rising Star Chef: Quinten Frye, Salt Bar & Kitchen (pictured above) Best Chef: West: Ed Kenney, Town Outstanding Wine, Spirits, or Beer Professional: Chuck Furuya, DK Restaurants Congratulations to all three men—they have worked hard for the honor. … Continue reading Hawai‘i gets three candidates in James Beard Awards semifinals

And in other news

I’ve always thought Chuck Furuya, master sommelier (and more) for D.K. Kodama Restaurants, would make a great social media personality—he’s got the gift of gab making wine education fun. His rudimentary email newsletters have always been a breezy yet informative read. Well, look out world. Facebook Chuck has finally been unleashed, and he wants you to be his friend. If you like insider wine news, I urge you to give him a click. Continue reading “And in other news”

It’s Hiroshi time

bar_biosHiroshi Fukui, the genius behind Hiroshi Eurasion Tapas, does three “contemporary kaiseki” dinners a year. And they’re always sellouts. Once you try one, you’ll know why half the crowd is there every single time. Hiroshi creates nine completely new dishes. Master sommelier Chuck Furuya chooses wines to go with each one. If you’ve been feeling like life is kinda blah lately, book a table at this Thursday’s contemporary kaiseki. Everything will seem better, at least for a couple hours. The dinner starts off with beef and foie gras “shabu shabu” style and includes gomadare gelee, yuzu kanten, Tokyo negi, scallions and hot konbu cha. I can’t wait to see what the quotation marks mean. There’s also “chowder,” a “sandwich” and a “parfait.” Hiroshi is the best at culinary puns. Check the full menu. Continue reading “It’s Hiroshi time”