Posts Tagged: Chuck Furuya

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:

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:

And in other news

eChuck 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

And in other news

eChuck 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

Sashi Moorman @ Vino

Master sommelier Chuck Furuya is packing in the oenophreaks with his visiting winemakers program at Vino. Last night (April 7) featured Sashi Moorman, whom Furuya introduced as “one of the hottest new winemakers out of California.”

Sashi Moorman @ Vino

Master sommelier Chuck Furuya is packing in the oenophreaks with his visiting winemakers program at Vino. Last night (April 7) featured Sashi Moorman, whom Furuya introduced as “one of the hottest new winemakers out of California.”

It’s Hiroshi time

Hiroshi 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.

It’s Hiroshi time

Hiroshi 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.