Keoni - an Air Force F-16 Avionics Specialist with the 309th AMU “Wild Ducks” - holds up a Hawaiian Luau plate. That’s a funny, rather odd-lookin’ montage. lol

Our family threw a “small” luau this past weekend for my nephew Keoni in celebration of his recently-belated birthday.  Joining in the celebration were 40 of his closest Air Force friends (he’s Mr. Congeniality) from the 309th aircraft maintenance unit (AMU) he’s with. Based at Luke Air Force Base in Arizona, they were stationed here at Hickam AFB recently for several (short) weeks in support of the 309th fighter squadron (of F-16s), performing combat training in the pacific. Keoni is an F-16 Avionics Specialist, now in his fifth year in the Air Force, as well as an Iraq war veteran.

Here for such a short time on duty (and play) in the islands, this was a great opportunity for us to share some good ‘ole home-cooked island style food for these fine young men and women serving our country.

Being in the Air Force, those who attended mentioned having experienced cuisines from places all over the globe,  including pacific-based locales such as Korea and Japan. Yet Hawaii, and the related indigenous and fusion cuisine we offered were mostly unfamiliar to most, as they attested after all was said and done.

Getting right to it, let’s look at the spread, starting with the appetizers, including my sister’s ever-popular fried wontons…

309th Luau - Keanu’s Wontons, served with a sesame, garlic and ginger soy dipping sauce

Yes, Wontons. While obviously not part of a traditional Luau, these Chinese Dim Sum are popular all around the islands as an appetizer, and are often served at pot lucks and parties, as is the case here today.

Adding to this more eclectic, modern take of a luau theme (as is often the case nowadays) was a platter of Sashimi, which is raw, thinly sliced Ahi (tuna), served with soy sauce and wasabi…

309th Luau - Sashimi

Reason I’m only showing a portion of the tray, is because the other two-thirds of it had been quickly wiped out before I could get there with my camera. Big mahalo to Kazu san and ohana for bringing this super-fresh and super-awesome Sashimi spread!

There was also a huge tray of Au Poke, but I missed a photo of it.

Of course, there also was the usual store-bought snack stuff like tortilla chips and salsa, as well as clam dip and potato chips.

Getting back to the buffet line, we have the starch portion of the main meal, with none other than Poi…

309th Luau - Poi

“Sampler” portions were offered in the containers on the right side. This, in anticipation of those who wanted to try Poi, without wasting an entire container (poho!) in case they disliked it. Hey, nowadays Poi is GOLD… no can waste!

A hand-in-hand starch accompaniment along with poi at every luau are sweet potatoes…

Throwing in some personal favorites, here’s my sister’s (Keoni’s mom’s) Fried Noodles…

309th Luau - Fried Noodles with SPAM

While we call it a “salad”, in essence this is really a starch, which we’re talkin’ macaroni salad…

309th Luau - Macaroni Salad

Hopefully nobody was expecting this to taste like Mac ‘n Cheese!

Now for the entrees, every Luau has to have Chicken Long Rice…

309th Luau - Chicken Long Rice

And Kalua Pig..

309th Luau - Kalua PIg

and Squid (or Chicken) Luau…

309th Luau - Squid Luau

The squid luau came out very good. Personally I’d have preferred more coconut milk, but that’s just me.

and Lomi Salmon…

309th Luau - Lomi-lomi Salmon

If it looks like there’s something amiss in that pan, you’re right, which - no, wouldn’t be the salted salmon, as there’s CHOKE! - it’s the green onions - which were offered on the side as a courtesy to those who don’t like onions. And there are many nowadays, come to find out, who don’t like onions. But this is NO “Lomi Tomato” my friends; get CHOKE (plenty) salmon.

There was also a huge tray of rice.

For dessert, there was my sister’s Pineapple upside bunt cake…

Keanu’s Pineapple Upside-Down Bunt Cake

There was also cut pineapple, and a variety of pies…

309th Luau - Fresh-cut Pineapple

And there was a tray of Haupia, which I also missed a photo of, as it was covered with foil.

Here’s how it all looks plated-up…

309th Luau Plate

Shown above clockwise from the top is: Au Poke, Sweet Potato, PIneapple, Poi (in container), Wonton (with sesame/garlic/ginger/soy dipping sauce below), Lomi-lomi Salmon, Kalua Pig, Fried Noodles and Squid Luau.

Here’s another plate…

309th Luau Plate

Shown in the plate above that wasn’t shown in the first plate is the Haupia (the white block in the top-left corner) and chicken long rice in the bottom right corner compartment. Speaking of compartments, this is a MUST when you serve Hawaiian food, as many of the dishes are very “saucy”, and you don’t want that running into the other item.

As you might imagine, the sum of all these complex parts was very ONO (delicious)!

As expected the more “strange” sounding items - mostly the seafoods - like the au poke, squid luau and lomi salmon weren’t as popular with this mainland crowd as the other dishes, yet still, some of the more adventure in the bunch dove right into it and mentioned how much they enjoyed it. Others who tried them were still unsure. That’s OK, we’ll be more than happy to finish those leftovers!

All-in-all, it was an enjoyable afternoon spent celebrating Keoni’s birthday, along with all his friends of the 309th AMU.

Related Links:
• 56th Aircraft Maintenance Squadron Maintains Flight
• 309th Fighter Squadron

Ask those in-the-know where to get the best Hawaiian food on Oahu, and chances are the names that pop-up will be Helena’s (Kalihi), Haili’s (Kaka’ako), Ono’s (Kapahulu), Highway Inn (Waipahu) and what we have here at Young’s Fish Market.

Young’s Fish Market is located in City Square Center on Dillingham boulevard in the Kapalama area of Kalihi.

Sidetracking just a bit, also in City Square Center is this hotel furniture liquidator warehouse…

Arcade Shoppes - former home of Grocery Outlet and future home of Chuck E Cheese

This business will soon be replaced by Chuck E Cheese, who will be relocating from their original location in Aina Haina Shopping Center to this larger, high-ceiling space. The Honolulu City & County’s main DMV office is located on the side of this front portion of the center, hence the name “City Square”.

Adjacent to here in the main parking lot are a stretch of non-restaurant type businesses in this section…

There’s Kalihi Pet Center on this end, and to my surprise, a Koolau Farmers garden shop on the opposite end.  They’ve been a fixture in Kaneohe (across Windward City Shopping Center) ever since I was a kid! Is this a second location for them? They have a rather spacious live plant area on the side of the store, in an area between their building and the back building (where the restaurants are).

That building on the far end with the CITY FINANCIAL blue sign on the side is where all the restaurants - including Young’s - are located. Those restaurants include Sugoi Bento, Chong’s (Korean) Bar-B-Q, Utage (Okinawan), Young’s Fish Market, and where Kapiolani Coffee Shop (famous Oxtail Soup) moved out, this new Vietnamese restaurant named HA LONG NOODLE HOUSE…

I took a peak inside and also got a take-out menu, which the owner was so friendly and welcoming, I almost changed my mind and ate there! Check out this super cool art deco wall prop of a bowl of Pho…

The restaurant was decorated beautifully as well, carrying that contemporary art deco theme throughout. The menu is very similar to Bac Nam. That being the case (as well as the friendly owner), I am DEFINITELY coming here ASAP!

OK, enough sidetracking, we stay hungry ar’ready. Time fo’ hit Young’s!…

I was going to ask Alan Young (da’ ownah) if I could take pictures inside the place, but he was really busy and the timing didn’t seem right.  Next time (and there will be, believe me!).

So what you wen’ o’dah?

First of all, Diner A went “rebel” on us (see, he likes to be “different” lol) and ordered Korean from Chong’s (which is a whole nother story), so his dish isn’t going to be included in this write-up.

Diner E went for his regular Young’s favorites, getting a Charsiu Pork and Roasted Turkey Tails plate…

Young’s Fish Market - Turkey Tails, Charsiu, Mac’ Salad & Rice plate, $9.75

Diner E gave his plate a solid 3-SPAM musubi rating, also noting his seal of approval for the Mac’ Salad. AwW-RIGHT! I tried a piece of the Charsiu… winnahz.  Nice, sweet glaze on it. Perfect fo’  throw in one bowl saimin!

Diner C just wanted to try one of their Pasteles…

Young’s Fish Market - Pork Pasteles (Puerto Rican), $3.25 each

When you order it ala carte, it comes steam-heated, still wrapped in foil, with a Ti leaf under it…

Here you can see the pork filling inside of the grated banana “masa” casing…

Diner C LOVED it, giving it a solid 5-SPAM Musubi rating with no hesitation! I tried a bite and concur.  Up there with the best. I didn’t get a  chance to ask if theirs are house-made or supplied from elsewhere, so I’ll guess it’s the former. Only thing, Young’s doesn’t have Gandules Rice and Bacalau Salad to go along with it for that “complete Puerto Rican experience”, with just white rice and mac if you want a complete meal.  But ‘das minahz, just buy two of these… ’nuff!

As you see, Young’s serves up fantastic Chinese (the name ‘Young’ is Chinese after all!) and Puerto Rican dishes, but really, the heart of Young’s Fish Market is Hawaiian.

That said, Diner P (yours truly) went with the Laulau Plate. Unfortunately, for some darned reason the photos I took of the whole plate somehow vanished off my camera’s memory card.  I took like 3 shots of it, yet POOF. Gone. Zero. Zip. Nodda. Nottin’.  I couldn’t believe it. Ack!

Good thing I took additional shots of each individual items on the plate, so I’ll start with the star of the show, the Laulau!…

Young’s Fish Market - Butterfish Laulau

Young’s Laulau is certainly a competitor for best Laulau on Oahu. It’s up there with Ono Hawaiian Food, going neck-and-neck for first place, IMO.

Here’s a cross-cut view inside…

Wow, that’s a lotta’ butterfish! You can see it just tender, moist and falling off the bones. OMG, just awesome! The luau leaves were also steamed just right, being fork tender, yet not down to mush. It still had some bite to it, which I like. Otherwise, might as well just eat squid luau. lol Oh man, this butterfish laulau is da’ bestestest! Throw little Hawaiian salt on top, whack ‘em, den whack some poi fo’ chase ‘em.. hooo, broke da’ mout’!

Da’ Lomi Salmon…

Young’s Fish Market - Lomi Salmon

I dig how all all the “wet stuff” are packed in separate covered containers. Maikai.

How is it? Ever heard the term “Lomi Tomato”? That’s a joke used when you go to a luau where the caterer skimps and doesn’t give much salted salmon, making the dish mostly diced tomato in a salty brine. This was kinda’ the case here, and the only reason I didn’t give my plate overall a  solid 5-SPAM Musubi rating. While it was still ono, and there were evident small bits of shredded salt salmon in it, it was predominantly tomato, along with chopped white and green onions.

Here, try look..

Where’s the beef!? …err… salmon?!

If I didn’t tell what that was, you might just guess it’s Salsa from New York City. lol

Nah but, da’ salty lomi salmon flavah was there, so still, she go.  Especially along with everything else.

Da’ Sweet Potato…

Young’s Fish Market - Sweet Potato

The starchy, sweet flavor of the sweet potato compliments beautifully with the savory laulau, pipikaula and salty lomi salmon. The perfect accompaniment with the plate.

Speaking of Pipikaula, here it is…

Young’s Fish Market - Pipikaula

This added the “turf” to go along with the “surf” in the butterfish laulau. Pipikaula is a Hawaiian style cured beef, similar to beef jerky, but not quite as dehydrated and tough as that. In Young’s version, it’s marinated heavily with a Teriyaki (shoyu/sugar) sauce. Another winnah!

Of course the Hawaiian in me opted for Poi (instead of rice)…

Young’s Fish Market - Poi

I’m pretty sure this was Taro Brand, as that’s the brand they also had bags for sale of on the counter. It tasted like Taro brand as well. Fresh too.  Also quite generous container size. Enough to accompany that massive laulau and other items on the plate. To me, if you don’t eat Hawaiian food with Poi, poho (waste). Gotta’ be with Poi, or nothing else!

So that Laulau combo plate I just showed you included one (massive) Butterfish Laulau (you can also order Pork and Chicken or Beef for a bit less $), Lomi Salmon, Pipikaula, Sweet Potato and Poi, coming out to $12.62 with tax. That’s actually not bad considering the portions and quality in preparation, also taking into consideration the high cost of the ingredients; the poi being especially market-sensitive in that regard.

That was so much food, I only could eat half, saving the rest for a snack later. Winnah-winnah-laulau-dinnah (actually lunch)!

Finally, for dessert Diner AC bought us some Kauai Kulolo…

Young’s Fish Market - Kauai Kulolo, $6.80 ($8.50/pound)

Kulolo is like a “Hawaiian Mochi”. with a similar profile to it, being glutenous, but not with that much “pull” like mochi. More starchy. Here’s how it looks unwrapped…

Here’s a cross-cut view..

Id say it tastes like sweetened poi with coconut milk mixed in it, except instead of being paste-like, it’s in a more hardened form, with a lightly grainy texture to it.

This Kauai Kulolo is AWESOME! Broke ‘da mout’! Ono! Solid 5-SPAM Musubi from me. The only way it could be better is if you got it fresh out of the oven.

Well, that wraps up our grinds from Young’s on this particular visit today.

For your convenience, here’s a PDF download of Young’s Fish Market current menu (current as of 9/25/08)…

Young’s Fish Market menu (2-page PDF document)

The cover says “Prices current as of March 1997″, but don’t mind that. I took the cover from the old menu (that’s how long we’ve been going here!) and scanned it along with the current take-out menu given to us today. If you print it, just cross that out and put “September 2008″ in there manually.  Hawaiian ohana (family) style.

Young’s Fish Market
1210 Dillingham Blvd.
Tel. 841-4885

Business hours:
8am-5:30pm Mon-Fri
8am-4pm Sat
Closed on Sun

Related links:
• Kapalama City Square Grindz - The Tasty Island
• Young’s Fish Market Adapts to Stay Afloat - The Honolulu Advertiser
• Young’s Fish Market - Yelp user reviews

Beard Papa’s new Breakfast Puff, Barbecue Kalua Pork Puff with Pineapple Coleslaw and Fresh Strawberry Shortcake Puff

When reader Debbie-chan left a comment mentioning seeing a Kalua Pork Puff at Beard Papa, I just had to settle my curiosity about it. So I stopped by Foodland Ala Moana on my way home from work today and picked one up. I also picked up their new Breakfast Puff to try out. Finally, returning to the tune of sweet, I picked up another new menu item in the form of a Strawberry Shortcake Puff.

The last chain restaurant I recall applying Kalua Pig into new and creative menu ideas was Taco Bell with their Kalua Pork Soft Taco, Kalua Pork Quesadilla and Kalua Pork Stuft Burrito; most of which turned out to be quite good.

Now here we have Beard Papa, attempting to diversify their highly regarded, fresh baked choux pastry, going above and beyond their foundational cream puffs, in an effort to lure those seeking a more hearty meal.

First let’s look at the Breakfast Puff…

Beard Papa’s new Breakfast Puff, $3.50

Beard Papa’s marketing description for it goes like this: “A savory combination of cheese, egg and your choice of bacon or Portuguese sausage in our signature shell.”

Let’s take a peek inside and see what we got…

My apology for the over-exposed shot. I rushed the photo shoot.

What they do is take their choux pastry - the same one they use for all the other cream puffs - and cut in half to make a “bun” out of it. The base part of the choux cream is really thin, but thankfully with this one, the egg - which is that thick yellow (looks white due overexposure) part on the second layer - helps keep everything else firmly supported.

On top of the beaten, formed poached egg are several thick pieces of Portuguese sausage, and on that is a slice of melted American Cheese, then capped off by the  choux pastry “bun” top. There was also a slight scattering of green onions between the egg and the sausage. If you don’t care for Portuguese Sausage, you can also opt for bacon (or none of the above for that matter).

How was it? Very good. Due to the airiness of the choux pastry, It’s similar to a croissant breakfast sandwich, just not as flaky, but it still has that nice texture contrast, along with that tasty baked outter shell. I couldn’t pinpoint the brand of Portuguese Sausage, but it was on the hot and spicy side. The formed poached egg had a generic, mass-produced shape, but thankfully in taste it was flavorful and fresh tasting, not frozen (although it might have been). At $3.50 each, it’s not the best breakfast sandwich value in town, yet still worth a try. As with all other items at BP, the quality of the choux pastry part of its sum is the selling point.

Next we have the Barbecue Kalua Pork Puff with Pineapple Coleslaw…

Beard  Papa’s new  Barbecue Kalua Pork Puff with Pineapple Coleslaw, $3.95 each (or $7.50 for two)

Beard Papa’s marketing description for this one goes like this: “Just like the Southern favorite, our version of the barbecue pulled pork sandwich with a Hawaiian twist!”

Let’s take a peek into this one…

This one is made by filling the choux pastry “bun” with a layer of “Kalua” Pork, then topped by a heap of Pineapple Coleslaw.

How was this one? Pretty good. Different for sure. The Pineapple Coleslaw was perhaps the best part about it. Cool, fresh, with plenty of grated carrots and cabbage, accented by a few chunks of pineapple here and there. Very nice.

The kalua pork was moist and smokey, and went really well with the slaw. My only complaint was that the “Kalua” pork had barbecue sauce mixed into it. Wassup wit’ ‘dat? While it wasn’t dominant, it was there, taking the term “Kalua” right out of the pork. They should just be honest and call this a pulled pork sandwich. In essence that’s really what it is. Of course they want to “Hawaiianize” it by adding the Pineapple and using the term “Kalua” for the pork, which is fine with me, but you’ll see when/if you try one what I mean.

As mentioned earlier about the breakfast sandwich, the choux pastry “bun” base is thin, where in this case, the moist Kalua Pork soaks right into it, causing it to practically fall out from underneath as you attempt to grab the sandwich and bite into it. At least, such was the case within the 30 minute window of me buying it, driving home, taking photos, then sampling it.  What they might wanna’ consider is to try putting a slice of lettuce between the pork and the “bun” bottom to create a moisture barrier.  Somethin’ like that.

With the Barbecue Kalua Pork Puff with Pineapple Coleslaw coming in at $3.95 each, it’s a toss-up on value. The ingredients and quality is there, but taste is what matters most and that’s for you to decide whether you’d keep this on your “regular” list. For me, glad I tried it.

Size-wise , these are more like “sliders”, and you’d probably need at least two to fill you up if you’re really hungry.

I’m really glad I thought “long term” and got the Strawberry Shortcake Puff as a little dessert, as it ended up being a perfect way to finish the trial of the other two savory items…

Beard Papa’s new Strawberry Shortcake Puff, $2.65

The marketing description for this one goes like this: “Fresh strawberries floating in a whipped cream base.”

Cross cut view…

This photo perfectly illustrates how “airy” these choux pastries are, with that whipped cream and strawberry “shortcake” filling taking up every void of it’s interior. See how thin the choux pastry is on the bottom? That’s how it is in the savory sandwiches as well, which is why I pointed out that little “issue” with the Kalua pork causing it to get soggy on the bottom.

How is this one? Oishii desu! Of course different than their vanilla custard, as the filling here is made with sweetened whipped cream. Light, yet still decadent. Inside of the whipped cream were generous chunks of fresh, cold strawberries. That’s what I really liked about this one: the filling was cool. I think it’s worth $2.65. I’d certainly buy this again. The strawberries with the choux pastry is a winner. Perhaps I’m biased on that opinion due to my affection for Kachan’s totally amazing Choux Creme with the strawberry and Kiwi fruit in it.

As is usual of most Japanese products, quality and attention to detail is the name of the game at Beard Papa, right down to how they pack the goods…

These were packed nicer than that, with those “cute” little paper wrappers and all.
I kinda’ took ‘em a part for unknown reasons. Perhaps it was too cute for my liking.  lol

We will remember…

Beard Papa is located at select Foodland Supermarkets around the island. The items I got today were from the beautifully-renovated location in Ala Moana…

According to Beard Papa’s Hawaii website (which is currenty DOWN! ARGGHHH!), they also have a new Pita Sandwich, but that’s only available at the Waikiki locations, IIRC. Looks pretty good.

Well, at least you know now, in case wanna’ try something new, Beard Papa’s got a few things to consider checkin’ out.

Related links:
• BeardPapaHawaii.com
• Beard Papa’s Cream Puff

Before I continue, let me ask, is a single Hershey’s Kisses called a “Kiss”? Or do you still use the plural form and call it a “Kisses”? These are the questions that spin in my mind. lol

The local supermarkets and mega-marts have recently been promoting Hershey’s Kisses with Mauna Loa Macadamia Nuts, putting them out on power aisle stacks and end caps. Of course this had a huge signature on The Tasty Island’s radar, so a package landed on our office’ snack table.

Hershey’s Kisses with Mauna Loa Macadamia Nuts- 8 oz, $3.99 (sale price)

Actually Diner E purchased it, so big mahalo to him for that!

If you’re wondering why Hershey’s and Mauna Loa are on the same package, it’s because Hershey’s bought the Mauna Loa Macadamia Nut company back in 2004. I did not now that! I need to read the business section of the newspaper more often.

While I’m not a chocolate fanatic in and of itself, if it’s got nuts in it, sign me up!

Let’s look under the wrapper and see what we have here…

I really dig the “Aloha” on the paper tag. Very nice touch. How’s about if they put “Honi Honi” which means “kiss-kiss” in Hawaiian. There ya’ go! On the right Kiss(es), you can see the Macadamia Nut protruding the chocolate shell, giving you the impression that the thing is “all nut”.

Let’s see how one looks by cross-section view…

Wow! Half of an entire Macadamia Nut. This one is “cherry”! Or, um, “nutty”! As it turned out, that was a lucky pick to cut in half, as most of the other Kisses in the bag had chopped nuts in bit and pieces in them. Enough to distinguish the nut’s flavor, but not as good as the ones with larger pieces such as that one. I’d say about a third of the ones I ate had good-sized nuts, while the rest were leaning toward bits and pieces.

The milk chocolate is Hershey’s standard issue, and one I have high respect for, both in quality, taste and texture. You can certainly distinguish a Hershey’s Chocolate from Hawaiian Host, that’s for sure. Both excellent in their own right.

At $3.99 for an 8 oz. package, that’s higher than their regular Kisses, and something of consideration when you can buy a 7 oz. gift box of Hawaiian Chocolate Covered Macadamia Nuts for around two dollars. Still, if you’re into Macadamia Nuts and the flavor of Hershey’s Chocolate, this is certainly something you need to try.

The Tasty Island Rating:

(2) Good. I’m glad I tried it. (Ono)

Note: Relatively high price and dominant Kisses with only bits and pieces of Macadamia Nuts gives this a lower rating.

Related Links:
• Hershey’s Kisses with Macadamia Nuts - Candy Addict review
• Nuts for Kisses - Honolulu Advertiser
• Hershey’s Will Join Mac Nut Industry - Star Bulletin

Coming soon! The Tasty Island “Hawaiian Chocolate Covered Macadamia Nut Smackdown”!…

Click on the poster above to listen to the music of The Tikiyaki Orchestra!

If you’re a fan of exotica music from the 50’s and 60’s by such legends as Martin Denny, Arthur Lyman & Les Esquivel, or surf rock guitar god Dick Dale, then I highly recommend you check out The Tikiyaki Orchestra. What started as a one-man studio band, has now turned into a true “orchestra” if you will, doing gigs all over California, where my friend “Tikiyaki” resides. He also owns a property in Hilo.

Jim Bacchi, a.ka. “Tikiyaki”, is the man behind this modern Polynesian Pop group, turning out catchy tunes such as “Mai Tais on the Moon”, “Crossing Kilauea” and “Ali’i Fire Dance”. Just listening to this exotic music will virtually transport you to a tropical island beach as you gaze out at the blue skies and ocean while sipping on a Mai Tai.

But what happens when the sun goes down? Head for the Tiki Lounge of course! It’s wonderful to see the Tikiyaki Orchestra now has a permanent place to gig at the “Hidden Village”, a banquet room located at the Kona Restaurant on the Pacific Coast Highway in Huntington Beach, California.

The Tikiyaki Orchestra kicked off their inaugural performance there this past Friday evening. Here’s some photos from the event…

Photo courtesy of SoccerTiki

The Tikiyaki Orchestra performs live in celebration of the grand opening of the “Hidden Village” at the Kona Restaurant in Huntington Beach, California. Photo courtesy of SoccerTiki

Jim “Tikiyaki” is the man in center behind the red pedestal on keyboards. He also plays lead guitar.

Photo courtesy of SoccerTiki

Kitsch Polynesian decor abound…

Photo courtesy of SoccerTiki

Photo courtesy of SoccerTiki

Photo courtesy of SoccerTiki

I dig Tiki Lounges.

Check out this cool limited edition mug they have for sale…

The Tikiyaki Orchestra Hukilau Mug - Front and back

Tikiyaki’s absolutely gorgeous fiance (on the right) and her daughter (in orange)

Looks like everyone there had a “Tiki Wiki” good time!

For more photos and discussion about the Hidden Village grand opening, check out the Tiki Forum message board here.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

While The Tikiyaki Orchestra jams out “Mai Tais on the Moon”, Author Cheryl Chee Tsutsumi offers yet another fresh look at this classic exotic tropical drink in her new book, aptly titled “The New-Wave Mai Tai”…

I just received this press release (<–view/download the PDF at that link) announcement today…

****************************************************************

The New-Wave Mai Tai: New Twist on an Old Favorite

The mai tai — that most tropical of tropical drinks — has come a long way from the early days of Trader Vic and Don the Beachcomber. Now Hawai‘i publisher Watermark Publishing has released The New-Wave Mai Tai, a refreshing concoction of more than 50 cutting-edge mai tai recipes, along with dazzling photos, first-person encounters and fascinating historical tidbits.

In this colorful, 138-page book, author Cheryl Chee Tsutsumi traces the rich, swashbuckling story of rum —the mai tai’s principal ingredient — and explores the origins of the famed drink, including the eternal debate over whether Trader Vic or Don the Beachcomber actually created it. Most important, she shares more than 50 innovative and easy-to-follow recipes that tweak the old classic with eye-opening new ingredients from schnapps to sherbet: the Mai Tai-Jito, Sassy Wahine, Smooth Shredder and many others. These creative cocktails from bartenders and watering holes throughout Hawai‘i go far beyond what Don or Vic ever
imagined.

Cheryl Chee Tsutsumi is an award-winning travel journalist who has covered Hawai‘i, Asia and the South Pacific for numerous local and national publications, including Travel + Leisure, Fodor’s, Contra-Costa Times, Chicago Sun Times, Honolulu Star-Bulletin, HAWAII, Hawai‘i Westways, Hawaiian Style and Modern Luxury. She is the author of 10 books about Hawai‘i; The New Wave Mai Tai is her second title for Watermark Publishing. Her first, The Hawai‘i Beer Book: Bars, Breweries & Beer Cuisine, was released in 2007.

The New-Wave Mai Tai (ISBN 978-0-9815086-1-0) is available for $15.95 at bookstores and other retail outlets, or direct from the publisher at www.bookshawaii.net. Contact Watermark Publishing, 1088 Bishop St., Suite 310, Honolulu, HI 96813; telephone (80 587-7766; toll-free (866) 900-BOOK; fax (80 521-3461; e-mail sales@bookshawaii.net.

****************************************************************

Just from what I’ve seen on the press release, the photography looks fantastic, as do the recipes, such as this “Mai Tai-Jito” from Duke’s…

If I go to Duke’s Waikiki Outrigger on the Beach this weekend, I’ll order one of these!

Other drinks mentioned in the press release that are featured in the book include the “Mango’d Mai Tai Blues”, “Pakini Mai Tini” and the “Smooth Shredder”.

Hey, I want my very own “Po-Mai Tai”!

“The New Wave Mai Tai” will be available in August 2008 at most local bookstores and retail outlets, and also directly online from the publisher here.

Related Links:
• The Tikiyaki Orchestra official site
• Kona Restaurant in Huntington Beach
• Tiki Central Forums
• Watermark Publishing

Primo Beer Island Lager 6-pack bottles, $8.99 (sale price) at Foodland in Aina Haina

Back in January of this year, I wrote about the return of Primo Beer to the Hawaii market. But what I think was a blunder is that either the bartender or server at The Shack Hawaii Kai screwed my order up (very rare to happen there) and brought us something else on tap in that draft pitcher.

Reason I say this, is that recently I returned to The Shack and ordered Primo on tap again to retry and received this…

And this second time around was WAY BETTER and far different than that first time try in back in January. This one was much “fruitier”, with a smooth bite, neutral finish, while being slightly sweet, zesty and fragrant. Nice, nice, nice. It tastes more like a hand-crafted microbrew than a mass-produced product.

So recently while in Foodland Aina Haina, I noticed they (finally) brought in 6-pack bottles of Primo, which were on “sale” for $8.99/pack (regular 11.99.. ouch!), which puts it a few bucks more (sale price) than green-bottled European brews.

This is also the only size available in stores, as there are no “cold packs” (12 bottles) or cases. That is, unless you ask the clerk for a case from the stock room.

Thankfully, upon tasting this bottled version, it tasted exactly like that >second< draft pitcher I had from the shack, and looked the same in color, sans the “head”…

Notice I poured it into a collectible “Triple 777″ glass I got from my recent trip to Vegas at the microbrew restaurant in Main Street Station Hotel & Casino where we stayed. This is fitting, as if you stay there, all you see is locals who will likely know what Primo Beer is. lol

Along with the great new recipe (I really like it!), another appealing selling point is the cool label and classic logo they retained on the brown bottle…

That is one cool beer label! And if that ain’t cool enough for you, check out the cap!…

I’d like to see one of these added on to Zack (Ozzy Osbourne) Wylde’s Les Paul!…

And you don’t think I’d have a Primo beer without pupus, do you?…

Smoked Tako…

Dry Ika…

Smoked Ika (squid rings)…

From Tamura’s Market…

So next time you’re in the supermarket, swing by the liquor department and see if they have the new Primo Beer 6-pack bottles in stock. If get, pick one up and give it a shot, then let us know what YOU think!

And if you’re on the mainland or elsewhere around the world asking how to get this beer, my only answer is to come to Hawaii. Apparently the production (it’s brewed and bottled in California, so go figure) is currently limited and available to our market only. Hey, think of it as a good excuse to take a Hawaii vacation!

Oh yes. Therefore I’m taking one, and will be “away” for about a week, starting today. During this time I will not be posting anything new here (besides this) or replying to comments, although please, by all means, feel free to comment on whatever’s “Tasty” on your mind!

In the mean time, here’s some photos I recently took around Waikiki and Diamond Head Beach. As always, you can click on most images to view it at full size. Enjoy!

Kalakaua Avenue (Waikiki) Aloha gas station on Saturday, May 31, 2008. The first day for Oahu to break the $4/gallon gas price point. This alone makes me wanna’ take a vacation from this madness! Ack!

Seven Eleven on Kapahulu Avenue on June 1, 2008. Notice Rainbow Drive In and Diamond Head in the background. So take your choice: a gallon of gas, or a mini plate lunch!

Speaking plate lunch, Diner E recently tried this Kim Chee Fried Rice with Mandoo and Teriyaki Beef plate special at Zippy’s…

This was about $8. How did he rate it? 1 SPAM Musubi.

Now we’re back at Diamond Head beach, this past Memorial Day weekend…

A day out with ohana and friends

“Rocky” (NOAA #N11), Diamond Head beach’s resident Hawaiian Monk Seal enjoys a lazy afternoon sun tan and “sandy facial” all at the same time…

You can’t see them, but the sand crabs are giving her a manicure and pedicure. lol

A “superfisherman” and a SuperFerry…

Some beach-side Spider Lilies…

The following flowers were taken at Diamond Head Beach’s “Surfers’ Garden”, located between the two lookouts above. Notice the Diamond head surf (and pacific ocean) in the background of each shot…

In this next photo, notice the couple that can faintly be seen enjoying the ocean view in the background…

With that element, this would be a great photo for the cover a romantic greeting card. I’m not sure what these flowers are called, but they resemble a torch.

I’m also not sure what these next flowers are called, but the leaves resemble cactus, and the flowers themselves, while appearing large in the photo (macro), are actually only about the size of a penny. This ground covering is pretty abundant in the area….

A Laua’e fern…

That’s it. See you folks in about a week. Mahalo and aloha!

~ Pomai

Or as they say it, “Kalua Pork Goes Mexican.” How about “Luau goes Fiesta”?

However you wanna’ word it, Taco Bell Hawaii recently introduced three new promotional items on the menu: Kalua Pork Soft Taco, Kalua Pork Quesadilla and Kalua Pork Grilled Stuft Burrito. Of course “available for a limited time only”.

I’m a sucker for experimental stuff like this, where corporate food chains take popular local delicacies and come up with interesting “fusion” creations in hopes of coming out a hit. So when I seen the TV commercial recently, it immediately put me into “gotta try that” mode.

Remember McDonald’s Haupia and Taro Pie? Must have worked because both items returned to the menu.

For the most part, Taco Bell’s extensive menu is really a lesson in 1001 different ways to assemble and name something else using the same ingredients. lol

Finally now with the introduction of Kalua Pork, we have an opportunity to remove the “mystery” out of the meat that is their conventional all-purpose seasoned ground “beef” (is it really just that?) filling.

And there is some sense of reassurance with this Kalua Pork, as you may notice it states on the poster that it’s supplied by popular local meat packing company, May’s, famous for their teriyaki beef burger patties and other marinated meats. The commercially-sold Kalua Pig brand most common in the local supermarkets is Keoki’s, and I wasn’t even aware May’s had a Kalua Pork product, until now.

To get this fix, I took a stroll down Kalakaua avenue last night and visited the Taco Bell/Pizza Hut located at the basement of the Waikiki Shopping Plaza.

Your typical Taco Bell/Pizza Hut take-out counter…

Not that I can eat all of it in one sitting, still, I decided to get all three at once in order to do a side-by-side comparison.

First up we have the Kalua Pork Soft Taco…

Kalua Pork Soft Taco, $1.89

Good deal. Let’s look what’s inside…

Chunky tomato salsa, shredded lettuce and May’s Kalua Pork. Check. Let’s have a bite…

Ono! So far I’m diggin’ it. The crispy lettuce, cool, slightly acidic chunky Tomato Salsa along with the defined smoky flavor of the Kalua Pork matches quite well. The Kalua Pork was a little too lean, dry and chopped up for my liking, but for fast food, what can you expect. I think that chunky salsa is supposed to resemble Lomi Lomi Salmon, which it does in texture, but certainly not in flavor without the salted salmon. Overall as a package, this works.

Next up we have the Kalua Pork Quesadilla…

Taco Bell Hawaii Kalua Pork Quesadilla, $2.99

Again a good deal. Let’s look what we have in here…

Here the simplicity of just hot, melted cheddar and jack? cheeses melting over and through the smoky Kalua Pork really packs a flavor punch. That, along with the soft, toasted crust of the tortilla makes this one mighty tasty Quesadilla.

While Taco Bell’s OEM tangy and spicy Taco sauce helps introduce an extra dimension of moisture and kick, I really think if they offered something sweet like, say Mango Salsa, it would really compliment the pork. That, along with a generous dollop of sour cream on top would be perfect.

Same for the Taco. That chunky tomato salsa is good, but Mango Salsa, or any fruit-based salsa would be great in that. Pork and fruit go hand-in-hand.

Finally we have the largest of the three, the Kalua Pork Grilled Stuft Burrito…

Taco Bell Hawaii Kalua Pork Grilled Stuft Burrito, $3.79

This thing is huge. I’d say easily a half-pounder. Here you see the “grilled” tortilla wrapper…

Let’s have a bite…

Notice the ratio of “stuft” Spanish rice to Kalua Pig, in which the flavor of the starchy, slightly spicy rice comprises the bulk of it, while the Kalua Pork is more of a subtle add-on. I think this one needs a little recipe tweaking. Perhaps if they simply made this the wrapped up version of the Kalua Pork Soft Taco, with just a little of the rice and the addition of sour cream, that might work better.

Whew, I’m “stuft”, yet glad I got that off my chest. Next time you’re in town and run into a Taco Bell, give one of these a try. I recommend the Kalua Pork Soft Taco and Kalua Pork Quesadilla. Very good. With either one, ask them to add sour cream. It would be worth the extra 25 cents, and that would really kick ‘em up a notch. Bam! lol

All that’s missing in this equation is POI!

The reason I repeatedly insist on Mango Salsa and sour cream is because of this most excellent example of Kalua Pork Quesadillas I had recently at a local pub…

Kalua Pig Quesadillas with Sour Cream and Mango Salsa, $4

These were da’ bomb! Notice the cross-hatch grill markings, which not only look good, but offers a more balanced toasted flavor vs. the broader flat top method like its done at Taco Bell. That, along with the very moist and tender Kalua Pig, most fantastic sweet and spicy Mango salsa and creamy coolness of the sour cream is such a winner here. Taco Bell should look into implementing one of these grid/grate type of griddles.

And of course this isn’t anything new, as apparently Hawaii celebrity chef Russell Siu and Roy Yamaguchi already have fancier gourmet offerings of the dish.

Speaking of Kalua Pig, check out our neighbor’s pet pig named -yes - Kalua! I kid you not. That’s sick, yet cute at the same time. lol

Here’s Kalua at about 9 months old…

And here’s Kalua currently at about 1-1/2 years old…

Whoah! Yes, that’s the same pig. I don’t know if that dove in front really shows in scale just how HUGE he is now, but we estimate he currently weighs easily over 200 pounds. Yet he’s a gentle giant. The boy loves sweets. Especially fruits like bananas and especially chocolate. Goes nuts for chocolate, belting out loud squeals of jubilation whenever he even just smells the stuff. Like most pigs, he’s also very intelligent. His name may be Kalua, but he’s certainly not destined for the Imu!

Lastly, while we’re on Taco Bell, check out this hilarious logo spin-off I Illustrated a while ago…

Here you can order the “Tako Supreme”, which comes with extra Ogo.

www.TacoBellHawaii.com