Just Food

The Long Way to the Top

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Importance of Healthy Food

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Eating the right nutrients is vital for living a long life. Healthy eating habits are proven to avoid things such as Heart Disease,Diabetes,Cancer and many other health related issues.
A healthy diet can lead to better overall body performance and of the mind. According to the U.S. Department of Agriculture, Super foods high in antioxidants can help promote generation of neurons into old age while improving the ability of existing brain cells to communicate with each other, resulting in improved cognitive functioning. Join us on our Journey of a healthy lifestyle and let us take you on a tasty food tour here in Oahu.

Salad Days in Hawaii

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Hawaii is a dream of lushness, of exotic fruits like lilikoi, tamarind and kaffir limes. Over the past decade chefs have begun abandoning tired Continental cuisine and have started using these ingredients to create spectacular dishes like scallop and tobiko ravioli with lime­ginger sauce and grilled cured nairagi with sesame tahini. Now, Alan Wong, George Mavrothalassitis, Philippe Padovani and other Hawaiian talents are aiming higher: they’re making salads.

Of course, these are exceptional salads–Caesar salad with crisp shredded pork, lettuce and fennel salad with a tangy tangerine vinaigrette, lobster salad with herb-flecked cantaloupe relish. But integral to each is one basic ingredient: beautiful greens. And getting these greens isn’t easy. Until very recently, Hawaii’s tropical, leaf-wilting climate meant that chefs had to rely on limp mesclun that had been airlifted from the mainland.

Five years ago, Kurt Hirabara, a crop scientist on the Big Island, and his wife, Pam, who worked in the marketing department at a bank, decided to tackle this problem. Traditional Hawaiian agriculture–sugar, pineapples–was in decline, and growers were looking for alternatives to coffee and macadamias. The Hirabaras’ first farm, a tiny experiment on half an acre, was near the slopes of an active volcano on the Big Island. Volcanic soil is some of the most fertile in the world, but winds blew chemical vapors from the volcano’s eruptions to the fields, causing a residue to settle on the leaves. After four years of fighting the “vog,” they moved north to Waimea (also called Kamuela), a cradle between two extinct volcanos. There they found soil and a climate that were hospitable to their Big Island Babies–13 varieties of tender baby lettuces that are now served at some of Hawaii’s best restaurants, including Alan Wong’s, Chef Mavro, Padovani’s Bistro & Wine Bar and the Ritz-Carlton, Kapalua. “They pick the greens in the morning, and I put them on your plate at dinner,” Wong says.

Hawaiian Food Revolution

Anybody here remember pineapple coulis? Macadamia-crusted mahimahi? Does the phrase “wasabi mashed potatoes” mean anything to you?If you spent any time in Hawaii over the past, oh, 20 years, you may recognize these items from your dinner menu. This story is not about those things.First, some background. It’s been two decades since a coterie of forward-thinking chefs put Hawaii on the culinary map. Seizing on the then-current trend for East/West fusion, they blended classical techniques with Hawaiian ingredients, mixed in bold Asian flavors, and called their style Hawaii Regional Cuisine. It was a thrilling amalgam, and HRC’s star burned brightly for a spell, making celebrity chefs of Alan Wong, Roy Yamaguchi, Sam Choy, and Peter Merriman. But as Pac-Rim fusion’s novelty faded, foodies’ affections shifted, like those temperamental Kona winds, to more beguiling shores. By the turn of the millennium, the term fusion had become a slur.