Show 516, March 11, 2023: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair

Stephanie Beeby of the Big Island Chocolate Festival

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

“We are returning to our original gala format with chefs staffing sweet and savory culinary booths,” says Stephanie Beeby, event chairperson. “This year we are debuting a VIP-PLUS package (very limited availability) with entry Saturday night to both a Sunset & Pupu Pairing plus VIP gala section with table seating and exclusive wine and beer bar.”

In its 10th year, the celebration of chocolate is presented by the non-profit Kona Cacao Association (KCA).

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices are detailed on the website. All event tickets are sold online and include additional tax and ticketing fees apply.

Event Chair Stephanie Beeby joins us with all the indulgent details.

Show 514, February 25, 2023: Preview of 10th Annual Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort, Hawaii

John Dominguez of the Waikoloa Beach Marriott Resort

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! The acclaimed (and long-time) Executive Chef of the host Waikoloa Beach Marriott Resort, Chef Jayson Kanekoa, will be presenting a culinary station at the Saturday night chocolate gala. Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The VIP package options include both one-night and two-night stays with various event tickets. The special accommodation packages are limited so please make your getaway plans now.

The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the Hotel Package.

Show 371, May 2, 2020: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort

Tom Cross of the Westin Hapuna Beach ResortThis is the Weekend we were scheduled to again be broadcasting live from the 9th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast. It’s a celebration with local farmers of the base of premium chocolate, cacao, being able to be grown on select Islands of Hawaii, including The Big Island itself. Cacao is an important new cash crop for the economy of Hawaii. With the current health crisis still ongoing the Festival hopes to be rescheduled for August 14th & 15th if it’s safe to do so.

Tom Cross is the welcoming Hotel Manager at The Westin Hapuna Beach Resort and joins us with the good news that the property will again be welcoming guests as the Hawaii Governor allows with all safety precautions in place for the visitors.

The Westin Hapuna Beach Resort completed an ambitious $50 million renovation last year. It’s part of the renown Mauna Kea Resort on the Island of Hawaii.

Show 331, July 6, 2019: Honolulu Cookie Company with Julie Plant, VP of Retail Part One

Julie Plant of the Honolulu Cookie CompanyHonolulu Cookie Company started in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but we always carry through that dedication to quality ingredients inspired by the flavors of our island home.”

“From our bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired our cookies was delivered to visitors from around the world. Eventually, we found homes and opened new locations on Maui, in Las Vegas, and in Guam.”

“Each progression is informed by a commitment to sharing the best experience of a Hawaiian vacation. The cookie collection packages are designed to delight and the stores are eager to share the Aloha Spirit, but it all begins with the cookies. The finest ingredients are selected to bake fresh daily and ship internationally to friends and fans around the world.”

Honolulu Cookie Company’s Julie Plant, VP of Retail, who we met at Vegas Uncork’d during Mother’s Day Weekend, conveys the aloha.

Show 331, July 6, 2019: Honolulu Cookie Company with Julie Plant, VP of Retail Part Two

Julie Plant of the Honolulu Cookie CompanyMarking its 20th anniversary in 2018, Honolulu Cookie Company has been baking its premium shortbread cookies in a signature pineapple shape fresh daily in Hawai’i since 1998. The cookies inspired by Hawai’i are handcrafted using only the freshest and finest ingredients. Available for shipping, each cookie is individually wrapped.

“Pineapples are the international symbol of hospitality. In fact, our iconic cookie shape was originally chosen for this reason. Our cookies are designed to be given as gifts, a way to celebrate a meeting of old friends or new acquaintances by sharing something sweet.”

“We also see ourselves as hosts who strive to share the Spirit of Aloha by making all of our guests feel welcome. With each pineapple-shaped cookie, we want to invoke a pleasant memory or experience reminiscent of our home in beautiful Hawaii.”

“At its root, “Aloha” is an ideal and a philosophy that encompasses a love and respect for people, their culture, and the world around them. It is with this in mind that we extend a warm welcome to all who visit. To celebrate the complex and beautiful ideas that are at the essence of the Spirit of Aloha, Honolulu Cookie Company is dedicating the entirety of 2019 to our Share Aloha Campaign. We look forward to you joining us in sharing the deeply rooted traditions behind this ideal and discovering new ways to incorporate it into everything we do.”

Show 317, March 30, 2019: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort, Hawaii

Tom Cross of the Westin Hapuna Beach ResortPresented by the Kona Cacao Association, the 2019 Big Island Chocolate Festival (8th Annual) is an annual fundraiser that benefits five local non-profits and Hawaii cacao farmers. This fun, participatory and engaging two-day festival is set for April 26th & 27th at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast.

Tom Cross is the Hotel Manager for our accommodating host, The Westin Hapuna Beach Resort, which last year completed an ambitious $50 million renovation. It’s part of the renown Mauna Kea Resort on the Island of Hawaii.

Their signature fine-dining restaurant housed in its own building on the lush property is Meridia. The views of the picture postcard white sandy beach and ocean at Sunset are spectacular. The chef of Meridia, Chris Galindo, will be a guest on the show on Saturday morning, April 27th when we’re live from The Big Island Chocolate Festival.

Tom previews The Festival’s sweet indulgences for us.

Show 271, April 28, 2018: Farsheed Bonakdar, President, Kona Cacao Association

Farsheed BonakdarFarsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 7th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts.

Beyond creating, implementing and promoting the Big Island Chocolate Festival, the Kona Cacao Association works with cacao growers, producers, chocolate enthusiasts and chefs to help create a recognizable brand for Hawaii Island Chocolate. KCA members work together towards creating a structure to maintain the quality of cacao grown, marketed and shipped from Hawaii for the future growth of this fledging industry.

Beyond creating, implementing and promoting the Big Island Chocolate Festival, the Kona Cacao Association works with cacao growers, producers, chocolate enthusiasts and chefs to help create a recognizable brand for Hawaii Island Chocolate. KCA members work together towards creating a structure to maintain the quality of cacao grown, marketed and shipped from Hawaii for the future growth of this fledging industry.

Farsheed is also the principal of Cocoa Outlet.

We’re talking all things chocolate with Farsheed.

Next year’s dates for The Big Island Chocolate Festival are Friday, April 26th and Saturday, April 27th.

Show 224, May 20, 2017: Co-Host Andy Harris with an airline food story…

Collier Cook of Santa Catalina Island Company and Andy HarrisCo-host Andy Harris has a head-scratching airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning on the part of a major air carrier only goes so far! Other fresh food news of note, too, as time permits.

Late last month Producer Andy was at the Kona, Hawaii Airport about to board his Sunday midday return flight to Los Angeles. He was there for The Big Island Chocolate Festival. It’s a five and one-half hour flight. The flight is completely full. Lots of carry-on items from visitors returning to the Mainland from vacations. When the first boarding announcement is made it comes with an odd disclaimer about the limited availability of food and beverages on the aircraft and what the suggested course of action should be for the surprised passengers. Huh??? Listen to the podcast for the rest of the curious story.

Show 223, May 13, 2017: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii

Pam CooperThe Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory established in 1999. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality in a multi-step process.

“Welcome to Kona on the Island of Hawaii, home of Original Hawaiian Chocolate – the only chocolate of its kind in the world!”

“Beginning in 1997 we have dedicated ourselves to creating the most delicious and unique of chocolates – 100% Hawaiian made and grown. There is something about our volcanic soil, Island showers and tropical Hawaiian sun that blesses the cacao trees with a unique flavor that is world renowned.”

“We are the first producers to grow and process 100% Hawaiian cacao chocolate anywhere on earth. We process only Big Island grown cocoa beans. Our processing factory is completely self-contained, assuring total quality control from the fields to the final chocolate bars.”

“We invite you to experience our exceptionally unique chocolate, grown, harvested, processed and packaged in Hawaii – America’s own. And remember, Chocolate is Aloha!

Plantation tours (highly recommended) are available Wednesday and Friday mornings. The on-site Chocolate Shoppe (with unique specialty items) hours are 10:00 a.m. to 3:00 p.m. Tuesday through Fridays. Most of their artisan, single origin chocolate products (Individual Bars, One Pound Bars, Large & Small Plumerias and Roasted Cacao Nibs) are also available via their Website and shipped FedEx.

Founder Pam Cooper joins us.

Show 222, May 6, 2017: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Tower 12, located on Hermosa Beach’s Pier Avenue, is a new hang that throws it back for the local community. The new South Bay spot incorporates vintage artifacts, furnishings and artwork that rep the laidback surf, music and beach scene. Wanting to create a welcoming, truly unique space for friends and neighbors to kick back and enjoy incredible food and drink, the Tower 12 team called on Consulting Chef Brendan Collins (Birch in Hollywood) to create California-inspired, updated spins on American classics.  Chef Brendan joins us with the edible highlights.

The Bellwether (Studio City) owners Chef Ted Hopson and Beverage Director Ann-Marie Verdi will come together on May 17th to host a collaborative dining experience with none other than Food Network’s Chef Jet Tila (the original Co-Host of “The SoCal Restaurant Show”) who is also the executive chef & partner of Pakpao Thai in Dallas. This is part of The Los Angeles Times Food Bowl. Guests will enjoy a tasty five-course prix fixe pan-Asian menu with an optional beverage pairing. Chef Ted and Ann-Marie join us.

Rooney’s Irish Pub and Shanty Irish Brewing Co. are the pride of Orcutt, CA. With a superb culinary team, Rooney’s is recognized as a “gastropub,” known for its excellent gourmet pub fare. Rooney’s is also a ‘brewpub,’ proudly introducing the area to freshly made craft beers. Rooney’s turns out some of the freshest ales; Ambers, Blonds, Porters, IPA’s and other seasonal specialty ales, lagers, and pilsners. Rooney’s also offers an extensive ‘cellar’ list of fine craft brews, sharing Tim’s love of some of his other favorite breweries. Proprietor Tim Rooney moves out from behind the long bar and is out guest.

We’re continuing our preview of the Los Angeles Times Food Bowl which is on now through May 31st. Joining us is Susan Feniger of Border Grill fame. Border Grill, Mary Sue Milliken and Susan Feniger are all participating in multiple events as part of the Food Bowl. Their contribution to “Things In A Bowl Menu Items is an Heirloom tomato gazpacho in a bowl topped with shrimp and crab salpicon.

The ninth annual Ka‘u Coffee Festival (Big Island of Hawaii) celebrates its award-winning brew with a host of events starting May 19 and continuing through the weekend of May 27-28 with a java-jumpin’ ho‘olaulea‘a on Saturday and the Ka‘u Coffee College educational series on Sunday. Supported by the Hawai‘i Tourism Authority and a bevy of sponsors and volunteers, the Ka‘u Coffee Festival is designed to celebrate Ka‘u as a premium coffee growing origin and a unique visitor destination. Many events are free, while others require a nominal fee and reservations. Organizer Chris Manfredi joins us.

Our Co-Host, Chef Andrew Gruel, is on the road this morning at Trade in Irvine. Both of his new concepts, Two Birds and Butterleaf, are now open. The festive Grand Opening of Trade is next Saturday, May 13th. With the Summer picnic season upon us Chef Andrew has some tips for preparing world class fried chicken. We’ll catch-up with him by phone.

If you perhaps missed last Saturday’s show from the 6th Annual Big Island Chocolate Festival at The Hapuna Beach Prince Hotel there is hope. The podcasts of the show segments from the Reef Lounge are available for the listening via our website or on iTunes.

All of this and heaping helpings of extra deliciousness on this week’s show!