Show 485, July 30, 2022: Maui Culinary & Beverage Highlights with “SoCal Restaurant Show’s” Adam Bell

Adam Bell of dataTV

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam previously shared some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast.

For Adam’s concluding installment it’s the best in Hawaiian coffee and local craft beer (actually brewed in Hawaii.) Also, an overview of food truck parks featuring delicious Island bites prepared with a side of Aloha. Along the way Adam discovered a stationary food truck (Kitoko) unusually operated by a former fine-dining pastry chef from the Four Seasons Resort Maui at Wailea.

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Show 482, July 9, 2022: Adam Bell, “SoCal Restaurant Show’s” Social Media & Website Guru with a Report on Visiting Maui

Adam Bell of dataTV

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam shares some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. (Think Kalua Pork Loco Moco.)

The 2nd installment, in a few weeks, will share the very
best in Hawaiian coffee and local craft beer. Also, an overview of food truck parks featuring tasty local fare.

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Show 330, June 29, 2019: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

Peter Merriman's of Merriman's HawaiiPeter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism.”

“In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, “A gourmet in cowboy country” by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!””

“Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 – Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.”

Last year Peter launched his most ambitious Merriman’s to date, Merriman’s Honolulu, located at the base of the Anaha luxury, high-rise condominium tower at Ward Village. It’s 6,000 square feet and seats 200 guests with patio dining, too. A menu highlight is poke prepared table side. Peter’s son is the welcoming maître d’ there.

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Show 92, October 11, 2014: Chef Mark “Gooch” Noguchi and Michelle Winner

Mark NoguchiWe’re continuing our report on the recent Hawaii Food & Wine Festival based on Oahu. Food, wine and travel writer Michelle Winner encores with Chef Mark “Gooch” Noguchi of Lunchbox in Oahu.

Chef Mark Noguchi (along with Christa Tosi of Momofuku Milk Bar in New York) was part of Laulima at Heeia, a cultural education event (and lunch) the Friday afternoon of the Hawaii Food & Wine Festival on Oahu. Part of the effort was in both a dry and wet taro field. The chefs got dirty…In Hawaii it’s traditionally used in the making of Poi.

Chef Mark also initiated the innovative LunchBox program for Hawaiian Airlines. Healthy meals prepared from locally sourced ingredients are now on the menu for Hawaiian Airlines’ employees at their company cafe.

In the wings for chef Mark is Mission, opening soon at the Hawaiian Mission Houses Historic site in Kakaako. It’s a lunch café. On the menu will be “Contemporary Hawaii foods” sourced from local ingredients.

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