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Tag Archives: Kau Kau

  • Come. We Go Kau Kau.

    From Kau Kau to CuisineOur newest book, From Kau Kau to Cuisine: An Island Cookbook, Then and Now (by Arnold Hiura, featuring Derek Kurisu and Jason Takemura), will be hitting bookstores at the end of the month. It's currently available for purchase at our online store.

    In From Kau Kau to Cuisine, food historian Arnold Hiura provides the fascinating backstory of Hawai‘i’s culinary journey from roots in tight-knit communities to how—and what—Islanders eat today. Arnold points out, for instance, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again become popular. The buzzwords of modern cuisine—sustainable, homegrown, foraged—are in fact age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways.

    Chef Jason Takemura, Arnold Hiura and Derek Kurisu. Photo by Eloise Hiura. Chef Jason Takemura, Arnold Hiura and Derek Kurisu. Photo by Eloise Hiura.

    In addition, Big Island television personality and KTA Super Stores executive vice-president Derek Kurisu and O‘ahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant, have teamed up to present 30 pairs of recipes. Each pair matches a “Then” dish from Derek—a classic plantation or traditional local-style favorite—with a “Now” dish from Chef Jason—a reinterpretation of Derek’s version or a new creation drawn from the same ingredients or cooking style. The result: Grilled ‘Opihi are reimagined as Baked Oysters with Truffle Hollandaise; Kabocha with Dried Ebi evolves into Roasted Kabocha Risotto; Portuguese Sausage–Hamburger Patty Loco Moco is remade as Sake–Soy-Braised Short Rib Loco Moco. Each dish is accompanied by mouth-watering color photography, while accompanying features offer tips on step-by-step processes.

    We'll also be kicking off the book release with a talk story and tasting event at the Pagoda Floating Restaurant International Ballroom. This event is part of the Japanese Cultural Center of Hawaii's "Inspired Food" series (the last event featured Kau Kau author Arnold Hiura and Chef Alan Wong discussing Chef Alan's book, The Blue Tomato) and is a fundraiser for the Center.

    The event will take place on Saturday, February 8 at 5:30pm. (Doors open at 5pm, validated $3 parking at the Ross Dress for Less parking lot on Kanunu St.) Tickets are $75, and a limited number of VIP reserved tables are available for $2000 (10 seats). Each ticket includes a copy of the new release From Kau Kau to Cuisine: An Island Cookbook, Then and Now and access to tasting stations featuring seven different dishes from the book. VIP guests enjoy reserved seats, table service and wine.

    Want to see what guests will dine on?

    From “Then” — Kabocha and Dried Ebi (Pumpkin and Dried Shrimp)
    From “Now” — Roasted Kabocha Risotto

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    From “Then” — Shoyu Pork
    From “Now” — Braised Pork Belly Bao Bun “Sliders”

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    From “Then” — Poke & Surimi Patties (Fishcake Patties)
    From “Now” — Shiitake & Spinach Dynamite-Crusted Opah

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    To purchase tickets, call the JCCH at (808) 945-7633, ext. 28 or email programs@jcch.com. Space is limited, so reserve your spot now!

  • INSPIRED FOOD: The Roots of Hawai'i Cuisine

    Watermark Publishing and Alan Wong's Restaurants are pleased to collaborate with the Japanese Cultural Center of Hawai'i to present an event honoring mothers (and all those other women who raised us) and their role in our food heritage.

    Inspired Food: The Roots of Hawai'i Cuisine, a brunch & talk-story with Chef Alan Wong & Arnold Hiura will take place Saturday, April 27 (10AM - 1:30PM) at the JCCH Manoa Grand Ballroom. This limited-seating event will include a talk-story presentation by Chef Alan and Arnold on the roots of Hawai'i cuisine and the roles their own mothers' food played in their lives.

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    This will be a fun and unique way to celebrate Mother's Day a little early -- ahead of all the crowds!

    This event is a fundraiser for the Japanese Cultural Center of Hawai'i; proceeds from ticket purchases benefit the Center. Seating is limited to 200 guests; individual tickets are $125, or reserved tables of 8 can be purchased for $2,000.

    Each ticket includes:

    • Brunch (tasting stations by Alan Wong's; entrée selections prepared by Pagoda Floating Restaurant; coffee by Pavaraga Coffee and chocolate truffles by Choco Le'a)
    • Choice of either Chef Alan's The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong OR Arnold Hiura's Kau Kau: Cuisine & Culture in the Hawaiian Islands

    Table purchases also include reserved seating; open seating for individual tickets. To purchase tickets, call (808) 945-7633 or email info@jcch.com.

    Chef Alan and Arnold will be autographing books following their presentation; additional copies of their books will also be available for purchase, to help benefit the Center.

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  • Grab a Gift

    We sort of hate to bring this up, but the holidays are right around the corner...if you’d like to take care of your holiday shopping from the comfort of your desk chair, Watermark Publishing is here to help.

    Our ultra-popular Hawaii Book of Rice book + dish towel + rice paddle Gift Sets are back in stock, and we’ve added some new gift items: a Kau Kau set that includes a Cane Haul Road dishtowel + an assortment of crack seed and comes packaged in a white “plate lunch” box; and the new Splash of Aloha cookbook from Kapiolani Community College (coming out next week) set which includes a book + Cane Haul Road towel.

    We also have Chef Alan Wong’s exclusive Blue Tomato logo items (only available through us or at his King Street restaurant), which you can mix and match with his award-winning book The Blue Tomato and/or gift certificates to his Oahu restaurants.

         

    Kau Kau Gift Set

    Includes a copy of the award-winning Kau Kau: Cuisine & Culture in the Hawaiian Islands by Arnold Hiura; a white Cane Haul Road dishtowel with a dark purple "Kau Kau" design; and an assorted selection of "crack seed" (not pictured).

    Price: $45 // SALE: $40
    Buy Now

    Splash of Aloha Gift Set

    Includes a copy of A Splash of Aloha by Kapiolani Community College and a white Cane Haul Road dishtowel with a red and black "She Sells Sashimi" design.

    Price: $22 // SALE: $18
    Buy Now

    NEW RELEASE; PRE-ORDER NOW. SHIPS AFTER NOV. 7

    Book of Rice Gift Set

    Includes a copy of The Hawaii Book of Rice: Tales, Trivia and 101 Great Recipes by Cheryl Chee Tsutsumi; a plastic rice paddle (not pictured); and a white Cane Haul Road dishtowel with a red "Ochazuke" design.

    Price: $22 // SALE: $20
    Buy Now

    Chef Alan Wong's The Blue Tomato Gift Items

    Chef Alan Wong's line of Blue Tomato merchandise is available exclusively via our online store and at Alan Wong's Honolulu. Available logo items include koa bookmarks, mugs and tote bags. Receive a discount on logo items when you purchase The Blue Tomato.

    GIFT CERTIFICATE SPECIAL: Save 25% onThe Blue Tomato when you purchase gift certificates to Alan Wong's Honolulu (Chef Alan's King Street flagship restaurant) or The Pineapple Room at Macy's Ala Moana. Gift certificates available in $50 increments; must be purchased with a copy of The Blue Tomato.

    Buy Now

    These offers valid only at our online store.

  • Taste Hawaii with Chef Alan Wong & Arnold Hiura

    In October and November, James Beard Award-winning chef Alan Wong and Hawai‘i food historian Arnold Hiura will bring a taste of the Islands to the San Francisco Bay Area with their “Taste Hawai‘i” Tour.

    The duo will offer six events in San Francisco and San Jose between October 27 and November 2, all open to the public, sharing the cuisine and food culture of Hawai‘i. Attendees will learn about the evolution of the Islands’ unique culinary landscape and how it has inspired Chef Alan. Guests will also have the opportunity to taste Hawai‘i—literally! Chef Alan and Arnold, assisted by Hukilau Restaurants, will serve dishes from Chef’s newest cookbook, The Blue Tomato, and classic Hawai‘i fare featured in Arnold’s book, Kau Kau: Cuisine & Culture in the Hawaiian Islands.

    Events range in price from free to $75 and include activities such as “talk-story” book signings, cooking demonstrations, culinary exercises and tasting events—culminating in a “Birthday Bash” celebration for Chef Alan with a trip to Hawai‘i giveaway. Visit www.thebluetomato.net/tastehawaiitour for full event information and ticket purchases.

    Mahalo to the Hawai‘i Visitors & Convention Bureau, Hawaiian Airlines, HAWAI‘I Magazine, Hukilau Restaurants, the Japanese Cultural & Community Center of Northern California and the Hawai‘i Chamber of Commerce of Northern California for making the Taste Hawai‘i Tour possible!

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