Archive for the ‘sustainability’ Category

Zippy’s a finalist for national beef award

December 1st, 2011
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Zippy’s Restaurants is a finalist for the National Beef Backer Award, which will be presented at the 2012 Cattle Industry Convention and Trade Show, Feb. 1 through 4, in Nashville, Tenn.

The finalist status came with Hawaii Cattlemen’s Council and the Hawaii Beef Industry Council’s awarding Zippy’s the 2011 Beef Backer Award for the company’s support of the beef industry.

The organizations cited Zippy’s as a leader in beef promotion for chain restaurants. Hawaii’s beef industry hopes that consumer and food service use of local ground beef will create enough purchasing volume to continue to keep local production viable.

For the competition, Zippy’s Research and Development Chef, Wayne Komamura, developed a recipe reminiscent of an old-fashioned, kama’aina style, homemade hamburger, using beef grass-fed, home-grown beef.

On the plate: ‘Ama’Ama

September 21st, 2011
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Nadine Kam photos

The entry to ‘Ama’Ama, Aulani A Disney Resort & Spa’s new contemporary restaurant.

What a treat it was to venture out to out to Aulani, A Disney Resort & Spa, last week. It may have been work, but it felt like a vacation to wander the newly open resort at Ko Olina.

A team of us went out for a first look regarding our respective beats of dining, art, entertainment and travel. By late afternoon, I was starving, having skipped lunch, so a couple of us stayed to check out lunch at the resort’s contemporary restaurant ‘Ama’Ama.

It was a hot lazy day, and so relaxing to look out over the ocean during the late lunch that started at about 2:30 p.m.

Food—just a burger, chicken sandwich and kalua pig buns—took a long time to come out of the kitchen, so by the time we were finished it was 4:30 p.m., which is OK if you’re a tourist and have all the time in the world.

What I really wanted to do was return for dinner, and my review appears in the paper on Sept. 21, 2011. Essentially, the quality’s high, but I couldn’t help thinking it was created to Disney taste, with all the middle-of-the-road sweetness that implies. Here’s the pictorial version.

Stepping through the entryway to a world of relaxation and leisure. Can’t you feel yourself breathing deeper and your shoulders relaxing already?

The room by day.

On the lunch menu, pulled pork, local-style, $14.

A starter of Hamakua mushroom “tart,” really more like an elaborate crostini also topped with arugula, coriander creme fraiche and Parmesan, turned out to be one of the better dishes I tried, at $16.

Head-on grilled jumbo shrimp ($18) was painted with sweet barbecue sauce, too much for my taste, but good for those with a sweet tooth, who like to bury their food in sauce.

This side of souffle potato (I was expecting it to be mashed) was fun. I like potatoes anyway, and these were deep-fried to puff up like balloons. The trick is to eat ‘em while they’re hot without filling up before you’ve touched your entree. (more…)