Archive for the ‘Anniversaries’ Category

‘Eat the Street’ marks 1st anniversary

January 30th, 2012
By



Nadine Kam photos
“Eat the Street” founder Poni Askew shows a plate of swordfish and another of enchiladas from the Cooking Fresh for You truck at the event’s one-year anniversary luau.

Eat this street held its first anniversary at the Kakaako waterfront, from 4 to 9 p.m. Jan. 27, where the truck count is up to 32, and founder Poni Askew said she regularly turns away 25 to 30 vendors for lack of space, although she said it breaks her heart to do so.

They include people who are starting up specifically to be a part of the monthly communal food event. Picking which newbies get in is difficult, she said, and is a matter of finding those with something new or novel to offer. For instance, one to look forward to in coming months is the Sweet Revenge pie truck that’ll offer sweet and savory selections.

In the beginning, Poni was working as a district manager for Starbucks when she started her Street Grindz blog and website just to bring the food truck community together and offer a convenient place to share sightings and locations of trucks. But with the popularity of the trucks affordable fare, the whole project took on a life of its own.

Now, it’s become political as well, with the city moving to enforce a 1978 law that requires street vendors to move at least 300 feet after being in one spot for 15 minutes.  Violators face a petty misdemeanor charge punishable by up to 30 days in jail and  a fine up to $1,000 fine.

After police began citing lunch wagons and other street vendors several months ago, Councilwoman Tulsi Gabbard introduced a bill that would allow the vendors to stay in place two hours, to get them through a typical lunch period, although final testimony is pending.

Poni said it’s a shame that the city is doing this at the height of the trucks’ popularity, and I think attendance at the monthly events also speaks to consumers’ wishes.

“It would be a shame if they turn away a legacy that’s been here for so long, for so many generations of Hawaii families,” she said.

Shortly after arriving at the event, I stopped by the Eat the Street booth, where food writer Mari Taketa said she’d just been asked if she were me. The late John Heckathorn also told me in the past that people asked him the same question!

This city is not without precedent of the mystery writer with the fake name and fake gender. The Honolulu Weekly once had a male restaurant reviewer writing under a  woman’s name. But I started writing about food a decade before that, when I was 22, too young to consider the consequences. If I had to do it over again, I probably would have used a pseudonym and just walked away from any grief.

One of the attractions of the waterfront setting was a huge warehouse with seating for the tired and hungry.

Getting fancy. An $8 lobster roll made with Maine lobster was one of the specials at the Why’z truck. Andy Hope was prepping lobster outside and I had to do a doubletake when I saw his doppelganger inside the truck. His twin.

The lobster roll: Not as much lobster as I’d like like, but fair for $8. I paid double for awesome lobster rolls in New York, but don’t think most people would spring for that here.

Also offered by Why’z, ribs dubbed “dinosaur bones.”

Former newsperson-turned-foodtrepreneur Kawehi Haug, shared her latest venture, Street Frites.

A closeup of the frites.

Some of the sauce selections accompanying the Street Frites. Offered are savory and sweet flavors, and sometimes a combination of the two, as with the bacon jam.

A suggestion from The Curb truck.

I got it. If you love Godiva’s Chocolixirs, you’ll love this. It’s topped with mini chocolate chips and strawberry slices. (more…)

Diamond Bakery celebrates 90th with diamond giveaway

October 14th, 2011
By



Diamond Bakery photos
The sight of Diamond Bakery Saloon Pilots and soda crackers fuels many a local childhood memory. The company is celebrating its 90th anniversary.

Diamond Bakery marked its 90th anniversary on Oct. 12, by announcing a 90-diamond giveaway that will run from Nov. 1 to July 31, 2012.

There is no limit to the number of times anyone may enter to win one of the 90 natural, full-cut round diamonds, and there are three ways to enter:

Option 1.  Enter to win online at www.diamondbakery.com/90 beginning Oct. 20 by registering the “90 Diamond Giveaway” codes inserted in the following Diamond Bakery cracker packages:

>> 13-ounce soda crackers: Original, Low Sodium/No Cholesterol, and 0 Trans
>> 9.5-ounce Saloon Pilot crackers: Original and Low Sodium/No Cholesterol
>> 8-ounce Royal Creem crackers: Original, coconut, and ginger
>> 9.5-ounce Graham crackers: Original, Maui sugar, and cinnamon
>> 5 to 5.5-ounce All Natural Hawaiian crackers: Hawaiian Sodas, Maui Grahams, Hula Creems, and Waimea Wheats.

Option 2: Complete the information inserted in the special cracker packages and mail to Diamond Bakery, 756 Moowaa St., Honolulu, HI 96817.

Option 3: Join the Diamond Club at http://diamondbakery.com/diamondclub, a free rewards program.

Winning codes will be posted online at www.diamondbakery.com and on Diamond Bakery’s Facebook Page on the first week of every month. Winners will be able to redeem their winning codes for the diamonds at Kamaaina Metals and Jewelry. A photo ID will be required.

For more information, visit the Diamond Bakery website or call 847-3551.

Diamond Bakery’s factory staff, circa 1920s, when the store and factory was at 1753 S. King St., now the site of Zippy’s McCully and its parking lot.

Diamond Bakery was founded in 1921 as a dream of three friends—Japanese immigrants Hidegoro Murai, Kikutaro Hiruya and Natsu Muramoto—to create the perfect Hawaiian-made cracker.  Who in Hawaii didn’t grow up eating soda crackers and Saloon Pilots out of the familiar red boxes with the golden diamond-shaped logo?

In 2009, Diamond Bakery expanded distribution of its niche-selling sea biscuits, or Saloon Pilot crackers, along the continental East Coast. Diamond Bakery products have also spread to Japan and the South Pacific.

In keeping with the trend toward healthy eating, the company launched its newest product line of Hawaiian all-natural crackers last year, available at local and West Coast health food stores, including Whole Food Markets.