Archive for February, 2010

Foodland’s Aina Haina branch reopens

February 17th, 2010
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The dish by KCC culinary students and staff featured Big Isle heart of palm, Kahuku sea asparagus, oranges and beet foam.

The dish by KCC culinary students and staff featured Big Isle heart of palm, Kahuku sea asparagus, oranges and beet foam.

After 60 years, Foodland’s original Aina Haina supermarket got some major sprucing up, and the unveil yesterday was nothing short of breathtaking. Now renamed Foodland Farms, the market’s aisles exude ”

local” and “upscale,” though Foodland insists the upgrades will still reflect “supermarket prices.”

Among the highlights: Thirty percent more local produce, with some fruits and veggies grown exclusively for Foodland (indicated by signage); a floral department with a full-time dedicated florist to create original arrangements and bouquets, and flowers from local growers; a fountain drink bar featuring specialty lemonade and gourmet hot chocolate that’s also served at the Bellagio in Las Vegas; R. Field Wine Company products plus locally made spirits and other specialty liquor; bakery items that include delectables from an in-house pastry chef and a large variety of breads courtesy Bale; 12 varieties of Hawaii-made gelato by Mondo Gelato, rotated from a selection of 50 flavors; and a full-service meat case that includes grass-fed Maui Cattle Co. beef and “natural” meats (no preservatives, antibiotics or hormones.)

Today’s official opening day, but yesterday featured a preview launch that boasted numerous tasting booths of cuisine designed and cooked by Kapiolani Community College culinary students and staff featuring market products. Seared Spiced Lamb Chops featured Hamakua Alii mushrooms, caramelized Maui onion, minted edamame puree and papaya chutney. A beautiful Cured Citrus Salmon was as colorful to the tastebuds as it was visually. The dish featured Big Island heart of palm, Kahuku sea asparagus, oranges and beet foam.

The dish by KCC culinary students and staff featured Big Isle heart of palm, Kahuku sea asparagus, oranges and beet foam.

Calendar of events for wine lovers

February 17th, 2010
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Wine aficionados should dust off their dinner jackets and perk up their tastebuds, cause there’s lots going on next week and early in March in the way of wine tastings and dinner pairings.

>> At Hyatt Regency, a four-course Cakebread Cellars Wine Dinner features guest winemaker Dennis Cakebread. The wine list for the event, which begins 5:30 p.m. Tuesday, includes: 2008 Sauvignon Blanc (reception); 2006 Reserve Chardonnay (first course); 2006 Pinot Noir (second); 2006 Dancing Bear Ranch Cabernet Sauvignon (third); and 2006 Zinfandel (fourth). Cost is $125. Call 237-6140.

>>At Ruth’s Chris Steak House, guest sommelier Alan Suzuki will help the restaurant host a Meritage wine dinner at 6 p.m. Tuesday. Cost is $90. Call 599-3860.

The lineup: Robert Mondavi Fume Blanc 2007 is paired with escargot and then a smoked salmon dish; Estancia Meritage 2006 and Blackstone Rubric 2006  with grilled lamb lollipop and a goat cheese fritter; Clos Du Bois Marlstone 2005 FranciscanMagnificat 2005 with Filet a la Ruth, wrapped in apple bacon and topped with Boursin cheese and crispy taro; OPUS ONE 2004 with baked brie; and Mondavi Moscato D’oro 2008 with Berries and Cream in a chocolate basket.

>> Big Reds tasting with master sommelier Chuck Furuya: 6 p.m. Wednesday at Vino. Cost is $42. Call 533-4476. Guest Bruce Liebert will discuss the wines, which include 2006 Hartford Court Zinfandel, 2005 Tritono Malbec, 2003 Dutschke Shiraz, 2004 Cambiata Tannat and 2004 Stolpman Angeli.

>> Mediterranean tasting with master sommelier Chuck Furuya: 6 p.m. March 3 at Vino. Cost is $45. Call 533-4476. The lineup: 2008 Gramenon “La Sagesse,” 2006 Dupere Barrera “Tres Longue Maceration,” 2007 Numanthia “Termes” and 2004 Tommaso Bussola Amarone della Valpolicella.