Wordpress Themes

Archive for November, 2014

posted by davek on Nov 21

Next stop on Restaurant Week Hawaii is the authentic Moroccan & Lebanese cuisine of Kan Zaman. The top photo has the sampler plate that has
-Hummus: chickpea purée with tahini, lemon juice and olive oil
– babaganoush : charcoal grilled eggplant purée, tahini, lemon juice
-taktouka: cooked salad of tomato and roasted peppers
– warak inab: rice stuffed grape leaves
- Ful medames: Fava beans with vegetable oil, cumin, onions and parsley

Below is the main course lamb Kebob: grilled shaved lamb served over rice with tabouleh, hummus, tahini an pita.  Stay tuned next week as we continue our Restaurant Week Hawaii series.

del.icio.us Slashdot Digg Facebook Google StumbleUpon Yahoo Bloglines

posted by davek on Nov 20

We continue our look at Restaurant Week Hawaii 2014 with this 16 oz prime rib eye from the Signature Prime Steak & Seafood.  This came along with a chopped or Caesar salad and rustic truffle mashed potatoes and freshly shucked creamed corn.  I must say this was mouth watering good and the photo does not do it justice. The dark lighting is great for dining in a nice restaurant but not so great for photos. If you haven’t tried this place out give it a try its on the 36th floor of the Ala Moana Hotel and has an awesome view of the city from most of the restaurant.

del.icio.us Slashdot Digg Facebook Google StumbleUpon Yahoo Bloglines

posted by davek on Nov 19

Welcome to our annual Restaurant Week coverage. They bill it as the mos delicious week of the year where Hawaii restaurants celebrate the food scene in Hawaii with special menu items, promotions and discounts while rising funds for the Culinary Institute of the Pacific.  We start with this dishes from Shokudo Japanese Restaurant and Bar. This is part of their 6 course tasting menu. Above is the Zensai course with fresh big eye tuna wrapped with avocado and daikon radish, sushi grade tako (ocotopus) in an egg yolk vinaigrette and homemade goma tofu. Below is the Otukuri (sashimi) course 2 which was thinly sliced Hirame from Tsukiji, Japan topped with Momiji Oroshi and Ponzu Sauce.  Restaurant Week runs November 17 to 23, 2014.

del.icio.us Slashdot Digg Facebook Google StumbleUpon Yahoo Bloglines