Archive for the ‘Latest News’ Category

Wong joins Jamba, talks Hale Ohuna

By
December 30th, 2015



JASON GENEGABUS / JASON@STARADVERTISER.COMChef Lee Anne Wong, in white jacket, introduces new specialty menu items she created for Jamba Juice Hawaii during a media preview event at Koko Head Cafe on Monday.

JASON GENEGABUS / JASON@STARADVERTISER.COM

Chef Lee Anne Wong, in white jacket, introduces new specialty menu items she created for Jamba Juice Hawaii during a media preview event at Koko Head Cafe on Monday.

With the pain of being forced to shut down Kaimuki craft cocktail and noodle bar Hale Ohuna a week ago still fresh in her mind, Chef Lee Anne Wong was back in the saddle at Koko Head Cafe on Monday to kick off a new partnership with Jamba Juice Hawaii.

Hale Ohuna, which was once known as SALT Kitchen and Tasting Bar before reopening in September, was an extension of a partnership between Wong and owner Kevin Hanney that started in March 2014. After Hanney moved 12th Avenue Grill, which opened in 2004, to a new location nearby, he teamed with Wong to corner the brunch market with Koko Head Cafe.

Unfortunately, Hale Ohuna never enjoyed the same community support Koko Head Cafe did after opening in September. A rigorous work schedule, which included frequent trips out of state to promote both restaurants, kept Wong out of the kitchen more than she preferred. Slower-than-expected revenues, coupled with the face of the new enterprise being not physically present, quickly steered things in the wrong direction.

“I’m learning some hard lessons,” she said. “I was pretty sore all week, but I think every day I gain more perspective. It’s definitely a growth period and very humbling to see what it is that people are looking for.

“It was a combination of a couple of classic bad things. It was undercapitalization. We opened at the wrong time of year. Unfortunately, our opening was pushed back to September, and that’s the time of year when the season dies. It wasn’t just us. Everyone had a tough September and October.

“Hawaii is very much word of mouth. We were never reviewed, so that was part of it. Nobody knew we were open. If we did the volume we expected, it would have been a different story. But we didn’t do the numbers we needed to do.

“I also think part of it was trying to break down the walls of noodle culture here. I think when we first opened, we were compared to a lot of other noodle places and ramen shops, and that’s not what we were trying to do. We were the first restaurant with a truly comprehensive sake menu, plus a huge Japanese whisky and craft beer list. Our beverage program was tremendous versus our actual menu, and it took people a while to sort through that.

JASON GENEGABUS / JASON@STARADVERTISER.COMSamples of the Backyards Bowl were available for guests to try at Koko Head Cafe on Monday.

JASON GENEGABUS / JASON@STARADVERTISER.COM

Samples of the Backyards Bowl were available for guests to try at Koko Head Cafe on Monday.

“Part of what I like to do is not do what everyone else is doing. I like being the trend-setter versus being a follower. Even the short time we were open, I laid the groundwork for some new things.

“Maybe this neighborhood needs something simpler. I don’t know what Kevin is going to do with the next incarnation across the street. Right now, my focus is to continue to build Koko Head Cafe. We have something really special here."

Wong, a native of New York who graduated from the International Culinary Center (formerly known as the French Culinary Institute) and gained mainstream fame after being featured on the first season of Bravo’s “Top Chef” cooking competition, has also worked under industry heavyweights including chefs Marcus Samuelsson and Jean Georges Vongrichten.

But like the entrepreneur she is, Wong isn’t waiting around for the next opportunity. When Jamba Juice Hawaii came calling a few weeks ago, she immediately jumped at the chance to share her juicing and smoothie skills with a wider audience.

“Juicing is one of the things I have in my life on a regular basis,” she said. “I wanted to make sure to use ingredients that I like to use. The idea was to create local flavor. This was really easy for me and a lot of fun.”

The three new specialized menu items Wong created will debut at all Jamba Juice Hawaii locations on New Year’s Eve. Two smoothies use acai as a core ingredient, while a new Backyards Bowl combines pitaya fruit with yogurt, chia seeds, almond milk, pineapple and honey topped with almonds, granola, banana and coconut.

The Cocoa Moco smoothie blends acai with yogurt, chocolate chips, almonds, banana, honey and pumpkin seeds, while the Koko Head smoothie adds kale, almond milk, chia seeds, banana, honey and blueberries to acai.

The Backyards Bowl will be priced at $8.99 (16-ounce serving) and $11.99 (24-ounce serving); the Cocoa Moco and Koko Head smoothies will cost $5.69, $5.99 and $6.69 for a 16-, 22- or 28-ounce serving, respectively.

COURTESY JAMBA JUICE HAWAIIFrom left, the Cocoa Moco smoothie, Koko Head smoothie and Backyards Bowl are three new menu items at Jamba Juice Hawaii starting Thursday that were created by Chef Lee Anne Wong.

COURTESY JAMBA JUICE HAWAII

From left, the Cocoa Moco smoothie, Koko Head smoothie and Backyards Bowl are three new menu items at Jamba Juice Hawaii starting Thursday that were created by Chef Lee Anne Wong.

In addition to Koko Head Cafe and the new Jamba Juice Hawaii partnership, Wong also continues to work with Hawaiian Airlines to develop and execute in-flight menus for travelers heading from Japan to Hawaii and Hawaii to the continental United States. A Koko Head Cafe deal for the Japan flights helps build the brand with that demographic, while her turn as the featured Hawaii-based chef on flights from Hawaii to the rest of the U.S. that lasts through June will help establish her personal brand with domestic travelers.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

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Fresh Cafe announces sudden closure

By
December 28th, 2015



STAR-ADVERTISER / 2015HawaiiSlam's monthly First Thursdays poetry slam filled Fresh Cafe Kakaako's performance space earlier this year.

STAR-ADVERTISER / 2015

HawaiiSlam's monthly First Thursdays poetry slam filled Fresh Cafe Kakaako's performance space earlier this year.

After six years on Queen Street and almost a year and a half in Chinatown, both Fresh Cafe Kakaako and Fresh Cafe Downtown will shut down at the close of business on Tuesday.

According to owner Tiffany Tanaka, she and partners Ryan Tanaka (no relation) and Gary Oda decided to part ways this week after failing to find common ground over day-to-day business operations.

STAR-ADVERTISER / 2014Fresh Cafe owner Tiffany Tanaka, second from right, at the grand opening of Fresh Cafe Downtown in 2014.

STAR-ADVERTISER / 2014

Fresh Cafe owner Tiffany Tanaka, second from right, at the grand opening of Fresh Cafe Downtown in 2014.

“I’m actually really relieved,” she said when reached by phone late Monday night. “Even though it’s kind of hard, I’ve accepted it. I’m excited to move forward.”

Tanaka, 35, graduated from Punahou and studied at Parsons New School of Design in New York and Paris before earning degrees in fashion and fine arts from the University of San Francisco. She opened Fresh Cafe Kakaako in 2009 and helped grow the art and music scene by hosting events like HawaiiSlam’s First Thursdays poetry slam, Art + Flea, POW! WOW! Hawaii and TEDxHonolulu. In order to expand into the former Indigo space on Nuuanu Avenue, Tanaka enlisted Ryan Tanaka and Oda as partners in the overall business in 2014.

While she was confident Fresh Cafe could resurface again in the relatively near future, Tanaka would not confirm or deny plans to reopen in either original location. She did say both Hawaii Theatre, which is the landlord of the Chinatown restaurant, and the new owner of the Queen Street building that houses Fresh Cafe Kakaako were both aware of the situation and working with her to explore various options.

“Everything is up in the air,” said Tanaka. “Whatever doesn’t break you, makes you. … I’m looking forward to fresh changes in 2016. To offer a better cafe, more art and live music and (serve) my community.”

Fresh Cafe Kakaako is located at 831 Queen Street and will be open from 8 a.m. until 9 p.m. Tuesday, according to the company’s website. Fresh Cafe Downtown, 1111 Nuuanu Avenue, will be open from 7 a.m. until 11 p.m.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

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Wood & Bucket goes 'Exotic' for holidays

By
December 18th, 2015



PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COMAll four of the dishes served during Wood & Bucket's special off-menu holiday tasting included an ingredient guests weren't told about until after they'd eaten everything.

PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COM

All four of the dishes served during Wood & Bucket's special off-menu holiday tasting included an ingredient guests weren't told about until after they'd eaten everything.

Wood & Bucket hosted a holiday party with a twist on Thursday, luring guests to the lobby of the Waikiki Sand Villa Hotel with the promise of “Exotic Meats & Whiskey” — then announcing the special off-menu tasting would include four secret ingredients that wouldn’t be identified until everything was served.

Executive chef Winston Madayag was obviously enjoying the moment, steadfastly refusing to give even the slightest clue as to what the secret ingredients were. Each of the four dishes were labeled innocently enough:

» Seafood gumbo with rice

» Jalapeño poppers with Brie and balsamic reduction

» BBQ on steamed bun

» Lettuce wraps with tofu and sweet chili sauce

No problem, right? Chef Madayag wouldn’t serve up something too crazy… would he?

To help calm the nerves, Wood & Bucket staff also served up a twist on the traditional whiskey sour, but the real action was away from the food station and over at the main bar, where this reporter found a nice variety of American whiskey and Scotch available.

For those who weren’t ready to dive right in, there were fresh oysters on the half shell laid out alongside a fruit and cheese platter.

1218 wood and bucket 006

1218 wood and bucket 005

Once a nice crowd had gathered and it looked like everyone had gotten the chance to sample all four dishes, Chef Madayag stepped up to reveal the complete ingredients in each one.

Seafood gumbo with rice… and snapping turtle.

1218 wood and bucket 001

Jalapeño poppers with Brie and balsamic reduction… and alligator tail.

1218 wood and bucket 004

The BBQ on steamed buns was made out of rattlesnake.

1218 wood and bucket 002

Those cubes in the lettuce wraps with sweet chili sauce weren’t just tofu… they were Rocky Mountain oysters.

1218 wood and bucket 003

Of the four plates, my favorite was the gumbo. Slices of jalapeño gave the dish a little kick, and the turtle was similar in taste and consistency to shrimp.

The rattlesnake wasn’t that bad either, as long as you could get past the chewiness of the meat. This one actually paired very well with the Angel’s Envy bourbon I’d ordered. I had no problem downing the alligator tail, either. Tasted just like bacon!

The Rocky Mountain oysters, I’m sorry (not sorry) to say, ended up in the trash after just one bite. Even without knowing what it was, I knew something in that dish had the wrong texture. It almost felt like I was chewing on cartilage, which isn’t my thing.

That one unpleasant surprise aside, Thursday’s tasting was a fun way to see Chef Madayag showcase his skills while truly enjoying himself in the process.

Wood & Bucket will offer a decidedly less adventurous menu next week for the Christmas holiday, with a special menu inspired by “home cooking and family” that will be available from Christmas Eve through Dec. 29. Priced at $35, the four-course meal includes a glass of champagne and the following:

» Chef’s Christmas Soup with kale, white kidney beans, potato and Andouille sausage

» Caprese salad with Nalo Farms baby arugula, Kamuela Farms tomato and burrata

» Choise of grilled bone-in ribeye with roasted potato and grilled asparagus or pan-seared salmon with brussel sprouts in balsamic reduction

» Chef’s Cream Puff with Tahitian vanilla ice cream

Wood & Bucket is located in the lobby of the Waikiki Sand Villa Hotel, 2375 Ala Wai Boulevard, and is open from 6:30 a.m. to 4 a.m. daily. Dinner is served from 5 p.m. to midnight. Walk-ins only; no reservations. Call (808) 922-4744.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

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'Soul' searching for rare Hawaii tunes

By
December 16th, 2015



PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COM “Awesome Tapes From Africa” blogger Brian Shimkovitz made a guest appearance at Bevy earlier this month to share his cassette mixing skills.

PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COM

“Awesome Tapes From Africa” blogger Brian Shimkovitz made a guest appearance at Bevy earlier this month to share his cassette mixing skills.

Finding a Honolulu-based DJ who spins nothing but vinyl records is a rarity these days.

Just 10 years ago, it was common to find the island’s top talent continuing to haul crates upon crates of vinyl to gigs. CD-playing “turntables” called CDJs were growing in popularity, but some DJs found the technology didn’t afford them the same level of creativity as vinyl when manipulating music on the fly. Serato Scratch Live, which debuted in 2004 and was the professional standard among DJs until it was replaced by Serato DJ in 2013, had yet to achieve critical mass and create the mass exodus into to the digital realm we now live in.

So the news that Aloha Got Soul’s Roger Bong would play an all-cassette set alongside Los Angeles-based ethnomusicologist Brian Shimkovitz, who started the blog “Awesome Tapes From Africa” in 2006, made this reporter do a double-take.

SOUL TIME IN HAWAII

Presented by Aloha Got Soul

» Where: Bevy, 661 Auahi St.

» When: 9 p.m. Dec. 26

» Cost: Free

» Info: www.alohagotsoul.com

Mixing with cassettes? In 2015?

“Mediums like vinyl or cassette tape, there’s a lot of stuff you can’t find anywhere else,” Bong, 28, said during a break in the action at Bevy on Dec. 3. “Music has gone through phases. Records were the thing. That went out. Tapes came in and went out. Then CDs came in. Now it’s digital downloads.

“I think for what we’re doing, it’s just a process of rediscovery for us. It’s like a game for me. It’s a passion.”

Bong has built a name for himself digging through the music of generations past and sharing the best stuff he finds with like-minded fans once a month at Bevy in Kakaako. Along with the monthly Soul Time listening party in Honolulu that started in 2014 and followed two well-received mixtapes in 2012 and 2013, he now has partners who live in Chicago and London who host Soul Time events in each of those cities as well.

“We’re really not trying to do anything different. We’re just doing what we enjoy,” he said. “I think it’s because throughout the world there’s a lot of like-minded people doing the same thing. In Europe and Japan there’s a much bigger audience.

“If we were in any other city in the world right now and we were doing this with Awesome Tapes from Africa, we’d command a much bigger audience. The music scene here is pretty small compared to other places, so the level of interest for something like this is even smaller than what it might be somewhere else.”

Aloha Got Soul founder Roger Bong with some of the cassettes he brought to mix with at Bevy on Dec. 3.

Aloha Got Soul founder Roger Bong with some of the cassettes he brought to mix with at Bevy on Dec. 3.

Besides the monthly party at Bevy, Aloha Got Soul uses Soundcloud to get its sound out to the masses. Bong has also assumed the duties of a record label executive after re-releasing Nohelani Cypriano’s self-titled 1979 album on vinyl in August, which followed the release of a 7-inch vinyl single of 1960s and ‘70s local recording artist Mike Lundy’s “The Rhythm Of Life” and “Tropic Lightning.” (A follow-up pressing of the complete “The Rhythm of Life” LP released in September sold out as well.)

In February, Bong will partner with Strut Records to release an “Aloha Got Soul” compilation that features “rare Hawaiian grooves” by Lundy, Cypriano, Aura, Nova, Hal Bradbury and ‘Aina that were originally released between 1979 and 1985. It’s just the first of multiple releases planned for 2016.

“At the end of next year, I’m planning to release a compilation by a new-age artist who made electronic music here in the 1980s,” he said. “It’s in the same vein of what we’ve been doing so far.”

Bong added that while looking to the past to uncover forgotten music has worked well to establish the Aloha Got Soul brand, there’s only so much old music from Hawaii available to rediscover.

“Hawaii is a musically rich place,” he said. “What we try to do, I’d say we’re 65 to 70 percent of the way through. It can only grow so much.

“I’m trying to grow and evolve this naturally. It’s not always going to be us looking for old-school stuff. We’re going to need to bring the old and new together.”

Starting this month, Soul Time in Hawaii moves to the last Saturday of every month at Bevy. Bong will be joined by DJs Oliver Sequin and Hideki Yamamoto for another evening of soul, funk, disco, jazz, boogie and Hawaiian music. Visit www.alohagotsoul.com for more info and audio from previous parties.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

Posted in Bars & Clubs, Latest News, Music, SA | Comments Off on 'Soul' searching for rare Hawaii tunes

Tommy Bahama serves up holiday cheer

By
December 15th, 2015



JASON GENEGABUS / JASON@STARADVERTISER.COMThe rooftop bar and lounge at Tommy Bahama's Waikiki restaurant and retail store.

JASON GENEGABUS / JASON@STARADVERTISER.COM

The rooftop lounge at Tommy Bahama's Waikiki restaurant and retail store includes sand and fire pits.

With Christmas just 10 days away and the holiday shopping season in full swing, you might need a little pick me up after a long day at the mall — or maybe even between trips to different ones!

COURTESY TOMMY BAHAMAThe Coconut Eggnog Martini from Tommy Bahama Waikiki.

COURTESY TOMMY BAHAMA

The Coconut Eggnog Martini from Tommy Bahama Waikiki.

If you find yourself in Waikiki, be sure to stop off at the new Tommy Bahama restaurant. It might seem a bit confusing at first when you walk into the first-floor retail area, but head upstairs to the second-floor dining room or rooftop bar and lounge for some respite among the hustle and bustle along Kalakaua Avenue.

The rooftop is definitely your best bet in the later part of the afternoon, when the sun is on its way down and Hawaii’s trade winds help keep the temperature at a comfortable level. Grab a seat near the fire pits, dig your toes into the sand and look skyward and it’s almost possible to forget you’re amongst thousands of tourists.

Tommy Bahama is also helping customers get into the holiday spirit with a special cocktail available now through the end of the year. The Coconut Eggnog Martini is a cocktail with an island-infused twist, made with Cruzan Coconut rum and Jim Beam bourbon. It’s priced at $13.50.

Want to skip on the scenery and just get down to drinking? The Tommy Bahama folks were kind enough to pass along the recipe as well so you can make it at home.

COCONUT EGGNOG MARTINI

Recipe courtesy Tommy Bahama Waikiki

Ingredients:

» 1 part Jim Beam

» 1 part Cruzan Coconut rum

» 1 1/2 parts coconut eggnog (see recipe below)

Instructions:

Shake all ingredients well over ice and strain into a martini glass. Sprinkle with nutmeg to garnish.

COCONUT EGGNOG

Ingredients:

» 5 egg yolks

» 3/4 cup sugar

» 1 cup heavy cream

» 2 cups coconut milk

» Pinch of salt

» 1 teaspoon vanilla extract

» 1/2 teaspoon nutmeg

Instructions:

Whisk egg yolks with sugar until creamy and sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla, salt and nutmeg. Chill well before using.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

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Food & Wine honors Oahu nanobrewery

By
December 14th, 2015



You’re not alone if you were left scratching your head over Hawaii’s representative in Food & Wine magazine’s list of “50 Amazing Nanobreweries in 50 States” released this week, which honors breweries that produce less than 500 barrels of product per year.

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Palolo Valley Brewing Company and its owner/brewmaster Jeremyah Wubben was recognized for using locally sourced ingredients. A look at the brewery’s website shows an ambitious list of nine beers, ranging from the Shaka Therapy (Hawaiian-style pale ale made with two types of malt), 16th Ave. Session (made with wild Hawaiian yeast and all-local ingredients) and Kalo Ale (made with freshly pounded poi), to the Undercurrent IPA (made with hops from Japan, New Zealand and the Pacific Northwest with fresh hibiscus) and the Maluhia Mead (sweet mead made with Hawaiian honey, cinnamon and vanilla).

“We’re not big like the other guys,” Wubben said on Monday. “We just do our own thing.”

Unfortunately, Wubben has yet to get the chance to prove to the general public how good his beers can be. After launching the business in 2014 and embarking on a promotional campaign to build awareness for his brand, Palolo Valley Brewing took an almost immediate hit after a deal to open a brewery and tap room in the Lotus Waikiki fell apart.

“We’re looking for a spot to relocate everything,” the 31-year-old Colorado native said. “We’re looking at finalizing a new location in February. We’re coming back within the next year.

“Hawaii’s an expensive place to work in and it just takes a while. We’ve got to get all the permits and everything.”

Until Palolo Valley Brewing Company can get back on its feet, local beer drinkers have a few other options for locally produced craft beer. Honolulu Beer Works at 328 Cooke Street serves more than 10 different types of beer, plus a few more limited releases throughout the year. Out on Oahu’s Windward side, Lanikai Brewing Company started producing a porter and IPA in February and opens its doors to the public for tastings and tours every weekend at 175 Hamakua Drive.

And at The Brewseum, 901 Waimanu Street, the Tomlinson family is now selling beer made on-premises instead of contracting with others to produce their products. The only place the general public can try their Pilot Pale Ale and other limited offerings will be at The Brewseum and Home of the Brave Museum bar.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

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USBG Hawaii shares 'Mocktail' recipes

By
December 12th, 2015



PHOTOS BY JAMM AQUINO / JAQUINO@STARADVERTISER.COM.

PHOTOS BY JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Ten Eleven bartender Tiffany Magee concocts a Helemoa-Jito, an alcohol-free drink based off a recipe by local mixologist Joey Gottesman.

Being responsible doesn’t have to be boring this holiday season, thanks to the combined efforts of the Hawaii State Department of Transportation, DTRIC Insurance and the Hawaii Chapter of the United States Bartenders Guild.

For people dedicating themselves to doing the right thing, designated drivers often get the short end of the stick when it comes to drink options. They’re often stuck with an unappealing choice between stuff like bottled water or boring soft drinks as everyone else at the party is jumping on the mixology train, sampling the latest microbrews or pouring themselves a glass of wine.

Makers and Shakers Mocktail

HELEMOA-JITO

By Joey Gottesman, Youngs Market Hawaii

Ingredients:

» 1 fresh pineapple wedge

» 10 fresh mint leaves

» 1 oz. fresh-pressed lime juice

» 1 oz. Coco Real Cream of Coconut

» 2 oz. pineapple juice

Instructions:

Muddle pineapple wedge and fresh mint leaves in the bottom of a mixing glass. Add lime juice, Coco Real Cream of Coconut and pineapple juice. Add ice and shake vigorously. Strain over ice into a 12-ounce glass and garnish with pineapple and mint.

HDOT’s “Mocktails” recipe booklet levels the playing field, with more than a dozen alcohol-free cocktails created by some of Hawaii’s most talented bartenders. DTRIC Insurance also stepped in to help get hard copies of the booklet printed and distributed in Kakaako next weekend.

USBG Hawaii Chapter president Dave Newman said it wasn’t hard to find a willing lineup of bartenders ready to showcase their creativity.

“We kicked around a few ideas and came up with this booklet,” he said. “The USBG is big on making sure people don’t drink too much. Our members will always do their best to make you something you can enjoy, regardless if it has alcohol in it or not.

“The idea of people taking these recipes and making them at home is pretty cool. You can have a Fourth or July party or something like that and make something fun for your guests.”

One of the alcohol-free drinks from the booklet will be featured on Dec. 18 at Ten Eleven, the bar within food truck marketplace Makers & Tasters at the old Fisherman’s Wharf location near Kewalo Basin. Joey Gottesman’s Helemoa-Jito uses coconut, lime and pineapple to satisfy those looking for something that’s refreshing without being overly sweet. (See the recipe above.)

“There’s definitely different layers of flavors involved instead of just pouring out a soft drink,” said Ten Eleven’s Derrick Stevens. “There are a lot of designated drivers going out with family and friends, as well as people who aren’t really into drinking at all. Now they can participate in what we’re doing at Ten Eleven.”

Pick up a free copy of the “Mocktails” recipe booklet from 4:30 to 9:30 p.m. Dec. 18 at Makers & Tasters and 6 to 11 p.m. Dec. 19 at Honolulu Night + Market, 449 Cooke Street. An online version of the booklet is also available via HDOT’s website.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

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Tyler, The Creator returns to Honolulu

By
December 7th, 2015



PHOTOS BY JAMES GARRETT / SPECIAL TO THE STAR-ADVERTISERTyler, The Creator, in the white T-shirt, performs with Taco and Jasper Dolphin at The Republik on Saturday.

PHOTOS BY JAMES GARRETT / SPECIAL TO THE STAR-ADVERTISER

Tyler, The Creator, in the white T-shirt, performs with Taco and Jasper Dolphin at The Republik on Saturday.

There’s a relatively fine line between acting too cool for everyone else in the room and coming off as an arrogant, self-absorbed windbag.

tyler the creator 03With Tyler, The Creator’s set at The Republik on Saturday, it was pretty obvious he didn’t care what anyone thought of him or his crew, regardless if they paid to be there or not. But at the same time, there was no mistaking that behind the raspy voice, vulgar language and a level of bluntness many of us wish we could maintain in our everyday lives, there exists an artist extremely proud of what he’s accomplished since his debut album, “Bastard,” hit the Internet in 2009.

The 24-year-old deserves plenty of praise for his role in the growth of hip-hop collective Odd Future Wolf Gang Kill Them All — which may or may not have disbanded earlier this year, depending on who you ask — and there’s no questioning his skills extend far beyond the rap realm with his experience as a producer, songwriter, clothing and concert merchandise designer, graphic artist and music video producer. He’s at a stage in his career where the adventures are his to choose and he’s got the money to finance just about anything.

And that’s why seeing him on stage a few months after releasing his latest album, “Cherry Bomb,” one might wonder why Tyler even bothers with touring right now.

Sure, watching him perform cuts off 2013’s “Wolf,” 2012’s “The OF Tape Vol. 2” and 2011’s “Goblin” was a fun history lesson for anyone unfamiliar with his discography... which had to have been all of maybe a dozen people at The Republik on Saturday. There was no shortage of karaoke action at this show, and Tyler himself even mentioned taking a break and letting the crowd take over his verses at one point.

But it was the back-and-forth between Tyler, hype men Taco and Jasper Dolphin and the audience between songs that was more telling than the performance itself.

From brashly admonishing the crowd to “take your photos now” at the start of the night — and making a point of ridiculing fans he caught with their phones out later on — to openly admitting wanting to “get the f—k off this stage” before closing things out with “Tamale,” it was pretty obvious we were all getting the unfiltered Tyler, for better or worse. Reflecting on the show afterward, it was hard to decide which was more uncomfortable, the extended moments of complete silence between songs or hearing someone on stage actually ask over a microphone what time it was just 20 minutes into the set.

tyler the creator 01

Among the more inspiring lines from Tyler on Saturday:

“I appreciate your soul.”

“Last time we was in Hawaii, there was a tsunami warning. That s—t was crazy. Okay, I have nothing else to say.”

“Whose weed is this? How did it get on stage?” (As he proceeded to light and smoke whatever it was that he found.)

“Are my hands soft?”

While not quite achieving the level of chaos associated with a full-fledged Odd Future performance, fans of the group’s founder surely didn’t leave disappointed after 60 minutes of putting their hands up, jumping around like crazy and getting bottle after bottle of water sprayed on them.

Did Tyler care? Probably not. After dancing a quick jig and peeling off his T-shirt to toss into the crowd, he was long gone, leaving fans hoping for an encore with the proverbial lump of coal in their stockings on this December evening in Honolulu.

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Jason Genegabus has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

Posted in Latest News, Music, Reviews, SA | Comments Off on Tyler, The Creator returns to Honolulu

P+J joins MVT for 'Tommy' party

By
December 3rd, 2015



'THE WHO'S TOMMY'

Presented by Manoa Valley Theatre

» Where: Manoa Valley Theatre, 2833 E. Manoa Rd.

» When: 8 p.m. Saturday; 4 p.m. Sunday and Dec. 13; 7:30 p.m. Wednesday, Dec. 9 and Dec. 10; and 8 p.m. Dec. 11 and Dec. 12

» Cost: $39 general admission; discounts available for seniors, military and those 25 and under with valid ID (no one under 13 admitted)

» Info: (808) 988-6131, www.manoavalleytheatre.com

Tickets are still available for a unique opportunity to pre-party like a rock star at Manoa Valley Theatre tomorrow night.

Pints, Pupus and Pinball partners MVT with McCully bar Pint + Jigger to present an evening of specialty cocktails and whiskey tasting hosted by mixologist Dave Newman with food by P+J executive chef Devin Beppu.

Here’s a quick look at some of the dishes set to be served at tomorrow’s pre-curtain party. All are inspired by the “Tommy” production underway through Dec. 13 in Manoa.

PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COMBourbon-flambeed mushrooms.

PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COM

Bourbon-flambeed mushrooms.

Fish and chips croquettes.

Fish and chips croquettes.

 Bangers and mash (with locally sourced breakfast sausage provided by Link HNL).

Bangers and mash (with locally sourced breakfast sausage provided by Link HNL).

The Pints, Pupus and Pinball party starts at 6 p.m. tomorrow; venue doors open at 7:30 p.m. with an 8 p.m. curtain. Tickets are $100; call (808) 988-6131 or purchase online at www.manoavalleytheatre.com.

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Jason Genegabus is Entertainment Editor/Online at the Honolulu Star-Advertiser and has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

Posted in Food & Drink, Latest News, SA | Comments Off on P+J joins MVT for 'Tommy' party

Lightsleepers opens McCully storefront

By
December 2nd, 2015



PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COMLightsleepers Mc is located at the corner of McCully and S. King streets.

PHOTOS BY JASON GENEGABUS / JASON@STARADVERTISER.COM

Lightsleepers Mc is located at the corner of McCully and S. King streets.

Holiday shoppers looking to support local businesses and pick up unique gifts can head to the corner of McCully and South King streets, where Lightsleepers Mc opened in the former in4mation storefront last month.

Owner Kavet “Kavet the Catalyst” Omo has previous retail experience as part owner of Prototype in the early 2000’s. Lightsleepers sold T-shirts out of that store until Omo left the company, after which he moved onto selling via his own online storefront and later at outdoor shopping event Honolulu Night Market.

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“You gotta be about it. There’s no half-stepping in any game, especially this clothing game,” said Omo, 39. “Night Market really helped push us out there. We were already selling in in4mation, but Night Market was great exposure.”

It was that relationship with in4mation that led to the new Lightsleepers brick-and-mortar. At first, Omo was told a new in4mation store was opening at Ala Moana and that his brand would be one of those picked up at the new location. A few weeks later, he was approached with an opportunity to take over the old McCully location.

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“I’m learning a lot about having a physical shop and the amount of product you need,” Omo said. “We’ve kinda just forged our own path.

“Mono does its thing with the high-end accessories, and Truest is all about the shoes. And then Mojo Barbershop is going to open next door and we got About the Goods right down the street. McCully fits Lightsleepers perfectly.”

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Lightsleepers Mc is located at 2009 S. King St. Hours of operation are 11 a.m. to 7 p.m. Mondays through Saturdays. Visit www.lightsleepers.net.

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Jason Genegabus is Entertainment Editor/Online at the Honolulu Star-Advertiser and has covered the local nightlife, music, bar and entertainment scenes since 2001. Contact him via email at jason@staradvertiser.com and follow him on Twitter and Google+.

Posted in Latest News, SA | Comments Off on Lightsleepers opens McCully storefront

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