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Award-winning chef Craig Miller is the owner of a restaurant in the idyllic setting of St Monan's, Fife. https://www.16westend.com/craig-millar Working with small producers, farmers and fishermen, he brings a sense of place to a restaurant perched quite literally on the edge of Fife's scenic coastal route. "I'm not using local stuff just because it…
 
Chef Roberta Hall-McCarron is an award-winning Scottish chef and the owner , along with husband Shaun McCarron, of The Little Chartroom in Edinburgh. About to open her second restaurant, she takes some time to chat about her menu, working in 'a tiny kitchen' and sourcing amazing local ingredients from fishermen, farmers and even a forager. "It's ha…
 
David Gorman started exploring the world of Vegan food after he met his wife. By adjusting to adjusting to a meatless diet, he realized that the flavors he'd always loved didn't have to change. Vegan City is now open on Kapahulu Avenue and creating a stir. And Tim Golden joins us for a regular chat about beer.. Father's Day is just around the corne…
 
Hawaii International Film Festival Creative Director Anderson Le on this month's HIFF offering, EAT. DRINK. FILM . Watch here and eat along with. some exceptional movies now through the end of the month.. And learn more about the marvelous Ulu ( breadfruit) at eatbreadfruit.com where you'll also find a bounty of recipes and creative ways to introdu…
 
Once Kyle Reutner and the founding team at Ko Hana Rum discovered the depth of Hawaiian heritage sugar cane history , there was simply no doubt that they'd be able to share not just a distillery with Hawaii, but a sense of place and an agricultural industry that showcases sugar cane in a whole new light. 800 years before rum was being celebrated in…
 
There's a lot to love about this conversation with Heather Lukela - the talented baker/owner of Slice by HB Baking.. with a passion for baking that started early, Heather worked her way through some of the top kitchens in Hawaii before starting Slice - to critical acclaim. " Being furloughed during the pandemic gave me the opportunity to really lau…
 
We so loved the passion in this episode of both Jota Menoz of Off The Wall and Louis Castro of Castro's... .. If you want to hear both owners speak with authenticity about what they do - and why they do it - then you need wait no longer ... Enjoy!By Jo McGarry
 
Thomas Obungen of Frolic Hawaii and Slug Media joins us to chat about Ice Cream Pies from Slice by HB Bakery - a pie shop with a twist from baker Heather Lukela. What's not to love about that ? And Christian Self, the owner of Bevy Bar and TacoAko joins Jo for an ex-pat chat ( he's from Liverpool , England and she's from Fife, Scotland ) about the …
 
It's no secret that our favorite cook book of the year is Cook Real Hawaii, Sheldon Simeon's tribute to his beloved Hawaii . It's a collection of recipes, born from his own multicultural background and the foods he grew up with on Maui, plus stories he's collected along the way. An awesome Father's Day gift if any of the men in your life love to co…
 
Alice Chan, co owner of Rabbit Rabbit Tea Hawaii talks a little about the quality of tea in the company's range of drinks. Sourced from 100's of varieties from dozens of regions, Rabbit Rabbit Tea has picked just 8 teas for their Aiea and S King Street locations. Each of them unique. And all of them so good. And this Mother's Day - May 9th - Take y…
 
Chuck Wakeman is passionate about being a butcher. With more than 20 years of experience that started in Chicago ,and included stints at Vintage Cave, Pig and Lady and Maui's The Mill House, Wakeman operates his Kakaako butcher shop and deli just like a neighborhood butcher should. He's available for questions, happy to share his knowledge and reci…
 
We're devouring more than just good food this week. Paul Kan joins us to chat about the release of his new book, Hawaii Beer, A History of Brewing in Paradise. The Foreword is written by Tim Golden, highly respected cicerone and owner of Village Bottle Shop and Tasting Room . Sheldon Simeon's gorgeous Cook Real Hawaii is now in print - you can find…
 
In this episode, roving food reporter Thomas Obungen joins us to share his craving for a very special dish at O'Kim's Korean Kitchen . You can read more about the Korean inspired Paella ( or should that be the Spanish Inspired Korean Fried Rice ?) here. We also chat about the opening of Mhttps://mwrestaurant.com/W in their brand new location, and h…
 
Jason Takemura has an understanding of classic flavors and an ability to translate their qualities into locally inspired dishes that transcend the average plate lunch or bento. His Bamboo Catering menu features everything from Adobe Glazed Sous Vide Pork Belly, through Shiso Wrapped Shrimp and Corn Dumplings, to Sake Soy Glazed Boneless Short Ribs …
 
Thomas Obungen has a pop up you won't want to miss... and it may only be around for a month. Check out his take on Ten Ten Tempura - but be warned... it's only here for a month. And we chat about the good news that is Iliili Cash and Carry . Our text messaging went a little wild at the mention of the return of the pizza makers behind Z Pizza and Pr…
 
Southern Glazer's Wines and Spirits talented young sommelier, Chris Ramelb, loves sports and knows his wines. We think there's no one better to make recommendations for Super Bowl Sunday. Check out some of his wine picks in this episode, including this wonderful Lambert -des- Seyssel - a champagne at a non champagne price, and Big Island Brewshouse…
 
Fendu Boulangerie Owner Niel Koep joins us to chat about the 'Sourdough Revolution' , his love of baking, and how Lockdown led customers to a greater appreciation of his profession. And Kenwei Chong, owner of La Gelateria shares how COVID forced his business to change, and the effects of selling directly to retail customers has encouraged new flavo…
 
At the amazing Otto Cake, on 12th Avenue, Kaimuki, owner and baker, Otto , creates more than 276 flavors of Hawaii's favorite cheesecake. So how to choose ? " We always tell people to start with the original, plain" he says, " If you have a cheesecake without anything on it, and it tastes like cheesecake then that's what you want, " says Otto. And …
 
We're not in the business of predicting things, usually... but reading through the advanced copy of Sheldon Simeon's new book "Cook Real Hawaii" we're betting that this is an award winner for best new cookbook of 2021. Photographed with a sensibility that captures the soul , culture and sheer joy behind cooking local food, Sheldon Simeon, ( with he…
 
Happy New Year everyone! Now that we've got THAT year behind us , we're headed into this one with enthusiasm and renewed energy. This week we caught up with Tiki's Grill and Bar co- owner Bill Tobin to talk about lessons learned from 2020 and to chat a little about his consulting company Restaurant Leadership 365. "We're trying to share best practi…
 
Our monthly visit with Thomas Obungen was all about his favorite spots of 2020. Thomas is an avid foodie who spends his time in search of the new and the not-so-ordinary. One of the places he found great food this year was, surprisingly, at Ohana Hale Marketplace. We heartily agree that Nana Ai Katsu is indeed one of the best food finds of 2020. Ti…
 
With the opener for UH basketball and the final UH football game of the season, it's an exciting weekend for sports fans who've had so many challenges and disappointments this year. Bobby shares his thoughts on a busy sports weekend. In the food world, Martha Cheng , food editor for Honolulu Magazine joins Jo to chat about the local food scene and …
 
We needed something to sweeten the show this week as we're taking a bit of a somber tone with guest Ryan Tanaka - the president of Island Business Management and the driving force behind the National Commercial Rent Study.... So, after you've gone here to give your valuable input, and here to read the previous two studies... you can head here for s…
 
Keoni Chang, Foodland's CFO ( that's Chief Food Officer), joins us to chat about the opening of Kahala Mkt - where customers are sure to be impressed - overwhelmed even - by the sheer amount of food options in this relatively small space... "We've gradually adjusted over the years with our food concepts at Foodland.... and the store with 'et al' as…
 
Kevin Hanney, the owner of 12th Avenue Grill, Diamond Head Cafe and Chop Chop Rotisserie in Waikiki, chats about his new deli - opening Wednesday November 18th as part of his 12th Avenue restaurant revamp. "We've split the restaurant in two and have created a Deli Cafe - and will be serving sandwiches and salads, hot dishes, take-home dinners... an…
 
Chef Keith Kong joins us from Basalt, Waikiki as the restaurant prepares to open for Breakfast, Lunch and Dinner. And for those of you who don't want to cook ? There's Thanksgiving in a box of course... the menu features oven roasted turkey and all the trimmings. Book now as they're sure to run out soon.…
 
Hideo Simon, co-owner of Pint and Jigger and Square Barrels, joins us to chat about his new restaurant, HeiHo House. Think upmarket neighborhood Izakaya with craft cocktails and excellent beers on tap. And Thomas Obungen chats about his favorite new food finds, including the newest food truck in town- La Birria Tacos. Located at Pearlridge Mall, th…
 
Kurt Osaki and Sherry Menor McNamara came up with a big idea and the result is the Restaurant Card ; Jo MacFarlane an award-winning Scottish Candle Maker is full of great ideas for entrepreneurs, and her new book, Ask and Act ,is an inspiration ; and Chris Ramelb is out to change your views on Merlot starting with this gorgeous recommendation from …
 
Melissa Chang joins us in this episode to remember Ed Morita, a gifted pastry chef, blogger, food photographer and leading light in the world of culinary social media. Ed passed away recently and is remembered in this blog , and for a wonderful example of his generosity when sharing baking tips - read on. Who knew that resting cookie dough could re…
 
We loved this conversation with co founder of Maui Nui Venison Jake Muise as he talks about the history of Axis Deer in Hawaii, their completely free range and undisturbed lifestyle contributes to the high quality of the venison. If you aren't familiar with this huge Maui success in sustainability, you should enjoy this episode. And Ryan Tanaka Joi…
 
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