There’s no shortage of tourist-friendly spots in Honolulu, but when we touched down for our Spring Open Kitchen feature with Mahina & Sun’s restaurant at the Surfjack Hotel &…
Category:
Williams-Sonoma Open Kitchen
-
-
Local farms. Local ingredients. Local food. It’s a mantra of chefs and restaurants around the country these days, but how do you do “local” when you live on a…
-
At Mahina & Sun’s, chef Ed Kenney’s new Waikiki restaurant, the mantra is “local first, organic whenever possible, and aloha always.” This means the restaurant has an ever-changing menu based…
-
“I cook like an Italian grandmother,” says the Honolulu-born chef Ed Kenney. It’s a statement at odds with his trim surfer frame, aloha shirt and year-round Hawiian tan, but…
-
There’s no shortage of tourist-friendly spots in Honolulu, but when we touched down for our Spring Open Kitchen feature with Mahina & Sun’s restaurant at the Surfjack Hotel &…
-
“I cook like an Italian grandmother,” says the Honolulu-born chef Ed Kenney. It’s a statement at odds with his trim surfer frame, aloha shirt and year-round Hawiian tan, but…
-
Local farms. Local ingredients. Local food. It’s a mantra of chefs and restaurants around the country these days, but how do you do “local” when you live on a…
-
Asheville-based chef Katie Button has the culinary chops to make not just a memorable dinner, but an avant-garde interpretation of a memorable dinner, complete with sous-vide-this and foamed-that. After all,…
-
“Our family dinners are always kind of a circus,” says Matthew Chambers. He is the CEO of the lifestyle site Brothers & Craft, which he owns along with his…
-
When Matthew Chambers’ son Jude was just a couple of months old he began having frequent seizures—rare, uncontrollable seizures that mystified even neurologists. “We were constantly terrified,” says Matthew…