My Point of Heu
Let's face it, you have a lot of options out there when it comes to quenching your thirst. Lately, I feel more than ever, servers at restaurants are starting to ask "flat or bubbles" when you order water. And I am starting to notice other eateries are now carrying super fancy bottles of water that come in glass or with a fancy new name and logo you probably never heard of.
My husband and I are very fit and active people. I also sometimes like to spend my spare time at the beach in the sun and sea. We've noticed that nothing seems to quench our thirst more than Kona Deep. In fact, after a night of camping and a generous amount of dehydrated drinking the night before I sipped on Kona Deep all morning and had no signs of a hangover.
I am not professing this to be the cure-all or some miracle water, but we can both tell you that its definitely special. I recently stopped-in at Safeway to purchase flowers for my mother-in-law's birthday and I spotted the water aisle at the store. As you can see from the photo above you really do have many choices out there. But considering all the specialty waters you can pick from Kona Deep is well-priced coming in cheaper or just the same as some of these other waters that aren't from Hawaii. #rethinkyourwater
As a Kona Deep ambassador many people have asked "where can yo get it?" I decided to put together a list so my Hawaii peeps can check it out:
Down to Earth
Fairmont Orchid Hotel
Four Seasons Resort Haulalai
Marine Corps Exchange
Matsuyama Market – Big Island
For more information on Kona Deep, visit their website: www.konadeep.com
By now you probably recognize that this year is the Year Of The Monkey. I am honored to share this distinction with Chef Alan Wong who, like me, was born in the year of the monkey. It was back in 1999 that I decided I wanted to work at the Best Restaurant in Hawaii. There was a clear name that prominently stuck out and I cold-called Alan Wong's restaurant on King Street that day and asked if they were hiring. 10 years would pass and I worked my way through the dining room/front of the house. I started as a hostess, then stocker, bus girl, food runner, expeditor and lastly a server or wait captain. While I was Miss Hawaii 2004 I waited tables and continued to pay my rent with the money I made working at the restaurant. I worked there as long as I could until I was offered the morning anchor position and couldn't get the hours in at the restaurant anymore.
Needless to say, it truly was the best job I ever had. I traveled with chef and the team to places like Vancouver, Canada for the launch of the Aloha Airlines Vancouver route, of which Chef Alan was the featured airline chef. I also went to Japan with Chef as part of the crew for the anniversary of Alan Wong's Japan and when I was still anchoring the news I also flew to Maui to get a preview of Alan Wong's Amasia at the Grand Wailea. Now the man who is like an uncle to me has just celebrated a milestone, the opening of the new Shanghai Alan Wong's, the original King Street location's 21st anniversary and Chef's 60th birthday is approaching. It truly was my honor to attend this wonderful celebration at the Pineapple Room in Macy's, which I also helped at when it first opened it's doors in 1999.
The event was full of familiar faces, people I waited on years ago, VIP guests who have been supporting and indulging in Alan's food for years, workers who still work at King Street and those who don't, purveyors, clients, supporters and people who just love Hawaiian Regional Cuisine all celebrated this occasion together. The menu consisted of Keahole lobster, braised short ribs, miso tilapia, onaga, shrimp and pork hash, duck and foie gras ravioli, Shanghai dip sandwich, savory ramen, a raw bar and of course dessert (candy bar, banana pie, mini sorbet cones and petit fours).
Now that we have all these amazing restaurants on Oahu and across the state, we really do have the originators of Hawaiian Regional Cuisine to thank for the melding of techniques, flavors, ingredients, fresh local products, textures, aromas and the mix of culture in Hawaii that inspires the food we eat today. Sometimes I have dreams that I still work at the restaurant. I smile and think to myself -- "Oh how I loved that job. I knew the menu, the wine list, the drinks, everything and I loved sharing that with the guests. I wonder if I will ever go back, just for fun?" (P.S. I heard there are pictures in the restroom at King Street from year's past and there is apparently a photo of me working, let me know).
In the end, your palate is your own. You drink what you like and eat what you like. For some the pairing may not work, but for others it may be the best thing they've ever tasted. Just have an open mind and open stomach and as always drink responsibly.
So we come into this world alone and we die alone, right? Well, as an only child I spent a lot of time --- alone. Because of this I may be a bit unique when it comes to being an independent woman, who is comfortable doing her own thing and perhaps shows a strong lack of dependency on others. But, what seems interesting to me is how often I hear the words "did you come by yourself?" or "are you meeting other people here?" or "are you alone?". Is it really that bad to be by yourself?
Over the past couple of months I have traveled to Los Angeles, Kauai and Maui by myself. Seriously, to be able to wake up when you feel like it, eat where you want to, sit where you want to, listen to the music or watch TV without obliging to other people's needs is amazing. I attended a few events and knew that I would run into someone I knew or have someone to talk with. But hey, if I didn't know anyone there I could always make friends or even enjoy the moment on my own.
I remember a few years back my friend invited me to an event, I arrived, was greeted, met my friends and we proceeded to get a drink and walk around. Another friend came up, walked over to me and welcomed me with a "hello" then she said "did you come by yourself?" like it was a bad thing. That was the first time I realized people are really opposed to being alone. Granted I have the most wonderful, supportive, loving husband in the world, but he can't take off from work to attend every event or go everywhere I go.
I've started a routine of working all morning then going to the gym. My post-gym reward is to grab lunch or something to eat. I often like to pickup something togo and eat my lunch watching the beautiful pacific ocean and enjoying how lucky we are to live in such a gorgeous, safe and tropical place. I think society overall needs to be more accepting of others and appreciate our freedoms here. We also need to understand that there really is no need to be lonely or have a fear of being alone. I sat and ate my lunch today, I enjoyed every bite. I quietly observed the other people around me -- the older couple next to me who seemed a little on edge, the middle-aged ladies across from me who were just delighted to eat their desserts and the woman with her mother who eat at the same place every week and order the same thing. It was empowering to be aware of my surroundings, delicately cut my food, savor the flavor, drink some water and sit back and relax. After my meal I also stopped in at a nearby store and bought a mini-backpack. I have been looking for this for months. I thought to myself this is a great day! I am so happy. I am so comfortable and utterly content with going solo that I almost prefer it now.
As flaky friends waste your time, cancel at the last minute and leave you hanging you'll realize life really is a lot like G-Eazy said "it's just me, myself and I, solo ride until I die....cause I got me for life!"
(This just in, Bread + Butter on Kapiolani Blvd (next to Shokudo) has just quietly soft-launched weekend brunch. After weeks of anticipation the new menu, with some of the refined classics and new additions, is featured Saturday and Sunday from 8am-4pm, nice and late for you late risers. I have been a fan of this cute wine bar, cafe and grab 'n go eatery for sometime now and was super excited to try the new brunch items along with the bottomless mimosas. So far the options for mimosa are orange and guava, but they are looking at adding other flavors to the menu. At $29.95 for one order of bottomless mimosa you may think that's a bit pricey, however management didn't want to skimp on the quality of the champagne... so you get what you pay for.
Here's a look at some of the menu items available at this brand new weekend brunch spot. Also, they usually don't offer table service, but on the weekends they are giving it a go where the waitress comes to the table, takes your order and also refills your mimosa and water table side, as opposed to ordering at the cashier and waiting for your meal to be delivered.
Keep in mind that Chef Masa is Japanese but was raised in Argentina, so he liked those bold, complex, South American-influenced dishes. He makes most of the proteins and sides in-house, so you get true freshness and a nice combination of delicate flavors with textures.
Bread + Butter
1585 Kapiolani Blvd #110, Honolulu, HI 96814
For more info visit: their Facebook page @Aloha Bread + Butter
The Waikiki restaurant best known for its delectable ricotta pancakes and lovely brunch is now gearing up to serve happy hour. Oh you know that period of the day when people are still at work and the lunch crowd has departed and you're setting up for dinner... What do you do to fill the lull? Serve up a delightful, affordable and colorful happy hour menu! That's right, Bills has done it and here's what you will find at the Waikiki eatery.