My Point of Heu |
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8/29/2017 3 New Pokes to try at Foodland
 8/29/2017 Foodland Ala Moana New Food ItemsCongratulations are in order, as the new Foodland Farms Ala Moana prepares to celebrate its 1st Birthday! I attended the sneak peek before they opened one year ago and it really is a great location for shopping, dining, happy hour and more! To celebrate this special occasion the team at Foodland has prepped some new dishes and brand new food items (for purchase starting 8/31). I had the chance to sample some of the new additions (before they were even available) that are unique to this location only. I was really impressed; you can tell a lot of thought, care and time was spent crafting these dishes -- they will wow your tastebuds, appeal to your palate and are pretty easy on the pocketbook. To honor their 1st birthday they will also offer a special luau themed menu of items only available 8/31-9/4 to coincide with the Labor Day weekend festivities. Then from 8/31 on you'll find about 30 new items in the store to enjoy! Below you'll find a few of the highlights being offered along with a description of each dish.  Culinary Team: (L-R) in-store Chef de Cuisine Brian Nagai, in-store Pastry Chef Rick Chang and Foodland Corporate Chef Keoni Chang. I really enjoyed the combination of local flavors and island themes here. It may be a bit overwhelming when everything looks so delicious but having these added options really makes this location very diverse and pretty entertaining too.
Other notable new items also include: Local-style Fried Saimin Thanksgiving Sammie New Housemade Sausage flavor Green Chile Habanero Vanilla MacNut Nitro Cold-brew Coffee New Antipasti at The Bar Health Bowls at HI Steaks For more details on the new poke recipes stay tuned! Foodland Farms Ala Moana Center (located on the Ewa Wing, across from the new Shirokiya). 1450 Ala Moana Boulevard Honolulu, HI 96814 www.foodland.com Disclaimer: Views expressed are my own, honest and humble opinion. 8/21/2017 Ono Eats: Souffle PancakeNearly ten years ago my friend Jenn brought me to a tiny brunch spot in Waikiki that had recently opened its doors. Barely able to keep-up with the demand Cream Pot has grown into a notorious, highly sought-after and famed breakfast spot on the outskirts of Waikiki. Bursting with flavors which include house-made caramel and rich dark chocolate this eatery serves up fresh crepes, french toast, benedicts and their famous soufflé pancakes. With its victorian interior, secret garden-esque exterior and a visible line outside and inside, you're better off making reservations before heading over. Servers are dressed in chef's coats and the owners are bustling through seating, bussing tables, cashing people out and grabbing beverages for guests. Despite the hectic scene and the long wait for those who didn't call ahead of time, it is quaint, charming and delightful. A must is the soufflé pancake. The are offered with a variety of toppings, although my fave and the most popular is the mixed berry. The two hockey puck sized pancakes are light, fluffy, milky and tenderly sweet yet custardy. The flavor whisks you away to another place and the fresh berries offer a mesmerizing freshness mixed with tart and tangy. There really isn't a need for sauce or syrup, they are simply topped with fresh whipped cream and ready to devour. Believe me when I tell you these Soufflé Pancakes from Cream Pot are worth every cent and are definitely Ono Eats! Cream Pot - located in the Hawaiian Monarch Hotel 444 Niu St, Honolulu, HI 96815 Hours: · 6:30AM–2:30PM Reservations: opentable.com Phone: (808) 429-0945 Disclaimer: Views and opinions are honest, my own, not solicited nor compensated. 8/16/2017 A Visit to the Getty Center
1200 Getty Center Dr, Los Angeles, CA 90049 Open everyday except Monday http://www.getty.edu/visit/center/ 8/13/2017 Having a Field Day in Woodland I recently ventured to a new destination. While on a quick trip to Los Angeles I decided to hop on over to Sacramento. The hour-long flight was short and sweet, and while I didn't know what to expect the airport that welcomed me was brand new, contemporary in design and offered free WiFi. This is starting off great, I thought to myself. Sacramento is the State Capital of California and while it is a bit slow going and desolate in certain areas there is a great sense of history here. Old Sacramento represents the famed gold rush era which is now sleepy and mostly quiet with historic railroads, charming bars and nicknack stores to browse, while new (downtown) Sacramento is similar to any other downtown business district.  The view from the Tower Bridge which crosses the Sacramento River linking west and east Sacramento. I stayed in Woodland which is mainly a farming town in the County of Yolo, yes YOLO! With a robust food and agriculture economy, Woodland is known for its fertile soil, growing population and close proximity to Davis, Napa and Sacramento. In Yolo County melons, sunflowers, peppers and gourds are amongst some of the fresh produce grown here. In fact, half of the vegetables grown in the U.S. are grown in California. Lucky for me, I was given an all-access pass to checkout a local farm that showcased some of the best melons I've ever tasted. As part of a special "Field Day" farmers, growers, plant breeders, chefs and other agriculture enthusiasts were invited to see, taste and walk through the crops. As you probably know, consumers want pretty and perfect fruits and vegetables. It's unlikely you'll purchase a banana if its got brown spots on the outside or a melon that is imperfect in shape and has unusual markings. These plant breeders are experts in their field and work day in and day out to create the most delicious, nutritious and best looking produce to sell to the consumer. With an emphasis on sustainability, reducing world hunger and protecting our natural resources it was eye-opening to witness the passion, enthusiasm, love and care these horticulturalists have for produce. I learned that melons come in all shapes, sizes, colors and flavors. One of the breeders' daughters actually named a honeydew variety "Flavor Journey" because of its immensely sweet/juicy flesh and the journey that the delicious fruit took you on while eating it. We also learned of a new lettuce that combines iceberg lettuce with romaine lettuce. This was brilliant as it has the flavor, size and color of romaine and the durability and texture of iceberg - perfect for cooking, lettuce cups/wraps and more and as far as nutrition it sits right in-between the two lettuces. We also toured the labs where they test the nutritional content of the produce, identify its genetic makeup and also conduct evaluations to determine the health of the plant and efficiency of the farm. Like humans, plants are susceptible to diseases, biotechnology is utilized to breed naturally occurring pest-resistant plants; therefore less pesticides are needed and less of an impact is made on the environment. While given free reign to tour the property and meet the staff everyone was thrilled to have us and share their experiences! It was a joyful day tasting delicious fruits and vegetables and learning about modern agriculture. View the slideshow below for a look at the Field Day highlights. Mahalo to Monsanto Woodland, California for the tour and to the breeders and researchers (who have worked there for 10-30 years) for sharing their time and knowledge.
For more information visit monsanto.com My Point of Heu is a personal blog, opinions expressed here are my own. Content herein is by no means an endorsement nor sponsored. Two nights room and board were provided by Monsanto Company. 8/7/2017 Ono Eats W/ Olena: Spam MusubiThere's nothing better to cure your hunger than a Spam Musubi! The delicious grab-n-go item found mostly in eateries, convenience stores and mom & pop shops in Hawaii has it all. It's a sliced patty of Spam, sitting atop a mound of rice, wrapped in nori (seaweed) and sometimes it comes with other added toppings like egg, furikake or additional meats (hot dog, chicken, katsu, etc). When I am craving a snack, or something that will tide me over until a well-defined meal, I grab a Spam Musubi. My favorite is when the Spam is slightly well-done, topped with teriyaki glaze and the bigger the nori the better, but from time to time the meat, rice and nori ratio can change, depending on where you get your Musubi. The BEST musubi I've ever had is a bit debatable, but a solid option that is made perfectly comes from Musubi Cafe Iyasume. However, this place is so busy that sometimes you have to wait for your musubi. On the date I was aiming to records my Ono Eats video, there was (at least) a 30 minute wait for one musubi. Sadly, I was hungry and couldn't wait. So I opted to grab something that was fast and easy. 7-Eleven has great (affordable $1.50-$2.50) musubis but if I am going to splurge just a bit Foodland is my go to. |
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