Food means something different to everyone. For Chef Nicole LaTorre of Hawaiʻi Sustainable Chef LLC, it means, “invigorating all the senses.” This proud Italian recounted how she came to appreciate the foods that invigorated her senses.

“My dad really exposed me to the culinary scene,” said LaTorre, “I remember going to this restaurant in Philadelphia when I was fifteen called Rembrandt’s, and having pumpkin raviolis, they were amazing. Full story.

Paul’s Poppers is set to celebrate its one-year anniversary of making mouth-watering poppers. Owner Paul Park has taken a regular appetizer and turned it into something “won”derful. It’s called a Popper, a won-ton wrapper filled with an array of delicious ingredients and lightly fried to a golden perfection. Full story.

On a not too distant lunch date, a conversation erupted about the smaller locally owned dinning establishments versus the larger well recognized chains in Honolulu. It was noted during this lunch time dialogue that the Mom and Pop eateries, seem to out number the larger or nationally recognized institutions. Why is this? The locals will tell you that here on Oahu some of the best food is within the walls of the local diners, however other might tell you they prefer the chains for one reason or another. Oahu has a long standing tradition of diversity within its residents which means that the cuisine is diverse too. What makes Oahu unique and the envy of all those constantly arriving from the mainland, Asia and other parts of the world is how diverse we truly are, and the weather isn’t too bad either.  Full Story