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Who? ChadLou!

July 5, 2013
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Today’s post comes from our account service intern/coffee aficionado Katie Bailie. A 2013 graduate of Mid-Pacific Institute, she’s swapped Kailua Beach for So. Cal. as she pursues a degree in Graphic Design at Chapman University. 

I love spending a day in Kailua, shopping around at all of the little boutiques. However, by 2pm I need to be re-charged, so I stop inside ChadLou’s for a coffee. ChadLou’s is a hole in the wall coffee shop, next to FlowerChild and Olive on Kihapai Street. Famous for their ice cream sandwiches, ChadLou’s does pretty good business on a hot day. This past weekend, they were promoting an Okinawan sweet potato ice cream. However, if you’re not so daring, they offer traditional flavors like vanilla and chocolate as well.  It’s also the only place I’ve found on Oahu that can brew up my favorite drink, the Lavender Tea Latte. Perhaps that’s because one of their specialties is their freshly brewed loose leaf tea. They have a wall of glass mason jars filled with different kinds of loose-leaf teas for sale. Apparently there are 70 different kinds of tea, from Peach Black Tea to Red Rooibos Chai; flavors to please anyone’s palate. The baristas at ChadLou’s say that their “Ice Grinds,” much like Starbuck’s Frappuccino, are the most popular items on the menu. On a rainy day, cozy up on their vintage couch and grab a book off of the bookshelf in the back with a hot coffee. The best thing about ordering a latte at ChadLou’s is the latte art that the barista’s whip into the foam of your coffee. Search the hashtag #chadlous on Instagram, and you’ll be impressed with the hundreds of latte art pictures posted by the girls at ChadLou’s and their satisfied customers.

ChadLou's

Take that, Starbucks.

Take that, Starbucks.

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Inside ChadLou's

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:: 45 Kihapai Street, Kailua, HI | Parking in back  | 808.263.7930  | facebook.com/chadlous |  chadous.com

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Upwardly mobile in Kaneohe

July 5, 2013
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It was an overcast day in Kaneohe (is there any other kind?) when we headed up the Bunkers Hike in Ahuimanu. Word of advice—watch out for rain because the beginning of the hike is slippery with a pretty good incline. The rest of the hike is an easy workout, great for kids and Chubs, our small, lazy dog. Along the way you’ll overlook Kamehameha Highway and the Kaneohe Marine Corps Base in the distance.

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Chubs had his “Lion King” moment. Not sure if he fully appreciated the view.

Chubs

This trail has lots of bright red strawberry guava this time of year. NatHI tip: Check them for worms before you pop one in your mouth, and if you have a local grandma, she’d tell you not too eat too many or the seeds will make you “stuck.” They’re also really good for a guava coulis. See recipe below.

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Kaneohe hike 4

NatHi Tip: Bring water, mosquito repellant, snacks and a camera! Good shoes are recommended as the ironwood cones are sharp and the pine needles can be slippery. Keep an eye on the trail as it splits several times. If you’re heading toward the North Shore, the entrance to the trail is on Kahekili Highway will be on your right, before the Koolau Center. Park near Times and backtrack along the highway. The trailhead is near the end of the guardrail.

Guava Coulis
Delicious on ice cream, mixed with iced water to make guava juice, or layer with cream cheese on a croissant–YUM!

1. Immerse the guavas for an hour in a bucket of water to make the worms (if any) wiggle out to the top. (We’re talking nature here.)

2. Cut out the stems, hard end and toss the seeds, keeping only the meat of the guava.

3. Place in a pot with very little water (about 1/4 cup for about 2-1/2 cup of guava pieces) and simmer over medium heat for about 3-5 minutes or until they are softened. Stir often to prevent burning.

4. Blend in a blender for about 15 seconds, add sugar to taste, re-blend then strain, pushing on the solids to get out every yummy drop.

5. Enjoy!

Red Bull X-Fighters at Honolulu Night Market

June 21, 2013
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Red Bull X-Fighters wowed the audience at this month’s Honolulu Night Market. After a series of individual gravity-defying jumps they finished with all three riders in the air at once. Amazing.

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Also took photos in front of Limb, owned by MVNPʻs Jacqueline Davey, who was showcasing paintings by Richard Earl Leong Yu Ralya. 

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Doubly Delicious ~ If you happen to see a bottle of Carmelized Lemon and Rosemary Jelly from GreenWheel Food Hub, buy it. It’s incredibly yummy as a chutney and goes wonderfully with the gourmet Naked Cow Dairy cheeses made on Oahu’s Waianae Coast.

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This combination is especially beneficial because Naked Cow’s Chef Gida Snyder and the ladies of Oahu’s only dairy are also a driving force behind the GreenWheel Food Hub, a local non-profit dedicated to bringing healthier food options to low-income communities. (Thanks to their lobbying efforts, people on food assistance programs are now able to use their vouchers to purchase healthy, local vegetables at farmers markets—creating healthier communities and supporting local farms.)

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Kamehameha Day Parade: Worthy of a King

June 14, 2013

Hawaii’s King Kamehameha (c. 1758 – May 8, 1819) was known by many names, Kamehameha I, Kamehameha the Great, and his Hawaiian name, Kalani Pai‘ea Wohi o Kaleikini Keali‘ikui Kamehameha o ‘Iolani i Kawikapu kaui Ka Liholiho Kunuiakea.

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Born in a time when individual Hawaiian islands were ruled by warring kings, it is said that his birth—that of a mighty warrior—was foretold by the presence of Halley’s comet above the Hawaiian skies. Today, Kamehameha I is honored for uniting the islands to create the Kingdom of Hawaii, bringing peace to the people, and establishing a strong sense of justice exemplified by Kanawai Mamalahoe, the “Law of the Splintered Paddle,” which protects human rights and non-combatants in time of battle.

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In 1871, Kamehameha V proclaimed June 11th as Kamehameha Day, a state holiday to honor his grandfather. Most islands honor the King with a parade and/or hoolaulea (celebration) on the weekend before or after the state holiday. The largest parade is on Oahu, which begins at the Kamehameha statue across from Iolani Palace and continues through Waikiki to Kapiolani Park and includes over 5,000 participants.

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If you plan to watch the Kamehameha Parade, bring a blanket or lawn chair,  lots of sunscreen and a camera. And in the case of MVNP’s Charlie Pedrina, a really outstanding photographer’s eye.

Andy’s: Manoa’s best kept secret

June 14, 2013
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To find Andy’s Sandwiches and Smoothies, first you have to look for Starbucks in Manoa. Then you have to duck under the nondescript green awning to find the door between all the signs. Of course, if you attended  UH, any of the local schools, or just want really good food, you already know this.

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Their sandwiches begin with homemade bread, you know, the kind of wheat bread that has just the right amount of chewiness and wholesome flavor. Their ingredients are fresh. And although I haven’t had their daily specials yet, I heard the curry mushroom chicken plate on Wednesdays is killer.

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As for me, this is where I get my acai bowl fix. Rule #1: Don’t “share” it with your kids. They will eat all of it.

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I’m not sure what day they bake up the turnovers and muffins, but those go pretty fast. I have my eye on the blueberry. Or maybe lemon. Or maybe the cherry in the back…

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There are always bags of various kinds of trail mixes, cranberries and other nibbles. DSC08427

Andy’s Sandwiches and Smoothies. 

2904 East Manoa Rd Honolulu, HI 96822
Ph 808-988-6161 FAX 808-988-1769

Breakfast:
Weekdays- 7:00a to 10:15a
Sundays- 7:00a to 12:00p

Sandwiches and Snacks:

Mondays-Thursdays- 7:00a to 5:00p
Fridays- 7:00a to 4:00p
Sundays- 7:00a to 2:30p
Closed Saturdays

Yakiniku Hiroshi

January 4, 2013

Looking for somewhere new to eat? Follow the tourists. In this case, the Japanese tourists (and a handful of locals) to the line outside Yakiniku Hiroshi in Waikiki. Located on Royal Hawaiian Avenue behind the Waikiki Trade Center, this little hole-in-the-wall is at the top of the “must eat” list for serious carnivores.

Naturally HI_ Yakiniku Hiroshi interior

“Yakiniku” means “grilled meat” so think of it as “hot off the grill,” Japanese style. The secret is in Yakiniku Hiroshi’s beef. Hiroshi exclusively uses fresh air-flown Gold and Platinum grade American Waygu (Kobe-style) beef raised in Idaho by Snake River Farms. The beef is so tender it practically melts in your mouth. And just in case you’re wondering, the yakiniku grills are smokeless, giving you all of the flavor and none of the smoky fuss.

Naturally HI_ Yakiniku Hiroshi's tray of  beef

Some people wonder what’s the allure of cooking your own food. Like any barbecue, it’s all in the conversation. Yakiniku restaurants are not rush-in rush-out affairs. You sit down, grill your meal at your own pace, and enjoy the company of good friends. We were celebrating my cousin’s birthday and had a lot of catching up to do.

Naturally HI_ Yakiniku Hiroshi cooking

Yakiniku Hiroshi offers a choice of two pre-fixe menus, as well as a la carte selections. We ordered the  Gold Menu which came with Beef Tongue, U.S. Prime Rib Eye, U.S. Prime “Kalbi” Short Rib, a crisp green salad, mochi, roasted garlic, assorted vegetables, rice and various dipping sauces. Their Platinum menu is even more elaborate, featuring Australian Wagyu Rib Eye Steak, U.S. “Toro” Kalbi (“toro” makes reference to the buttery quality of the prized blue fin tuna) and a choice of Garlic Prawns, Garlic Scallops or Beef Intestines.

Naturally HI_Yakiniku Hiroshi Prime

Naturally HI_ Yakiniku Hiroshi's grilled beef

Naturally HI_ Yakiniku Hiroshi's Roasted Garlic

Naturally HI_Yakiniku Hiroshi exteriorGroups of four are seated comfortably around the inset grill, and larger parties are easily accomodated in their upstairs and downstairs dining areas. While you’re there, don’t forget to add your personal message and signature to their walls. Reservations suggested or you may be waiting outside a good long time. ::  Yakiniku Hiroshi

 

Happy New Year

January 4, 2013

In Hawaii, New Year’s Eve is for clinking champagne glasses. New Year’s Day is for eating.

With five generations of Japanese living in Hawaii, there are a lot of traditions that have become part of the local lifestyle. One of the most well-known is Mochitsuki, or mochi pounding. It’s a dying art that has been kept alive by Japanese churches including Tenrikyo Hawaii Dendocho.



There are also traditional foods. Red fish brings good luck. Ozoni, a traditional soup with grilled or steamed mochi (rice dumplings), is considered one of the most auspicious New Year’s dishes.

Naturally HI Ozoni

Nishime is like a Japanese stew, with special vegetables including burdock, lotus root and knotted sea kelp.

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And because this is Hawaii, there’s no shortage of good food on the family buffet table.

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Naturally HI sushi