Past Events

World of Whisky Vol. 3 : Islands of Scotland

World-of-Whisky-Vol-3

World of Whisky Vol.3 : Islands of Scotland was a fabulous tasting with Scotches from the unfamiliar islands and distilleries. All have a unique sense of place for each island and distilleries that represent them. We explored the island of Arran with Machrie Moor by Arran, island of Mull with Tobermory 10 yr, island of Jura with Superstition by Jura, island of Islay with Kilchoman 100% Islay, island of Skye with Talisker Distiller’s Edition ’13, and the island of Orkney with Scapa 16 yr. We all agreed that the scotches representing did not have the robust peat and smoke character. We were very pleased by the balance in character of light peat, floral, light cocoa, and honey expressions. All but Islay, only have one or two distilleries in production. Available in Hawaii are Arran, Kilchoman, Talisker, and Scapa. Jura and Tobermory were from my private collection.

Category : Past Events

Country Stew Cook Off IV: Pounding Out the Stew

Do you have what is takes to take the Country Stew Cook Off Challenge? This year’s challenge includes a twist. There is a ‘must use’ ingredient that must be included in any shape or form in the stew’s recipe. The mandatory ingredient is Pai’ai or Hawaiian Taro,  a starch. Of all the Country Stew Cook Offs this is the most challenging. Check out the YouTube video made by Mana Ai.  Country Stew Cook-Off IV Challenge begins Sunday, April 6, 2014 from 11:30am to 12:30pm.  Stay and watch Grant Kawasaki from Hawaiian Grown Kitchen cooking demonstration on his stew recipe.

 

Country-Stew-Entry-Form

CONTEST RULES:
1. Amateurs only, 21 years of age or older.
2. Absolutely no store or restaurant
purchased stews will be allowed.
3. All stews must comply with the theme. This
year’s theme is Pounding Out the Stew.
Create a stew using the ingredient, Pai’ai
also known as Hawaiian Taro. SWAM will
provide the Pai’ai. Contestants must pick up
the Pai’ai on the evening of Friday, April 4.
4. All stews must be prepared and
cooked at home by the contestant.
5. All contestants are required to provide a
name/title of their stew and submit it three
(3) days prior to the event.
6. All contestants are responsible for
reheating their own stew in their own
container. We strongly advise crock pots.
There will be an area for reheating with
electricity provided. Portable gas stoves
are permissible but must be maintained
and the responsibility of the contestant.
7. All contestants will be provided with
a uniform container for their showpiece.
Contestants will plate their showpiece
prior to judging. Volunteers will be serving
the judges.
8. Recipes are required for allergy restrictions.
To be submitted with the stew name/title.
9. Judging will be based on the intensity
of aroma and flavor, properly cooked
ingredients, seasoning, texture, and overall
visual appeal.
10. Check in time is 10 am. Judging starts
promptly at 11:30 am.

Category : Past Events

World of Whisk(e)y Vol. 2: Taste of America

Vol-2-Taste-of-America

Back from Whisky Fest 2013 and tasted some amazing whiskies. Vol. 2 will focus on American Whiskey varietals from across the United State. Yes, there are varietals regarding the mash. We’ll explore new grains, experimental distillation process, and paring suggestions. Like last year’s Vol. 1, I’ll be featuring whiskies from my collection not available in Hawaii. Don’t miss this year’s World of Whisky Vol. 2

Date: Sunday, October 27
Time: 4:30pm to 7:30pm
Place: Cookspace at the Ward Warehouse
Cost: $80 includes dinner and sampling
Limited to 20 guests
RSVP and Prepayment at SWAM

Category : Past Events

October 31, 2013 feat. SWAM’s Finest

from 5pm – 8pm

-Secateurs Chenin Blanc
-Osso Anna Chardonnay
-Garnacha de Fuego
-Berola Red
-Robert Hall Merlot
-Robert Hall Cabernet Sauvignon

Category : Past Events

Picnic at the Marina with Kobrand Italy

Picnic-Marina-kobrand

Picnic RECAP..

Great day at the Marina! Thank you to all who attended and Thank you to Kobrand’s representative, Sara Klein, who gave an awesome presentation! We hope there will be more picnics next year!

It’s our first wine dinner of the year and I always wanted to have a picnic.  Located near the Arizona Memorial, Rainbow Bay Marina is a beautiful back drop for our wine picnic featuring the wines from Kobrand’s Italian portfolio.  Unfortunately, Chef Quinten Frye could not cater this event but we definitely are keeping in touch.  Chef David Passanisi will delight us with four courses and Pastry Chef Ed Morita will round out the dinner with his dessert creation.   There will be special pricing on the wines featured as well as many others from the Kobrand Italy Portfolio.  Pre-sale price sheets will be emailed to the guests who attended. Deadline to order will be one week from the dinner date. Don’t worry, there are no military check points and parking is free!

Menu:

First Course
Italian ‘Slider’ Housemade Mini Bun stuffed with Mortadella, Hot Copa, Genoa Salami, Proscuitto Cotto, Pickled Red Onions and Handmade Maozzarella

Second Course
Grappa cured Steele Head Trout with Hawaiian Fennel, Leek & Carrot Slaw with Big Island Citrus Vinagrette

Third Course
Orecchiette Pasta Ragout with Oahu Tomato and Lamb Ragout topped with Black Olive Croutons

Fourth Course
Braised Beef Short Rib with Herbed Polenta Cake, Swiss Chard and Island Pepper Compote

Dessert
Panzenella with Olena Croutons, Pluot Marmalade, Maui Figs and Zabaglione Brulee

Date: Sunday, September 22
Time: 4:30pm to 7:30pm
Place: Cabana A at Rainbow Bay Marina
Price: $60 per person
Reserve and Pre-pay at SWAM
Directions: Turn on Arizona Memorial Road and the Cabanas are next to Schooners Restaurant, Do Not take the Ford Island Road.


View Larger Map

Category : Past Events

2013 Picnic at the Plaza feat. 3rd Country Stew Cook Off

picnic-banner

We’re back! We are so pleased to announce the 2013 Picnic at the Plaza, a benefit for TACA: Talk About Curing Autism Hawaii Chapter.  The “Picnic” on Saturday, April 27th, 2013 from 11 am to 2 pm will feature entertainment, games, silent auction, and a Country Stew Cook-Off for “amateurs only.” The Cook-Off will challenge non-professional chefs to create from their own home kitchens the best stew on the island. Twenty contestants will compete to impress local food aficionados.

If you think your stew is the best on the island, this is contest to enter.  It’s open to the first 20 Amatuer contestants.  All entry fees will go directly to TACA.

Come down for a family fun event.  For more information and Country Stew Entry form.

Picnic at the Plaza Website

Category : Past Events

Endless Summer Cigar Festival 2013

Endless Summer Cigar Fest

 

Celebrate Hawaii’s first ever Endless Summer Cigar Festival with special visiting guests Pepin Garcia and Family from My Father, Robert Levin from Ashton, Pete Johnson from Tatuaje, Rocky Patel from Rocky Patel Cigars, Kauai Cigars, and General Cigars.  Cigar lovers, do not miss this event. Tickets are limited.

Date:  Sunday, February 10, 2013
Time: 5pm -9pm
Place: Royal Hawaiian Hotel
Cost: $125
$110 Companion (no cigars)
$110 Military

Category : Past Events

Bouche De Noel by Three Bites or Less

Bouche de Noel or Yuletide Log is one of my favorite Christmas traditions.  Every year, I look forward to finding a bakery that makes the Bouche but this year I’ve managed to convince pastry chef, Ed Morita, of Three Bites or Less and NonStop Honolulu fame to create his version.

We are taking orders for the Bouche de Noel as well as Cookies.  Click Here for the Order Form.

Orders will be taken from Dec 1 to Dec 15 with pick up dates for cookies Dec. 9 and Dec 16.  All Bouche de Noel orders will be picked up on Dec. 16.

 

Category : Past Events

Cigar Rolling by Kauai Cigars

 

Join us for our first cigar rolling exhibition with Nancie Bean, “Torcedora” or expert cigar roller for Kaua’i Cigar Company.  Watch how our locally owned and operated, Kaua’i Cigar Company, produce their handmade cigars.  These benchmade cigars will be offered for sale.  During the event, sip on Kauai’s Koloa rum.

Nancie began with Kauai Cigar over a year ago, starting as a stringer on the weekends, and soon delved deeper in to harvesting and now the cigar world itself. In May, she traveled to Nicaragua and immersed herself for eight weeks, working among experts learning the art of the cigar process and rolling.

Date:   Sunday, December 16
Time: 3pm – 6pm
Place: SWAM
Cost: Free

Category : Past Events

EATSupper Club with SWAM: October 23, 2012

Celebrate another eventful evening with wines from Europe paired with Chef David Passanisi cuisine. Chambers and Chambers wine specialist, Sky Cameron, will guide you through the pairing. Please make your prepaid reservations at SWAM.

Date: Tuesday, October 23, 2012
Time: 6pm onward
Place: EAT Honolulu in the Gentry Pacific Design Center on Nimitz Highway
Cost: $65 all inclusive
RSVP and prepayment: at SWAM
Sorry No Walk-ins

Category : Past Events