A look behind the scenes of the inaugural Hana Harvest and some of the activities the chefs did before and after the special event

Chefs Sheldon Simeon, Mark Noguchi and Barry Villiarimo shared their combined their creative cooking talents for a tasting dinner

With the help of students from the Hana Youth Center, Sheldon Simeon, Mark Noguchi and Dave Power harvested ingredients from Mahele Farm for the Hana Spring Harvest dinner.

The Food & Wine festival is five months away, but here are 10 events to look forward to

Fourteen amateur cooks gathered at Waimalu Shopping Plaza Saturday for Shiroma’s Wine and More annual Country Stew Cook-Off

A look at the Kaka’ako art scene with John “Prime” Hina, founder and program director of the youth art nonprofit, 808 Urban

Starting Monday, Santoyo’s Grand Leyenda tequila, made in honor of his father, will be available to the public

Ed Morita attended a sustainable butchery demonstration by chef Jason Schoonover

I was able to get a hold of tropical fruit expert Ken Love, who was eager to talk about the film

The Royal Hawaiian on Sunday held its first in a series of tweetups for the local online community

A sold-out crowd packed themselves into the Republik for a one-night-only concert by the Celtic punk group, the Dropkick Murphys

had a chance to talk to Lynette Pflueger of Chef Mavro, who recently was named one of 50 nominees for Food &Wine Magazine’s The People’s Best New Pastry Chef

Kenichiro Tanaka of the Imperial Hotel Tokyo brings a cherry blossom themed dinner to La Mer at Halekulani

Fruit that tastes like pecan pie, beans that contain cotton candy, “The Fruit Hunters” is a documentary that follows a group of passionate fruit enthusiasts who literally travel to the ends of the Earth to feed their obsession

Kitchen tip to ensure your whisked recipes come out every time

We talked to the new executive chef in Turtle Bay and winner of “Chef Wanted with Anne Burrell”

The stage adaptation of the the animated classic will begin its eight-week engagement at Blaisdell Concert Hall on January 14, 2014

“So what happens next after every restaurant in Hawaii is farm to table?” This was the question asked by someone on Facebook

Kapiolani Community College’s culinary team had the opportunity Saturday to further refine its skills with Executive Chef Eric Leterc at the Pacific Club

People who cut the cheese during Whole Foods’ “Parmageddon”

KCC culinary students have had a busy week as they prepare for the their annual gala fundraiser

In honor of Whole Foods Market’s “Parmageddon” event this Saturday, Ed shares the story behind the creation of the Parmigiano ice cream cannoli from his 2012 Good Table course

Here’s a look at the rum-fueled festivities

Coinciding with the kickoff of the first Hawaii Cocktail Week, was the debut of the much anticipated Hawaii Bitters

To sous vide or not to sous vide? That is the question posed by Dave Newman during his Hawaii Cocktail Week seminar held at Pint + Jigger.

Hawaii Cocktail Week festivities continued Tuesday evening with a cocktail pairing dinner at Pint + Jigger

Hawaii Cocktail Week kicked off last night with a launch party at Coxist Studio hosted by Hawaii Bitters. Check out our party pics from the event

Ed gets a look at the PACOM Hawaii culinary team as they get ready for the 38th Annual Military Culinary Arts Competition

Art has once again exploded in Kaka’ako as Pow Wow Hawaii artists continue work on their murals. Here are photos from day two

Here’s a tip on adding more citrus flavor to your cooking