The feast I’ve been waiting for: beef 7 ways

All beef, all Mama Le — Pig and the Lady’s bringing back a classic

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Artisanal beer dinner at 12th Avenue Grill

12th Avenue Grill celebrated American craft beer week with a tasting dinner and the launch of their beer society

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New eats: Kitchen at NextDoor

A new quick and affordable lunch spot has opened in Chinatown, perfect for the downtown crowd

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Hana Harvest dinner

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

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Lee Anne Wong’s Mother’s Day Brunch

A special Mother’s Day pop up brunch in the beautiful Kaka’ako neighborhood

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Harvest day at Mahele Farm

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

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New(ish) eats: Underdogs Sports Bar & Grill

We checked out this hidden hangout in Kalihi for nice drinks and ono grinds

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Countdown to the Hawaii Food and Wine Festival

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

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Omakase Challenge: Sushi ii

Nonstop’s Ed Morita and Grant “Chuggy Bear” Shindo accept Chef Garrett’s 40 piece omakase challenge at Sushi ii

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Hawaii: In Real Life ~ Justin Yu

We talked story with the new chef at the Whole Ox Deli to see what he and his food are really like

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We’re on it

The eating scene: What’s new, what’s coming, what’s worth watching

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Chef shuffle: 53 By The Sea

Chef Thomas Ho steps up to the plates at 53 By The Sea

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SWAM Country Stew Cook-Off

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

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Live from Spam Jam

Spamazing! More than 25,000 fans turned out Saturday night to celebrate Hawaii’s favorite canned meat

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Did this: Empty Bowl 2013

Thousands of people filled the Ala Moana Center parking deck last night to support the Empty Bowl project, a fundraiser to fight hunger

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Did this: Eat the Street Bacon

Crowds packed Kakaako Friday night for tastes of smoky, meaty goodness

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Spam-believable! Spam Jam dessert preview

It’s not just for dinner: Video roundup of the meaty desserts at tomorrow’s Spam Jam

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Waikiki Spam Jam 2013

Spam it up at the 11th annual celebration of Hawaii’s favorite canned meat

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Santoyo Grand Leyenda tequila tasting

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

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Taste redefines dining in Honolulu

The Kakaako eatery has proven that Honolulu will embrace pop-up dining

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Behind the scenes of Lamb Mondays

Ed Morita attended a sustainable butchery demonstration by chef Jason Schoonover

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Did this: Taste of Marukai

This year’s Taste of Marukai proved to be another delightfully quirky food and sake fest

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Did this: Maui Ag Fest 2013

What’s cooking on Maui? We got to check out one of Maui’s biggest ag/food events this weekend

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Royal Hawaiian brunch and ‘Mad Men’ tour

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

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“Family Ingredients,” produced by Juniroa Productions and hosted by TOWN owner/chef Ed Kenney, surprised me with its depth. It’s an ode, in a way, to farmers and food producers, relaying the importance of knowing where food comes from. But its strength lies in its heart.

Kenney establishes the premise early — to look at who we are and where we came from by tracing origins of family recipes. As the show’s first subject, Alan Wong is certainly a credible choice. Not only does Wong, owner of Alan Wong’s Restaurant, The Pineapple Room and Amasia, have the gravitas to make a worthy subject, but he has a compelling family story.

Wong came to Hawaii at age 5 from Tokyo, where his mother is from. Without hesitation, he describes her as his primary inspiration as a chef. She’s a “really good cook,” he says, then singles out two seemingly simple dishes she prepared for him as a child that continue to resonate with him — tamago kake gohan (fresh egg over steamed rice) and miso soup.

At first, his selections hardly seem complex enough to carry a 60-minute program. But then the journey begins, and Kenney and Wong whisk us to Wahiawa, where Wong grew up, to visit the 96-year-old Honda Tofu Factory and the century-old Petersons’ Upland Farm. We’re hooked as soon as we see the Honda family carefully slicing soft pillows of tofu by hand, then watch as fresh Petersons’ eggs are also sorted by hand and weighed on an antiquated scale.

It’s fitting the show flows from scene to scene, almost like courses of an elaborate meal. The Wahiawa stops serve as starters, then we’re transported to Tokyo and outlining regions, and that’s where the muscle of the show is flexed.

There, we visit rooster and organic farms, a tofu factory and even see Wong and Kenney cook sakura trout and octopus together at the home of their host. There are lots of good interviews and stunning visuals from these visits. All the scenes are carefully woven together, and overall, the editing and production quality are excellent. But actually what I enjoyed most about “Family Ingredients” is just tagging along and seeing Kenney and Wong — two of Hawaii’s most celebrated chefs — joyfully and spontaneously react to their adventures. One of director Ty Sanga’s best decisions is to let them experience the trip without a rigid script.

In one scene, the pair are almost giddy as they purchase fresh eggs from Japan’s Asano Poultry via a vending machine. Then at the Frostpia Farm, an organic farm in Saitama Prefecture, they’re blown away after a farmer shows them shiitake mushrooms blooming in abundance off tree stumps. And while eating a 21-course omakase at the famed Sukiyabashi Jiro, featured in the documentary, “Jiro Dreams of Sushi,” Kenney’s face is flushed and he almost looks bewildered as he quietly tastes revered sushi chef Jiro Ono’s fresh saba.

As a host, Kenney is charismatic and engaging. Although there are a few awkward moments, like when he suddenly shouts “Cockadoodledoo” to a chuckling Japanese rooster farmer, his quirks make him more endearing. Overall, it’s comfortable and exciting to travel with this duo. Kenney said at Saturday’s screening that prior to shooting, he was scared of Wong, whom he described as the “godfather” of Hawaii chefs. But the two clearly connected during their two weeks in Japan, and their interactions and banter are funny, easygoing and respectful.

What also resonates is the credibility Kenney and Wong bring in terms of the show’s farm-to-table advocacy. Here in Hawaii, the two are among the most committed and vocal proponents of eating fresh, locally produced foods to support sustainability. Thus, they were perfect ambassadors to send to Japan to interview farmers about the roots of their ingredients. I’m not sure the show would’ve worked as well if its host and guest weren’t similarly invested.

After seeing the pilot, I definitely would watch more episodes, but I can’t help but think it might be difficult to maintain the quality. I’m not sure how many locations were shot for this first episode, but the production undoubtedly was a big undertaking that might be difficult to replicate. Nevertheless, it would be a shame if “Family Ingredients” ended here. It’ll be aired nationwide on PBS stations this summer, and I’m rooting for executive producer Heather Haunani Giugni to find distribution so we can enjoy more worthy family food stories.

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Family Ingredients (1 of 10)

Alan Wong and Ed Kenney at the screening for "Family Ingredients." Says Kenney: "I am so grateful for the chance that Heather and her team took on me. The time spent with the crew, getting to know Alan Wong, listening to stories, meeting new friends, meandering through Wahiawa, Tokyo, and the Japan countryside, cooking, eating, and laughing all add up to an experience I will never forget. The story of Hawaii as seen through food is one worth telling, beyond our shores. I can't help but wonder who's Family Ingredients we will taste next."

Here’s a look at The Good, The Bad and The Weird from the Season 3 finale.

The Good

• That was a great pre-credits opening scene. Kono’s on the run and McG and Danno are trying to hide her from the police. I’m already invested in this episode.
• So nice to see Dennis Chun appearing more frequently in the show. I really do hope he can become a series regular. Kamekona is nice, but it would also be great to see a local actor in a role besides comic relief.
• Love to see Fong out of the lab. And did you see that stink eye he gave to Adam? Science boy was ready to throw down against Yakuza man if he had to.
• I’ve never really been impressed by Daniel Henney’s acting in his previous roles, but I have to admit that he made a pretty good bad guy on this show. Too bad he’s dead now.
• Welcome back Ms. Autumn Reeser! Does your return mean a regular role next season as Danno’s love interest? I hope so.
• The same goes for you Nurse Leilani.
• Just a great episode all around, despite a few flaws (see below).

The Bad

• Who the hell is Billy Harrington? I felt like I was watching the movie “The Room,” where they randomly introduce characters into the story.
• Kono is wanted for murder, yet not a single cop is tailing her ex-Yakuza boyfriend.
• “You’re a good friend.” – Kono to Fong. Ouch. Those words from the cute girl you’re crushing on hurt deep. Real deep.
• Ugh. So they’re gonna drag out this Wo Fat / Mama McG connection even longer? Just spit it out already.

The Weird

• Catherine looked back at random character Billy Harrington as he walked away. Sorry McG. That means she’s got the hots for Billy. Looks like no more military mambo for you.
• Man, Wo Fat is messed up! Looks like Two Face from Batman.
• And speaking of Wo Fat, who else was expecting him to quote Hannibal Lecter and tell McG “Quid pro quo, McGarrett!”

Well, that’s it for Season 3 of “Hawaii Five-0.” I’d like to sincerely thank all of you who read my episode recaps and for your comments on our website as well as Twitter and Facebook. See you all back for Season 4!

The live broadcast was from 1 to 4 a.m. on Monday morning, and the news of the day was mixed in with pre-taped accounts of their visit here as well as live commentary and demos by Tihati Productions, Jake Shimabukuro, Daniel Anthony of Manaai poi, chef Jon Matsubara and Crystal Pancipanci. If you missed the show, you can click here to see most of the featured clips.

While the crowd had to stay on the outside of the fence, as media, we got to stay inside the production and shooting area to see what they do. Here’s a quick look at what we did behind the scenes throughout the morning:

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Today Show in Hawaii (1 of 19)

Here was the scene on Waikiki Beach when we arrived at 11:30 p.m. People had been there since as early as 9 p.m. to get a good spot on the fence.

Bonus: I got to actually meet with the cast of the Today Show. That’s right, I talked to Matt Lauer, Savannah Guthrie, Natalie Morales and Willie Geist. Here’s my interview with them, which included their favorite local foods, and a lesson in pidgin:

www.youtube.com/watch?v=ri6cIrIQoxs

One of the (other) highlights of my morning was watching radio personality Slick Vic Harris teach Matt Lauer and Savannah Guthrie how to “Chee Huu” like a local. Click here to see my looping Vine video of the event (click the microphone button on the screen for sound, but be aware that my video is loud). Pretty good for their first try, huh? Even I can’t do a proper “Chee Huu,” and I’ve lived here all my life.

I was worried that I wouldn’t be able to stay up all night, but the pace was quick and it was actually a lot of fun. I was also worried that the cast might be a bunch of divas, since they are national celebs, but they were very personable and down to earth. One thing that I found to be amazing is how they were able to keep a lively conversation going with no dead spots, but as soon as someone signaled to wrap it up, they quickly, but smoothly, let the conversation end without being abrupt. It’s easy to take for granted when you’re watching it on television, but when you watch them in person — especially after doing back to back interviews — you realize what true professionals they are. I wish I had time, off camera, to find out how they do that.

Anyway, good luck to the Today Show as they make their way across the country! A hui hou.

The show featured styles from local boutiques Basique Threads, Bamboo Sky and I AM, along with looks from such big guns of fashion as Alexander Wang, Helmut Lang and Marc by Marc Jacobs. Joines says he was inspired by Alexnder Wang’s runway Spring/Summer 2013 fashion show, featuring the iconic futuristic ponytail with duct tape strip accents. There was a definite sporty, minimalist, futuristic aesthetic to the tone and styling of the show. The featured designs complemented the combined look. I couldn’t help but notice an early South by Andy South influence to some of the ensembles.

Joines had a definite vision for the show, choosing 19 of Hawaii’s top and tallest models (5′ 9″ and above), along with edgy, futuristic, yet somewhat ethereal, music to show 38 looks. The hair and make-up teams were superb and deserve mention: Kecia Littman of Haus of Beaute (lead make-up artist), and Lorena “Met Met” Takushi, also Ashlee Valeros (lead hair-stylist) along with the fantastic Richie Miao and Etch Salon. The teams included; Tiffany Pestana-Breaux, Aubrey Butler, Kim Duong, Nathalie Kim, RisaHoshino, David Ramirez, Isha Skeete, Angel Diehl, Liz Houser and Ashley Kimura.

Gov. Abercrombie and his wife, Dr. Nanci Caraway, strong supporters of Hawaii fashion and retail, were front and center at the well-attended show.

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Night Market fashion show (1 of 37)

Kelsey Campbell (Premier Models & Talent) wears a Tibi dress and bag.

Photos by Tracy Chan

La Dernière Mode

Video by Melissa Chang

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Spam Jam 2013 Tweetup (1 of 41)

—Photo by Grant Shindo

Three Walls Music Festival

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Three Walls Music Festival (1 of 45)

Cinco de Mayo Street Fest 2013

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Cinco de Mayo Street Fest 2013 (1 of 31)

First Friday May 2013

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First Friday May 2013 (1 of 69)

Colette @ Republik

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Colette @ Republik (1 of 13)

YWCA’s YWine

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YWCA YWine event (1 of 19)

Kings of Spade

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Kings of Spade (1 of 21)

Barter Bar

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Barter Bar (1 of 14)

The first Barter Bar at Fresh Cafe was an interesting experiment in the trade of professional services and goods without money. The concept of Barter Bar is an event that serves as both a networking forum and a place for forward-thinking businesses and individuals (Nonstop is one of the sponsors) who are willing to go a bit unconventional with the way they do business.

Upon checkin, everyone gets an instruction sheet, a blue slip and a pink slip. On the blue slip, you write down what you have to trade (it can be anything from physical items to services like design, art, photography or website building), and on the pink slip, you write what services or items you need.

In case you missed this one, Barter Bar happens every third Friday in the warehouse behind Fresh Cafe, from 7-10 p.m. Cost to trade is $2.

MDA’s Spring Soiree

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MDA Spring Soiree (1 of 55)

Newbies like me were pleasantly surprised to find that female guests are required to be escorted in on the arm of a hunky fireman. I enjoyed this part so much, I did it twice.

Metric

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Metric (1 of 31)

April Foolish FUNdraiser

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Photo by Eric Baranda (1 of 40)

The Dropkick Murphys live at The Republik

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Dropkick Murphys concert (1 of 57)

Photo by Ed Morita

First Friday April 2013

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First Friday April 2013 (1 of 42)

Nextworking April 2013 @ Pearl

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Nextworking April 2013 @ Pearl (1 of 30)

Iron Bartender Finals

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Iron Bartender Finals (1 of 54)

80s Pop Muzik Future is the Past

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80s Pop Muzik Future is the Past (1 of 20)

Elements at the Modern: Scents

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Elements at the Modern: Scents (1 of 12)

Yelp’s Urban Mash-Up @ CoXist

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Yelp's Urban Mash-Up @ CoXist Studio (1 of 45)

Relex @ NextDoor

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Reflex @ NextDoor (1 of 18)

Passport to Luxury 2013

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Passport to Luxury 2013 (1 of 44)

Photo by Melissa Chang

Gypsy Frequencies

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Gypsy Frequencies (1 of 17)

Ala Moana Center’s posh pau hana

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Posh Pau Hana (1 of 36)

St. Patrick’s Day Block Party 2013

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St. Patrick's Day Block Party 2013 (1 of 33)

SACS in the City 2013

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SACS in the City fashion show (1 of 36)

Photo by Travis Okimoto

Bacardi Pool Party @ The Modern

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Bacardi Pool Party @ The Modern (1 of 44)

Kawaii Kon 2013

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Kawaii Kon 2013 (1 of 34)

Crazy, Sexy, PEARL

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Crazy, Sexy, PEARL (1 of 33)

Bacardi Oakheart Iron Bartender Competition

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Bacardi Oakheart Iron Bartender Competition (1 of 32)

Marques Wyatt @ Lotus

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Marques Wyatt @ Lotus (1 of 19)

Sunset Saturdays with Shannyn Sossamon

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Sunset Saturdays with Shannyn Sossamon (1 of 23)

First Friday March 2013

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Loading Zone (1 of 47)

Hawaii Cocktail Week launch party

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Hawaii Cocktail Week launch party (1 of 36)

Photo by Ed Morita

Soulgasm

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Soulgasm (1 of 30)

Mardi Gras Carnaval 2013

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Mardi Gras Carnaval 2013 (1 of 72)

Photo by Eric Baranda

POW WOW Hawaii 2013 Opening Party

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POW WOW Hawaii 2013 (1 of 26)

Above & Beyond

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Above and Beyond (1 of 55)

SPELLS: Com Truise & Addison Groove

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SPELLS: Com Truise & Addison Groove (1 of 16)

MEDAH Fundraiser

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MEDAH Fundraiser (1 of 13)

Coates & Frey Heal the Hearts Ball

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Coates & Frey Heal the Hearts Ball (1 of 35)

808 Social Networkers

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808 Social Networkers (1 of 22)

Grand Opening of High Society

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Grand Opening of High Society @ Sunset Room (1 of 21)

First Friday February 2013

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Soho (1 of 67)

Pro Bowl All-Star Block Party

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Pro Bowl Block Party (1 of 32)

Photo by Ed Morita

Miguel Migs at Lotus

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Party pics: Miguel Migs at Lotus (1 of 21)

Pepsi Pro Bowl Party w/ SNDCLSH

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Pepsi Pro Bowl Party w/ SNDCLSH (1 of 44)

Warren Moon’s VIP Pro Bowl Party

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Warren Moon's VIP Pro Bowl Party (1 of 51)

Professional Services Social

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Professional Services Social (1 of 33)

Janis Joplin Tribute Concert

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Janis Joplin Tribute Concert (1 of 31)

Sunset Room VIP Grand Opening

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Sunset Room VIP Grand Opening (1 of 30)

Adventure Club

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Adventure Club (1 of 32)

Downetowne New Year’s Masquerade

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Downetowne New Year's Masquerade (1 of 21)

First Friday January 2013

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Loading Zone (1 of 61)

Photo by Eric Baranda

NYE 2012 Party of the Year

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NYE 2012 Party of the Year (1 of 61)

-photo by Tracy Chan

NYE 2012 The Modern Experience

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NYE 2012 The Modern Experience #ME2013 (1 of 59)

NYE 2012 The Modern Experience #ME2013

80s Pop Muzik Karaoke Finals

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80s Pop Muzik Karaoke Finals (1 of 47)

Ritz-Carlton Waikiki launch party

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Ritz-Carlton Waikiki Launch Party (1 of 36)

Photo by Ed Morita

BLISS Holiday Party

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BLISS Holiday Party (1 of 20)

End of the World Block Party

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Loading Zone: SKILLZTALK x BBOY IN SHANGHAI (1 of 74)

Super CW’s Last Ever

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Super CW's Last Ever (1 of 43)

Stoli Winter Series 2012

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Stoli Winter Series 2012 (1 of 60)

Stoli Winter Series 2012

Decadence Venetian Mask Ball

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Decadence Venetian Mask Ball (1 of 29)

SantaCon 2012

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SantaCon 2012 (1 of 32)

First Friday December 2012

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First Friday December 2012 (1 of 45)

Addiction’s 1st Anniversary

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Addiction's 1st Anniversary (1 of 35)

More party pics

Bo bay mon is beef seven ways, and I mean ways you’ve never seen. I remember sitting in that sunny restaurant and marveling at all the ways you got it: grilled, poached, minced and rolled in smoky leaves, rolled in fresh leaves alive with herbs, floating in savory congee. When I got to Saigon in 1996, this was the first meal I asked for — and nobody knew what it was. Over four years in that city, I saw those three words together maybe once, so really, it’s been nearly 20 years.

You see why I’m excited? Pig and the Lady’s founding inspiration, Mama Le herself, is bringing back beef seven ways at a two-night pop-up this Saturday and Sunday. I wasn’t invited to the trial run last month, a meal from which her son Alex Le had the gall to send me pics, after which I cornered Mama Le for the menu:

• Goi bo — beef salad; I have no idea how Mama Le makes this but it’ll have lots of fresh leafy herbs
• Bo nhung dam — as I understand it, you take thin sheets of raw beef, shabu shabu it in beer, eat
• Bo la lot — minced beef, garlic and spices, rolled in betel leaves and grilled into steaming, juicy bundles (see above)
• Bo nuong mo chai — beef rolled in caul fat and grilled
• Bo nuong hanh la — beef rolled around stalks of green onion and grilled (also above)
• Cha dum — steamed spicy beef sausage all minced up and served on fresh-fried shrimp chips (at right)
• Chao bo — congee or jook with minced beef, a homey coda

This pop-up is all Mama Le. No contemporary experiments with flavors and textures, no riffs on gnocchi or bruschetta, which Pig and the Lady chef Andrew Le has been reveling in. This one hews strictly to tradition, except for the beer shabu shabu thing, which I think Mama Le made up. “This is what my family ate in Vietnam, and every time we had it, we had 10, 15 people at the table,” she says. “Everybody does it their own way. This is my family way.”

This bo bay mon will also be served family-style. And it’s all locally raised Kulana beef from the Big Island, by the way, so yes! We’re eating local. It’s $59, BYOB, and starts at 7 p.m. at Taste, 667 Auahi St. in Kakaako. If you love beef, if you’re a Pig and the Lady addict or you remember with nostalgia this seven-course dinner from A Little Bit of Saigon, clear Saturday or Sunday night on your calendar. Here’s the full story and menu, with a link to the ticket page at the bottom.

THE FOOD by Mari Taketa

www.youtube.com/watch?v=sJFhOEoM2AI

THE SCENE by Tracy Chan

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Party pics: Honolulu Night + Market May (1 of 46)

VIDEOS by Melissa Chang

One of the highlights was the fashion show, produced and styled by Tyson Joines:

Camile Velasco was the headliner for music last night:

www.youtube.com/watch?v=gLNFiZdhNZw

Taking place soon after the events of the previous film, “Star Trek into Darkness” wastes no time throwing the viewer into the middle of an intense dilemma. Captain Kirk (Chris Pine) and his crew have been assigned to secretly monitor the volcanic activity of an uncharted planet, but when Spock’s (Zachary Quinto) life is endangered by the lava, Kirk disobeys protocol and saves him despite orders not to allow the planet’s inhabitants to discover them. This establishes yet another layer to the Kirk/Spock relationship, one that will have tremendous emotional resonance for the remainder of the film. After breaking the rules, Kirk is demoted to First Officer, serving under his mentor Commander Pike (Bruce Greenwood). However, a former Starfleet officer named John Harrison (Benedict Cumberbatch) has gone rogue and is attacking Starfleet bases and murdering hundreds of innocent people. It’s now up to Kirk and his crew on the Enterprise to capture Harrison and bring him to justice.

Let’s talk about Cumberbatch. I had never heard of this actor prior to this film, but his performance has immediately made me a fan. His cold, piercing eyes, the menacing line delivery, the sheer ruthlessness all make him a memorable movie villain, and it will be difficult for any other performance of an evil character this year to top his. Hats off to Mr. Cumberbatch because a great villain is what truly makes for a great good vs. evil story. The rest of the cast certainly holds their own as well. Being able to play the same character for a second film allowed the actors who played the Enterprise crew members get more comfortable in their roles and explore more of their personalities. We see Sulu and Chekov take on new roles, Spock and Uhura have lovers’ arguments, and this time, Bones and Scotty are given more screen time to shine. It was also very nice to see Peter Weller in a significant role. It’s been too long since we’ve seen him in “Robocop.”

Although writer and director JJ Abrams certainly takes some liberties with Star Trek lore, I loved what he did with them. I’m not a Star Trek fan by any means. I’ve never seen a single episode of the TV show and have only seen “Star Trek IV: The Voyage Home” out of the original film series. But as a film geek, I’ve gained enough knowledge of Star Trek canon over the years to recognize the key parallels in “Star Trek into Darkness” with previously beloved Star Trek storylines. Much like “Iron Man 3,” liberties were taken with sacred characters and storylines from the past, but it works well here, just as is it did in “Iron Man 3.” There are also a few Easter eggs sprinkled throughout the film that will no doubt please many Trek fans.

Combine a great, complex villain with a compelling storyline and some really fun action sequences and the rest of the summer movie season has a lot to live up to if it wants to compete with this film. My viewing of the film was also greatly enhanced through the amazing new Dolby Atmos sound system at the Consolidated Ward Theater, which I will talk a little about more here.

“Star Trek into Darkness,” 132 minutes, is Rated PG-13 and is currently playing in theaters.

www.youtube.com/watch?v=wyck3fFDK-s