tag:blogger.com,1999:blog-16067044036142011962024-03-12T13:31:56.393-10:00The Fashionably-Forward FoodieThe Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.comBlogger566125tag:blogger.com,1999:blog-1606704403614201196.post-11768199238844712132015-09-23T20:39:00.001-10:002015-09-23T20:39:34.861-10:00Slow Cooker Beef Back Ribs<div class="separator" style="clear: both; text-align: center;">
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Hi guys! This recipe I am about to share with you is one of my favorites! It's SO easy and SO tasty. I am much a fan of things that fall of the bone and are ultra tender. Who likes dry, tough meat anyway? I wouldn't even call these "fork tender" either. A fork would be much too sharp for these babies! <i>That </i>is how supple and moist these ribs are. <br />
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I found this recipe from a friend, Dianne (thanks Dianne!), who shared something similiar from the Better Homes and Garden's website- Chili-Orange Short Ribs. However I couldn't for the life of me find Short Ribs at the market! I went to 3 different grocery stores!! Anyway, I ended up buying "Beef Back Ribs" for a nice price of $10. It would definitely be enough for my parents and I. I also ditched the dried chile de arbol pepper, and used just a pinch of red chili pepper flakes. <br />
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As I was preparing everything for the slow cooker, I realized I had forgotten to buy orange juice!! Long story short, these don't need orange juice, though you very well could add it, and either way, it'll be amazing.<br />
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Enjoy!!<br />
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<i><b>What you need:</b></i><br />
<i><b>serves 3</b></i><br />
<i><b>Difficulty level- easy</b></i><br />
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2.5-3 lbs Bone-in Beef Back Ribs or Short Ribs<br />
5 cloves of garlic<br />
a finger of ginger<br />
1-2 small Maui onions or sweet onions<br />
1 orange or tangerine<br />
1/2 lb cremini mushrooms<br />
2 star anise<br />
garlic salt<br />
pepper<br />
1/8 tsp chili pepper flakes<br />
2 tbsp brown sugar<br />
1/2 cup dry Sherry wine<br />
1/3 cup shoyu or soy sauce<br />
1/3 cup water<br />
1.5 tsp lemon juice<br />
2 tsp ponzu sauce<br />
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<b><i>Instructions:</i></b><br />
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1. Rough chop 5 cloves of garlic and one 1-inch finger of garlic. Add to slow cooker. <b><i></i></b><br />
2. Cut onions in half and slice into half moons. Add to slow cooker.<br />
3. Peel your tangerine or orange. Add the slices to the cooker while squeezing out the juice with your hands. Keep the peel and add it into the mix too. <br />
4. Wash and dry your cremini mushrooms and slice into preferred thickness. I kept mine pretty thick so that it didn't wither away during the long cooking process. Add to the slow cooker.<br />
5. Get your meat out and season well with garlic salt and pepper on all sides. Heat up your pan to high and add oil.<br />
6. Gently lay the meat in the pan to brown. There should be a lot of sizzling goin' on!<br />
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7. While the ribs are browning, make your sauce. The sauce consists of 2 star anise, 1/8 tsp chili pepper flakes, 2 tbsp brown sugar, 1/2 cup dry Sherry wine, 1/3 cup shoyu, 1/3 water and 1.5 tsp lemon juice. Whisk to combine and set aside. <br />
8. Once the ribs have that nice golden brown color, take the pan off the heat and transfer the ribs to the slow cooker. It should sit atop the garlic, ginger, onions and mushrooms!<br />
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9. Pour the sauce allllllll over those ribs!<br />
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10. The last secret ingredient is 2 tsp of Ponzu! Drizzle on top and place the slow cooker lid on top.<br />
11. Set the slow cooker on low for 12 hours and don't, I repeat, <i>don't </i>open it until the time is up!<br />
12. Take the lid off, and skim the oil from the sauce. Enjoy your delicious ribs that will fall of the bone. Trust me, no knife needed!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85z6vQakPN5owln0qMUMCOCWvsbFlXFfxE-676JKdGTOTimBYOBxwsCw3QGDGI8wGvos8996NGj7rwMhvtQrBmf8yu_rOjCisofyvKmBY4sMgzHc12XB5vKA4YWqTyDG_IAaFpuyVk9Ww/s1600/IMG_6302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85z6vQakPN5owln0qMUMCOCWvsbFlXFfxE-676JKdGTOTimBYOBxwsCw3QGDGI8wGvos8996NGj7rwMhvtQrBmf8yu_rOjCisofyvKmBY4sMgzHc12XB5vKA4YWqTyDG_IAaFpuyVk9Ww/s400/IMG_6302.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just comes right off the bone!!</td></tr>
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The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com9tag:blogger.com,1999:blog-1606704403614201196.post-43428044764217796682015-09-23T15:28:00.002-10:002015-09-23T15:33:48.618-10:00Gingery and Moist Zucchini Bread with Poppy Seed and Lemon Crunch Glaze<div class="separator" style="clear: both; text-align: center;">
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I adapted this Zucchini bread from a Food 52 recipe, and this is why the name is so long! The author chose to take a little bit of something from 3 different recipes she liked- the olive oil ingredient from a cake recipe, poppy seeds from another, and the lemon crunch glaze from the last recipe. Here you get all the goodies wrapped in one big package!<br />
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This recipe takes a big amount of time and effort, though it is fairly easy to make. The biggest headache is grating a whole zucchini and making sure you squeeze as much liquid and juice from it as you can.<br />
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It was a long-er process than normal quick bread, but I found the end product a real treat! And you can say it's basically healthy right?? <br />
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Alright here's the recipe:<br />
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<i><b>What you need:</b></i><br />
<i><b>serves 4-6</b></i><br />
<i><b>Difficulty level- medium</b></i><br />
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<i>For the bread:<b> </b></i><br />
1 zucchini (about 1 lb)<br />
1/4 cup sugar<br />
<i><b> </b></i>2 cups flour<br />
1 tsp salt<br />
2 tsp ground ginger<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp ground nutmeg<br />
2 tbsp poppy seed<br />
2 tbsp chopped candied ginger<br />
3 eggs<br />
2 tsp vanilla extract<br />
zest of 1 lemon<br />
1/4 cup Extra Virgin Olive Oil<br />
3/4 cup coconut oil<br />
coconut oil spray <br />
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<i>For the lemon crunch glaze:</i><br />
1/3 cup turbinado sugar or raw sugar<br />
1-2 tsp milk<br />
juice of half a lemon<br />
3/4 cup confectioners' sugar<br />
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<b><i>Instructions:</i></b><br />
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1. Preheat oven to 350.<br />
2. With a cheese grater, grate one whole zucchini. Place the grated zucchini in a small bowl with 1/4 cup sugar. Mix.<br />
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3. Place zucchini in a colander and squeeze all the juice out of the zucchini as you can. Set aside.<br />
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4. In a medium bowl, sift the flour, and then add the salt, ground ginger, baking powder, baking soda, ground nutmeg, poppy seeds, and the chopped candied ginger. Combine all ingredients to make the dry ingredients.<br />
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5. In a large bowl, add your eggs, vanilla extract, lemon zest, olive oil and coconut oil. Whisk to combine. These are your wet ingredients.<br />
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6. Add your dry ingredients into your wet ingredients slowly. Combine, but don't over mix or the batter will be dry and dense.<br />
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7. Now, grab your grated zucchini and add a small amount to the batter at a time. While you're adding it, make sure to squeeze any excess liquid out of the zucchini. Mix zucchini into batter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgERdNw2a7mUE_qt0H7As7krW3G_Ky1Aj2wz8rnuuG1-JvLtzm0fn_NuTKKFHJabYCGat1pq_UwC3KTRGfakFuFUo_qtwJ8SDDL7w4lmoIpOPuDZ2L6EfF_FXt1PDqWCrU0xP676hrBMp/s1600/IMG_5886.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgERdNw2a7mUE_qt0H7As7krW3G_Ky1Aj2wz8rnuuG1-JvLtzm0fn_NuTKKFHJabYCGat1pq_UwC3KTRGfakFuFUo_qtwJ8SDDL7w4lmoIpOPuDZ2L6EfF_FXt1PDqWCrU0xP676hrBMp/s400/IMG_5886.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You should have a fair amount of zucchini liquid that was squeezed out. I was shocked at how much there was!</td></tr>
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8. Spray your loaf pan with coconut oil spray or Pam, and then pour the batter in.<br />
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9. Place in oven for 40-45 mins or until a toothpick inserted into the bread comes out clean.<br />
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10. In the meantime, make your glaze. Mix your turbinado sugar, milk, lemon juice and confectioners' sugar together. That's it!<br />
11. Once the 40-45 mins is up and your bread is done, set it on the counter to cool.<br />
12. When bread has cooled, generously drizzle lemon crunch glaze ALL over........then enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IgizfizVXnMh_yvezA8dO6KCwOly1S9h8KpMxIkS40dgCjFX9WqFUt2Xj221Dsm6no4qt4hdgjT8NLTw_rnEOFTo66K5zsZfYqRsqh_QWTM6k14xzKBqKq1jc1WSEW5Txo0a0HwnS8UG/s1600/IMG_5962.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IgizfizVXnMh_yvezA8dO6KCwOly1S9h8KpMxIkS40dgCjFX9WqFUt2Xj221Dsm6no4qt4hdgjT8NLTw_rnEOFTo66K5zsZfYqRsqh_QWTM6k14xzKBqKq1jc1WSEW5Txo0a0HwnS8UG/s400/IMG_5962.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See all the yummy ingredients inside? Zucchini, candied ginger, poppy seeds, and then that luscious glaze on top...delicious!!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com4tag:blogger.com,1999:blog-1606704403614201196.post-40414702882677103502015-08-31T09:49:00.000-10:002015-08-31T09:49:03.678-10:00Shakshuka<br />
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This is another recipe adapted from what I've seen on Chrissy Teigen's Instagram. Shakshuka. Very simple to make, simple ingredients and takes about 30 mins or less to whip up. It's basically skillet eggs in tomato sauce. And yup, you can be as creative as you want with this recipe as well. Dump whatever ingredients is getting old in your fridge into this dish, and well, dinner is served! Plus, it's a healthy dish- tomato and eggs, some cheese and basil/cilantro.....you can't go wrong!<br />
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<b><i>What you need:</i></b><br />
<b><i>serves 3-4</i></b><br />
<b><i>Difficulty level- easy</i></b><br />
<br />
2 garlic cloves<br />
half an onion- sweet or yellow will do<br />
2 tbsp EVOO<br />
1 28 oz can of crushed tomatoes- I made mine with the Italian style can<br />
1 14 oz can of diced tomatoes<br />
salt and pepper to taste<br />
1 tbsp sugar<br />
3/4 tsp cumin<br />
1/2 tsp smoked paprika<br />
dash of cayenne<br />
leaves of 3 sprigs of thyme<br />
3 tbsp grated parmesan<br />
3-5 eggs<br />
mozzarella, feta or goat cheese<br />
basil<br />
cilantro<br />
<br />
<b>Instructions:</b><br />
<br />
1. Chop up 2 garlic cloves and half an onion.<br />
2. Drizzle EVOO into a deep pan and add in the garlic and onion. Let the onions sweat and turn translucent for a good 5-7 mins.<br />
3. Then pour in the 28 oz can of crushed tomatoes and 14.5 oz can of diced tomatoes.<br />
4. Season the sauce with salt and pepper, the sugar, cumin, smoked paprika, dash of cayenne, the thyme leaves and the grated parm.<br />
5. Stir together and put the lid on the pan so it can bubble a bit. The lid and an apron are crucial, as the tomato sauce will splatter!<br />
6. Now, it's time to crack your eggs into the sauce! With your spoon, make a little divot in the sauce and crack your egg into it. Repeat depending on how many eggs you want. <br />
7. Season the eggs with a little salt and pepper. Place lid back on and let it cook for 7-9 mins until the whites are cooked, but yolk still oozes. <br />
8. Before the eggs are done, tear pieces of mozzarella/feta/goat cheese and dot all over the sauce. Place the lid back on.<br />
9. Once cheese has melted and eggs cooked to preference, sprinkle on cilantro and basil shreds.<br />
10. Serve with some crusty bread or Pita!<br />
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Some notes for this recipe-<br />
-USE AN APRON and the lid to the pan! This sauce will splatter all over the place.<br />
-You may also sub the cheese with any cheese of your liking. I'm obsessed with goat cheese and this stuff was so creamy and melty in this recipe. I only added a bit to my bowl, as I didn't know how my parents would like the intense flavor of the goat cheese.<br />
- Like I always say, be as creative as you like, especially with this homey dish. Some recipes drop in a bunch of spinach or arugula to add some green freshness to it! I'm thinking I'll even crumble some good 'ol pork sausage into this next time. Mmmmm!<br />
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-55685727518673425172015-08-30T14:40:00.002-10:002015-08-30T20:09:28.332-10:00Stuffed Chicken Chrissy Teigen Style!<br />
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I'm a big, big fan of Chrissy Teigen and her kitchen prowess. She's what we all envy- a skinny chef. Damn her! Anyway, besides that, I lust over her amazing pictures of food, and her cooking food, and the colors, and spices, and herbs and creativeness she adopts in the kitchen. I'm more surprised her and John Legend are not obese at this point! The secret to her figure is that she cooks low carb. Sometimes, you just gotta cut some carbs- your body and mind will love you for it.<br />
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My Stuffed Chicken recipe is adopted from her own Stuffed Chicken recipe. Chrissy mentioned that when she's trying to go low carb, this is one of her favorite recipes because all of the ingredients she stuffs the chicken with keep it so moist and flavorful. It's not the usual, dry, bland chicken. For me, I have to force myself to eat chicken, unless it's this or my Mochiko Chicken. <i>That, </i>I'll eat <i>any </i>day.<br />
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So here it is, I hope you enjoy making and eating this dish as much as I did. It's very much like creating art!<br />
<br />
PS- Stuff the chicken with anything you want! Instead of bacon like Chrissy uses, I used Sundried Tomatoes just because I had it on hand. And of course, you <i>NEED </i>to use that Boursin cheese. That stuff is amazing.<br />
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<b>What you need:</b><br />
<i><b>serves 3-4</b></i><br />
<i><b>Difficulty level- Medium</b></i><br />
<br />
1 whole garlic bulb<br />
EVOO - Extra Virgin Olive Oil<br />
S&P- salt and pepper<br />
3 thyme sprigs<br />
2 boneless skinless chicken thighs<br />
Boursin Cheese- Garlic and Fine Herbs<br />
1/4 cup Sundried Tomatoes<br />
4-5 slices of Prosciutto<br />
Juice of half a lemon<br />
Garlic salt<br />
Pepper <br />
<br />
<b>Instructions:</b><br />
<br />
1. Preheat oven to 375.<br />
2. Get your garlic bulb and cut the top half off.<br />
3. Place on foil, drizzle with a little bit of EVOO, salt and pepper and place your 3 thyme sprigs on top. <br />
4. Wrap the foil up around it and squeeze tight. It should look like a little balloon. Set aside.<br />
5. Now, get your 2 chicken thighs. Unwrap the thighs and lay out flat.<br />
6. Place a big piece of Saran Wrap on top of the chicken.<br />
7. Get a kitchen hammer and pound the chicken with the pokey side. Make sure you pound it to about 1/2 inch thick.<br />
8. Take plastic off. Turn chicken upside down so that the inside of the chicken is where you are stuffing it. <br />
9. Top with a generous amount of Boursin. I don't think I stuffed it enough with this stuff, so if you like it cheesy, use a lot! Use one half of the Boursin per chicken thigh- my suggestion. <br />
10. Next, place either chopped or whole Sundried Tomatoes on top of the cheese.<br />
11. Tightly start rolling up the chicken using the short side.<br />
12. Once rolled, get your pieces of Prosciutto and wrap around the chicken. You'll need about 2 slices prosciutto per chicken.<br />
13. Place chicken roll in your pan, squeeze lemon juice on it, and season with garlic salt and pepper.<br />
14. Add that lemon half on the pan too, and place pan in oven for 45-50 mins.<br />
15. After taking the pan out of oven, give the chicken about 5 minutes to sit and settle so the juices soak in. Then you can slice and serve!<br />
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<tr><td class="tr-caption" style="text-align: center;">Yup, those are some of the Caprese Polenta Cakes in the background from the previous recipe!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com2tag:blogger.com,1999:blog-1606704403614201196.post-45163253483072454512015-08-26T23:01:00.000-10:002015-08-26T23:01:38.449-10:00Creamy and Cheesy Polenta!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mUPfdl2AZYapZW6SWafa6DjTdPAeytOygJhZMJjoBWQfl7K4i_jL_lrrafieJmkS1SInd3WLt7J4q5VWYlTb-JLsonk7d2jBZV0htn5fsPP0S1o6M4Rl_zjyV2WsW416UdibmEHrX1w3/s1600/IMG_5146.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mUPfdl2AZYapZW6SWafa6DjTdPAeytOygJhZMJjoBWQfl7K4i_jL_lrrafieJmkS1SInd3WLt7J4q5VWYlTb-JLsonk7d2jBZV0htn5fsPP0S1o6M4Rl_zjyV2WsW416UdibmEHrX1w3/s640/IMG_5146.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polenta Cake with Prosciutto, <i>the most perfect </i>soft boiled egg and homemade Pesto</td></tr>
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This stuff just makes me happy. It's creamy, warm, comforting. A really yummy alternative to rice. I like to add flavor to this otherwise bland cornmeal with lots and lots of cheese! <br />
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So everyone always gets confused with Polenta. What exactly is it? Is it the same as Grits? Well, here's my understanding- both Polenta and Grits are made from dried corn that's ground into coarse bits, aka cornmeal. Some think that the difference lies in geography- Polenta is the Italian version made from yellow corn, while Grits are the Southern carb made from white corn. But really, the two are made from very different types of corn, some say they're unalike in grind (coarse vs fine), and lastly, taste and texture varies from person to person. <br />
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For me, hell, I'll eat both! Southern fried shrimp and grits or a nice polenta with the most tender piece of short rib laid on top....yes please! I don't discriminate!<br />
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Alright, now you know exactly what you're cooking, here's the recipe below. Just a little note, though. Make Polenta when you have a good hour on your hands. It takes about 45 minutes for the Polenta to come full circle. You'll think you're done at the 20 minute mark, and it'll look ready, but give it a little more time and love, and it will be <i>amazing</i>. <br />
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As far as Polenta cakes go, it's easy. Pour your leftover polenta in a large pyrex, so it makes a flat 1/2 inch thick layer. Cover with plastic wrap, stick in the fridge overnight. The next morning for breakfast your polenta has transformed! Cut your polenta into different shapes (squares, circles, triangles), pour a little EVOO in the frying pan, and fry them up til they're golden brown and crispy! I've dreamt about what you can top these babies with. Instead of avocado toast, well, here you got Avocado Polenta Cakes! Or what I've done recently- topped it with Caprese and Balsamic Glaze or a slice of Prosciutto, a soft boiled egg and homemade Pesto. Both were flavorful and satisfying. The possibilities are endless!<br />
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<b>What you'll need:</b><br />
<b><i>serves 6</i></b><br />
<b><i>Difficulty level: Medium to easy</i></b><br />
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1 cup Polenta (like Golden Pheasant brand)<br />
4 cups of water <br />
1/2 cup milk or half and half<br />
1 tsp salt<br />
2 tbsp salted butter<br />
1 cup grated Parmesan<br />
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<b>Instructions:</b><br />
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1. Pour about a 1/2 cup milk or half and half<b> </b>into a cup and let it come to room temp. Set aside for later.<br />
2. In a large pot, bring 4 cups of water to a boil.<br />
3. Once you have a rolling boil, add in 1 tsp salt and pour in your Polenta. Stir.<br />
4. Keep stirring and lower heat to medium.<br />
5. After about 15-20 mins, it should be thickened well. You'll think it's done. Don't stop here! Keep going!<br />
6. At about the 30 minute mark, add in your milk that's at room temp, the butter, and the grated parm. Stir and combine well.<br />
7. In about 10 minutes, your creamy cheesy Polenta will be ready to eat!<br />
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For me, this recipe was all about timing. I knew it would take about 40-45 minutes to come together. It was delicious- everything that I had expected! <br />
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I served mine with a pan fried, succulent and tender Salmon fillet and some roasted Asparagus. The next day I grilled some Polenta Cakes for breakfast. It was the perfect carry over food. Easy to prepare and you can top it with pretty much anything......even more cheese!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv9K811Ge1ObDZkp9VLi7br3HBB_AT2K4CTsLSGgGabnnXKVykzh40vBhx15jEGyaPsH8WF57q8roNMDe90Kgz9b_RCEJ98svAvbs48dzo3kyjbowiv2XZxcJaXw8_6E8EqygyTVuGHsh/s1600/IMG_5157.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv9K811Ge1ObDZkp9VLi7br3HBB_AT2K4CTsLSGgGabnnXKVykzh40vBhx15jEGyaPsH8WF57q8roNMDe90Kgz9b_RCEJ98svAvbs48dzo3kyjbowiv2XZxcJaXw8_6E8EqygyTVuGHsh/s640/IMG_5157.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the Caprese Polenta Cake, I bought a pre-sliced Mozzarella log, some Roma tomatoes, Basil and my trusty Trader Joe Balsamic Glaze, and just put it all together on top of the cake! </td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-38648711171958018222015-08-25T23:13:00.005-10:002015-08-25T23:29:06.490-10:00Elote (Mexican Corn)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkytJd9z6hzM3x-M6YGCccBlqQzfFdP7slzWLewJzleFSufi3E1UgmeQNAP-f4axJUVk6aum2tP8WH2hyphenhyphenQezgDrWMQUfO04Fq9RxIYsI_PqWK6o2vJb0-4FBbBd0HSwCFUVE_js5fOsAc/s640/IMG_2168.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In May, at Seattle's Pike's Place Market!</td></tr>
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Yup, you read right! The FFF blog is back, folks! It's still focused on food of course, but a little different this time. In my hiatus, I've surprisingly cooked up (no pun intended), a big passion for cooking! It's very unlike me. Having used to hate being in the kitchen and "making" anything other than rice, I didn't think I'd ever be the cooking type. That was just one thing on the "Wifey Material" list that I just didn't have, and never thought I'd <i>ever</i> have. Fast forward to almost a year ago, having just came back from a trip where I overate and came back feeling sluggish and just plain 'ol chubby, I decided it was time to cook healthy. Just for a week. <i>Yeah, just for a week. </i><br />
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Long story short, here I am today, sharing my very<i> FIRST</i> recipe on my food blog. Hope you enjoy it! Let me know what you think!<br />
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What is Elote? Elote is a Mexican Corn on the Cob, usually served on the cob with a variety of condiments like mayo, sour cream, lemon or lime juice, chili powder, butter and cotija cheese. All the best things in life, of course!!! Sometimes it is also served with the corn cut off the cob in a cup or bowl with a side of chips to dip it in! The first time I was served this deliciously creamy concoction was in Sedona, Arizona at a restaurant called, non other than, <a href="http://www.thefashionablyforwardfoodie.com/2014/08/sedona-and-page-arizona.html">Elote</a>. It was their specialty, and boy did they do it <i>well. </i>Ever since then, I crave this stuff. I made it for my M&D to munch on during the Superbowl earlier this year. Here's the FFF version! With summer coming to a close, get your corn at the supermarket quick!<br />
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<i> </i><br />
<b>What you'll need:</b><br />
<b><i>serves 6 </i></b><br />
<b><i>Difficulty level: easy </i></b><br />
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4-6 heads of corn<br />
3/4 cup of mayonnaise<br />
2 tbsp Cholula Hot Sauce<br />
2 tbsp fresh lime juice<br />
1 tsp salt<br />
1 tsp pepper<br />
1 tsp sugar<br />
1/4 cup chicken stock<br />
1/2 cup Cotija cheese<br />
1/2 cup chopped cilantro<br />
1/4 tsp paprika or Tajin citrus chile seasoning (you can find this at Safeway, but I ordered mine online)<br />
a bag of Tortilla Chips<br />
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<b>Instructions:</b><br />
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1. Preheat oven to 500 degrees. Leave husks on corn and place in oven for a good 15 mins. You can do the oven method or boil the corn as well.<br />
2. With oven method, take out after 15 mins and let cool. Set aside.<br />
3. In a large saucepan, mix the mayonnaise, hot sauce, lime juice, salt, pepper, sugar, and chicken stock together over medium heat. <br />
4. Once corn has cooled, remove the husks and slice the corn off the cob. <br />
5. Mix corn and sauce together over stove.<br />
6. Plate in a large bowl and top with lots of crumbled Cotija cheese, cilantro and Tajin.<br />
7. ENJOY with Tortilla Chips!!!<br />
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<b><i> </i></b>The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com7tag:blogger.com,1999:blog-1606704403614201196.post-21975409336599816232014-11-08T16:52:00.000-10:002014-11-08T16:52:19.581-10:00Livestock Tavern<br />
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Livestock Tavern opened just in the latter part of October by the Owners of Lucky Belly in Chinatown. I've heard such great reviews in just the last few weeks that I had to make my way down, even with all the road construction going on downtown. You're <i>that </i>special, Livestock! And you definitely did not disappoint. I will be back if not for their amazingly-tasty <i>and </i>visually appealing cocktails, but also to try some of their different menu items. I wouldn't even mind coming by myself for lunch, as the vibe and feel of the restaurant is so rustic, comfortable and cool. I see this as <i>the </i>place for a business-casual lunch with friends or clients, and if you're off the clock, a stellar place to get some amazing drinks. <br />
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A friend and I went there around 1pm on a Friday, and were immediately seated. I thought it would have been packed, but I guess the lunch crowd left early. We ordered the Clam Chowder, Burrata with Pesto/Fig/Arugula and a Lobster Roll each. I thought it was strange that they were out of a few items- the Heirloom Tomato Salad that comes with Cured Duck would have no duck, the Venison Carpaccio had no Venison, but instead prosciutto and no Bundaberg Ginger Beer. What a shame! I hope they fix this soon! <br />
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Anyway, everything we ordered was delicious and filling. My favorite was probably the Burrata with Pesto/Fig/Arugula and I would most definitely order it every time! The New England Corn Chowder had a lot of hearty "gunk" as I like to call it, and I'm sure most people can make a lunchtime meal out of it especially with the little slice of Rye Bread that it comes with. By the time the Lobster Roll came, I was on the fuller side of things, but as soon as I grabbed the roll to take a bite, I was astonished as to how soft and buttery the roll was. It was filled to the max with a generous amount of Lobster. Definitely not skimpy, and it better not be at the $18 price tag. The sauce on the lobster was light and not overpowering, which I liked. As much as I enjoyed how soft the roll was, I would have enjoyed it more (and felt not so guilty) if it wasn't so damn buttery!!! The tips of my fingers were shiny as heck with oil.<br />
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Next time, I'll be back to try some new cocktails by Alicia and a bunch of other dinner items like the Porridge and Pork Belly, Crispy Trotters (that I've heard so much about!), Shrimp and Grits and Mushroom Stuffed Pasta.<br />
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I'm definitely impressed with Livestock. For being open for such a short time, service was on point, albeit a bit slow at times, but always attentive and courteous. Food was served hot and tasty with such unique presentation. Not to mention the presentation of the restaurant itself was unique and notable as not many other places have that aura. You don't feel like you're in Hawaii anymore! (And I kinda like it!)<br />
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PS- Be sure to try their Seasonal Sweet Tea, which is an Apple and Cranberry Tea with All-Spice Simple Syrup. I grabbed one to go, and it kept me refreshed the entire day. Really sweet!<br />
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<tr><td class="tr-caption" style="text-align: center;">"Nothing Gold Can Stay"- Clear Creek Pear Brandy, Aviation Gin, Lime Juice, Spiced Almond Syrup, Apricot Simple Syrup, and Angostura Bitters</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seasonal Sweet Tea to go!!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com3tag:blogger.com,1999:blog-1606704403614201196.post-55642451998976290372014-11-01T20:25:00.003-10:002014-11-01T20:30:44.557-10:00Highway Inn Kaka'ako<br />
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I am a fan of all things Hawaiian food. Laulau, Kalua Pig, Poi topped with Lomi Salmon, Squid Luau, Beef Stew, Pipikaula, Poke, and end with a big slice of Haupia. YES. Now, don't get me wrong, I have and always will be a loyal client of Young's Fishmarket (See post <a href="http://www.thefashionablyforwardfoodie.com/2012/04/young-fish-market.html">HERE</a>). You won't find anywhere else that makes a better Laulau. Moist, lots of luau leaves (my fave!), seasoned with just the right amount of salt, and loaded with lots of pork and butterfish inside. Oh and don't get me started on their Roast Pork. If you're lucky to get an order fresh and just cut, you are one lucky buggah. It will be the best Roast Pork you've ever tasted, even counting all those Roast Pork/Charsiu butcher shops in Chinatown. <i>But</i>, being the foodie that I am, I just had to try out Highway Inn to see what the hype was all about.<br />
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Now, this is the NEW Highway Inn, located in Kaka'ako by Starbucks on Ala Moana Blvd. We arrived on a Tuesday around 1130am, just in time for the lunch crowd. Thankfully, we were promptly seated and there was no wait. I immediately asked the waitress if they had their Salt Meat Watercress Soup that day, and yup, they did! I've read on Yelp that some days they're out of it or don't have it completely. I also didn't see it on the menu, so I'm sure it's a Special! And special, it is. Hoooo, if you have high sodium and high blood pressure, I warn you to be careful with this soup, as it is oh-so-tasty, but definitely on the saltier side. The meat is fork-tender, and the watercress adds a nice refreshing flavor to the salty soup. Take your spoon, add some rice, dip in for some soup, meat and watercress.....DEVOUR. You will not be sorry!<br />
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Now, I'm a big Squid Luau lover as well, and I definitely didn't miss that on the menu. It's something about that sweet luau stew with bits of tender squid that float throughout. I have to spill that Pakele's Hawaiian Food shop in Ko'olau Shopping Center has <i>the </i>best creamy Squid Luau and so-so-so inexpensive, you won't believe it. You get a pint for $4.75, less than $5! Where else are you going to get a deal like that!?<br />
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However, Highway Inn did not disappoint on the Squid Luau front. Not as sweet as Pakele's (though I like mine <i>real</i> sweet) and a good amount of squid too. This was my perfect Hawaiian Food lunch- Salt Meat Watercress, Squid Luau and some sizzling Smoke Meat!<br />
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A friend had the combo plate with Laulau and added Squid Luau (for $3.25) plus a bunch of other gigantic sides of Lomi, Okinawan Sweet Potato, Poi and Haupia. Amazing, filling meal for a great value (less than $20!!), though he said the Laulau was not as flavorful as Young's. Can we say we told you so? Haha.<br />
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Hmm, I'm missing something. The star of the show. Highway Inn's Sizzling Platter of Pua'a Uahi or aka Sizzling Platter of Smoke Meat and Pipikaula! Now, the hostess <i>did</i> mention that their most popular dish is the Smokin' Moco. Everything that a typical Loco Moco is, but instead of a hamburger patty, Smoke Meat!! And that Sizzling Platter was so delicious that it was devoured by the 4 of us in seconds. I may just order a Smokin' Moco next time! Smoke Meat is so hard to find here in Honolulu, that when I see it on the menu, there's no question I'm ordering it.<br />
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And that, folks, is all you need to know about Highway Inn! Great Hawaiian food, parking is plentiful in their lot or street, and fresh dessert made daily. Stop by Starbucks next door if you need a pick-me-up for that Kanak Attack you're about to receive!<br />
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<tr><td class="tr-caption" style="text-align: center;">Sizzling Platter of Smoke Meat and Pipikaula</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Salt Meat Watercress</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-1190838605354576462014-10-29T23:05:00.000-10:002014-10-29T23:05:34.531-10:00Kaimuki Superette<div class="separator" style="clear: both; text-align: center;">
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A friend mentioned having lunch at Kaimuki Superette one day, and I had previously no knowledge of it. I looked it up on Yelp and found it to be a very new lunch/dinner shop in Kaimuki that specializes in lots of fresh ingredients and farm to table menu items. It was opened by the owner of Town, Ed Kenney, just a couple months ago.<br />
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Parking is hard. I parked on 9th Ave and there is free street parking. If you park on Waialae Ave, you pay the meter, and usually all stalls are taken. They have a 2-3 really tight parking spaces to the side of the restaurant, but most likely, they will be taken as well.<br />
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When I walked in, the place was packed! There are maybe 5-6 small 2 person tables and a big 4 person table plus some bar seats by the window. The place isn't big nor set up for large parties.<br />
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My friends finally arrived after going around the block a couple times to find parking, and we ordered. Everyone has said great things about the He'e Roll with tender pieces of octopus, so we all ordered that and also the side sampler with your pick of 5 different sides.<br />
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The He'e Rolls arrived stuffed with hefty pieces of octopus with a creamy sauce and small slices of celery, bread was soft but had crispy edges. I got down to business and devoured the whole thing in no time. The sides all had very unique taste combinations. Watermelon with jalapenos, Quinoa with veggies, Family Tomatoes with cheese, Beets and Pesto, and Butternut Squash. I liked the Quinoa and the Tomatoes, but the one that stuck out in my mind was the Watermelon and jalapeno. It was juicy and refreshing with a tinge of spice at the back of your throat. Still undecided whether I liked it or not!!<br />
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I still felt hungry after eating everything, and as we sat and talked, I decided to see what their desserts were all about. I ordered the Mango Crumble and the Olive Oil Cake with Lilikoi compote to share. I'm not big on sweets, but I must admit these were delectable. Mango Crumble came out warm with a side of homemade whipped cream and the Olive Oil Cake was moist with lilikoi scattered on top. I was impressed. I think it was better than the entree!<br />
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The food here at Kaimuki Superette is not something I crave on a regular basis, but it was great to try. I walked out feeling fresh and healthful after and maybe still.......a bit hungry, which was just a testament to their fresh, local ingredients. Would be more tempting if they added juices/smoothies to their menu using the fresh ingredients too!<br />
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PS- Stock up on fresh, homemade Chili Pepper Water, Opah Belly in Olive Oil, and a variety of jarred fruits and pickled veggies. <br />
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<tr><td class="tr-caption" style="text-align: center;">Watermelon with jalapeno, Quinoa, Tomatoes and cheese, Beets and Pesto, Butternut Squash</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Olive Oil Cake with Lilikoi Compote</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mango Crumble with homemade Whipped Cream (not pictured)</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-41265267267846364072014-10-27T12:18:00.001-10:002014-10-27T12:18:21.009-10:00Monkeypod Kitchen<div class="separator" style="clear: both; text-align: center;">
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Another one of Mom's favorite places to dine is Monkeypod. I just didn't know why. I went when they first opened, and wasn't amazed. Sure, their Kale Salad was good but I wouldn't drive all that way for "ok" food. Then, years later, about a couple weeks back, I gave it another try after Mom's once again, "rave reviews." Whenever she needs a little getaway, she drives all that way to have the Poke Tacos accompanied by a nice glass of wine. <br />
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Dad was away on a trip, so I decided to join Mom for a nice lunch before I played some golf later that afternoon. I ordered Monkeypod's infamous Mai Tai to start. WOOOO, boy is that drink dangerous! Dark <i>and</i> light rum plus a delicious honey-lilikoi foam. Mmmmm! I warn you it is strong, so be sure to drink some water with that drink!<br />
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Next we ordered a couple dishes to share. Mom couldn't go without the Poke Tacos (and I was curious to try it too!) and also the Bourgeois wood fired pizza, which is topped with Big Island Lobster, Hamakua Wild Mushroom, Garlic White Sauce, Parmesan and Thyme. Really amazing combination. The lobster was surprisingly ultra tender, not rubbery at all! I would definitely get this next time with the Poke Tacos!<br />
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What was also nice was that the bartender was generous enough to give us some sample tastes of wine that we were curious about. I find small things like this have a big impact on return clients. And well, we'll definitely be back. <br />
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Verdict? My mind has did a 180 for Monkeypod, thanks to Mom! I will definitely be back for that deliciously-opulent Lobster Mushroom Pizza, and I'm definitely trying the Pod Thai drink complete with all things Thai- Rum, Creme de Coconut, Lime, Lemongrass-Cardamon Syrup, and Thai Basil. Yum!<br />
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<tr><td class="tr-caption" style="text-align: center;">Mai Tai!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stop by Island Vintage Coffee right next door to Monkeypod to have a sweet Hawaiian Honey Latte after lunch or dinner!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-22595982155293610482014-10-22T23:41:00.000-10:002014-10-22T23:41:11.211-10:00Shaloha Pita<br />
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One of the questions I get asked most often is "What is your most recent favorite place to eat?" And most recently, my answer has been an ecstatic "Omg, Shaloha! It's this little gem of a place I wish I found sooner!" And trust me, I wish I had found it sooner. Really. How I first came across Shaloha was in Foodland Farms. I saw their 6 piece Pita bags on a little bread stand when I first walked in. Even though it is at a steep $6.99 per bag, after the first bite, there was just no turning back! I decided to find this little shop and check out what other great eats they have. That's where the enlightenment began. Falafal, Shawarma, Schnitzel, Taboulee, Pita chips and Hummus.....what more could you ask for!? Oh, yes, Sage, the Owner. He is the topping on the cake! What a gem. Just a very entertaining, genuine, passionate-about-his-food type of guy. And he is very well known. Any and everyone that I've talked to about Shaloha and has picked up food from there knows this guys and speaks nothing but goodness! Talk about some damn good PR. Hi, Sage!<br />
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I took a minute to look at the menu on the wall and while standing there, Sage offered me a slice of pita dipped in some of his amazing hummus. He's got this thing wired. Hit em with the hummus and get em hooked! And that's just what happened...<br />
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After ordering the Falafal Pita, it arrived in front of me packed with lots of toppings and stuffed to the max with the falafal practically falling out. He also was nice enough to give me the Student Deal (even though I told him I wasn't a student anymore) which comes with a free side, so of course, I ordered the Pita Chips with Hummus! I guess it's nice to look much younger than I really am! Everything was delicious and the Pita was nothing short of spectacular. It will be the most soft Pita you've ever had. Naturally. It's so good I have a 6-pack in my freezer right now! You may pick those bags up at Foodland or at his shop, located very close to St. Louis Drive Inn, a laundromat, and L&L in Kaimuki.<br />
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I went a second time, and sadly, Sage wasn't there. Anyway, his awesome workers set me up with a delicious Shakshuka Pita. I had wanted to try this since Day 1, but could only eat so much! Shakshuka are farm eggs poached in a tomato sauce. This is then stuffed into the ultra-soft pita bread and served. It's become what I crave on a weekly basis. That, and the damn addicting Pita Chips and Hummus! PS- Must eat the Pita Chips immediately or they get a bit soggy after sitting. <br />
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Need a refresher? Their Lemonana, mint-infused lemonade will freshen you right up and quench that thirst. It's so light and crisp with the little bits of mint that float throughout the drink.<br />
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One more piece of info you may want to know. When I was talking to Sage the first time there, I had asked him why he doesn't make a tzaziki sauce (which is one of my favorite dips that I recently learned how to make myself!). He explained that he has a tahini sauce that he uses, and that his food is not Greek, it's Israeli. Ding Ding! Well, hello, first time trying Israeli food, and turns out I <i>love </i>Israeli food!<br />
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Folks, this is a MUST MUST TRY. If you don't like the food (but trust me, you will), at least you will be charmed by Sage and his contagious humor. A gem of a guy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8pOXmdtjylZNT3Xk_GUxCg3rtlL5-AEXkQHyxRF0iGnulYz7vugvnkWKkLTCfLJ86yzywODrGF3Z7WZSvkbWv9OgTK7h6JOmd5Qqejge44cNHB5P1qRRsvu1n0mwiJIVxo2PvmCyU3a_/s1600/IMG_5583.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8pOXmdtjylZNT3Xk_GUxCg3rtlL5-AEXkQHyxRF0iGnulYz7vugvnkWKkLTCfLJ86yzywODrGF3Z7WZSvkbWv9OgTK7h6JOmd5Qqejge44cNHB5P1qRRsvu1n0mwiJIVxo2PvmCyU3a_/s1600/IMG_5583.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemonana with Mint!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnX-A5o8w_YjaK1WQi2WYB1fOWckakB26Etq-5oU3lLgJdH1HGggpGJQmsqMmAeN3NhLo1FF2j5Vo1DPDc3wS7F7ns-OTvh4rRd7fcpJ7oERL0UpYS283afeZAvCNJkeO2y5CZw5Wp2ugr/s1600/IMG_5584.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnX-A5o8w_YjaK1WQi2WYB1fOWckakB26Etq-5oU3lLgJdH1HGggpGJQmsqMmAeN3NhLo1FF2j5Vo1DPDc3wS7F7ns-OTvh4rRd7fcpJ7oERL0UpYS283afeZAvCNJkeO2y5CZw5Wp2ugr/s1600/IMG_5584.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pita Chips sprinkled with Zaatar and Hummus!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Taboulee and Israeli Salad sides</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Falafal Pita</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDLmHv4CP2k-i-K67L9QDm84VsR1P2Cv-bd9ymatXcmF5-OzNjD-RTcxQbPCCgjOfw7Q2nFu3QKv_jSHZV1mulJZnXRPjvplBIgt9wuQgM3CShumM9mTWgoA_1yS1he3uRRrYYUr0pYBm/s1600/IMG_5602.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDLmHv4CP2k-i-K67L9QDm84VsR1P2Cv-bd9ymatXcmF5-OzNjD-RTcxQbPCCgjOfw7Q2nFu3QKv_jSHZV1mulJZnXRPjvplBIgt9wuQgM3CShumM9mTWgoA_1yS1he3uRRrYYUr0pYBm/s1600/IMG_5602.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shakshuka!!!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-2558618181952713222014-10-20T21:14:00.001-10:002014-10-20T21:14:58.824-10:00The Signature Prime Steak & Seafood<br />
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After months and months of hearing rave reviews from my Mom, a steak lover and steak connoisseur, I was finally able to join my parents for their Anniversary Dinner at Signature. As a loyal customer to both Ruth's Chris and Hy's, I was skeptical. But lo and behold, Signature lived up to its name.<br />
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Mom ordered her usual New York Strip, while Dad and I shared the 28oz Wagyu Longbone!!! What an amazing cut the Longbone is- my pictures just don't do it justice. It is a large 28oz <i>with</i> the bone, and <i>without </i>the bone, 20oz of buttery, tender, melt-in-your-mouth meat that was perfectly cooked. After talking to the Manager, we learned that their steaks are wet-aged vs dry-aged. He told us dry-aged changes the taste of the meat, but wet-aged <i>enhances </i>the flavor of the meat. At the end of the meal, my parents and I were brought a generous slice of ultra chocolate-y 6 Layer Double Chocolate cake straight from Liliha Bakery in honor of their anniversary.<br />
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I can't say enough about the steak, but then there's the side dishes that are just as exquisite. Don't want to brag or anything, but I didn't think any other restaurant's Brussel Sprouts could beat my own. I was wrong. I like my Brussels Sprouts to have light and crispy outer leaves, however Signature's was moist and salted up with little slices of bacon heaven. If I knew how delicious they were going to be, I would've had two orders of the Brussels! And don't think you need to order rice or a big baked potato, you will do just fine with their Truffle Mashed Potatoes that come with every entree. A great value, I must say. <br />
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Mr. Peter Kim, the owner of Signature and many other restaurants that include Yummy's, Lahaina Chicken Co, and both Liliha Bakery locations, came by to say Hello to my Mom and Dad (as they are regulars there). Great guy! I can see how his determination, ambition and smarts has raised him to the level he's at as <i>The Restauranteur. </i><br />
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Can't wait to head back to Signature to try their Happy Hour menu and Spicy Bloody Mary aka BZT with Sriracha, Wasabi and a big crunchy Bacon strip! Not to mention, the views from the 36th floor of the Ala Moana hotel are breathtaking at Sunset. Highly recommend!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejTmUQJgRxBtTtBpXCEEwJAKHe2HWgjYnK_w5anXspAOYFh8yoAqallYnr1c9Itg7z1BdOusl2Yk-Uy2A5lml6tIzhsz9Mr_O1556qeQg3F8SMzyL1bwajXjl-a8nxVFSBJZfCdfUcIV0/s1600/IMG_5527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejTmUQJgRxBtTtBpXCEEwJAKHe2HWgjYnK_w5anXspAOYFh8yoAqallYnr1c9Itg7z1BdOusl2Yk-Uy2A5lml6tIzhsz9Mr_O1556qeQg3F8SMzyL1bwajXjl-a8nxVFSBJZfCdfUcIV0/s1600/IMG_5527.JPG" height="426" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtxpAtvMi4FFyocnnOmLxGjXDvFCunt7kUARMYnl_sGPvT73Fb65OcYATvh3BWVI8iN39Ae6e6so4fqNpK0mOeCBdaYJPcNwkEHO0y3F2P8QBUIDqH5lJ19mfdE44Vmpud0_6o2QyrIpe/s1600/IMG_5532.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtxpAtvMi4FFyocnnOmLxGjXDvFCunt7kUARMYnl_sGPvT73Fb65OcYATvh3BWVI8iN39Ae6e6so4fqNpK0mOeCBdaYJPcNwkEHO0y3F2P8QBUIDqH5lJ19mfdE44Vmpud0_6o2QyrIpe/s1600/IMG_5532.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wagyu Longbone! 28 oz of goodness!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9o9gCYxddMFmYXcHGmEwnbec9DWOrhN27PPJ8ygcE2AoHvHP3-F8C4qZPjZ9OxXs7ntVhW3yRnCvJX9M3LslMj-3UPMqK6AZAMWQnwR9PD0cX-OGj6y164Q9gpRqG7Bml9ITlo84DX8q/s1600/IMG_5533.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9o9gCYxddMFmYXcHGmEwnbec9DWOrhN27PPJ8ygcE2AoHvHP3-F8C4qZPjZ9OxXs7ntVhW3yRnCvJX9M3LslMj-3UPMqK6AZAMWQnwR9PD0cX-OGj6y164Q9gpRqG7Bml9ITlo84DX8q/s1600/IMG_5533.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New York Strip</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OLkkhTatOJsoL_GEa2ZWwcRGJ5UzwoXFTGpnnvvfaxPeIr0YpHwyaZnciibE5d6novgt_krebvIqIX40_FCUPnkQtJzcqyGaR3vD5GnbNm_QD_FVusQLjUs_kOfGnlIcJGJTXV14GNFi/s1600/IMG_5539.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OLkkhTatOJsoL_GEa2ZWwcRGJ5UzwoXFTGpnnvvfaxPeIr0YpHwyaZnciibE5d6novgt_krebvIqIX40_FCUPnkQtJzcqyGaR3vD5GnbNm_QD_FVusQLjUs_kOfGnlIcJGJTXV14GNFi/s1600/IMG_5539.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brussel Sprouts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_fmtVDhDjcH9bl2IGPbwTG9JuJ7AC09D2Eune8DlzZo6Zajwn-aNmazXGda_E-HX1qJkHyPjYd7tFwjhRp2W7CasrHE-PalWMtNLI6IquMRoJ9pHhZzRwyy8rPe9My1pO6xqe7LoKijC/s1600/IMG_5540.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_fmtVDhDjcH9bl2IGPbwTG9JuJ7AC09D2Eune8DlzZo6Zajwn-aNmazXGda_E-HX1qJkHyPjYd7tFwjhRp2W7CasrHE-PalWMtNLI6IquMRoJ9pHhZzRwyy8rPe9My1pO6xqe7LoKijC/s1600/IMG_5540.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffle Mashed Potatoes</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-64225512918491194742014-10-19T19:39:00.004-10:002014-10-19T19:42:35.420-10:00Lucy's Lab Creamery<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRh3ScubQqniraNCh093GZrfNnKKW_4ypTwwz_H8spmed7XYL4LCAUFswdjqVesw7iEdxHQ39ZQJJDjEKBgJewudGtWpHS1Ov6qt3HMdwL6bkpfZuKJu5ZNkxQpIUXSWBb_KOy7O0cxRR/s1600/IMG_3761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRh3ScubQqniraNCh093GZrfNnKKW_4ypTwwz_H8spmed7XYL4LCAUFswdjqVesw7iEdxHQ39ZQJJDjEKBgJewudGtWpHS1Ov6qt3HMdwL6bkpfZuKJu5ZNkxQpIUXSWBb_KOy7O0cxRR/s1600/IMG_3761.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Earl Grey and Strawberry Jam!</td></tr>
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There are very few sweets shops that I crave. <a href="http://www.thefashionablyforwardfoodie.com/2012/08/via-gelato.html">Via Gelato</a> is one, and has been a favorite of mine from when they started as just a little gelato truck that could be found in Kahala and sometimes in town. <br />
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Then, came the anticipated opening of Lucy's Lab Creamery in Ward, a couple shops down from one of my favorite clothing stores, Bamboo Sky. It's dangerous when those two places are so close in proximity!! Shop, ice cream, shop, ice cream. Could become a vicious cycle!!!<br />
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I was able to head over to Lucy's one night when they were offering half off during their Grand Opening from 5-9pm. As I walked up to the line that was forming outside this little ice cream shop, I was excited to try <i>everything. </i>Turns out, they were out of all of their unusually-strange, but tempting flavors like Bacon Whiskey, Sea Salt Caramel, and last but not least Honey Lavender, which I dream about on a daily basis. The guy helping me was so nice, though, and let me try a sample of those flavors since they still had some left, but not enough for an order or scoop.<br />
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I ended up ordering a scoop of Fruit Loop Vodka with Fruit Loops on top and also a Pan De Creme filled with Earl Grey and Strawberry Jam. I had high hopes for the Fruit Loop Vodka, and low expectations for the Pan De Creme just because I can't imagine eating bread with Ice Cream! But wow, how wrong was I! The Pan De Creme is stuffed with the ice cream and jam and then smooshed in a machine with a round center opening. Looks like it's made for cooking a single burger patty. I haven't seen anything like it anywhere! Anyway........give the machine a few seconds and BAM, your Pan De Creme comes out warm and perfectly enclosed! Then cut that bugger open and out comes oozing ice cream and jam! To me, this Pan De Creme thing is GENIUS. <br />
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The next time I passed by and was craving one, I walked right in and ordered a mix of Honey Lavender and Blueberry Jam, which was <i>The Ultimate Combo. </i>Mind. Blown. Will be getting that for the rest of my life, thank you very much!<br />
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The <i>only </i>negative about Lucy's that I don't like is that their hours are so wacky and inconsistent! You must <i>always</i> check their instagram (@lucyslabhi) to see if they are open before heading there, or you could be driving a long way just to see a "Closed" sign. <br />
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If you're into gelato and ice cream, Lucy's is a must try! Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Honey Lavender and Blueberry Jam Pan De Creme!</td></tr>
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The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-30151220043237047832014-09-28T22:47:00.003-10:002014-09-28T22:48:20.143-10:00Goofy Cafe + Dine<br />
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I go through my phases where I'm obsessed with a certain type of food or meal, and must go on a mission to find the best. I've undertaken such pursuits for the BEST <a href="http://www.thefashionablyforwardfoodie.com/2013/10/hokkaido-ramen-santouka.html">Ramen</a>, <a href="http://www.thefashionablyforwardfoodie.com/2012/03/ramen-nakamura.html">Oxtail Soup</a>, and <a href="http://www.thefashionablyforwardfoodie.com/search?q=uni+pasta">Uni Pasta to</a> name a few. Recently, it's been Eggs Benedict. And the best? Goofy's. It's probably not very well known to the typical local here, as this is more of a tourist trap. Located next to Hilton Hawaiian Village and about a 2 minute walk from The Modern Luxury Hotel, this place is a hidden gem. Small, crowded, service isn't great, and always a wait on the weekends, but TRUST ME, this place is worth it.<br />
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Parking is difficult. My secret is to valet or park at The Modern, have an early midday drink at the Sunset Pool Bar, get validated and walk over to Goofy's for brunch. <br />
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Now, the waiting. If you're smart and have the time, go on a weekday and an off time. The best time to go to Goofy's is for an early dinner. I did this the first time, and it was great. No wait. The second time, I went with a friend on a weekend and couldn't help but go for brunch, and we waited almost an hour. It is painful when you are hungry!!<br />
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What to get? Any of their Eggs Bene's. ANY. What makes this the best is the Lilikoi Butter Hollandaise sauce. OH. MY. GOD. Creamy, sweet, savory, velvety, rich. I even tried to look up a recipe for the sauce, it was so damn good!!! No luck, though. Guess I will just have to make the journey to Goofy's for this goodness! I went twice and got to try the Kalua Pig Eggs Bene, which is my favorite, but the Local Shinsato Pork Belly is a great second as well. It's ALL in the sauce, people!!<br />
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I also tried the Kona Abalone appetizer at dinner, but that wasn't as good as the grilled abalone at the <a href="http://www.thefashionablyforwardfoodie.com/2013/05/pig-and-lady-and-some-kona-coast-abalone.html">HNL Farmer's Market</a> on Wednesdays. It was also pretty expensive. Spend your money on the Eggs Bene's!!<br />
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For refreshers, I had the Sugarcane Sour made with Haleiwa Shochu. Interesting! Good to try once, but too sweet for my liking. I would highly recommend either the Peach Tea Soda or the Passion Fruit Tea Soda. Both are non-alcoholic, but amazingly fresh choices. It'll keep you cool in this open air restaurant.<br />
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This place is excellent. The negatives, like waiting time and slow service are very 'manini' and outweighed by the delicious food. I highly recommend this little spot. Not to mention, Goofy has nothing to do with any Disney characters, but instead stands for the right-foot-forward surfing and skating stance! How lovable is that?!<br />
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PS- The Nook Neighborhood Bistro's Pork Belly Benedict came in as a close second! Will post on The Nook soon! <br />
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<tr><td class="tr-caption" style="text-align: center;">All ingredients they use are LOCAL. #eatfresh #buylocal</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-77921790797740499842014-08-08T16:01:00.000-10:002014-08-08T16:01:21.348-10:00Sedona and Page, Arizona<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8oONTA0jSeJhV-eziXvU5tufs5lNgTji6hFgjFoLsDH90SClF8iOV3r5RaVQbIJBkh05Yl5DOpnGUhmVzosEQb1myyJbTUW40iOGP_uPGkqWZv5SfbNeXKyRRUPX2fYCFudC3zDRDts8/s1600/IMG_2770.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8oONTA0jSeJhV-eziXvU5tufs5lNgTji6hFgjFoLsDH90SClF8iOV3r5RaVQbIJBkh05Yl5DOpnGUhmVzosEQb1myyJbTUW40iOGP_uPGkqWZv5SfbNeXKyRRUPX2fYCFudC3zDRDts8/s1600/IMG_2770.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Antelope Canyon</td></tr>
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Hey everyone, just got back from a wonderful two day trip to Sedona (my second time back!) and a day trip up to Page! Old memories were relived, and of course, many new memories were made. This time, my best friend and I decided to book a B&B (instead of a hotel room) in Oak Creek. We had a beautiful little villa with 2 beds and 2 baths plus a jacuzzi! Take a 5 minute walk to the creek and enjoy the soothing sound of the water and the gorgeous backdrop. It was amazing! Not to mention, no cell phone reception, which was both a gift and a curse! Thankfully, there was free wifi throughout the property.<br />
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I was just hoping that there wouldn't be any sudden flash flooding like the first time we were in Sedona.....see <a href="http://www.thefashionablyforwardfoodie.com/2011/08/tlaquepaque-sedona.html">here</a> for a recap! I'm grateful to say that we had delightful weather while in Arizona, albeit on the warmer side.<br />
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The day we arrived in Sedona, we had a quick dinner at <a href="http://www.thefashionablyforwardfoodie.com/2011/08/elote-cafe.html">Elote</a>, known for their fantastic Mexican corn appetizer!!! Showed up around 530pm, and to my surprise, were seated right away! My go-tos? Elote appetizer, guacamole and chips, and Smoked Pork Cheeks. Oh, and a Blood Orange Margarita- the color of the bewitching mountains that lay in the background.<br />
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I had also wanted to dine at <a href="http://www.thefashionablyforwardfoodie.com/2011/07/cucina-rustica-dahl-di-luca-sedona.html">Cucina Rustica</a>, which was where we had dinner every night back in 2011. No time this time, but I highly, <i>highly </i>recommend it. Arragosta alla Vodka- lobster linguine with the most memorable vodka sauce. THUMBS UP!<br />
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After a good night's rest, we woke up early the next morning and started our journey North to Page. About 10 minutes away from the border to Utah, Page is a Navajo Reservation town about a 3 hour drive away. I had wanted to visit Antelope Canyon and Horseshoe Bend ever since seeing some fascinating pictures that my friend posted on Instagram. Glad to say I made the drive to see both attractions as it will be my first and last time in Page. There is nothing else to see or do out there, not to mention the hotels are mediocre at best and many have bed bugs!! <br />
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Advice for Antelope Canyon Tours? There is a choice for Upper and Lower Canyon- we chose Ken's Tours which took us to Lower. You'll need GPS to get to and from Page, since cell reception is little to none along the way. From what I noticed, Upper tours require a short jeep ride to site, while Lower requires no ride, just a 10 minute blistering, sandy walk. $28 per person, my friend's 3 year old was free. CASH ONLY. Use the bathroom before, as there are only 6 port-a-potties on-site, and what you expect to find in them, you will.<br />
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<tr><td class="tr-caption" style="text-align: center;">Coming up from the tour</td></tr>
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Tips for Horseshoe Bend? Go see this after you've done Antelope Canyon. It's about a 10-15 minute drive away, right off the highway back to Sedona. Follow the sign, park, and follow everyone up the sandy hill. There will be a little gazebo at the top of the hill. You're not there yet. To my bewilderment, after huffing and puffing up the little hill, you've got about a mile more to go. Walking to the bend takes roughly 30 minutes- DO NOT, I REPEAT, DO NOT believe the reviews on Yelp that say it's only a 5-10 minute short walk, or you'll be in for quite a surprise like us. Have fun taking selfies at the Bend once you get there! I advise this place is not for little children that like to run around- it's just a cliff with a huge drop down and no fence or obstruction. SCARY. If you're afraid of heights, wait in the car. The walk back isn't fun- mostly uphill, plus the elevation will make it even more difficult if you're out of shape. Don't let me scare you- even I made it, and I'm not a hiking person!!!!! You'll be in awe of the view once you get there. I saw a boat gliding in the bend down there- may be a cool little tour too! <br />
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Take my advice and stay in Sedona if you decide to take a day trip to Page. That 3 hour drive will be worth the once in a lifetime views. On our way back to Sedona, we stopped to eat at my friend's favorite taco place in Flagstaff- Burritos Fiesta Fresh Mexican Grill, in a little shopping center minutes from campus. Jenelle attended Northern Arizona University, and she insisted we go back to find it even though she didn't know the name- she just knew the served up the best tacos. Well, she was right- the tacos were so satisfying. Fried Corn Tortillas engulfed the most moist shredded beef taco and shrimp taco. And <i>gigantic</i>! Two tacos were more than enough! I was thirsty, so I opted for a Strawberry Jarrito (Mexican strawberry soda!) and homemade Horchata! So inexpensive!!!<br />
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A word of caution- Be sure to drive back from Page to Sedona during the light hours. We drove back around 8pm, and it was the scariest drive of my life. Winding roads in pitch black darkness and signs that alert you of animals darting in the road- trust me, you don't want to make this drive at night. Be aware that there are several sharp turns in the roads that mimic U-turns, so go slow. Use high beams. Good luck!!! Enjoy!<br />
<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-24697192393194962822014-07-27T22:26:00.000-10:002014-07-27T22:26:33.076-10:00Sushi Izakaya Shinn<div class="separator" style="clear: both; text-align: center;">
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I'm a sushi snob- yep I admitted it. If you asked me one food I would eat everyday, it would without a doubt be sushi.<br />
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There have been posts on <a href="http://www.thefashionablyforwardfoodie.com/2013/07/kona-kai-omakase.html">Kona Kai</a> (still my number 1 choice), <a href="http://www.thefashionablyforwardfoodie.com/2013/06/sushi-izakaya-gaku.html">Gaku</a>, <a href="http://www.thefashionablyforwardfoodie.com/2013/08/sushi-sasabune.html">Sushi Sasabune</a>, and even <a href="http://www.thefashionablyforwardfoodie.com/2012/06/mitch.html">Mitch's</a>. Then, Shinn came up. Located next to Mini Garden on Beretania, you can either find street parking or park in their lot. Price is pretty steep, variety is plentiful, and the bar is large.<br />
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I came here excited to order the Special Sea Urchin Combo that I saw on Yelp's pictures. Uni Chawanmushi, Uni Beef Tataki, Uni Donburi, and Uni Tempura- all for $39!!! I was set on ordering this upon arrival. Disappointingly, what I wanted was a Special from months ago that they no longer served. Such a letdown!!<br />
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Instead, we sucked the bar dry of Kubota Manju......! <br />
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Quality of the fish is good, but plating is just gorgeous! See pictures below. The colors!! Again, I really wanted this place to be awesome, but it fell short. I still crave Kona Kai and Gaku. To me, Shinn is a decent Izakaya, though nothing stands out in my mind. They also don't have much clientele beyond the Japanese nationals that frequent this place. I felt like I was in Japan. I was impressed when I walked in- the interior is sleep and modern, service good.<br />
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<tr><td class="tr-caption" style="text-align: center;">Genki Jirushi- stir it all up, and eat it like a taco with nori strips. Delicious!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ankimo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beef Tataki</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlBdGBrsi1ZCet6Lsh4Lbf_BiHrVa-KL_7Z4zrCb70iGLjkuj3Wcky2e5WZlWwJM1YfIO5IBe8GO-iWl2NLFAZ4SBysqN9l6tpJQAK1sqdZ_cKyQyvvh7NpG-i_IlCGN3kBwztyKUusgm/s1600/IMG_9357.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlBdGBrsi1ZCet6Lsh4Lbf_BiHrVa-KL_7Z4zrCb70iGLjkuj3Wcky2e5WZlWwJM1YfIO5IBe8GO-iWl2NLFAZ4SBysqN9l6tpJQAK1sqdZ_cKyQyvvh7NpG-i_IlCGN3kBwztyKUusgm/s1600/IMG_9357.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Tongue Robata</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsJ2tlIm7PkQthNhsjh4qhjjggO7KeclM7og5NmPwYl9DLxpf1cjFS_kioK5Nz5qjwq9sVNIuDInqhTECd6HW_11hhuXLZUSPCmCsgM4UQOCpVXQLyr8DgFCMuwG64VtJb0zmTCiriFi8/s1600/IMG_9360.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsJ2tlIm7PkQthNhsjh4qhjjggO7KeclM7og5NmPwYl9DLxpf1cjFS_kioK5Nz5qjwq9sVNIuDInqhTECd6HW_11hhuXLZUSPCmCsgM4UQOCpVXQLyr8DgFCMuwG64VtJb0zmTCiriFi8/s1600/IMG_9360.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Regular Sushi Set</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE7s7N7VcsVqsyBys-9nOzmznucitx31sqOjbsF_sGRUDDBVQvrKcYHqAlWOvZVWauPWvcRPUVYP0Rc7JrAQvqsyQ9ACLWWl87RW96p0It7KuM0OiDtUBoyQDK7XLRUDDNJCbmMO9jsEu/s1600/IMG_9362.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE7s7N7VcsVqsyBys-9nOzmznucitx31sqOjbsF_sGRUDDBVQvrKcYHqAlWOvZVWauPWvcRPUVYP0Rc7JrAQvqsyQ9ACLWWl87RW96p0It7KuM0OiDtUBoyQDK7XLRUDDNJCbmMO9jsEu/s1600/IMG_9362.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribeye hot and steamy!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Croquette</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Miso Buttahfish!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-44185681411741492202014-07-26T20:05:00.001-10:002014-07-26T20:05:10.440-10:00Budnamujip<div class="separator" style="clear: both; text-align: center;">
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Lately, I've been into Korean food- everything from Yakiniku to Cold Noodles to Kimchee and Makkoli. My go-to place? Budnamujip. Yep, it's that green building on Kapiolani right after you pass Ward Ave, and next to Jack in the Box. Parking is free valet, and there's never a need to wait for a table. Service is fast, not to mention they cook your meat for you! A little awkward when you are in deep conversation with the person across from you, but nonetheless, really convenient.<br />
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Whenever I'm there by myself for a quick lunch, I prefer the Cold Noodles (Naengmyeon), which comes with all the unlimited fixins' (banchan). Another favorite of mine is the Burdock Root (gobo). It's coated in mochi powder and then fried perfectly. A bit of a chewy exterior with a tender, soft center. Galbi Tang is another infamous favorite here, and I definitely know why. The meat is fall off the bone and the broth is so savory and flavorful.<br />
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The only thing about this place that gets people? The price. It's on the high side, especially when the minimum for ordering meat is <i>two </i>orders. I tell you, guys, if you can splurge one night, I highly recommend trying it once. I guarantee you will be hooked. It's also the only Korean-owned restaurant in Hawaii that uses wood charcoal for its grill. You can taste the difference. <br />
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If you're ordering any meat, try their boneless short rib! All meat is Prime cut- Budnamujip prides themselves on quality.<br />
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<tr><td class="tr-caption" style="text-align: center;">Makkoli! Korean Rice Wine. Milky, sweet, strong.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wood Charcoal for barbecuing the meat.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Galbi Tang</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoy1coyojcTKdw8E9X5bW4m3MP00fniAoeBq3IIFNGd7kGO15oDaGAmxHLg7q1Ov1FisT9h4gIRgK-oOxVdPV5a9fVXVdRQksh5DzGjj6M2Cv9t1xIQ53NSZKo4JtlbKnznjBwupus1qg/s1600/IMG_0185.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoy1coyojcTKdw8E9X5bW4m3MP00fniAoeBq3IIFNGd7kGO15oDaGAmxHLg7q1Ov1FisT9h4gIRgK-oOxVdPV5a9fVXVdRQksh5DzGjj6M2Cv9t1xIQ53NSZKo4JtlbKnznjBwupus1qg/s1600/IMG_0185.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect lunch. Galbi Tang with side small Cold Noodle!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A must get. Burdock Root.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyXJuR9i3jqEJRaX_7peQZfQuelYgygjyBXAtAnVYj8dWBuJ3EkTuMowHR392a2JZH7Yg1mwqX9EnNw7wJrU_isIC6kX40LQ97qIzvq6u41PKwl0tl2cU6RhY140M1wdXk5v2JN5VBou5/s1600/IMG_1780.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyXJuR9i3jqEJRaX_7peQZfQuelYgygjyBXAtAnVYj8dWBuJ3EkTuMowHR392a2JZH7Yg1mwqX9EnNw7wJrU_isIC6kX40LQ97qIzvq6u41PKwl0tl2cU6RhY140M1wdXk5v2JN5VBou5/s1600/IMG_1780.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Complimentary Banchan. Gelatin noodle with sprouts and nori.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYWtMUnVYTgh8wZ02DHo1G2wAO5Y4IEA7PyKOfbCz8VxwqGBb-RI4NQmryJtjH1Yed4sJJKwTtnCkIKsAmX5DzUN5AdV4D6mXCQOQopO9YA0tIno25nl8bcit4jl9SdEbBgkci4IkG-lw/s1600/IMG_1781.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYWtMUnVYTgh8wZ02DHo1G2wAO5Y4IEA7PyKOfbCz8VxwqGBb-RI4NQmryJtjH1Yed4sJJKwTtnCkIKsAmX5DzUN5AdV4D6mXCQOQopO9YA0tIno25nl8bcit4jl9SdEbBgkci4IkG-lw/s1600/IMG_1781.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take a leaf of cabbage, add meat, spread paste.....Enjoy!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_xiHbDUPNymcBEAPJh6G_KYPqu3DQti6316YC03aUXXQFDQzwqeCrLPDnydgryyOoD6misjJaM8Z-SjLZMCiSjYDD3uKyekhbkXiOvAiunEj4c8lLDpdWXaYp9meoDK8bl4ZxgCImdD5/s1600/IMG_8834.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_xiHbDUPNymcBEAPJh6G_KYPqu3DQti6316YC03aUXXQFDQzwqeCrLPDnydgryyOoD6misjJaM8Z-SjLZMCiSjYDD3uKyekhbkXiOvAiunEj4c8lLDpdWXaYp9meoDK8bl4ZxgCImdD5/s1600/IMG_8834.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Complimentary rice tea that comes at the end of every meal here!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-2503281625674907362014-07-24T13:36:00.002-10:002014-07-24T13:36:50.382-10:00BREW'd Craft Pub<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGrS2jyfHKm6gwJRPr94A9FcFc208VChsJEM3gmLRhL-yHX5nhvAK56iaq_z1OIlIFHPjeITK2ndingM0iZjzNR5Kt465i4t0kLITv-lxaB1qi4HXwhD9Q90KdLCXtOibdpo1pmH9jSjh/s1600/IMG_1825.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGrS2jyfHKm6gwJRPr94A9FcFc208VChsJEM3gmLRhL-yHX5nhvAK56iaq_z1OIlIFHPjeITK2ndingM0iZjzNR5Kt465i4t0kLITv-lxaB1qi4HXwhD9Q90KdLCXtOibdpo1pmH9jSjh/s1600/IMG_1825.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Redcoats in the Westcoast"- Beefeater Gin, Germain Elderflower Liquer, Lemon Juice, Honey Syrup, topped with a West Coast IPA</td></tr>
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There have been numerous gastropubs to open in the last few years. You've seen <a href="http://www.thefashionablyforwardfoodie.com/2012/07/real-gastropub.html">REAL</a>, <a href="http://www.thefashionablyforwardfoodie.com/2012/06/pint-jigger.html">Pint + Jigger</a>, <a href="http://www.thefashionablyforwardfoodie.com/2013/07/more-from-dash-gastropub.html">Dash</a>, <a href="http://www.thefashionablyforwardfoodie.com/2012/05/salt-kitchen-and-tasting-bar-updated.html">Salt Kitchen & Tasting Bar</a>, and <a href="http://www.thefashionablyforwardfoodie.com/2013/02/home-bar-grill.html">Home Bar</a>. Enter BREW'd. They opened in the latter part of April, and have been bumpin' ever since. In the past two weeks, I've been there twice! This happened not only in part of their loyalty rewards program where you spend $200 and receive $20 off your next purchase, but also because I'm in love with their food. Burrata Salad, Truffled Dungeness Crab Deviled Eggs, and Root Beer Braised Short Ribs with Polenta that together in your mouth, create a melting pot of creamy, tender, savory robustness. And these are just a few of the menu items.<br />
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Located on 9th Ave in Kaimuki, you can find street parking or park in their small lot in the back. BREW'd has a couple stalls marked for them or a few other spots for the building itself. Happy Hour is from 4-6pm daily and closed on Sundays. Only drink specials for Happy Hour, no food.<br />
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Some of my faves? Definitely the Short Ribs with Polenta. I'm a big Polenta snob, so wherever I can get creamy, delicious Polenta, I'm ordering it! The Buffalo Wing Candied Bacon is a winner as well- only thing is I wish it came with more than 3 slices! Truffled Dungeness Crab Deviled Eggs were phenomenal. Not your typical boring deviled eggs. The Mac and Cheese and Chicken Club Sliders were also memorable food choices. I would highly recommend the Guinness Gelato for dessert too! A must-have!<br />
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Beer choice? Heretic Torment. Deliciously dark Belgian-Style Ale with a hint of sweet. My kind. <br />
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The only thing I wouldn't order again- the Oyster Shooters with Yuzu, Bloody Mary Mix, and Pale Ale. I <i>so </i>wanted these shooters to be amazing, but they turned out to be a watery mix of fishiness. It didn't taste fresh. Very "ocean-y." <br />
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Otherwise, I'm going to be back soon. There is still a menu list of many other things I'd love to try. Mushroom Ravioli, Cioppino Risotto and Henry Weinhard Root Beer Float, I'm coming for ya!<br />
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<tr><td class="tr-caption" style="text-align: center;">Burrata Salad</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8_OQQIzQDqi3awAwrO1IeAnr4AVNrxyNFDwX7qkRBy7gIZntI6qKC2u9Tua_3JAT8MBuaMVMVAs9VNdiT9B5aarYIOdDE-YtSBFD82SYB_JCk0V5rEJVFzTCbW25CX1hgokyuA8RUqHt/s1600/IMG_2061.JPG" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Root Beer Braised Short Ribs with Polenta</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWr3xRegSaA4FuJqR_Im0e7xbgSQylola4BC8b8sd3zO19aHedh9lNUyfU2qn9VVYjd5MJ2intzJ5BXhiquvmpHpXm3XzCHL_eoknP0Ddpsi4bgrbbfEPP4Mals9iynFKf8w-UakDZU8r/s1600/IMG_1834.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWr3xRegSaA4FuJqR_Im0e7xbgSQylola4BC8b8sd3zO19aHedh9lNUyfU2qn9VVYjd5MJ2intzJ5BXhiquvmpHpXm3XzCHL_eoknP0Ddpsi4bgrbbfEPP4Mals9iynFKf8w-UakDZU8r/s1600/IMG_1834.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac and Cheese</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07eGH7Ei6nDWhNy6tYtg6vqa_YtCL22IXDelJO5_6Nmgml8W6_CtLotRPLEAXrYxi1k1N80qwJIvjwmenv1v4VTXF0aPWNQ9Zh4050CUboSjk75Aifz7B8NmuInEUMPi795AzNDVEfQGY/s1600/IMG_1835.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07eGH7Ei6nDWhNy6tYtg6vqa_YtCL22IXDelJO5_6Nmgml8W6_CtLotRPLEAXrYxi1k1N80qwJIvjwmenv1v4VTXF0aPWNQ9Zh4050CUboSjk75Aifz7B8NmuInEUMPi795AzNDVEfQGY/s1600/IMG_1835.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Adobo Poutine</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqKb2QU4cpkPFXXL9gt5sZsgeBBqPmYWAmknzGZGIQWvWLjkAgGW4jO1VsB2HjPeyDd3sC-JTUrMdX7Po4iQR-HAE-ObdlsY8yLoUGv1VI3tb6ZX545hCXVHrEtmsEdeYclnUvQp8n9_y/s1600/IMG_2054.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqKb2QU4cpkPFXXL9gt5sZsgeBBqPmYWAmknzGZGIQWvWLjkAgGW4jO1VsB2HjPeyDd3sC-JTUrMdX7Po4iQR-HAE-ObdlsY8yLoUGv1VI3tb6ZX545hCXVHrEtmsEdeYclnUvQp8n9_y/s1600/IMG_2054.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffled Dungness Crab Deviled Eggs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmlTa97Sj1WOYmzsNiUZS8puPd2UYi3sgOQ8bMzcHnwzjnOB-WWa4zEDela3bGqnkUCpJ9WK0WUXyW5YGm5dvOOY0XWOjnXxRJqcjAEQCLaDpSOh4tP1rShJSG5p8GvEwT4fjYjCuUx6s/s1600/IMG_2055.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmlTa97Sj1WOYmzsNiUZS8puPd2UYi3sgOQ8bMzcHnwzjnOB-WWa4zEDela3bGqnkUCpJ9WK0WUXyW5YGm5dvOOY0XWOjnXxRJqcjAEQCLaDpSOh4tP1rShJSG5p8GvEwT4fjYjCuUx6s/s1600/IMG_2055.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buffalo Wing Candied Bacon</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjec8e-A1HwL0Hb9z0SsWkTfBSw8kj9OoRxO6hgV2iIFBv2gRExJ1Wyh6eHHe2rev3U_ix0gLd7loAqY6OMqhv88oczJKREP5aBs14nJkp5VneFp9s1GvIONC_iPZgAJhpeEn0CG810gIZt/s1600/IMG_2059.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjec8e-A1HwL0Hb9z0SsWkTfBSw8kj9OoRxO6hgV2iIFBv2gRExJ1Wyh6eHHe2rev3U_ix0gLd7loAqY6OMqhv88oczJKREP5aBs14nJkp5VneFp9s1GvIONC_iPZgAJhpeEn0CG810gIZt/s1600/IMG_2059.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Club Sliders</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtWLNmcYjG67LEByNQbkcg64rIcYemAp65-1bZ8NFQ7TDAIysv6OKCyp8tiCY0gIqYC0a2pn_eB4unbu94QNK8HNnBrDwH4fl3PmNuR7zt0fBZe5LFvgdgY_PXtxe6LW9bg6XOsODJr9o/s1600/IMG_1842.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtWLNmcYjG67LEByNQbkcg64rIcYemAp65-1bZ8NFQ7TDAIysv6OKCyp8tiCY0gIqYC0a2pn_eB4unbu94QNK8HNnBrDwH4fl3PmNuR7zt0fBZe5LFvgdgY_PXtxe6LW9bg6XOsODJr9o/s1600/IMG_1842.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster Shooters</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY37Q3tJpdRB586SfnpSvBLqsSBt6C07mA1jgiQzQwbV8HOhyCQnRaMOHGKm4vpMaVMO9GGa9Uio20bGrlJrAYIIsIFlweMSnh2T9IESt7w-1hTjfXvh0v6j9lgVWk53t4NnwC3ycazZr/s1600/IMG_1839.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY37Q3tJpdRB586SfnpSvBLqsSBt6C07mA1jgiQzQwbV8HOhyCQnRaMOHGKm4vpMaVMO9GGa9Uio20bGrlJrAYIIsIFlweMSnh2T9IESt7w-1hTjfXvh0v6j9lgVWk53t4NnwC3ycazZr/s1600/IMG_1839.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And of course, ending with Guinness Gelato!</td></tr>
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The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-63526322028309952012014-07-22T13:04:00.004-10:002014-07-22T13:17:49.434-10:00Impressed Juice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5i9Hk-PohOslr5fbTe8kdfB4EEpwcfIUW9XoVlUlTXjM1XId9jXPKeKMZrm7semXPpfBLGmt0AcyFH6NFbPCAV0hOBaXEb5H3QFcxOQG5hdr7J511mDwevJEnUcUqHTwTJu8ipW1VP9h5/s1600/IMG_1410.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5i9Hk-PohOslr5fbTe8kdfB4EEpwcfIUW9XoVlUlTXjM1XId9jXPKeKMZrm7semXPpfBLGmt0AcyFH6NFbPCAV0hOBaXEb5H3QFcxOQG5hdr7J511mDwevJEnUcUqHTwTJu8ipW1VP9h5/s1600/IMG_1410.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nalo Press 1- Pineapple, Cucumber, Baby Kale, Baby Arugula, Mizuna, Tat Soi, Mixed Mustard Greens, Red and Green Lettuce Blend</td></tr>
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I finally found Impressed Juice in Mercury Bar on Fort Street! I'd seen their posts on my Instagram feed numerous times, but could never figure out where in downtown they were located. Since then, I've become obsessed. OBSESSED. I <i>have </i>to have my Pa'i'ai bowl once a week at least!<br />
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So what is Pa'i'ai? No, it's not Poi, but instead what comes <i>before</i> the Poi. My first time at Impressed I was given an easy and very educational lesson on what exactly Pa'i'ai is. Taro or Kalo as the Hawaiians call it, is very flavorful to begin with, but when watered down to become poi, it loses its original essence and depth. Of course, both Poi and Pa'i'ai are extremely tasty in itself, but you will find Pa'i'ai to be more of a mochi-like texture. Gummy, sticky, thick. You might think it will add on the pounds, but it is actually a superfood that aids in digestion and weight loss! Gluten-free, high in potassium and fiber, and contains a serious amount of Vitamin E, which may offer protection against heart disease and certain cancers. <br />
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Give it a try- you will find Pa'i'ai to have a sweet flavor. There used to be over 300 varieties of taro, but today you will only find about 100. They all vary in color, starch-content and taste. You won't find one that tastes exactly like another.<br />
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Top your Pa'i'ai off with some smoked marlin or pork luau, and you got yourself a meal that will definitely satisfy you once the bowl is polished off. You could also add some chili pepper water if you need an extra kick!<br />
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If you need a cool down in this hot weather, Impressed Juice has their refreshing and ultra-healthy cold-pressed juices like my favorites, Sugarland Cooler (Watermelon, Basil, Mint, Lime) and Nalo Press 1. <br />
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You can find Impressed Juice at Mercury Bar M-F 9am-3pm, Wednesday's Blaisdell Farmers Market from 4-7pm <a href="http://www.thefashionablyforwardfoodie.com/2013/08/wednesdays-hnl-farmers-market-faves.html">HERE</a>, Thursdays at Kailua Farmers Market 4-7pm, Fridays at HMSA Farmers Market (much smaller) from 11am-2pm, and also at various events happening in Honolulu like Night Market and Eat the Street. Follow them on Instagram @impressedjuicehawaii for updates!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbw-5GQiELLuvAFC8_lH1ynDljHSIwsRVe90cbALCYATjAnTo8KLGwYJLsO4uRqv_LqIQ2_2hNRdxT1pkoZHW6utYbsBZUNUWDgAmmqOwEVT3TAIv8CM7LAwQr9XPpb4fg2h6-HYbmcHc/s1600/IMG_2225.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbw-5GQiELLuvAFC8_lH1ynDljHSIwsRVe90cbALCYATjAnTo8KLGwYJLsO4uRqv_LqIQ2_2hNRdxT1pkoZHW6utYbsBZUNUWDgAmmqOwEVT3TAIv8CM7LAwQr9XPpb4fg2h6-HYbmcHc/s1600/IMG_2225.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite topping on my Pa'i'ai- Smoked Marlin! So ultra-tender<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp5-tz7OKZnNAg9spQShMwwreF7FRZ4HxZVVw9VHibX9_MkhiOAFVIRXQqvujtCBzfLRQjW644NNXBbaDGkznam-SQAzpmkFGdj9grCJbVl9AU7AqmT68WimGU8NDmvc4nWtkRVveUIZr/s1600/IMG_1817.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp5-tz7OKZnNAg9spQShMwwreF7FRZ4HxZVVw9VHibX9_MkhiOAFVIRXQqvujtCBzfLRQjW644NNXBbaDGkznam-SQAzpmkFGdj9grCJbVl9AU7AqmT68WimGU8NDmvc4nWtkRVveUIZr/s1600/IMG_1817.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nalo Press 1, Pa'i'ai with Dry Aku, Chili Pepper Water</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71xAeLQxaKLierN3GV6j5OZMXUcYUwZBbnDQdl2LtDc_ojnIhK5n-H2Let5ONUcteMKJZCjCGGR-kABG_UitMCeTpAlclhgnbFupje45SGHXt9-puCEAZWSRexOJ9_xRDRk2RNTX07vyZ/s1600/IMG_1447.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71xAeLQxaKLierN3GV6j5OZMXUcYUwZBbnDQdl2LtDc_ojnIhK5n-H2Let5ONUcteMKJZCjCGGR-kABG_UitMCeTpAlclhgnbFupje45SGHXt9-puCEAZWSRexOJ9_xRDRk2RNTX07vyZ/s1600/IMG_1447.jpg" height="568" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pa'i'ai with Pork Luau!!!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-59966327562231554172014-07-21T22:59:00.000-10:002014-07-21T23:15:40.745-10:00Koko Head Cafe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik13_IkTlTuRX5FsrIbNANCvjpN7TRzatZeWWV-uMqwlO7i7GBGh7jX3YMfQm2M7zCts2x-YMYYs0lxiEPBaDdj2bYVCsD4nf_UvQzFbaW_PFl5hctNqUrGB1fSSjsAf2jUye8stIZo-0H/s1600/IMG_8758.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik13_IkTlTuRX5FsrIbNANCvjpN7TRzatZeWWV-uMqwlO7i7GBGh7jX3YMfQm2M7zCts2x-YMYYs0lxiEPBaDdj2bYVCsD4nf_UvQzFbaW_PFl5hctNqUrGB1fSSjsAf2jUye8stIZo-0H/s1600/IMG_8758.JPG" height="480" width="640" /></a></div>
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About a couple weeks after Koko Head Cafe opened in May 2014, I stopped in see what the buzz was all about. They are located in the old 12th Ave Grill spot in Kaimuki. Parking isn't easy as there are lots of spaces, but the stores around there are always busy. It's also metered, so don't forget to put in some change!<br />
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My friend Joe and I stood in line for a good hour, and were finally seated. I had wanted to order almost everything on the menu since Chef Lee Anne Wong's plated presentation is always so on point. Everything looked delectable! <br />
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We started off with the Breakfast Bruschetta- a sweet twist on the usual savory bruschetta you're thinking of. It is spread with Macadamia Nut Yogurt and then topped with refreshing fruits and some sprinkled zest. It's a little sweet for my taste especially during brunch, but it was interesting to try. We also ordered their "Dumplings of the Day"- Double Dan Dumplings- Pork and Cabbage dumplings in a szechuan tahini sauce with house pickles. Not one of my faves, but good to try once.<br />
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For my entree, I ordered the Ohayou Eggs that I had been eying on Yelp. Looks like a soup, but it is indeed the creamiest eggs you will ever eat. Baked eggs, heritage ham, local mushrooms, parmesan dashi cream and topped with bonito flakes....in a fresh, hot skillet. A lovely take on a local-Japanese-y-breakfast with everything you could ever want in eggs. It was delicious and definitely rich.<br />
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Joe's pick was the Koko Moco- Koko Head Cafe's take on the infamously local Loco Moco with rice, gravy, hamburger, topped with easy over egg. The difference? A Maui Cattle Co beef patty, crispy garlic rice, and tempura kimchi on the side! I'd ask for that tempura kimchi over and over again!<br />
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Knowing me, we also ordered one last thing. Breakfast Congee. I'm Chinese and I love me some good Jook! I had to try Chef Lee Anne's. Verdict? Another interesting dish. It definitely isn't something you'd find at a typical Chinese restaurant, and is on the sweeter side since it is topped with cheddar cheese and cinnamon-bacon croutons. <br />
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Fast-forward to last week. Koko Head Cafe with friend Brandon! He has a serious sweet tooth, so I figured he'd love this place. He placed me on restriction saying I could only pick 3 things, but left the ordering to me. Thanks! I indefinitely wanted to try the Eggs Haloa, so that was first pick. Then Koko Moco since Brandon wanted to try it. For the last and final dish, I couldn't make my mind up so I asked our
waiter. When in doubt, always ask the waiter/waitress for their opinion! The Dumplings of the Day were housemade garlic pork sausage wontons with soft scrambled eggs and Bacon-sage gravy, which were so tempting. Plus, they only have it for <i>one</i> day!!! Then our waiter told us we couldn't pass up the Cornflake French Toast which "if you haven't tried, is one of our staples." That set it off. Done! We're getting both!<br />
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So out of everything we tried, what was my favorite? EGGS HALOA. I've been obsessed with kalo/taro lately (cue Pa'i'ai bowls from Impressed Juice- post to come soon!), so this hawaiian Eggs Benedict hit the spot! Poi biscuit, coconut luau, sour poi hollandaise topped with perfect poached eggs......can you ask for anything more?! A hearty and filling meal, plus poi has tons of health benefits. Next time I'll add heritage ham or smoked pork!<br />
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Now that it has been a few months since Chef Lee Anne opened her restaurant, Brandon and I didn't have to wait at all to be seated. I would highly recommend going on a weekday as there is no line; on the weekends, beware! Otherwise, a big cup of Illy coffee and Eggs Haloa will make my morning shine any day. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOX0JqR2_bUrKeKzTc7fBtf4UBNyvWT4JbibCBbfFzhArVFQzTyPB_DDAj_eoSH1jJNyK-HzB0im3Y-cC7jDvNa-FVsJuHnhchDNppI_s99qUo87irnTCKJf1a78xvpIy5_Me7rIefyxsy/s1600/IMG_8750.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOX0JqR2_bUrKeKzTc7fBtf4UBNyvWT4JbibCBbfFzhArVFQzTyPB_DDAj_eoSH1jJNyK-HzB0im3Y-cC7jDvNa-FVsJuHnhchDNppI_s99qUo87irnTCKJf1a78xvpIy5_Me7rIefyxsy/s1600/IMG_8750.JPG" height="480" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpl5D6Q7AqcUivfuyOEhzBfcrFvAvXhY1NoSouJxr2vRHcz_ufwv0uXOozawldP72hF4Ng6ZLBDAKmr4GJn507vdjiszcS38HsX_F7gHq5E9zv9CDCBZIGEeDCuH70Wa7LYDTlzkBLO-cK/s1600/IMG_8759.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpl5D6Q7AqcUivfuyOEhzBfcrFvAvXhY1NoSouJxr2vRHcz_ufwv0uXOozawldP72hF4Ng6ZLBDAKmr4GJn507vdjiszcS38HsX_F7gHq5E9zv9CDCBZIGEeDCuH70Wa7LYDTlzkBLO-cK/s1600/IMG_8759.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ohayou Eggs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZzP_2p1SZKeIXD30TIDEcCebu1SkD149p0yNa1yE2cvKTbLydq8WV8u0UKOxpf6rbEe7XPdSJ6Y6RS8TSHRqQcZEVDxdhD-6eDMk1YJN_pqbokJH1hwPRYLJI1GauXVf-Uf8euLt3RG1/s1600/IMG_8763.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZzP_2p1SZKeIXD30TIDEcCebu1SkD149p0yNa1yE2cvKTbLydq8WV8u0UKOxpf6rbEe7XPdSJ6Y6RS8TSHRqQcZEVDxdhD-6eDMk1YJN_pqbokJH1hwPRYLJI1GauXVf-Uf8euLt3RG1/s1600/IMG_8763.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Dan Dumplings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZ9rHLgQUfry8mj21VZCY6UL74d9_PUfqbr_3PsldKoEUhE00vbuFxNdw7_u_0A-hmI9NlFaGrRxcZMfiPXtnruN5o8EvnaY0FJ0ZIIuRodKLhh1TLR1eJbHnf6jQyxVmwhN8vbBbDJNC/s1600/IMG_8766.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZ9rHLgQUfry8mj21VZCY6UL74d9_PUfqbr_3PsldKoEUhE00vbuFxNdw7_u_0A-hmI9NlFaGrRxcZMfiPXtnruN5o8EvnaY0FJ0ZIIuRodKLhh1TLR1eJbHnf6jQyxVmwhN8vbBbDJNC/s1600/IMG_8766.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Koko Moco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvpfw3JoHCYcOI92tnUat99yVCqy1mX1wg9VjEK_Spbac65F5hJQm2IVQkOgrdB7cu2-9mTJW9E3Mh9imj3UWTx8kqR5AUdPRjpHb5KRj4XRXIbEbRCODWze2DTAadDxOto9Cv7PLYn96/s1600/IMG_8767.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvpfw3JoHCYcOI92tnUat99yVCqy1mX1wg9VjEK_Spbac65F5hJQm2IVQkOgrdB7cu2-9mTJW9E3Mh9imj3UWTx8kqR5AUdPRjpHb5KRj4XRXIbEbRCODWze2DTAadDxOto9Cv7PLYn96/s1600/IMG_8767.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Congee</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cornflake French Toast reminded me of Burger King's French Toast sticks. Only Koko Head Cafe's is topped with Billionaire's Bacon and Frosted Flake Gelato!!!!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w8URPYEWB87LWIb29G61HzlniUUsrkc8olwMlMSfWIWWJOhOAn1WJZLpQMV33qG65TrGd-SXzCcngSJTR81C-aOdyI1K6W1wxuOF5AbouqLOEZuOGuF-uMZ5QZuDY-5ozcPPCncbcVPU/s1600/IMG_2067.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w8URPYEWB87LWIb29G61HzlniUUsrkc8olwMlMSfWIWWJOhOAn1WJZLpQMV33qG65TrGd-SXzCcngSJTR81C-aOdyI1K6W1wxuOF5AbouqLOEZuOGuF-uMZ5QZuDY-5ozcPPCncbcVPU/s1600/IMG_2067.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Dumplings- garlic pork sausage wontons with soft scrambled eggs and bacon-sage gravy. These were AMAZING. Hope they have these dumplings again! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyaLffDNl7TxKeC7OkDX5LJhE6KdbMTl5ZOuAxBwayTFw9IhPjQufKTz2o4JuT5xoJJzxLJjJ6JdJNBQ84R2YEbBNQaAfcmjKWQCMYtTCLv6wlEdP6do5uSR2srSmJOYGi_vtvLo4Zu85/s1600/IMG_2068.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyaLffDNl7TxKeC7OkDX5LJhE6KdbMTl5ZOuAxBwayTFw9IhPjQufKTz2o4JuT5xoJJzxLJjJ6JdJNBQ84R2YEbBNQaAfcmjKWQCMYtTCLv6wlEdP6do5uSR2srSmJOYGi_vtvLo4Zu85/s1600/IMG_2068.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs Haloa.....YES PLEASE!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Koko Moco again- look at that Kimchi Tempura. SO crispy and light. One of my favorite things in this dish!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVNFeYN7a5ne1EVk4B-bn0tGlB0DN5UxQyJYkM_QmflcPy5GyvsSUH3bqstKZliQR5pcUYq2FBiQcaVtxLspLzz1Q-bNPON-W1Np_JV8Sf8SNPl6SmYjg6XmkhOni3ZXv4PWm_6-5grEq/s1600/IMG_2073.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVNFeYN7a5ne1EVk4B-bn0tGlB0DN5UxQyJYkM_QmflcPy5GyvsSUH3bqstKZliQR5pcUYq2FBiQcaVtxLspLzz1Q-bNPON-W1Np_JV8Sf8SNPl6SmYjg6XmkhOni3ZXv4PWm_6-5grEq/s1600/IMG_2073.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lilikoi Fizz- Gin, Lilikoi, Ginger Beer, Thai Basil</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Apple Banana Pudding with wafers</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-40763668141654135992014-05-20T22:46:00.000-10:002014-05-24T22:35:56.414-10:00Little Sheep Mongolian Hot Pot<div class="separator" style="clear: both; text-align: center;">
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The first thing I have to say about this place? I'm addicted! There are some pretty good AND bad reviews on Yelp about this place, but after having gone just a day ago, I've already planned my next visit. Little Sheep is new to Hawaii, but not to SF, LA, San Diego or Asia. There are a number of restaurants in Hong Kong Island and Macau, and according to our waiter, 14 different locations in Japan. I posted an Instagram picture of our hot pot, and many of my friends (living in LA) commented about how much they loved Little Sheep! It's a popular place!<br />
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They just recently opened, having their Grand Opening just last Friday in the old KA Nightclub in the Victoria Ward Centers. Ample parking, and the restaurant is huge so waiting for a table wasn't a problem at all. They also have a full bar and a menu stock full of different cocktails and non-alcoholic drinks on the menu.<br />
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Brandon and I started with Apple and Peach Green Tea with Popping Balls, which was so refreshing and tasty that I had to stop myself from drinking the whole thing before the meal came! Brandon didn't have the self control I did, and finished his before the broth came! We looked over the menu, and were tempted to order the lunch special for $12 something (get it everyday before 3pm!)- pretty good deal, and our waiter said there's a lot of food to fill you up. From what I remember, it comes with one meat of your picking, noodles and a variety of different veggies. <i>But</i> knowing me and how I like to try a lot of things on the menu, we skipped the lunch special. <br />
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There are only three soups to pick from- Original and Spicy are the most popular, and then there's also a Vegetarian Mushroom with the original herbal with shiitake stock. You may get one whole pot of either the Original, Spicy, or Vegetarian, OR Spicy Original which is a spiced up version of the Original OR Half and Half (a split pot of Original and Spicy). Brandon and I got the Original because we don't do well with spicy foods, but our waiter suggested we try the Half and Half next time as the Spicy broth changes the flavor or the food you put in it. Sounds delicious! And he said it may look super spicy, but the broth is mild. We'll see about that!!<br />
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Service was awesome. We were seated promptly, water brought immediately, and our waiter Kit came to take our drink order right away. All of the staff seems to have been brought straight from the motherland, and some don't speak fluent English. Kit seemed to have been the "go-to" guy for any and ALL questions!! He was pretty cool! We had a few snafus with our order and check in the end, but all was taken care of, and we walked out so full and ready for a nap!!<br />
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Must tries- Apple or Peach Green Tea with Popping Balls, Sesame Pancake, Supreme Lamb Shoulder (not game-y at all!), Supreme Beef, Homemade Mixed Meatball platter (good to try once, but it wasn't one of our favorites), and Fish ball with Roe (this was awesome!!). Bite into the center of the fish ball and there is an orange center filled with little tobiko! They were also sold out of the Pork Belly that I wanted to try and also the Yam Mochi with Red Bean for dessert. Apparently they had sold 140 orders of the dessert the night before!<br />
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As a side note, I don't care too much for Lamb in general, but the Lamb here is a must-get. It is very delicate in taste and texture. <br />
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Next time I will definitely trying the Mongolian Beef Pie which a friend highly recommended to me!<br />
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The bill came out to about $75 for two, and if we hadn't ordered the Meatball platter for $14, then that would've brought our bill down to $50. Not bad for all the food we ate, PLUS we had 3 doggy bags! Highly, highly recommend, folks!!<br />
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PS- Rice doesn't come with this, so you need to order ala carte! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8P13j2s21SwCgopojpUBE_iimtzN47FFgqzMRnyEvjY71Z9YhpaltxX1LRdLpXcD1elM7Weyo0dk2a5R4gJO-3OXZvrbk0H85ZrmC-RsKLFceHUCaVBogRUwsovzmXVxinQ0YfOUOYAv/s1600/IMG_0514.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8P13j2s21SwCgopojpUBE_iimtzN47FFgqzMRnyEvjY71Z9YhpaltxX1LRdLpXcD1elM7Weyo0dk2a5R4gJO-3OXZvrbk0H85ZrmC-RsKLFceHUCaVBogRUwsovzmXVxinQ0YfOUOYAv/s1600/IMG_0514.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's the little things! Hook that spoon! Love that these spoons don't fall in the soup. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kqqTNtiddc4rgTgF0MzHKEFbiEHAgR4DZhSycPtnwWKe4KDG3cemqgBJl8ZRwsC82mJjMW9Chw8TWbUL62iFSutdB0Gt0GFXbx7GR21BGZ6Yd17VEw5aCaRimmz09wb4swzvvqxRhzpg/s1600/IMG_0441.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kqqTNtiddc4rgTgF0MzHKEFbiEHAgR4DZhSycPtnwWKe4KDG3cemqgBJl8ZRwsC82mJjMW9Chw8TWbUL62iFSutdB0Gt0GFXbx7GR21BGZ6Yd17VEw5aCaRimmz09wb4swzvvqxRhzpg/s1600/IMG_0441.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The good before the meat came</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_khyR10VRMMHubVFLNtTScFHnPhjb_JjJ5Fbi4oUIRhGDzMJH7zY39nf2MSUxIMXS9048cvDpqEhxbgWiNU6KE3oh3usNrV6p2HVmctaq1sFAKoEYcTYVOJOjVYkrDho3QqQH1PtLbmu/s1600/IMG_0515.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_khyR10VRMMHubVFLNtTScFHnPhjb_JjJ5Fbi4oUIRhGDzMJH7zY39nf2MSUxIMXS9048cvDpqEhxbgWiNU6KE3oh3usNrV6p2HVmctaq1sFAKoEYcTYVOJOjVYkrDho3QqQH1PtLbmu/s1600/IMG_0515.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Such a variety of herbs and nuts makes for an amazingly-flavorful soup!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fish Ball with Roe- must get 3 orders next time!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSInRdwVwcGQbS6A4wAuzFLtlGqn4EBLGdtrL5OVTS6ZItAmbSawvbdyB5jccwtFz9ihVUTXNNwGLtt7x8ykIENhXVft0rp2eMi6TGuRkWpBFFIZlkL2cMd8WnPABI45a7n_TNIlyUmar/s1600/IMG_0526.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSInRdwVwcGQbS6A4wAuzFLtlGqn4EBLGdtrL5OVTS6ZItAmbSawvbdyB5jccwtFz9ihVUTXNNwGLtt7x8ykIENhXVft0rp2eMi6TGuRkWpBFFIZlkL2cMd8WnPABI45a7n_TNIlyUmar/s1600/IMG_0526.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supreme Lamb Shoulder- half order! Not game-y and very mild in taste. The Lamb is sliced so thin, so the meat is tender. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Supreme Beef- half order</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz82tqaG7v4qoOGybwfF9uBiwWk6fS9SKXI9sE-28MZQJW554soUZtMV3OA0AFWcKY5bSESrzYNNiAPxsNtHn_vrVpHiN4O-nu_SRDvxw8XxH7oRnf1zOeTqkc5n0QizOyv3ntVWMBjHaY/s1600/IMG_0530.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz82tqaG7v4qoOGybwfF9uBiwWk6fS9SKXI9sE-28MZQJW554soUZtMV3OA0AFWcKY5bSESrzYNNiAPxsNtHn_vrVpHiN4O-nu_SRDvxw8XxH7oRnf1zOeTqkc5n0QizOyv3ntVWMBjHaY/s1600/IMG_0530.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame Pancake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAzVPi2bVuscS04LvFBT1cP74tt2eVTQIFsgDOoXVEdBG0c4SevBUNFPHxJn8_A7OkGDpREu4uJaGX1OPturaffm63ca_KK2s9Gt6p-hDlhweGBTOzY7KymcvFucP3gQT3lxDByM8Zby9/s1600/IMG_0531.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAzVPi2bVuscS04LvFBT1cP74tt2eVTQIFsgDOoXVEdBG0c4SevBUNFPHxJn8_A7OkGDpREu4uJaGX1OPturaffm63ca_KK2s9Gt6p-hDlhweGBTOzY7KymcvFucP3gQT3lxDByM8Zby9/s1600/IMG_0531.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moist bread on the inside and a perfectly crispy exterior that is excellent for dipping in your broth! Comes out fresh and WARM! Mmmmm!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The sauce bar. They were out of Ponzu!</td></tr>
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com1tag:blogger.com,1999:blog-1606704403614201196.post-2764502290311168942014-05-17T15:24:00.000-10:002014-05-17T15:25:30.452-10:00Instapressed Juice<div class="separator" style="clear: both; text-align: center;">
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In the past, I've never been into juicing much, but have seen the health benefits and weight loss in others. Sometimes after eating such rich foods, I feel guilty that my body is not getting the sufficient nutrients it really needs, especially for all the golf I play. I decided to go on a juice cleanse. My high school classmate, Kevin Ko, started his own juice business called Instapressed. He juices much differently than what you might expect or have seen in the past with regular juicers. He uses a special Cold Press Juicer (masticating juicer), which crushes and presses the fruit/veggies for the most juice yield. Because these machines don't produce a lot of heat, the fresh ingredient's nutrients are kept unscathed, as compared to regular centrifugal juice extractors with blades that produce a heavy amount of heat. Heat breaks down all of those healthy nutrients! With a Cold Presser, you are getting the most out of your fruits and veggies- the only way to go! Learned so much from talking with Kevin when he dropped off my juices!<br />
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I was a little scared at first, and read reviews on people getting light-headed and "crazy hungry." To me, I didn't think you'd get enough protein from <i>just </i>the juice itself, and chose not to replace meals with the juice. My plan went from doing a 3 day cleanse to a 2 day cleanse, and then just having the juice to drink on a regular basis. Call me a wimp! I love food.....how could I give up food for 3 days!!!?<br />
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Anyway, I started off each morning with a juice and my breakfast, and if I got thirsty later in the day, I would drink water and also a juice. I also took it to golf, which was very satisfying and rejuvenating on a hot day!<br />
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I have to be honest and say that not all of the juices were my favorite in flavor, but they were still tasty. I enjoyed the Pineapple/Mint/Ginger the most, and would drink that all the time if I had an unlimited supply! The Almond Milk was given to me, but was recalled. It will be released again at a later date! In place of it, I received Watermelon, which had chia seeds, mint, and cucumber. Very refreshing!<br />
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I highly recommend trying one (or all!) of these juices! They are a much healthier alternative for snacking!<br />
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<br />The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-8467320232750662382014-05-11T23:22:00.003-10:002014-05-11T23:31:58.550-10:00Birthday Girl<div class="separator" style="clear: both; text-align: center;">
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I celebrated my 28th birthday this week, and I've realized it only gets better and better! The old adage "it only gets better with age" is true! I had the chance to celebrate with all of the important people in my life- golfers, foodies, coaches, high school classmates and in general, people that love to laugh over food and drink. Those are the best kind! Some were not there in person, as they currently live on the mainland, but their calls and texts made my heart smile. Thank you, guys!!!<br />
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Since I'm born on Mother's Day, M&D and I bonded over some delicious food over at Morimoto's at The Modern in Waikiki. It was our first time there, so after we dined, we walked around the Sunrise/Sunset Pool Bar. It was a gorgeously-warm night. Btw, our favorite of the night was the Live Octopus Carpaccio. Highly recommend, folks!<br />
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The next big thing on the list was my birthday shindig with my closest friends at The Pig and The Lady, which was just wonderful! It was perfect- lots of warm smiles, chitter-chatter and food galore. Did I mention 5+ orders of that huge Bone Marrow?! Eat your heart out!!! Couldn't have asked for anything more.<br />
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I ended my birthday week just the way I wanted to- playing golf! A little tired and hungover, but nonetheless, it was a beautiful day. Something to be so thankful for. <br />
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Thank you all for the Birthday love and well wishes!!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATJbJgHIUSeWpanHKmXy5GcCCD4kWrQc2RA3twZEZ0YCoyynI6oVPy1nCDe5ENFZAbuH2yjvDXM2I_3R11_-EZQjbLdfmlV8ARJ1wUYwiTgG5B-bGnhtuH_kJb1g5wH6xmlEP86NIDddU/s1600/IMG_0226.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATJbJgHIUSeWpanHKmXy5GcCCD4kWrQc2RA3twZEZ0YCoyynI6oVPy1nCDe5ENFZAbuH2yjvDXM2I_3R11_-EZQjbLdfmlV8ARJ1wUYwiTgG5B-bGnhtuH_kJb1g5wH6xmlEP86NIDddU/s1600/IMG_0226.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morimoto's Live Octopus Carpaccio</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTd7hzqpFzy5lLtu-wJJbW5VofoP5IL9WrP-FXA_UYXfehF6RAie_w1lX2mozesFe8SEkWxOp0u0D57SRG9x7k4Mq4agYA1WLHDXJzcFZ0w_m-Y5WOeZfEOBwrgb1KBTYZffTnUjD7QOz/s1600/IMG_0230.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTd7hzqpFzy5lLtu-wJJbW5VofoP5IL9WrP-FXA_UYXfehF6RAie_w1lX2mozesFe8SEkWxOp0u0D57SRG9x7k4Mq4agYA1WLHDXJzcFZ0w_m-Y5WOeZfEOBwrgb1KBTYZffTnUjD7QOz/s1600/IMG_0230.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">$40 Sashimi platter, $40 Sushi Platter- Morimoto's</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6BigBSrohntHCLvijZfcOVoMBtNDTevLt9csRoGTqaDJbEKnz6Iuosm9Dy1rNgH-8GZw1C1DIgBOfXX1GIb3gMGrdcfM8HXVaFDn1LXsB55gWAD1fRk4Mm7giY6XcQW_XBnVY1MbiexY/s1600/IMG_0247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6BigBSrohntHCLvijZfcOVoMBtNDTevLt9csRoGTqaDJbEKnz6Iuosm9Dy1rNgH-8GZw1C1DIgBOfXX1GIb3gMGrdcfM8HXVaFDn1LXsB55gWAD1fRk4Mm7giY6XcQW_XBnVY1MbiexY/s1600/IMG_0247.JPG" height="480" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgbJuit9OaFRYadNjt6oVDrW1TV9NJXdqUtI6aaEQQWVen6NJ-tizui7IscAqQANiER21rAyZWUNN5QtKSf0S4CFaZ-5XU4Lyvi4k_RPCreOHXdAiW_NdvwZUGros0IgTzXDM3qqYBdYA/s1600/IMG_0308.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgbJuit9OaFRYadNjt6oVDrW1TV9NJXdqUtI6aaEQQWVen6NJ-tizui7IscAqQANiER21rAyZWUNN5QtKSf0S4CFaZ-5XU4Lyvi4k_RPCreOHXdAiW_NdvwZUGros0IgTzXDM3qqYBdYA/s1600/IMG_0308.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We sipped on Tedorigawa Iki Na Onna. Birthday gift from a great friend- It was light and refreshing. So smoooooth. Thank you!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMf9mE5Izcr5q6DJkY_U9HB7edkZYc7Ac6G63LMt9tryOwDjQcKiqudqjSgjDZHFCMOvCGh_OMED1X98DPUxEXyv71VW-6XfEkgxo3xHy5_XfgnnVbMBvLG4r9jg6GFfn4CL_XoZ1QR-Lp/s1600/IMG_0161.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMf9mE5Izcr5q6DJkY_U9HB7edkZYc7Ac6G63LMt9tryOwDjQcKiqudqjSgjDZHFCMOvCGh_OMED1X98DPUxEXyv71VW-6XfEkgxo3xHy5_XfgnnVbMBvLG4r9jg6GFfn4CL_XoZ1QR-Lp/s1600/IMG_0161.JPG" height="440" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pig and The Lady's Stewed Beef Bone Marrow!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0Olj2w4Ikhs5O8KlmGKtzEaI_gMQKD-OCoXwwRfTMQToSNixWKl7yyGLahjZ66pqjNPKZ77rlowssYn2dkzYmV1LEzzy_ViTexreY6cTQjVKFBdVsFsJlDzBvSne0h4ThyHIAWTWhh3E/s1600/DSC03867.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0Olj2w4Ikhs5O8KlmGKtzEaI_gMQKD-OCoXwwRfTMQToSNixWKl7yyGLahjZ66pqjNPKZ77rlowssYn2dkzYmV1LEzzy_ViTexreY6cTQjVKFBdVsFsJlDzBvSne0h4ThyHIAWTWhh3E/s1600/DSC03867.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pig and the Lady- Chitara Pasta- Braised Chicken, Chicken Cracklins, Ikura, Green Apple, Chicken Jus</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUDhm82r5rPYAGo6R7qfUdeR4IpXvLahyphenhyphenpiE4bTMp6KE06Nc_a_euU9kOfgxHfiXy0XaLAacTxwsoPLR68m0T3Fp1gz1iQVJaAgXdpBtjXMofhZhDadpJRom64sj84wpwbdCpAybXKiNN/s1600/DSC03870.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUDhm82r5rPYAGo6R7qfUdeR4IpXvLahyphenhyphenpiE4bTMp6KE06Nc_a_euU9kOfgxHfiXy0XaLAacTxwsoPLR68m0T3Fp1gz1iQVJaAgXdpBtjXMofhZhDadpJRom64sj84wpwbdCpAybXKiNN/s1600/DSC03870.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pig and The Lady- Kumamoto Oysters with Calamansi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFu6A8RfS2_1FWM0NIAKPQD8418owBizaoZQS99JjY3OhH_CtB8Dqa2xzfUHdTlrLwQU4_1cIF1v9qdXiItlsohhjON6DQxTrUCvkvaFRc6H-Vl_XsXSmJZPml00Kszkyi80oL9OEaYFMp/s1600/IMG_0262.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFu6A8RfS2_1FWM0NIAKPQD8418owBizaoZQS99JjY3OhH_CtB8Dqa2xzfUHdTlrLwQU4_1cIF1v9qdXiItlsohhjON6DQxTrUCvkvaFRc6H-Vl_XsXSmJZPml00Kszkyi80oL9OEaYFMp/s1600/IMG_0262.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MORE Oysters</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IDcvxf91fEKnuttP2SSPOfIPTtc8q1IR0snHYAmC3LSyN9jEtU1DsFbDGmaLoN5LTUBAzZJK3AZ6A1Y8siyVmvcU_MzMHOLHSf3LHdGn0g9L09xZgeoKeKsjFYlFPEd_QXDi6iQFMB9q/s1600/DSC03895.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IDcvxf91fEKnuttP2SSPOfIPTtc8q1IR0snHYAmC3LSyN9jEtU1DsFbDGmaLoN5LTUBAzZJK3AZ6A1Y8siyVmvcU_MzMHOLHSf3LHdGn0g9L09xZgeoKeKsjFYlFPEd_QXDi6iQFMB9q/s1600/DSC03895.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pig's Head Feast! Cut open, find the goods in the crevices, wrap with Lettuce, Tortillas and ENJOY!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAImoQqIRDikfXqQOtb5pznb-horjKH4090SUi7HL3049ACqZacAocs6qefzlL8jEVDU9FR6jTDsEySjvoheIOpNAxgsp3IKpwjoWM0OIvwJZ_81-2yszfGnOJonuH33AYgtqFzT-KwhxB/s1600/IMG_0115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAImoQqIRDikfXqQOtb5pznb-horjKH4090SUi7HL3049ACqZacAocs6qefzlL8jEVDU9FR6jTDsEySjvoheIOpNAxgsp3IKpwjoWM0OIvwJZ_81-2yszfGnOJonuH33AYgtqFzT-KwhxB/s1600/IMG_0115.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A gorgeous bouquet of flowers. Picture doesn't do it justice. Thank you!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgtX6HT9B5-UtVpgbo9gn56szl4-osgQWcmtsrqJtZl7FtugJM9zJzNir-kQZOlEI3tMcg5I5OgSde5q57srdxOTFVQMfXTYegHfchlvlbAxOmLF_1rE3zS2OkKD5aMpUvEBywI11n_tc/s1600/IMG_0351.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgtX6HT9B5-UtVpgbo9gn56szl4-osgQWcmtsrqJtZl7FtugJM9zJzNir-kQZOlEI3tMcg5I5OgSde5q57srdxOTFVQMfXTYegHfchlvlbAxOmLF_1rE3zS2OkKD5aMpUvEBywI11n_tc/s1600/IMG_0351.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thank you Schyler and Aaron...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJEw1GK8CD23_frj8FSWfjM6-UkrbSSj2MCeLA8OO-ivF5jY5anvSLGGbth7W034YFmsRKhCuiDC23y9xZ-rWMRDtpi5ufpYqAhYzorFaq6v-9PgYM6VNTfVOFYoV6XQ9hkx6FT52NeRC/s1600/IMG_0356.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJEw1GK8CD23_frj8FSWfjM6-UkrbSSj2MCeLA8OO-ivF5jY5anvSLGGbth7W034YFmsRKhCuiDC23y9xZ-rWMRDtpi5ufpYqAhYzorFaq6v-9PgYM6VNTfVOFYoV6XQ9hkx6FT52NeRC/s1600/IMG_0356.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little slice of heaven and bday wishes from M&D. Diamond Head Torte- Peanut Butter Pudding, Peanut Butter Cheesecake, Oreo crumbs, Banana topped with Whipped Cream!<br />
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The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-79766592855468937172014-04-21T15:59:00.003-10:002014-04-21T16:21:17.462-10:00Bill's Sydney<div class="separator" style="clear: both; text-align: center;">
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Hey guys, it's been awhile! Sorry I've been so absent! I've taken up coaching golf for my high school this year (aside from my regular work), and it's been time-consuming, but SO amazing. Couldn't ask for anything more. The tears, drama, laughs, smiles- <u>all worth it.</u><br />
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Anyway, back to the food blogosphere! Newest place I've tried and loved? Bill's Sydney! They opened up about a couple weeks back on Beachwalk in Waikiki. Since they opened, I've heard nothing but great reviews on their breakfast food. Corn Fritters, fluffy and moist eggs, delicious drinks, and the most infamous, their Ricotta Hotcakes.<br />
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A couple of my foodie friends and I headed down this (rainy) morning on a whim. Thanks Brandon and Dane for joining! Since we all heard such great things, we agreed to basically order their whole breakfast menu except for two things. So glad we did, because the things I wouldn't have naturally ordered were actually my favorites.<br />
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The Corn Fritters, Full Aussie Breakfast, and the Country Ham with Fried Green Tomatoes and Grits all came out first. We also ordered a side of scrambled organic eggs, which Bill's is known for. First thoughts? Fritters- deliciously crunchy and sweet! It went amazingly well with the creamy and chunky guacamole, which tamed the sweetness of the corn down. I would definitely order this again. Then I tried the Aussie Breakfast. This essentially was a little of everything. Eggs in the center and surrounded with toast, bacon, cumin roasted tomato, miso mushrooms and pork/fennel sausage. This looked better than it actually was. A lot of variety, but nothing really stood out. <br />
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Now, the Country Ham with Fried Green Tomatoes and Grits......this is something I wouldn't have ordered if it was just me. But my goodness, this was my favorite! I'm dreaming of it as I write this. The Fried Green Tomatoes were delicately breaded and fried, and not oily at all. So light, and I loved the flavor of the tomato. Dane commented that the oil must be clean- it didn't have an old, oily taste to it. Props for that, Bill's Sydney! Amazing job on the Fried Green Tomatoes! Not to mention, the grits (polenta??) was amazing. Polenta has to be one of my favorite things to eat, and not too many places serve it (or serve it correctly), so this was a treat. Both the grits and tomatoes went well with the salty, thin cut ham. Applaud you, Bill's, for executing this dish with such ease and perfection. <br />
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The Ricotta Hotcakes and Kim Chee Fried Brown Rice were last to come out. Again, an Aussie making Kim Chee Fried Rice??? Wasn't a standout. Interesting with big chunks of crab.<br />
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But the Ricotta Hotcakes?! Ok, they live up to the hype. I'm not a big pancake person, but these were what everyone said they were. Fluffy, light, soft. I mean, come on, cheese makes ANYTHING better! These were also topped with honeycomb butter and bananas sprinkled with sugar. Brandon barely put any maple syrup on these babies, and I can see why. So flavorful, you don't really need any sauce! <br />
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Can't forget their organic scrambled eggs. Yup, another thing that was worth the hype. Perfectly cooked and not overdone, velvety, soft, and was almost like an egg-y custard. The most luscious eggs ever! Texture great, however, a little bland for my palate. I thought it needed a bit more taste.<br />
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Things to consider:<br />
1. Ricotta Hotcakes and Organic Scrambled Eggs are served all day. Breakfast is from 6am-11am, Lunch 11am-5pm, Dinner 5-10pm.<br />
2. Parking.....I paid a flat rate at Embassy Suites for Valet for $9 until 4pm. Brandon parked at the Bankoh building for $3 per half hour. Essentially the same thing. <br />
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I loved the ambiance. Downstairs is a coffee shop with some food, but not full menu as upstairs. Upstairs is gorgeous. A rich, brown wood interior with high ceilings and open air. You can sit inside or outside- outside for a view. They also have a full bar!<br />
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Overall, I loved this place. For all the food we ordered- 5 entrees, side eggs, plus some drinks and coffee, we spent about $40 per person. Not too bad, plus we all walked out with full tummies, and even had some doggy bags! I'll definitely be back to try lunch and/or dinner, but seems like breakfast might be the winner!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWidgrZRW86zQWX40lPe2d1nnJ-7nXtEYMjNnofAOdASIaA5aMPYfGkb3Kcm9xtc7LcK44KmX7N1OX2FHrjoO1iNw2QPsGFnlImW9Po_9-Pt1bb9vMWurY36b-9ZXaT6c-z8ND6jRh2_f/s1600/IMG_9394.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWidgrZRW86zQWX40lPe2d1nnJ-7nXtEYMjNnofAOdASIaA5aMPYfGkb3Kcm9xtc7LcK44KmX7N1OX2FHrjoO1iNw2QPsGFnlImW9Po_9-Pt1bb9vMWurY36b-9ZXaT6c-z8ND6jRh2_f/s1600/IMG_9394.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stumptown Latte</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZN7IIW-95cVOayosZ6wNAe0MZ3wx02f94BuULB72ppQy3V48Er0entVUiRTIOhXipknXj4A59_cumcy7YjkNwMAYb2EQs7WsvzTk-IZNyACdEQCVtec2Has09rX3WqoG4zMmUjjWS1rsQ/s1600/IMG_9397.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZN7IIW-95cVOayosZ6wNAe0MZ3wx02f94BuULB72ppQy3V48Er0entVUiRTIOhXipknXj4A59_cumcy7YjkNwMAYb2EQs7WsvzTk-IZNyACdEQCVtec2Has09rX3WqoG4zMmUjjWS1rsQ/s1600/IMG_9397.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious Peach Bellini and Stumptown</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8fQGgEzCrERj3xUIRli8SACGBqXke1th3XAAC9W-965nKL3vea01qiybD1166mYHFOh33VJDrtO7vCo_eF37cKxw2IJ6W5NOAHi5jvxSxmj9Y-qlE907RabYlErWXb1kznoqGUs80vGm/s1600/IMG_9306.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8fQGgEzCrERj3xUIRli8SACGBqXke1th3XAAC9W-965nKL3vea01qiybD1166mYHFOh33VJDrtO7vCo_eF37cKxw2IJ6W5NOAHi5jvxSxmj9Y-qlE907RabYlErWXb1kznoqGUs80vGm/s1600/IMG_9306.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stumptown and Maker's Mark</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6Va40U3DtURlALqzN14jV36uli3lbB3HemWSbjXuaymxsBbdKjQHKX4T3BnTX-Yo1feyoisQTRhA6G1iV1WyWGMPYON83bVeMCBEu4KkRkZDKD4IP86ATfEWjvveD_dvnwY-cES8BCh1/s1600/IMG_9309.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6Va40U3DtURlALqzN14jV36uli3lbB3HemWSbjXuaymxsBbdKjQHKX4T3BnTX-Yo1feyoisQTRhA6G1iV1WyWGMPYON83bVeMCBEu4KkRkZDKD4IP86ATfEWjvveD_dvnwY-cES8BCh1/s1600/IMG_9309.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweetcorn Fitters, Roast Tomatoes, Spinach, Bacon and Avocado Salsa</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacjcNjV_nrsSeb3Bpz8SRaS9EThGOFNGPT3VW0-13hkrq2_OWuND_iBDNy6Qm58UDz6nHI7PWPFVBnneQK4Icw2Tt64FwAxKk5jv4KdPWvwI7eKN0LjKamYOcCrcXHhtrUEe_oyfURWi9/s1600/IMG_9405.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacjcNjV_nrsSeb3Bpz8SRaS9EThGOFNGPT3VW0-13hkrq2_OWuND_iBDNy6Qm58UDz6nHI7PWPFVBnneQK4Icw2Tt64FwAxKk5jv4KdPWvwI7eKN0LjKamYOcCrcXHhtrUEe_oyfURWi9/s1600/IMG_9405.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Full Aussie Breakfast</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL96ucWGrNyalwpfJOSZThOC_JVQ1psMQIKgCzvXP8ueC29T1iZqwqFjKYTouzsFgLg16nkk4YPtDbomNEtp4Y6lPaIiSItXX7DnaRMneVxak7-yAg70Iv3Tvk1yijFxwmvGciLdFz4zme/s1600/IMG_9408.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL96ucWGrNyalwpfJOSZThOC_JVQ1psMQIKgCzvXP8ueC29T1iZqwqFjKYTouzsFgLg16nkk4YPtDbomNEtp4Y6lPaIiSItXX7DnaRMneVxak7-yAg70Iv3Tvk1yijFxwmvGciLdFz4zme/s1600/IMG_9408.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side Scrambled Organic Eggs- look at the sheen on those eggs! </td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Z1U2wyHfCgb_3pb2RZn1JnmzgDcBM6G9kbEf8iQy0y49Kd9CqDUKYg7oPDpGqlpUCC8B4J_7npNAfooYsahdHDOtzslAmIVj8020CNnjTYURXF32Iqq4mwFKV6lbhJa7NeKdxRcccLuA/s1600/IMG_9409.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Z1U2wyHfCgb_3pb2RZn1JnmzgDcBM6G9kbEf8iQy0y49Kd9CqDUKYg7oPDpGqlpUCC8B4J_7npNAfooYsahdHDOtzslAmIVj8020CNnjTYURXF32Iqq4mwFKV6lbhJa7NeKdxRcccLuA/s1600/IMG_9409.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Country Style Ham, Fried Green Tomatoes and Grits- my favorite of all the food!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietasDosmwGN5uwrBp9UxlbVDer6LEyro5zWblYCJ5WqYK1uFT2aZvswdAQwmaH6QbGeYDsOnB_nuUxP4TyUCjlJZ3syUeFBJ2EO1y8cxvAFOxp3rlsre43hmqZJyi1CfeBkyH5UMOwML3/s1600/IMG_9413.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietasDosmwGN5uwrBp9UxlbVDer6LEyro5zWblYCJ5WqYK1uFT2aZvswdAQwmaH6QbGeYDsOnB_nuUxP4TyUCjlJZ3syUeFBJ2EO1y8cxvAFOxp3rlsre43hmqZJyi1CfeBkyH5UMOwML3/s1600/IMG_9413.JPG" height="408" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab, Chorizo, and House Kim Chee Fried Brown Rice</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfWSO350h96kZ2lDl91mFTTJEApnSUIvBvy5PszgtxxaYutfwBQj8QpVwT18ivwqejg6Zm3Dl0FLm_xNYF77k4nRCDVG2iUgE7uc4dpDL-1zmU4m-yaWu35jLSuWQZgVX097lkq5rudTm/s1600/IMG_9310.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfWSO350h96kZ2lDl91mFTTJEApnSUIvBvy5PszgtxxaYutfwBQj8QpVwT18ivwqejg6Zm3Dl0FLm_xNYF77k4nRCDVG2iUgE7uc4dpDL-1zmU4m-yaWu35jLSuWQZgVX097lkq5rudTm/s1600/IMG_9310.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricotta Hotcakes with Honeycomb Butter and Bananas!</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEhFpYVgL3bTs7Hd-PdkNZfm8QsbGSBDZcC1S9aJQmv30mMXTTxAaMYn4gcZhxGInrqwBIutXkB_116mrt7cR4BisKCsTCuQMaN1miQw3sWgL7pS5JN2ORGKzXBym1kooAEcE9Jjq5di3/s1600/IMG_9417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEhFpYVgL3bTs7Hd-PdkNZfm8QsbGSBDZcC1S9aJQmv30mMXTTxAaMYn4gcZhxGInrqwBIutXkB_116mrt7cR4BisKCsTCuQMaN1miQw3sWgL7pS5JN2ORGKzXBym1kooAEcE9Jjq5di3/s1600/IMG_9417.JPG" height="480" width="640" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDH7LySYyIE6YvpLuZh_AoXlEM9CW6Uu0fDYiOzinZ7dbFBrczZ7oL6qjLBqUybp22POjeQm3KL6v2Z5YplSbc18YKavskCGhFOW6U-BGloLt4E90xgwVzm56w8RDPdfFRJhLo5I35R3P/s1600/IMG_9421.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDH7LySYyIE6YvpLuZh_AoXlEM9CW6Uu0fDYiOzinZ7dbFBrczZ7oL6qjLBqUybp22POjeQm3KL6v2Z5YplSbc18YKavskCGhFOW6U-BGloLt4E90xgwVzm56w8RDPdfFRJhLo5I35R3P/s1600/IMG_9421.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Downstairs Coffee Shop</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKu9vntPP8meC1BGuUTL61Wv5HHYX1deaKt7ZOZor6qkDJLwvCssAcq3PkMkbxw2YTmcIzZDAzX-yzsJYasZJGuzlPOggT2Pt3D3Kliz1HRRWRE72R2GDtf7hZ8kEaxZvAAY6oVF9kV3Vm/s1600/IMG_9422.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKu9vntPP8meC1BGuUTL61Wv5HHYX1deaKt7ZOZor6qkDJLwvCssAcq3PkMkbxw2YTmcIzZDAzX-yzsJYasZJGuzlPOggT2Pt3D3Kliz1HRRWRE72R2GDtf7hZ8kEaxZvAAY6oVF9kV3Vm/s1600/IMG_9422.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance on Beachwalk</td></tr>
</tbody></table>
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The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0tag:blogger.com,1999:blog-1606704403614201196.post-85125331107656034052014-03-09T19:29:00.000-10:002014-03-09T19:41:21.347-10:00Kyung's Seafood<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5KZ0llWk0_Y1Vx7SC8o-LO98CJFDGLTzqDHkxxQS_UhTVv8HJusDjrnRwWfdyBW-irjsb0vXhC_mZLm_4tVTvnI4hUw2on79m9no97DhNQhK3j6ydqR4JFSnWEZFwJTxOzShf_0ImX4B/s1600/DSC01614.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5KZ0llWk0_Y1Vx7SC8o-LO98CJFDGLTzqDHkxxQS_UhTVv8HJusDjrnRwWfdyBW-irjsb0vXhC_mZLm_4tVTvnI4hUw2on79m9no97DhNQhK3j6ydqR4JFSnWEZFwJTxOzShf_0ImX4B/s1600/DSC01614.JPG" height="480" width="640" /></a></div>
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I hate writing this post for two reasons- because I'm drooling at the
moment, and I probably can't go here for awhile, at least until my
stomach lining heals. Yup, I have GERD/Acid Reflux, and I think going to
Kyung's so many times triggered it. They specialize in seafood; and I
mean <i>fresh, fresh, </i>seafood- uni, hamachi, fresh abalone, sweet
shrimp from the North Shore, I could go on! But the owners are Korean
and they also make some damn good Korean food too. That means everything
that comes out from the kitchen is SPICY<i>. </i>So if you <u>can't</u> handle it, ask for everything <i>mild.</i> <br />
<br />
My favorite? Their spicy tuna. Don't call it 'spicy ahi' because they won't know what you're talking about. The best part is that they usually give a big scoop of this for free with some other banchan sides. The last time, I asked for 3 more heaping scoops of Spicy Tuna to share......and that's exactly how my stomach is on fire now. It's just <i>that </i>good!!!<br />
<br />
Parking? Street parking on the right side of King Street. This is where the restaurant is located too- right across the street from Tsunami's. If you go early before 330pm, BEWARE, it's a tow-away zone after 330pm on the LEFT side of the street (Tsunami's side). My friends and I learned about this the hard way last time we were here. The tow-away sign is red, but very faded, and if you don't look or look well enough, you might just overlook it like we did. There is also parking behind the restaurant so I've heard, but I've never parked behind before.<br />
<br />
So, why go at 330pm? Well, their Happy Hour is from 11am-7pm. Yup, lunch time all through early dinner time, get their Strawberry Soju for only $6!!! And this Strawberry Soju is unlike any others- they blend their soju with frozen strawberries, so it's more like an icy, alcoholic strawberry slurpee! Trust me, you won't be able to get enough of this stuff!<br />
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Other stuff I love? Their Amaebi, which is so fresh it's still in its shell! Big honkers from the North Shore, and only $7. You get to peel it yourself, eat the sweet meat of the body, and then give it back to the kitchen to fry up. The shrimp with little baby tobiko is the best, fried up! Another must-get is their $30 Sashimi Platter which comes with Tuna, Hamachi, and Salmon. You can also sub more Hamachi for less Tuna or Salmon, and for me, that's the way I'd go. The Hamachi is <i>melt in your mouth</i> and like <i>buttah. </i><br />
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The first time we went, my friends and I stayed so long and drank so much Strawberry soju, that the owner gave us Salmon Skin for free. Now, I get it every time I go. It's a must as well. Goes so well with a nice big pitcher of ice cold beer. Since then, I've also tried their Garlic Shrimp and Spicy (mild) Tripe, which are honorable mentions as well!<br />
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As for me, it's become one of my absolute favorite, casual places to eat and catch up with friends. Hopefully, in a couple weeks, my stomach will be strong enough to battle the spicy-ness of Kyung's food. As the saying goes, "It's so spicy, I just can't stop!"<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWTha1KtJYb3W0E_xIkriUP_paC3ip9rCJCAJLvyhX2_Xqh9ZdpCSGPCEO7LME-rFSLqhthmuxpKUoRkZ52eG9lbs7_3aTUwZZRdSzA6DQFzC-z4b28NyP4ASe0mcn_wLf0MuDa_bw2bM/s1600/DSC01014.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWTha1KtJYb3W0E_xIkriUP_paC3ip9rCJCAJLvyhX2_Xqh9ZdpCSGPCEO7LME-rFSLqhthmuxpKUoRkZ52eG9lbs7_3aTUwZZRdSzA6DQFzC-z4b28NyP4ASe0mcn_wLf0MuDa_bw2bM/s1600/DSC01014.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Soju to start!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nzqvJ1k8sXqogU-N7Oo19ZyPJk8Lfsr6cRcMzsO1rutF7d7xSEmFqYClN09HA6m5_vBPlOmLVE4MUkkd3S4tk6ieJa7gmqPVDTX1MopGh06N4O_brsoTWQuPqKtByNPaMOAoR_Nn_tCk/s1600/DSC00994.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nzqvJ1k8sXqogU-N7Oo19ZyPJk8Lfsr6cRcMzsO1rutF7d7xSEmFqYClN09HA6m5_vBPlOmLVE4MUkkd3S4tk6ieJa7gmqPVDTX1MopGh06N4O_brsoTWQuPqKtByNPaMOAoR_Nn_tCk/s1600/DSC00994.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">$30 Sashimi platter</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4nqnd3HdGDpHjvksPhNpDx_GqBvOullJM3HYxd9sqJLRzBeHNl3Ahe9tcJb9paSuvF-HOHt2_15_u8cdM_qqfeNKENtwlpsi82KuK__bGgxOUfSR6eGJ8gcawbpPdr1__cZaL2k5zT6s/s1600/DSC00992.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4nqnd3HdGDpHjvksPhNpDx_GqBvOullJM3HYxd9sqJLRzBeHNl3Ahe9tcJb9paSuvF-HOHt2_15_u8cdM_qqfeNKENtwlpsi82KuK__bGgxOUfSR6eGJ8gcawbpPdr1__cZaL2k5zT6s/s1600/DSC00992.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jelly fish</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNGgd-qcaZluRTa5mzyn4Z1-v27oFHgKnIOvVYJedMw-zNCCbyylACiwFAMaiOO0tNqYGoGbndBa_IEgBJ3n3XRfue1sSnesRZ1Dmsgkja4Gr3jp7mIKjXrcF1OUHDx9zdRlgTHpx9BOU/s1600/DSC01002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNGgd-qcaZluRTa5mzyn4Z1-v27oFHgKnIOvVYJedMw-zNCCbyylACiwFAMaiOO0tNqYGoGbndBa_IEgBJ3n3XRfue1sSnesRZ1Dmsgkja4Gr3jp7mIKjXrcF1OUHDx9zdRlgTHpx9BOU/s1600/DSC01002.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Abalone</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXWKQVhsarT8ZcWjhQTV7PeBfh-cjWOok6p7ldeURunCrM8LEmvzKs4ssi9O-63E7R9qG-XgvrIQKmJQqvXcRJnncD04lfhPSF4N6FzxSb4FlLy-5Z61gtWwiUrzJ2ogYUmEwcsbH7Qaa/s1600/DSC01004.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXWKQVhsarT8ZcWjhQTV7PeBfh-cjWOok6p7ldeURunCrM8LEmvzKs4ssi9O-63E7R9qG-XgvrIQKmJQqvXcRJnncD04lfhPSF4N6FzxSb4FlLy-5Z61gtWwiUrzJ2ogYUmEwcsbH7Qaa/s1600/DSC01004.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banchan</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxs728llA-labEIon-UE_MQk8Xrf3u6D76D5PCuAA4CPndyu7iNu7cU08mXwaTekVnxhkiUjswHGbIAyN3qt6DyRe7QzqY1MjJK4xy4au2FMgbZqIbOl_lxBEyQ0ITOuDbAkkKSLugLtw/s1600/DSC01006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxs728llA-labEIon-UE_MQk8Xrf3u6D76D5PCuAA4CPndyu7iNu7cU08mXwaTekVnxhkiUjswHGbIAyN3qt6DyRe7QzqY1MjJK4xy4au2FMgbZqIbOl_lxBEyQ0ITOuDbAkkKSLugLtw/s1600/DSC01006.jpg" height="640" width="480" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6095dmgeJ2JaIpbVM2r6PvwbBZ-Yff3oXJ8_7IMD41rU33eO0nzSwvnxpgb9D5qmlUEwRlFvWPDWQ3SgSHjsUEGvoJ4GZctvtoPddjfL_yF0HRKkmvJ-FTuaBWLqdp4brXpIOc7p7knNm/s1600/DSC01011.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6095dmgeJ2JaIpbVM2r6PvwbBZ-Yff3oXJ8_7IMD41rU33eO0nzSwvnxpgb9D5qmlUEwRlFvWPDWQ3SgSHjsUEGvoJ4GZctvtoPddjfL_yF0HRKkmvJ-FTuaBWLqdp4brXpIOc7p7knNm/s1600/DSC01011.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at these big suckers!</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoGMt21l4a05xlSgYue27wuDWO0XQkn9Xe63wLyg2_3X-n3b8CZz_MU3mBbquK0L4o4I9qYwY1Mw6DyUcOsebq-9-rO5VMq3DSgTYBur1N9XtbNXBLMybdS8woCLDCzw9CONbSGM3ZD2u/s1600/DSC01171.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoGMt21l4a05xlSgYue27wuDWO0XQkn9Xe63wLyg2_3X-n3b8CZz_MU3mBbquK0L4o4I9qYwY1Mw6DyUcOsebq-9-rO5VMq3DSgTYBur1N9XtbNXBLMybdS8woCLDCzw9CONbSGM3ZD2u/s1600/DSC01171.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7zs-KrnENzpjbC6EDfhZ850GJ_gq8fOg1GrUUK1t3OXmmOv2fXtfbLSqsKOQcChqT_g4ktnJg0NZ-m7LIwMBecFW1XD0oqnrvKdLTDZ37ilqceYKn8Zwkj8tJc16NZ4tFTwGMv7Hv_4J/s1600/DSC01174.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7zs-KrnENzpjbC6EDfhZ850GJ_gq8fOg1GrUUK1t3OXmmOv2fXtfbLSqsKOQcChqT_g4ktnJg0NZ-m7LIwMBecFW1XD0oqnrvKdLTDZ37ilqceYKn8Zwkj8tJc16NZ4tFTwGMv7Hv_4J/s1600/DSC01174.JPG" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj972L7mPj7K0mlfdzzdny94H3MJXi6c9yUtCukCkUM4zCFxqzsrze0tsFf9fclbunqnoH02j_giVy1yQq6NtA9bq7IfMK_Ti8nnM9Os9cxSrBSfShyphenhyphen3MxMsKauHudh-vYifx2A_CunGYol/s1600/DSC01175.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj972L7mPj7K0mlfdzzdny94H3MJXi6c9yUtCukCkUM4zCFxqzsrze0tsFf9fclbunqnoH02j_giVy1yQq6NtA9bq7IfMK_Ti8nnM9Os9cxSrBSfShyphenhyphen3MxMsKauHudh-vYifx2A_CunGYol/s1600/DSC01175.JPG" height="480" width="640" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUJ1I0N4-dNL0upaS9-W2SP5RQS09EzQT-jq4GnVOIkK2xzhRXcssCBpgaV2gU7nIPFUts-5n1scrlXv0ua3KEcgIT8HmDAQFRtm-l2vFfMG8Gw2bSNbvHFdjwRv1q9a0j7SLgmycS9qo/s1600/DSC01020.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUJ1I0N4-dNL0upaS9-W2SP5RQS09EzQT-jq4GnVOIkK2xzhRXcssCBpgaV2gU7nIPFUts-5n1scrlXv0ua3KEcgIT8HmDAQFRtm-l2vFfMG8Gw2bSNbvHFdjwRv1q9a0j7SLgmycS9qo/s1600/DSC01020.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Skin</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvYX3s5CoCc9LRED885CghxNtMfbMhj9qx4IbRgwfj76EWmD5jK7U8VDEaA2lYbry12oshVvLAeT8Kr9VnCFihyc_FzCmrr1Q9H_QUZZ5omMwCzXTimODlUIWa_R5QFl3EwSIWL6hGqSZ/s1600/DSC01021.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvYX3s5CoCc9LRED885CghxNtMfbMhj9qx4IbRgwfj76EWmD5jK7U8VDEaA2lYbry12oshVvLAeT8Kr9VnCFihyc_FzCmrr1Q9H_QUZZ5omMwCzXTimODlUIWa_R5QFl3EwSIWL6hGqSZ/s1600/DSC01021.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chapjae</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNQkbENympcGrpHoWUi1VP1Ywzczl2MtaEWHKeV9fZzyZWlbaQPkJO8TKrsPvKilxskchJxOndLM0PRhEbYCvafLu8paoNbofyevbmRdYpjj1du5NovA1ig1UNnf85w04EgIj-xcQryMt/s1600/DSC01160.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNQkbENympcGrpHoWUi1VP1Ywzczl2MtaEWHKeV9fZzyZWlbaQPkJO8TKrsPvKilxskchJxOndLM0PRhEbYCvafLu8paoNbofyevbmRdYpjj1du5NovA1ig1UNnf85w04EgIj-xcQryMt/s1600/DSC01160.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ask for some hot rice with this. Nothing better!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt0xiCrM4AMOptXdJtZbIB_RKAz3qPtSeiqGkFeoi84vZ1k0dYWECn6VaUgIkK4qHuz_uphuGwGg8NUekERmUdSD7cfyyM4Q0fu6AexwXhmFn7Tw5vTna4qCrSgay9nhLEdi0YDHmvxsJ/s1600/DSC01163.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt0xiCrM4AMOptXdJtZbIB_RKAz3qPtSeiqGkFeoi84vZ1k0dYWECn6VaUgIkK4qHuz_uphuGwGg8NUekERmUdSD7cfyyM4Q0fu6AexwXhmFn7Tw5vTna4qCrSgay9nhLEdi0YDHmvxsJ/s1600/DSC01163.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kalbi, of course!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rLIHX93CKQ7_cfucH5P_Fm5jBbWQj4uZJo9aZXhD4XCRSGDn7EhE8Bg32faextupwE6pNJbUBj9PoS9yQmFaRmRxuAEJP3IFyBN7h3fkZ-zSdjCyEeGI5CZE_9Xa8k_e_V1snJ6M4rql/s1600/DSC01165.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rLIHX93CKQ7_cfucH5P_Fm5jBbWQj4uZJo9aZXhD4XCRSGDn7EhE8Bg32faextupwE6pNJbUBj9PoS9yQmFaRmRxuAEJP3IFyBN7h3fkZ-zSdjCyEeGI5CZE_9Xa8k_e_V1snJ6M4rql/s1600/DSC01165.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Amaebi when you're done with the raw, sweet shrimp!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJu2_XrBo_2lGkobhzyBb4Rig1z8Az_9HBkUsJD48XcoUnRByN-7JRH3UTXrBY4Sk-pH-5chASY-19Zo1Ozi0GxyIGCn3KD1SxwCU6SC3l0oz0qattynCnt7OZO1yRcEAGFqp5HTt8Lj6/s1600/DSC01167.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJu2_XrBo_2lGkobhzyBb4Rig1z8Az_9HBkUsJD48XcoUnRByN-7JRH3UTXrBY4Sk-pH-5chASY-19Zo1Ozi0GxyIGCn3KD1SxwCU6SC3l0oz0qattynCnt7OZO1yRcEAGFqp5HTt8Lj6/s1600/DSC01167.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More Salmon Skin!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhebUDw7mvzF2V6SDLTkPQNmta3WdC29c63UZsDgMtpZ4HH5RclZ9Fox9DwaDt2_UHlUZ5EKhBUtF1IDRvEXqNdEeflRLjmM-q1At8enj2JBFDp4SmuFMRQ-UboqdMc0jGaXQ9f-MU-sP8/s1600/DSC01170.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhebUDw7mvzF2V6SDLTkPQNmta3WdC29c63UZsDgMtpZ4HH5RclZ9Fox9DwaDt2_UHlUZ5EKhBUtF1IDRvEXqNdEeflRLjmM-q1At8enj2JBFDp4SmuFMRQ-UboqdMc0jGaXQ9f-MU-sP8/s1600/DSC01170.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There you have it- Happy Hour from 11am-7pm!</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwU8zdinBXiP_oiAnoPiFJ7-p3Lby6RCisxiTP1tRDho9QCnGV1FbuMQ4u1oW-kj5xhSkqjvMBUtOMIIkY1Sj6KWH-7VXZDlt6f3GzjT5XuA6RkVyNYl8gP4CHJ07TBBEimLSZf0eOcxG/s1600/DSC01396.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwU8zdinBXiP_oiAnoPiFJ7-p3Lby6RCisxiTP1tRDho9QCnGV1FbuMQ4u1oW-kj5xhSkqjvMBUtOMIIkY1Sj6KWH-7VXZDlt6f3GzjT5XuA6RkVyNYl8gP4CHJ07TBBEimLSZf0eOcxG/s1600/DSC01396.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Tripe. Mild. The next time we forgot to add "mild," and it came out very RED. </td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBRxxzKI3D086N0qccwiFIb_FjoInonQWmOi0CPeatfPQr2Q-3-VzQ93GQBYPcWpT_nSt1vrH2kuqYbKS4cINqdJCT4T-2pen6nM9Ver9otXm6fTIIuH45G4bw2soaw1iHCOotBIoahBv/s1600/DSC01397.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBRxxzKI3D086N0qccwiFIb_FjoInonQWmOi0CPeatfPQr2Q-3-VzQ93GQBYPcWpT_nSt1vrH2kuqYbKS4cINqdJCT4T-2pen6nM9Ver9otXm6fTIIuH45G4bw2soaw1iHCOotBIoahBv/s1600/DSC01397.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I spy Uni in the fridge!</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXuBKxCUzd8jEUf2rmJ6PuvZasfVNg9fA4QJftwSy3xISVDw5heB2UFDWC-uCe1DJvX7350KTpm7LEkGkMKxbgwWb3LHuB9-7hJO7gNZT4Qy9_OQwGrAmD7KuMqdzDEE4zUhCjbLdBHbz/s1600/DSC01398.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXuBKxCUzd8jEUf2rmJ6PuvZasfVNg9fA4QJftwSy3xISVDw5heB2UFDWC-uCe1DJvX7350KTpm7LEkGkMKxbgwWb3LHuB9-7hJO7gNZT4Qy9_OQwGrAmD7KuMqdzDEE4zUhCjbLdBHbz/s1600/DSC01398.JPG" height="480" width="640" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgIvzLO4iHRXJJV5ds8ckdI60fp28izVDb48gQX5BkeEag0CbVI581EsKtCCDumP67QHE2YxU-AQc3BMnXNQvr7Wc-XLDudSNvnSdrST-r8YpQ7mWmecWXpk0PCRDVUeZeH6DGS2FpLi8/s1600/DSC01403.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgIvzLO4iHRXJJV5ds8ckdI60fp28izVDb48gQX5BkeEag0CbVI581EsKtCCDumP67QHE2YxU-AQc3BMnXNQvr7Wc-XLDudSNvnSdrST-r8YpQ7mWmecWXpk0PCRDVUeZeH6DGS2FpLi8/s1600/DSC01403.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uni!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UIsKLtcYQUJHAdGqLdJHPJiyp4MXqPAb2WfP_TIUSUu3MJ3SqlNJwVEt2tPziUTJ9DhTwFzxFkAEtaUtajl7hhJwF0CYnQr7nzm8Eyj115oI3NQd4VHWSmq6QB9OQUid5ZYgWbWeurGw/s1600/DSC01407.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UIsKLtcYQUJHAdGqLdJHPJiyp4MXqPAb2WfP_TIUSUu3MJ3SqlNJwVEt2tPziUTJ9DhTwFzxFkAEtaUtajl7hhJwF0CYnQr7nzm8Eyj115oI3NQd4VHWSmq6QB9OQUid5ZYgWbWeurGw/s1600/DSC01407.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Shrimp, with a generous amount of garlic!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn16qJ8nG23ekCwZLhVl3htpm7bvEuSTaS_AgvMLMrN07t6WrlBDlw5tXF3btL6NHnVoi57RZ_wyka1Cm2G5ARHNS_FFK8z7-q2ZfWwtkFXSgY9Oeb08nPMTxM7JKCRz9HD2t2fQoyHQw/s1600/DSC01414.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn16qJ8nG23ekCwZLhVl3htpm7bvEuSTaS_AgvMLMrN07t6WrlBDlw5tXF3btL6NHnVoi57RZ_wyka1Cm2G5ARHNS_FFK8z7-q2ZfWwtkFXSgY9Oeb08nPMTxM7JKCRz9HD2t2fQoyHQw/s1600/DSC01414.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Squid with Somen Noodles</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13x6i1rYZPhs1horVkGc3kA0U68jEfZ8AbN0ojS3w5-ZNHFVWijQ_OHCzqEg80Ia8TKHVnJa65gDoAMxB1XSIZdtJOQTxZAfcai2k9_AMWuJuCSE8GhjtdnJerDMO0dpSlFFjZEuKwnD4/s1600/DSC01572.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13x6i1rYZPhs1horVkGc3kA0U68jEfZ8AbN0ojS3w5-ZNHFVWijQ_OHCzqEg80Ia8TKHVnJa65gDoAMxB1XSIZdtJOQTxZAfcai2k9_AMWuJuCSE8GhjtdnJerDMO0dpSlFFjZEuKwnD4/s1600/DSC01572.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More banchan with Spicy Tuna!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswnFPHyWFnAZEuq4PnDCtw4eyhevnhyfJFKOoPisH3KUVHZ2oIYLxSx40bfvrF7X750b_IyR5Hv6zA2vp1paDj3-zpNFbYYjWlmc1oT9TrsMqOxvJJWAIJebga11FSUhekwR3NnvZQ00H/s1600/DSC01605.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswnFPHyWFnAZEuq4PnDCtw4eyhevnhyfJFKOoPisH3KUVHZ2oIYLxSx40bfvrF7X750b_IyR5Hv6zA2vp1paDj3-zpNFbYYjWlmc1oT9TrsMqOxvJJWAIJebga11FSUhekwR3NnvZQ00H/s1600/DSC01605.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TUNA</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJswKtRWD0v7f_lMX-uv3NKAEJOxwBZVgrAYrzUJ62s8oIPAkKmtjRO2vojeoTrHN9wM3IS6Gb8P0UcBT76V7KWcBsIRd6EzU2Ba8ZDI37O19Avq5PcZh0KRKxc_8EN2Z9-RJ7QCfakaC/s1600/DSC01608.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJswKtRWD0v7f_lMX-uv3NKAEJOxwBZVgrAYrzUJ62s8oIPAkKmtjRO2vojeoTrHN9wM3IS6Gb8P0UcBT76V7KWcBsIRd6EzU2Ba8ZDI37O19Avq5PcZh0KRKxc_8EN2Z9-RJ7QCfakaC/s1600/DSC01608.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Skin, a third time!</td></tr>
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<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcNY0n6cCkR_pNNRmIWNk99DSPskHL_QKZi7GhpSsn1-O9XzSyDMrtIBvRnakbUUDV4b_wMM0jonezU7LrgB0P_-adayd624ycgCAtqoWuQpkadNQwUMjLadrXTfYQee4mEixGMW19xKH/s1600/DSC01613.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcNY0n6cCkR_pNNRmIWNk99DSPskHL_QKZi7GhpSsn1-O9XzSyDMrtIBvRnakbUUDV4b_wMM0jonezU7LrgB0P_-adayd624ycgCAtqoWuQpkadNQwUMjLadrXTfYQee4mEixGMW19xKH/s1600/DSC01613.JPG" height="480" width="640" /></a></div>
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The Fashionably-Forward Foodiehttp://www.blogger.com/profile/05559984185837481032noreply@blogger.com0