Hawaiian Chef Tylun Pang and the Taste of Home
“If you don’t have a home, you at least have your culture and your food and no one can take that away from you.”
–Chef Tylun Pang
It took Hawaiian-born Chef Tylun Pang a journey around the world to understand that where he belonged was right where he started. At the age of 15, Pang learned to ...
Eating and Sleeping on the Island of Maui, Hawaii: Part I
Many of you have asked about hotels and dining on the island of Maui. As for hotels, there are, of course, the usual suspects, including the luxurious Four Seasons in Wailea, The Ritz Carlton Kapalua, and The Fairmont Kea Lani (more on the Fairmont soon, including an interview and amazing dinner by Chef Tylun Pang ...
Aloha Hawaii
I only started visiting Hawaii a few years ago, when I met Neil, the man who convinced me to stay with him, promising I wouldn’t have to cure my wanderlust and that if I weathered the winters in the North that he would take me to the sunny side of the world.
He’s kept his promise. ...
In Search of the Hongo: Mushroom Foraging in Spain
HONGOS
by
Marti Buckley Kilpatrick
The importance of the mushroom, or onddo (Spanish: hongo) in Basque cuisine is undeniable; enter into any pintxo bar in San Sebastián and you nearly always encounter either a ración of seared porcini or a soft scramble of chanterelles, if not both. And while for many the Basque mushroom experience may stop at ...
Raising the Oyster Bar: Chef Adolfo Garcia’s San Francisco Treats
Pearls in my Oyster: Raising the Bar in San Francisco
By
Chef Adolfo Garcia
San Francisco fog has broken and the sun creeps out, cutting through the crisp air as I’m loading up my rental after a week-long trip in Napa and San Francisco on my way back to New Orleans. My food buddy and oyster guru, Jim ...
A Taste of Panama: Behind the Scenes at Panama Gastronomica
Panama Rising: Discovering the Bounty of Panama
By
Mary Luz Mejia
Few things enthrall me as much as the opportunity to dig deeper into the Latin American “plate.” As a Colombian-born, Canadian-raised food writer, it’s where my heart and soul feels most sated. It’s the food of the Caribbean coast, the Andes, the plateaus and forests with ...
Tasting Notes from Gastronomika, San Sebastián
GASTRONOMIKA
by
Marti Buckley Kilpatrick
Reporting live from one of the world’s most important culinary conferences in San Sebastián is a tough job. In the city with the most Michelin-stars per capita, there is a concentration of culinary talent that is impressive even without inviting the rest of the world’s kitchen elite. Let’s just say if a bomb ...
The Loaf: A Pop-Up Bakery in Spain
Photo Courtesy The Loaf
The Summer of Bread
by
Marti Buckley Kilpatrick
It’s almost nine o’clock in the morning, and the yeasty smell of bread baking floats out over the river Urumea, which cuts through the center of San Sebastián, Spain. It’s not an atypical European panorama–baguettes tucked under arms and the smell of a bakery around ...
New Orleans Food and Wine: Part I of III
I’ve been in New Orleans for a week doing what I love–eating and drinking, sharing, sipping and toasting. But before you get too jealous, just know that I am experiencing a hint of a crise de foie–leave it to the French to create a name for “liver crisis,” an entirely self-induced malady. However, I do ...
