#culinary-arts

#culinary-arts

Chef Sotirios Kontos brings extensive international experience and creativity to The Westin Hapuna Beach Resort's Meridia, aligning with the restaurant's Mediterranean-Hawaiian vision.

"It started out wanting to honor my family and Tif's family - all those that came before us... we eventually became such a safe haven for everyone."

Canna-Corn on the Cob is a creative dish that combines the savory flavors of grilled corn with the benefits of cannabis for a unique BBQ experience.

In Web3, your user is their wallet, which could be MetaMask, Phantom, or a cold storage Ledger. Each wallet behaves differently, creating unique design challenges.

McAdoo combines glacier ingredients with culinary art, creating panna cotta to showcase climate change. Her work emphasizes the melting glaciers and their impactful stories.

"I am delighted to join Mauna Lani leadership as the property continues to extend its culinary excellence. I look forward to working alongside this best-in-class hospitality team."

Two years later, Oui had closed, and Grey Potter had planned to leave the restaurant scene for good. She had developed an excruciating case of carpal tunnel, and the burgeoning restaurant reckoning - she calls it "a moment of self-reflection" for the field - forced her to reconsider her relationship to her career.

I never thought I'd get this up close and personal with giraffes in the Bay, said 11th grader Ty.

High-quality chef's knives have very sharp blades that cut accurately and cleanly and don't easily lose their sharpness, made with premium materials such as high-carbon stainless steel.

Funky Bakery has taken over the breakfast at Hotel Brummell, introducing a delightful Turkish-inspired brunch experience that blends creativity with practicality.

As a judge, I was tasked not just with tasting, but also with critically assessing every small detail, from the cleanliness of the glasses to the precision of folded napkins.

As summer approaches, trends like ethereal lights and clever colors are emerging, making the season feel vibrant and inviting, reflecting a renewed approach to home design.

The goal of my partnership with AUTEC is to challenge the bias that food not made by human hands cannot be high quality or preserve the artistry of the craft.

To enhance the tenderness further, hanger steak is best served sliced in thin strips. However, there is a right and wrong way to cut it.

At Tides Seafood Market, Chef Jon Walker emphasizes a market-first mentality, showcasing local seafood and products to create innovative, flavorful dishes.