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Food & Drink

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Total Number of Articles - 145
  • Celebrate Pi with Pie

    trio of desserts at greens and vinesSylvia Thompson opened Greens & Vines in late October 2012 after selling her raw-vegan gourmet-packaged foods under the Licious Dishes label for five years at Oahu farmers markets and a shop at Dole Cannery. Read More
  • Food Photography? Are You a Nuisance?

    hawaiian vanilla pupuIn my three-year-old blog post, I acquiesced to the food photography trend by taking my own and allowing that the act of photographing food was akin to photographing a beautiful Hawaiian sunset or Hawaiian monk seal snoozing on the beach. It captured a moment in time. It served as a keepsake. It recorded a special moment. But hot dogs? Read More
  • Guest Blogger: Malia Yoshioka's Marathon Training Secret

    malia yoshioka eating shave ice"While it's nice to think we live in our own endless summer, it's good to have a little variety once in a while. I tend to enjoy the subtle shift of the seasons. Fall is bittersweet in Hawaii. Although our leaves stay evergreen, the arrival of Fall means no more lychee and mangoes on the trees, slightly cooler temperatures, rain showers (and rainbows), and the beginning of another season: Honolulu Marathon training season." Guest blogger Malia Yoshioka shares her secret for sticking to her marathon training. Here's a hint: It has to do with food! 

     

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  • A Garden Basket of Farm Stories

    Bags of lettuce greens at Hawaii's farmers markets.A couple weeks ago, I toured Kahuku Farms on Oahu’s North Shore. While I was on Oahu, I also noshed my way through Kapiolani Community College’s Farmers’ Market on a Saturday morning, eating a spiral of sweet potatoes and taro on a stick. (Not deep-fat, batter-fried!) Read More
  • Going Vegan at Roy's Waikiki Beach Restaurant

    roy's restaurant cheese beignetThe hum of Roy’s Waikiki Beach restaurant was in full swing. Every table in the open-style dining room was taken, a buzz of conversation floated throughout the room. In the exhibition kitchen, sous chef, line cooks and expediters swirled around executive chef Jason Peel, making the restaurant’s signature dishes, like misoyaki butterfish, braised short ribs and, of course, Roy’s ever-popular chocolate souffle. Read More
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