Posted on: Wednesday, November 24, 2004
QUICK BITES
New food magazine sauces it up
Advertiser Staff
NEW PRODUCT
Brown sugar flavors syrup
SHAKE UP Changes come to Hawai'i Kai pub
Ardissone previously was restaurant manager for the Four Seasons Hualalai Resort's signature restaurant, Pahuia, and has also worked in Japan and on Saipan. Martin, who's been in the restaurant industry for more than two decades, joined Kona Brewing in August after six years as executive chef at Gordon Biersch.
See www.konabrewingco.com or call 394-5662.
Chow, a new food magazine aimed at 20- and 30-somethings, is packed with saucy writing and offbeat features that include tips on how to eat more at Thanksgiving festivities (drink alcohol, which will lower your inhibitions). You can also find out how to get your guests to clean up after a dinner party and how to "whip it out" — 12 items to keep on hand if unexpected guests knock. Chow, which is to be published again in the spring, is available in bookstores and some food markets for $3.95. See www.chowmag.com.
Karo has introduced a new corn syrup — this one flavored with brown sugar — just in time for holiday cooking. The syrup is a rich brown, but the brown-sugar flavor is quite muted. A sort of brown sugar in a stable liquid form (that is, it doesn't crystallize), the syrup could be used in glazes, pecan pie and candied sweet potatoes and wherever honey or molasses are called for (though the flavor is much lighter than these sweeteners). The syrup, along with Karo's light and dark versions, comes in a new, squeezable plastic bottle.
The Kona Brewing Co. pub at Koko Marina is making changes, unveiling a new menu Dec. 4, and appointing Don Ardissone general manager and Liam Martin as executive chef for its Hawai'i Kai operations.
