Anyone who has lived here for any significant amount of time can tell you that there is an endless number of restaurants and eateries to dine at. I have lived here almost 20 years, and still discover new places I never knew of before. Another good thing about Hawaii, is that there are so many different types of food as well. Asian, Italian, French, or good ‘ol meat and potatoes are abound in almost every nook and cranny of the islands.

 

             Since starting this business, I have met numerous people that I have found to be wonderful artisans in the world of cuisine. For the June issue, I wanted to help expose them to the public whom may not have heard of their businesses yet. Hopefully these people will get the attention they deserve for their skills. Please read the brief backgrounds on them and learn about their dishes and specialties.

 

 

                           

                         

                

 

 

 

 

 

 

 

                 Mark Matsusaka is the creator at Honolulu blues Catering. He has worked under Russell Siu from 3660 on the Rise, and has been involved with cuisine in one form or another for the last 20 years. I know Mark to be a very creative and inclusive artist, and he has never made the same dish for me twice unless it was upon request. From seafood stew to steak au poive, everything that this man churns out is wonderful. He himself identifies his own cooking style as Asian Pacific. Mark is fortunate to have a wonderful wife and assistant: Kerry, to help him with the business of owning a catering business.

 

Mark’s catering business is on the cusp of becoming a sit-down eatery. I would love to see his business go in that direction so that I have a regular place I can eat  with a discount! Seriously, HBC is one place that should not be underestimated. Mark has spent a lot of time in creating dishes that are gourmet in essence, but can be enjoyed by anyone. Flavor is synonymous with anything he plates and another great thing is that he is a wine lover as well. Many of the things he produces are made with the intention of pairing with great wine.

 

HBC can host events that are looking for a civilized experience.  Contact us at Winestock to get in touch with HBC. 688-7770, or info@winestock-online.com

 

For our recent Food and Wine Festival, Mark prepared a char grilled Australian Lamb loin with Chinese Hoisin Plum Sauce. It was a beautiful recipe, with flavor, texture, and aroma. It was paired with the exclusive “Blind Faith” Pinot Noir from Paso Robles, Ca. available only at Winestock.

                

 

 

 

 

 

 

 

 

 

 

 

 

                

 

                 Brad Matsumura is one of the sushi chefs at Wasabi Zushi. His partner is Harold Shiramizu, and together they make their business what it is.

 

 Winestock has hosted many parties where Brad is on-scene providing his sushi creations in a live sushi bar setting. When I tell people about him I say: “Brad will go Zen and make some great sushi for you…” Brad usually chuckles at that statement, but it is true. I have watched Brad go into a calm state of being while making his sushi for people. Everything he does is deliberate, careful, and placid.

 

 Brad describes the Wasabi Zushi style of cuisine as: Pan Pacific Cuisine, but it is difficult to peg it into one opening.  Harold describes it as: Asian Fusion. Whatever it is, it’s great. There are many creative ideas and flavors from Wasabi Zushi, and they are available for catered events. Wasabi Zushi can be reached at: 636-3178

 

For our festival, Harold prepared a sampler of some of his creations including shrimp and crab with a spicy sauce, cucumber and Salmon hors d’houvre, and a seared Ahi with ginger. It was quite tasty and went very well with Winestock’s Nut Brown Ale that can be brewed here at our store.

                

 

 

 

 

 

 

 

 

 

                

 

 

 

                 “Made with Southern Charm and Hawaiian Flair”, is how the owner advertises her bakery creations. I whole-heartedly agree. The selections that I have samples from Shelby’s Sweets are absolutely delicious! When I tried her samples, it gave me the same feeling you get when your mom baked you cookies as a surprise.

 

 For the Spring Food and Wine Festival, owner: Phyllis Shelby made  2 different selections:

· Savory scone with Gruyere cheese, Tarragon and Rosemary spices.  A perfect balance of flaky and moist, the savory flavor of the cheese and spice was complimented perfectly by the Selbach Riesling. A Kabinett Riesling that is slightly sweet, very refreshing and smooth. Available only at Winestock or Fujioka’s Wine Times for $7.99!

 

 

· Pecan Pie. This was a teeny-tiny little pie with a wonderful Pecan topping, and sweet decadent layer beneath. It was surrounded in the most wonderful soft crust. This creation was accompanied beautifully by a late-harvest Riesling dessert wine. It is in the category of: Beerenauslese. The grapes were affected by noble rot before being harvested for pressing, which creates an extremely delicious, sweet wine that has the perfect balance of acidity. 

 

 . You can visit her website:shelbyssweetshawaii.com, and see what goodies are available . She can also be reached at: 561-1240, and she has a huge repertoire of wonderful desserts, cakes, and pies.

                

 

 

 

 

 

 

 

 

 

 

                 Rebecca Gonzales is the proprietor of the Chocolate Gecko in Haleiwa. This hidden spot sells some of the best chocolate in the Pacific. Many different varieties are available , and we paired some of the Milk Chocolate with a nice aged Port for the recent Festival. Even the non-port drinkers can enjoy this pairing because of the character each one has. She also makes some of the best Cappuccinos and Espressos the island has. She is the only place around to get Waialua Chocolate, and she also makes many of her creations with specially acquired Belgian chocolate.

 

Rebecca is a real visionary and artisan with her chocolates and coffee. We will look towards making some of her items a more regular part of Winestock’s offerings, and if you want to see her wares first-hand, please take a drive up to her place in Haleiwa. It is located on Kam. Hwy. across from McDonald’s.

(66-470 Kam Hwy.)