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Every week, our Nonstop writers/photographers/bloggers go out of their way to cover what’s happening in Honolulu, whether it’s attending events, parties or visiting new eateries.

On some days, I have the luxury of having more content than I can properly promote on the site. Because of this, I feel readers often overlook galleries and blog posts that deserve a look. So every Saturday morning, I’ll be rounding up 10 things we ran in the previous week that I hope readers appreciate as much as I do. It’s a good way to catch up with our Nonstop content in case you can’t come every day to visit.

Here’s this week’s list:

Sunday, March 13

Did this: Off-Premise dinner at Oasis (By Melissa Chang)

If you ever wondered what it would be like to attend a dinner party at one of those posh mansion’s on our island, look no further than Melissa’s account of her glam meal at Oasis World Estates by Kathy Ireland in Aina Haina.

Did This: Off Premise at Oasis

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Here's the deal: Every month, different Oahu chefs are invited to create four- or five-course menus for a group of foodies who'll pay $45-65 to attend. It's in a different spot each time, so you need to find out about each event via their Facebook page or email blast. Last night's dinner was created by chef Ala Sutton of Le Guignol, at $65 a head.

 

Monday, March 14

World on a plate: Addis Ababa Hawaii (By Mari Taketa)

Mari checked out Addis Ababa Hawaii, a new pop-up restaurant that takes over the J2 Asian Fusion space in Kaimuki once a week. She ate there the night of Japan’s earthquake and tsunami, which made the experience even more vivid.

Addis Ababa Hawaii

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James and Meron Spencer. The couple met in Ethiopia, where she was living in the capital of Addis Ababa, but Meron is originally from Kaffa, the birthplace of ... three guesses ... coffee! And hence the source of its name.

Legend has it that coffee was discovered by a goatherd who became curious about the bean that was making his goats frisky. Today, roasting the beans over a small fire is a tradition in Ethiopia. "When friends come to visit," Meron says, "we roast the coffee and sit and talk and have a good time."

Meron lights incense while the beans are still pale, filling the room with the woody scent of frankincense imported from Ethiopia. Minutes later, when the beans have turned chocolate brown, she carries the pan slowly around the room, letting guests enjoy the aroma of freshly roasted coffee beans.

 

Pics: Honolulu Festival parade (By Andrew Lee)

Nonstop contributor Andrew Lee brought back some great snaps from Sunday’s parade. Although the parade was more low key than in year’s past because of what’s happening in Japan, Andrew captured the energy and color of the event.

Honolulu Festival parade

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— Photo by Andrew Lee

 

Help Japan, help yourself (By Catherine Toth)

Cat blogs about the devastation in Japan in the aftermath of last week’s earthquake and tsunami and suggests various ways to donate and help.

It was a nice way to bring attention to where it should be.

 

 

 

Tuesday, March 15

Hawaii: In Real Life ~ ‘The Cocktail Handbook’ (By Mellissa Chang)

Melissa visited the basement bar at Duke’s Waikiki to learns how to make an “Afternoon Delight” with Aimee Fujiwara, one of the authors of “The Cocktail Handbook. It’s a fun video on cocktail making from one of the city’s experts.

 

New eats: 4Kings Kitchen (By Mellissa Chang)

Melissa tried this new gourmet local eatery, headed by the former chef at Tiki’s. It’s a winnah, as Melissa would say.

4Kings Kitchen

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By Melissa Chang
Nonstop

A new little restaurant recently opened in Moiliili near Kokua Market and Spices, and it's already a hotspot for lunch and dinner. Don't be fooled by the name; this isn't related in any way to the 4 Kings that used to be on Waialae Avenue. It features local ingredients in favorite local dishes that are kicked up a notch to set them apart, thanks to its chef.

4Kings Kitchen
2671 S. King St.
808-951-5464

 

Wednesday, March 16

We’re on it

Headed up by Mari Taketa, this is our group effort to report on the new eateries opening on the island. This sound simpler than what it entails. Let’s just say we not only scope out the foodie buzz on Twitter, but we’ve actually stopped by sites and talked to construction workers about soon-to-be-opened eateries.

Meatball

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First you choose your meatball, then your topping, then your starch (or greens). At Meatball, it's all about the ... what else? Six different kinds (beef, chicken, veg, etc.) can be topped with marinara, kimchee, mushroom gravy, etc., and put on top of french fries, spaghetti ... you get the picture. Plus there's poutine, chicken wings and salad if you like.

Perhaps the most surprising thing about Meatball, which opened last Saturday on Kapahulu across Safeway, is that it started out as a dim sum concept. "But we couldn't afford to pay people to wrap dim sum all day," says chef-owner Bob McGee, formerly of Whole Ox Deli and Salt. "My partner said well if you don't wrap dim sum, all you have is a meatball. Around midnight we called each other up and we both said, 'Meatballs!'"

The new shop has indoor and sidewalk counter seating. Best of all, there's parking — around the corner on Mokihana Street, same lot as Waiola Shave Ice. — Mari Taketa

Meatball
845 Kapahulu Ave.
808-739-9229
On Facebook at meatballhawaii

 

Friday, March 18

Ono for Grandma G’s (By Melissa Chang)

Always on the prowl for interesting eats, Melissa stopped by Grandma G’s, one of the newer booths at KCC Farmers Market. As usually, she brought back irresistible shots of the local-style meals breakfasts served at this hotspot.

Grandma G's Kitchen

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Meet Eric and Robyn Ishisaka, the backbone of Grandma G's. Their recipes and spice blends were originally created by Grandma G, so they named their company after her.

You can find Grandma G's booth at the farmer's markets around Oahu, but they also cater functions.

Grandma G's Kitchen
808-542-2042

 

FUUD with foodies at Side Street Inn (By Catherine Toth)

Cat, along with Mari, attended a foodie meet-up at Side Street Inn with Mark Garrison, one of the hosts of the wildly popular podcast “The Sporkful.” He was coming through Honolulu from a food adventure in Japan and wanted to check out some local cuisine — with some local foodies. If you like Side Street, you’re gonna want to see what this hungry group indulged in.

The Sporkful

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Word was out: Mark Garrison (@thesporkful), co-host of the popular food podcast "The Sporkful," was in town for a couple of days — and he was hungry. On his agenda: poke from Side Street Inn (the original one). Nonstop's Mari Taketa showed him how to eat it.

 

Party pics: St. Patrick’s Day Block Party

Finally, I’d like to end this week’s list with pics from Thursday’s St. Paddy’s day streetfest in Chinatown. This was a tag-team effort by Tracy Chan and Ed Morita, with contributions from our newest Nonstop contributor Dallas Nagata. How can you not smile as you scroll through this colorful gallery?

St. Patrick's Day Block Party

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Photo by Ed Morita

3 comments
DianeSeo
DianeSeo

rachelpoynter. Even when we receive negative comments, it's appreciated if it's constructive. Like John said, I think it's a worthwhile discussion to look at the balance of our entertainment coverage. Each week is a little different. Some weeks, nightlife is the driving force; other weeks, food events dominate. We definitely want to do well with on both fronts, so it's good to hear from readers who come to Nonstop for nightlife coverage. But that said, I have to defend our food writers, who are out there hustling day after day to bring comprehensive coverage for our foodie audience. We're enthusiastic about what we do, and we will keep staying on top of the food scene to provide solid coverage on that front.

rachelpoynter
rachelpoynter

nightlife has finally surrendered to narcissistic foodies on nonstop. this update proves it. sad.

johngarcia
johngarcia moderator

@rachelpoynter Hi Rachel — John Garcia, Co-Founder of Nonstop Honolulu here. Your comment caught my attention and I wanted to address it as quickly as possible.

First, thank you for you visit and thank you for commenting on Diane's blog post.

You brought up an interesting point about the evolution of Nonstop Honolulu as a company and it's something we want your feedback on.

When we first launched the site, it was in an effort to pick up where Metromix Honolulu left off. Primarily nightlife content, club photos and party pics. Since, our readership has diversified and has evolved into a site that branches deeper into culture and events than ever we could have anticipated. A result of that has been an influx of food content.

While your comment about narcissism bothers me, I do have to let you know that we're really making an effort to pivot the business in a direction that will give everyone something they can look forward to coming back for.

We intend to provide this coverage with the best intentions in a humble fashion that allows our readers to explore and experience content with an open mind with a welcoming presentation.

Your comment shows one of two things — 1. you really just wanted to speak your mind about our content through Diane's post or 2, you really care — so do we.

Either way, we want to hear from you. How can we improve our content? What would you like to see in the future? What can we do to make Nonstop Honolulu a better place for everyone?

We do what we do here out of passion for the content and with the best interest of Hawaii in mind. The past six months has been some of the most grueling times and it's made us stronger as a team and we intend to continue on that path.

If you'd like to connect offline, I'd be happy to chat — email me: john@nonstophonolulu.com.

Mahalo,

JG