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Through collaboration with public and private industry, Destination Hilo strives to increase visitor satisfaction, extend length of stay, and provide innovative visitor activities offering unique Hawaiian experiences. Efforts are focused on improving quality of life for residents by contributing to a healthy social and economic culture. Destination Hilo’s flagship “Hawaiian Greetings Program” provides music, entertainment, and networking services to thousands of visitors arriving at Hilo Pier and in Downtown Hilo.
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Then she gives us a recipe she developed for brothy shrimp meatballs with Sungold tomatoes. It’s also how I come across recipes I wouldn’t have thought to put into a search field. Ken’s House of Pancakes opened its doors in 1971 under the joint ownership of Ken Pruitt and Bonnie Twitchell. It became the first, and only 24-hour business on the East-side of the Big Island.
Hilo, HI 96720
Hilo restaurants prep to reopen dine-in services - Hawaii Tribune-Herald
Hilo restaurants prep to reopen dine-in services.
Posted: Sun, 31 May 2020 07:00:00 GMT [source]
The choice to eat meat or to go vegan or vegetarian is highly personal. Some come to the decision primarily with the hope of preventing cruelty to animals. Others choose the diet for individual health reasons or for the environment. On Sunday at the festival, “Koshersoul” author Michael Twitty and “Fieldwork” author and Michelin chef Iliana Regan had an impromptu conversation at the booth about the challenges of writing their very intimate memoirs. Food memoirs and cookbooks are consistently among the strongest areas of the book industry.
Destination Hilo 'Ohana
Nowadays, Ken’s House of Pancakes is still owned by the Ching Family. It is still managed by Debra and Ric, and is still pumping out delicious meals including pancakes, burgers, fries, omelets, milkshakes, and other local favorites. It’s the good food, great staff and awesome community that keeps this place going. Ken’s is, was, and will continue to be a mainstay not just in Hilo, but throughout the entire Big Island.
Success soon followed the opening, with the appeal of being able to sit down and eat at any time of day or night! Also aiding in the success of the restaurant was the attached Tapa Room Cocktail Lounge, allowing adults to unwind with a tasty cocktail before, during, and after dinner. I asked Veggiekins website founder Remy Morimoto Park for one of her go-to recipes from her book “Sesame, Soy, Spice” and she named the scallion pesto. It’s a subrecipe made with miso, basil and green onions from her “very green beans” recipe. She says it’s great on pasta or anything else you’d use with pesto.
Ken’s House of Pancakes
Elizabeth Poett said her go-to recipe from her “Ranch to Table” book is blueberry yogurt pancakes. When she showed off the pristine page, it looked like it was only missing a few batter splotches to break in the book. Even though I have hundreds of cookbooks — so many that I have stacks on every step up the staircase in my front hall — I frequently find myself online looking for recipe ideas or basic cooking information. The employees were taken aback by the sudden change of administration, but all were offered the chance to maintain their current positions at Ken’s.
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With new bosses came fresh modifications to an already booming industry. The Chings decided to convert the Tapa Room to incorporate more seating for diners. They also put a new roof on the building and increased the menu dramatically. Eventually, the Ken’s logo, and the roof and road signs also got a modernized update.
If the world has gone digital, why do so many of us still want cookbooks?
In 1990, there were discussions of the possibility of putting the well-known eatery up for sale. It was on a golf course in Honolulu where Lindberg Ching discovered this information. It just so happened that one of his golfing buddies was also Bonnie Twitchell’s realtor. Realizing that this was an opportunity that he could not pass up, he and his wife, Frances Ching, made the decision to purchase the iconic restaurant. He then enlisted his daughter, Debra Ching-Maiava and Ric Maiava, to move to Hilo and manage the budding business. Our L.A. Times restaurant experts share insights and off-the-cuff takes on where they’re eating right now.
Why a vegan restaurant will now serve meat
Chef and farmer Mollie Engelhart, after specializing in serving vegan food at her Sage Vegan Bistro locations, made the risky decision to change the orientation of her restaurants in the name of regenerative agriculture. As Stephanie Breijo reported this week, she is renaming her restaurants Sage Regenerative Kitchen & Brewery and will add some meat dishes to the menu from animals raised using regenerative farming practices. Still cookbook crazy in a digital world, plus the Koreatown bakery where fans wait up to two hours for cake, a new croissant contender, new brunch and lunch picks, and why a vegan restaurant will start serving meat. “Meatballs don’t always have to be meat,” writes Paola Briseño-Gonzalez in her latest story for L.A.
