Category Archives: In the Media
HAWAI‘I Magazine has the exclusive scoop on a selection of excerpts from our upcoming release The Hawaiian Survival Handbook by celebrated musician and outdoorsman Brother Noland, with illustrations by Andrew J. Catanzariti.
Here’s what they had to say:
Ooh, baby, baby, it’s a wild world, indeed, especially in Hawai‘i’s forests and offshore waters. Sure, hikers trekking our hundreds of miles of mountain and valley trails rarely need to worry about wild things leaping out in full attach mode. (Lions and tigers and bears? Not us!) And we’ve nary a poisonous species of flora or tick in our forests that’ll have you violently itching, scratching or curling up in pain. (Lyme disease is so mainland U.S.). Still, from sharks, eels and the occasional wild boar to rip tides, flash floods and leptospirosis, Hawai‘i does have its share of critters and conditions to beware of in our great outdoors. In the following exclusive excerpts from The Hawaiian Survival Handbook—an upcoming Hawai‘i-centric outdoor guide from HAWAI‘I Magazine sister company, Watermark Publishing—Native Hawaiian writer, outdoorsman, steward of Hawaiian culture and Nā Hokū Hanohano award-winning musician Brother Noland (nee Noland Conjugacion) shares survival techniques and skills handy for outdoor adventures in the Islands. Keep these near and be careful out there!
To see the excerpts, which range from “How to Avoid and Survive a Shark Attack” and “How to Deal with Eels” to “How to Read the Island Weather” and “How to Make Use of Native Plants,” pick up a copy of the current (May/June 2014) issue on newsstands or download it for tablet today!
Want to know more about The Hawaiian Survival Handbook? Read more and—pre-order it—at our online store. The hardcover handbook will be released in mid-summer, priced at $16.95.
Watermark Publishing is pleased to announce that the The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Chef Alan Wong, co-written by Arnold Hiura, has been named the “Chefs & Restaurants” category winner in the 26th Annual International Association of Culinary Professionals (IACP) Cookbook Awards. The Blue Tomato’s fellow nominees in the category were Home Cooking with Jean-Georges by Chef Jean-Georges Vongerichten and The Art of Living According to Joe Beef: A Cookbook of Sorts by Chefs Frederic Morin and David McMillan, and Meredith Erickson. To see the full list of finalists and nominees in all 18 Award categories, visit the IACP website.
Says Wong: “It took many hands, many minds, and a lot of teamwork to produce The Blue Tomato. I’m honored, and proud of the recognition for the entire team. The Blue Tomato represents a lot of what happens within our restaurants, so I’m very happy for our entire team because they live it every day.” Read more from Wong on his blog.
The IACP awards program recognizes excellence and innovation in the culinary industry; its Cookbook Awards are among the most prestigious in the industry. Past honorees have included Rick Bayless, Mark Bittman, Dorie Greenspan, Thomas Keller and Julia Child. The 2012 Awards were given out in 18 categories. The Blue Tomato and the other award winners were announced at the Awards Ceremony on Monday, April 2 in New York during a gala event as part of IACP’s annual conference.
The Blue Tomato previously received the Ka Palapala Po‘okela Award of Excellence in Cookbooks, the top award in the category, as well as an Honorable Mention for Design from the Hawai‘i Book Publishers Association, and was one of three nominees for the 2011 Samuel M. Kamakau Hawai‘i Book of the Year Award.
A founding chef and renowned master of Hawai‘i Regional Cuisine, Alan Wong is known the world over for his creative, cutting-edge cuisine. A 1996 winner of the James Beard Award, he is a tireless ambassador for Hawai‘i Regional Cuisine and a leader in America’s farm-to-table movement. Chef Alan worked previously at The Greenbrier in White Sulphur Springs, West Virginia, Lutèce in New York City and The CanoeHouse on the Big Island of Hawai‘i. In 1995 he opened Alan Wong’s Restaurant—now Alan Wong’s Honolulu—and, in 1999, The Pineapple Room by Alan Wong, also in Honolulu. The Blue Tomato is his second cookbook.
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong is priced at $40.00 (ISBN 978-1-9356900-7-8) and is available at bookstores, other retail outlets and online booksellers, or direct from the publisher at www.thebluetomato.net.
Watermark Publishing is a Honolulu, Hawaii, book publishing company. Established in 1999, Watermark Publishing has produced a number of award-winning books—including children’s books, memoirs, biographies and cookbooks—specializing in titles that celebrate Hawai‘i’s unique, “mixed plate” culture.
Confess. You’re feeling guilty over your holiday season caloric intake total. Maybe you’ve even made a — gasp! — resolution to eat healthier this year. It doesn’t mean you have to live a life of deprivation.
“There is no such thing as ‘bad’ food,” the editors of A Sweet Dash of Aloha want you to know. It is possible to have your cake and eat it too — guilt-free. Sweet Dash presents nearly 100 recipes for tempting treats that are low-fat and low-cholesterol, with chapters devoted to sugar-free and gluten-free recipes.
This morning on Sunrise on Hawaii News Now, Chef Carol Nardello demonstrated her Gluten-Free Meyer Lemon Cheesecake Squares (right), which were a huge hit with host Dan Cooke. After tasting one, he declared he was bringing in the treats for the Sunrise Slimdown Challenge Men’s Team. After the demo, Chef Carol and Frank Gonzales of Kapi‘olani Community College brought the rest of the squares downstairs where the Men’s Team (below; Carol Nardello and Frank Gonzales, far right) agreed that Sweet Dash treats could be their new secret weapon.
To learn more about using alternative ingredients (egg substitutes, sugar replacers, gluten-free flours) and how to make some of the delicious snacks and desserts in A Sweet Dash of Aloha, attend one of our upcoming book signings:
SATURDAY, JANUARY 21| 11AM – NOON
Barnes & Noble, Kahala Mall
Demonstration by Chef Carol Nardello
More photos from our morning demo: