tag:blogger.com,1999:blog-1765269089696302708Thu, 02 Feb 2012 17:44:43 +0000ItalianDimond DistrictbeermeatAndrew ZimmernfishhotelumamicookbooksausageartNebbiolonoodlesnattosparklingsummertravelchocolateawamoriMauiBucodrinkOaklanddoughnutssardinestacosreviewOkinawaMontclairhappy hourpicklesshrimpretroporcinichipsseafoodItalyberriesbreakfastNapalimecheesepastriespaninivegancucumberMendocinobakerygoyapizzaFrenchanchovyshochuRomesoybarsweetsdessertfish stewviewJapanfestivalbiodynamicvegetablespestochickencafesakeOktoberfesttachinomikimchiAnthony Bourdainwood ovenfruitLo CocoyakitorirestauranttomatoessaladAustriaThanksgivingnabeJapantownfregolacocktailwinepubmuseumvodkabitter melonbars with a viewnihonmachiBillGreeksushiBay AreabreadCampariizakayaOkinawanBerkeleySpanishmintcakeJapaneseKoreanlentilssalsalemonwatermelonsoupcauliflowerBurgundypotatoCaliforniasashimicultureHawaiigemütlichporktofumushroomsRussianpineappletelevisionbaconSlow FoodrecipeAsianfoodTokyoSan FranciscovegetarianpastaseasoningUbuntuVietnameseteafusionEuropeViennaAcquerellohttp://www.muchadoaboutdining.com/noreply@blogger.com (Aki)Blogger93125MuchAdoAboutDininghttp://feedburner.google.comtag:blogger.com,1999:blog-1765269089696302708.post-2801800310555945138Thu, 20 Jan 2011 02:58:00 +00002011-04-09T19:33:19.037-07:00San FranciscosakeJapanesehappy hour I work full time in the city again...which means I'm back in foodie paradise! Back in my beloved old financial district hood. A coworker informed me that Kyo-ya, the pricey (though top-notch) sushi restaurant located in the Palace hotel, has happy hour Monday through Friday from 5 pm to 7 pm. This means special prices on select drinks and appetizers, and free snacks! Here's what was on the free http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/7_HKv5lHUX8/happy-hour-at-kyo-ya-palace-hotel.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/7_HKv5lHUX8" height="1" width="1"/>http://www.muchadoaboutdining.com/2011/01/happy-hour-at-kyo-ya-palace-hotel.htmltag:blogger.com,1999:blog-1765269089696302708.post-1225515937130046430Fri, 22 Oct 2010 18:32:00 +00002010-10-22T11:32:35.083-07:00umamiseasoningfood British food writer Laura Santtini claims to have captured umami - that elusive "fifth taste" - and put it in tube. This ready-to-use paste contains a concentrate of olive, anchovy, porcini mushroom, Parmesan and other ingredients.It's not widely available yet, but you can pre-order on Amazon. Read entire post on Tasting Table.http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/T9ZfYLJTwfg/umami-in-tube.htmlnoreply@blogger.com (Aki)2<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/T9ZfYLJTwfg" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/10/umami-in-tube.htmltag:blogger.com,1999:blog-1765269089696302708.post-5772444261363183674Mon, 11 Oct 2010 21:39:00 +00002010-10-22T22:58:08.460-07:00umamiwineMy current favorite white is from New Zealand. When I tasted this I experienced such an exhilarating burst of fresh flavors my tired palate was immediately awakened. There were layers of tropical fruit and crispness, but the unusual element that struck me was a vibrant, green, shiso-like quality. Adding to the complexity was a sort of umami experience: a lingering salty-sour note that reminded mehttp://feedproxy.google.com/~r/MuchAdoAboutDining/~3/ERe9kBGrPZQ/kim-crawford-marlborough-sauvignon.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/ERe9kBGrPZQ" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/10/kim-crawford-marlborough-sauvignon.htmltag:blogger.com,1999:blog-1765269089696302708.post-6170100345313647911Sun, 03 Oct 2010 20:57:00 +00002011-04-07T16:27:52.496-07:00barMendocinococktail @font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Se Ginger Ruby Drop on the veranda. Ruby red grapefruit squeezed at the bar, muddled ginger, vodka, St. Germain Elderflower liqueur, old fashioned bittershttp://feedproxy.google.com/~r/MuchAdoAboutDining/~3/xfFXBUO6d5M/grey-whale-bar-at-maccallum-house-inn.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/xfFXBUO6d5M" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/10/grey-whale-bar-at-maccallum-house-inn.htmltag:blogger.com,1999:blog-1765269089696302708.post-6851930899960029971Sun, 03 Oct 2010 16:23:00 +00002010-10-12T15:07:33.833-07:00hotelCaliforniatravelrestaurantbarMendocinowinecocktaildessertI've written about Mendocino before, so we all know how much I love it. There are many reasons why Mendocino is a timeless destination for foodies, nature lovers, artists, peace-seekers and romantics. Here are a few of them. The MacCallum House Inn has become a haven for us. Beautiful, historic, perfectly situated. With its superb restaurant/bar, complimentary breakfast and easy walks to http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/gQZINznGit4/destination-mendocino.htmlnoreply@blogger.com (Aki)1<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/gQZINznGit4" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/10/destination-mendocino.htmltag:blogger.com,1999:blog-1765269089696302708.post-4941783211256685856Wed, 22 Sep 2010 18:08:00 +00002010-09-22T11:10:06.234-07:00San FranciscoculturedrinkcocktailApparently I've been too wrapped up in my own private happy hour, because I just learned that San Francisco Cocktail Week is happening as we speak! This week-long celebration of San Francisco cocktail culture is presented by the Barbary Coast Conservancy of the American Cocktail (BCCAC). Many enticing events are taking place, including a Literature and Libation night, a presentation on the http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/Ozs2mnAscUQ/san-francisco-cocktail-week.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/Ozs2mnAscUQ" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/san-francisco-cocktail-week.htmltag:blogger.com,1999:blog-1765269089696302708.post-4601458008888297610Tue, 21 Sep 2010 17:35:00 +00002010-11-22T09:53:50.433-08:00JapantownnihonmachisoyJapaneseAsianJapanvegetariannattoI fell in love with natto the first time I tried it. My oldest sister in Tokyo introduced it to us when we were visiting one summer during our teen years. She enjoyed various ways of preparing it: sometimes with a raw egg stirred in, other times with diced cucumber or minced raw garlic. I personally like to keep it pretty simple, using just shoyu (soy sauce) or the little condiment packets it http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/F5DV1pMhel4/i-megumi-natto.htmlnoreply@blogger.com (Aki)1<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/F5DV1pMhel4" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/i-megumi-natto.htmltag:blogger.com,1999:blog-1765269089696302708.post-5471605108655885348Sat, 18 Sep 2010 08:24:00 +00002011-04-08T11:28:32.723-07:00shochuOkinawanrestaurantBay AreaizakayaBerkeleyOkinawachickenawamoriyakitoriAsianJapaneseJapanreview Waiting area outside Ippuku where drinks can be ordered. Shochu on tap. Shimauta awamori on the right - what I had. Interior - booths on left, tatami on right. Yakitori assortment: thigh, liver, cartilage, wings. Tofuyo: Okinawan tofu cured in awamori. A first for me - it's like cheese. Goya (bitter melon) tempura. Grilled mochi wrapped in bacon! Not pretty, but so delicious. http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/Im2Qv3Omgu8/ippuku-izakaya.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/Im2Qv3Omgu8" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/ippuku-izakaya.htmltag:blogger.com,1999:blog-1765269089696302708.post-4279821630233680974Sun, 12 Sep 2010 15:57:00 +00002010-09-20T11:02:08.952-07:00San FranciscoRussianvodkafoodWell, James Bond in a non-action, glamorous foodie kind of way. When I told my friend Cor I was going to a vodka tasting at the Russian Consulate, she remarked, "that sounds so James Bond!" The event was actually held in the private Pacific Heights manse of the Russian Consul General, an extremely cordial gentleman who decided to host a tasting featuring Beluga Vodka. I've tasted a lot of vodka http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/Ljt5gy-jSTw/james-bond-moment.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/Ljt5gy-jSTw" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/james-bond-moment.htmltag:blogger.com,1999:blog-1765269089696302708.post-5006500815393795382Thu, 09 Sep 2010 01:10:00 +00002010-09-20T11:21:05.898-07:00tomatoesanchovybreadrecipe For ages now our friend and neighbor Bill has been talking about one of the most memorable morsels he had in France while on duty during and after WWII, and we finally replicated it for him. A French couple took him in for a few weeks and served him this snack: fresh baguette sliced lengthways, spread with anchovy paste mixed well with extra virgin olive oil, topped with tomato slices. Maybe a http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/PVvp_OBATyc/tomato-and-anchovy-paste-on-baguette.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/PVvp_OBATyc" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/tomato-and-anchovy-paste-on-baguette.htmltag:blogger.com,1999:blog-1765269089696302708.post-4606527316289853427Tue, 07 Sep 2010 18:02:00 +00002010-09-20T11:19:17.813-07:00sparklingFrenchwineOrdinarily I'd steer clear of any wine called Cupcake, especially one flaunting such a sweetly femme label such as this one. It hints at something cloying and sugary. However we were delightfully surprised by this brut rosé pinot noir. Even the most hardened wine snobs at our table enjoyed its summery fruity palate. It's bright, crisp, refreshing, completely drinkable on its own or with food. http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/YJfgaJO6F7M/cupcake-vineyards-brut-rose-pinot-noir.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/YJfgaJO6F7M" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/cupcake-vineyards-brut-rose-pinot-noir.htmltag:blogger.com,1999:blog-1765269089696302708.post-4914017760629482706Tue, 17 Aug 2010 20:35:00 +00002010-09-16T15:16:58.666-07:00vegetablesveganVietnameseOkinawaJapaneseAsianJapanvegetarianfood  As you may have guessed from all my food posts I'm not vegan, but I love my veggies and like to eat meat-free on some days. I also enjoy the challenge of cooking an all-vegetable meal and yesterday had the chance to prepare a dinner party for vegan and vegetarian friends. I made mostly Japanese and Okinawan inspired dishes, except for one appetizer (the guoi con fresh spring rolls). The http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/ByVpVKvRcHI/japanese-and-okinawan-food.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/ByVpVKvRcHI" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/japanese-and-okinawan-food.htmltag:blogger.com,1999:blog-1765269089696302708.post-4152088891750188487Fri, 06 Aug 2010 20:07:00 +00002010-09-06T13:11:07.708-07:00breadbreakfastfood Good bread lightly toasted, spread with butter or cream cheese, made into open-face sandwiches. Top with sliced cucumber, tomato, egg, etc., sprinkle salt/pepper. Serve with black tea.http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/FQv_2yb0Czs/favorite-kind-of-breakfast.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/FQv_2yb0Czs" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/09/favorite-kind-of-breakfast.htmltag:blogger.com,1999:blog-1765269089696302708.post-302064894333994498Mon, 12 Jul 2010 22:35:00 +00002010-09-22T10:42:47.758-07:00cultureizakayadrinkcookbookpubyakitoriJapaneseAsianreviewJapan Mark Robinson's Izakaya cookbook is a phenomenal addition to any foodie's library.  In his introduction: "I believe that the izakaya is overdue to become one of the biggest Japanese cuisine trends abroad since the sushi bar." I've thought this myself for some time, griping for years now that even a basic yakitori-ya is a rarity over here. But true to his prediction, izakaya have been http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/ihtXcf1lF9M/izakaya-japanese-pub-cookbook_12.htmlnoreply@blogger.com (Aki)3<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/ihtXcf1lF9M" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/07/izakaya-japanese-pub-cookbook_12.htmltag:blogger.com,1999:blog-1765269089696302708.post-3085603773186913357Wed, 07 Jul 2010 01:51:00 +00002010-09-06T13:06:02.971-07:00Bay Areabreadbakeryfoodcafe Basque Boulangerie in Sonoma is one of the best places for fresh baked bread in the Bay Area. Not all of their baked goods are winners, but definitely the place to go for French-style bread. We always get their delectable, custard-filled Beehive cake.http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/lc1NNQ83MFw/basque-boulangerie-cafe.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/lc1NNQ83MFw" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/07/basque-boulangerie-cafe.htmltag:blogger.com,1999:blog-1765269089696302708.post-8385940615314741299Mon, 21 Jun 2010 06:15:00 +00002010-08-30T11:35:15.910-07:00Spanish I stumbled upon these crispy, savory snacks while shopping for other things and picked them up at once, drawn to the packaging. YUM. So good on their own, or with a glass of vino, a beer, a slice of cheese or ham. The texture is divine - crisp but also somewhat crumbly and cracker-like. I found them at Bristol Farms in the Westfield shopping center in San Francisco. Here's more info on these http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/AyTguZ-7tj0/ines-rosales-savory-olive-oil-torta.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/AyTguZ-7tj0" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/06/ines-rosales-savory-olive-oil-torta.htmltag:blogger.com,1999:blog-1765269089696302708.post-5274366919781030340Tue, 15 Jun 2010 22:56:00 +00002010-09-16T15:58:22.474-07:00potatoOkinawaAsianJapanrecipe   Yomitan, my mom's home village, is known as the hometown of beni-imo (紅いも). You can see beautiful, lush beni-imo fields everywhere. Beni-imo are sweet potatoes with off-white skins and deep purple-hued flesh that is flavorful and nutrient-rich. The versatile beni-imo is used in baked goods, candies, ice cream and other desserts. It can be served french-fried or as crispy chips, as http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/Rod3rlPzw9E/beni-imo-okinawan-purple-sweet-potatoes.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/Rod3rlPzw9E" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/06/beni-imo-okinawan-purple-sweet-potatoes.htmltag:blogger.com,1999:blog-1765269089696302708.post-5346649601027527950Tue, 18 May 2010 22:11:00 +00002010-09-06T13:24:54.995-07:00saladGreekrecipefood Once in a while I go through intense cravings for a particular food - something I usually never crave - and can't stop eating it for a couple of weeks. Right now I'm craving, of all things, raw green bell pepper. I rarely cook with this ingredient but these days I can't get enough. Maybe my recent escapade at the Greek Festival triggered this, but at least it's a healthful craving. So I've beenhttp://feedproxy.google.com/~r/MuchAdoAboutDining/~3/8qVcfQ3NqN8/greek-salad.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/8qVcfQ3NqN8" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/05/greek-salad.htmltag:blogger.com,1999:blog-1765269089696302708.post-5560151318905581774Sat, 15 May 2010 18:54:00 +00002010-09-06T12:43:41.538-07:00festivalBay AreaGreekOaklandfood The annual Greek Festival held at the Greek Orthodox Cathedral in Oakland is one of the high points of our year.  Music, dancing, food, and more food, on a fine spring weekend in May, surrounded by glorious views of the Bay Area and a vibrant blue sky overhead.  We indulged ourselves with crispy fried smelt doused in lemon juice, fried halloumi cheese, gyros, sweet and puffy loukoumadeshttp://feedproxy.google.com/~r/MuchAdoAboutDining/~3/ga-7VcVka48/feasting-at-greek-festival.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/ga-7VcVka48" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/05/feasting-at-greek-festival.htmltag:blogger.com,1999:blog-1765269089696302708.post-7894152174833359156Mon, 03 May 2010 22:49:00 +00002010-09-16T15:51:23.861-07:00San FranciscoshochurestaurantizakayasakeseafoodawamoridrinkpubyakitoriAsianJapanesereview I had one of the most memorable meals in a long time at Nombe. Their food is outstanding within any category, not just Japanese. The last time I had such an impressive Japanese-inspired dining experience in the Bay Area was at the now-defunct Medicine ( a vegetarian "new shojin" restaurant formerly located in the Crocker Galleria).  I don't have any really good photos to represent my http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/jbQmsTUeZPs/izakaya-nombe-in-san-francisco.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/jbQmsTUeZPs" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/05/izakaya-nombe-in-san-francisco.htmltag:blogger.com,1999:blog-1765269089696302708.post-8523076773660965891Wed, 21 Apr 2010 22:53:00 +00002010-09-16T15:54:22.647-07:00San FranciscoshochuJapantownrestaurantfishsakeseafoodJapaneseAsiansushireviewfood We stopped in for a late bite at Aka Tombo in Japantown because to be honest, nothing else was open.  This accidental discovery turned out to be a great sushi find. Aka Tombo (Red Dragonfly) is only a few months old, and serves impeccably fresh sushi and other expertly prepared dishes. Service was outstanding, and the owner/chef perhaps too friendly for his own good - he gave us so many http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/_PcvrbflkR4/aka-tombo-restaurant-in-san-francisco.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/_PcvrbflkR4" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/04/aka-tombo-restaurant-in-san-francisco.htmltag:blogger.com,1999:blog-1765269089696302708.post-475012902914831831Mon, 12 Apr 2010 17:45:00 +00002010-08-30T11:13:37.801-07:00restaurantVietnameseOaklandAsian If you're in the East Bay looking for fresh, exciting flavors in a casual, hip location, go to Xyclo. I've been several times to this modern Vietnamese eatery on Piedmont Ave and always leave completely satisfied. Excellent menu with an interesting selection of goi cuon, which are often called fresh spring rolls or salad rolls (the non-fried variety). I love goi cuon so much I sometimes make http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/mOO8T8Lln64/xyclo-restaurantlounge.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/mOO8T8Lln64" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/04/xyclo-restaurantlounge.htmltag:blogger.com,1999:blog-1765269089696302708.post-2027034503266650632Thu, 01 Apr 2010 14:31:00 +00002010-09-21T07:43:50.127-07:00pastriescheesesaladItalianwinechickenBuco We planned a Buco party for our friend JD, but it was really more of an excuse to gather, eat and drink some good wine, and crack open a giant bottle of barolo. JD arrived the night before for the more intimate pre-party and Thomas prepared an awesome lemon chicken dish for the three of us. For the main event, a guest prepared a stunning cheese assortment complete with labels, I put http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/YJRC0uc8VyQ/festa-for-jd-in-buco.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/YJRC0uc8VyQ" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/04/festa-for-jd-in-buco.htmltag:blogger.com,1999:blog-1765269089696302708.post-9020881178169582190Wed, 31 Mar 2010 22:59:00 +00002010-09-16T16:02:00.256-07:00noodlestravelOkinawanrestaurantizakayafishOkinawaseafoodawamoriJapanreviewgoyaporkTokyofoodHanauta's welcoming interior with handmade glass lamps. Hanauta menu. Zampa awamori in traditional Okinawan glass, colorful bingata fabric background. Sukugarasu, salt-cured fish on tofu. Those bright yellow and red chopsticks are very Okinawan - I grew up eating with these and they made me very natsukashii (nostalgic). Mimigaa, crunchy vinegared pig's ears, and umibudo, caviar-like "sea http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/kqNIrvykhLk/hanauta-okinawan-izakaya-in-akasaka.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/kqNIrvykhLk" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/03/hanauta-okinawan-izakaya-in-akasaka.htmltag:blogger.com,1999:blog-1765269089696302708.post-158405391863128708Mon, 29 Mar 2010 13:19:00 +00002010-09-21T07:24:06.299-07:00tacostravelfishfusionHawaiisakeseafoodMauipastriessashimiAsiansushifood Kaanapali Beach, steps away from our hotel room. Breakfast at the hotel: mahi mahi, rice, papaya, pineapple. Sashimi at Kimo's in Lahaina. View from our room. Tuna poke 'nachos' with fresh salsa, edamame guac, tobiko, goat cheese, taro chips. At Umalu in the hotel. Fish taco truck! Mouth-watering poke by the pound at the supermarket. Dinner of supermarket delicacies in our room. http://feedproxy.google.com/~r/MuchAdoAboutDining/~3/JSXP_q3fbgI/maui-foodie-paradise.htmlnoreply@blogger.com (Aki)0<img src="http://feeds.feedburner.com/~r/MuchAdoAboutDining/~4/JSXP_q3fbgI" height="1" width="1"/>http://www.muchadoaboutdining.com/2010/03/maui-foodie-paradise.html