Aloha! My name is Seth; I am an attorney, photojournalist and food/wine blogger in Honolulu, Hawaii.
As a Photojournalist, I humbly attempt to capture candid moments of life and human nature, truthfully and honestly. Looking through the lens should always result in seeing life with greater clarity, and helping others to do the same.
As a blogger, my occasional Musings explore the interplay between food, wine and culture in the Pacific Rim, through storytelling, pairings, [occasionally wonkish] scientific musings, and more.
The world is a fascinating place, full of wonderful people, extraordinary wine, and delightfully diverse cuisines. Great stories surround us. My blogging journey is an attempt to capture just a few. Find out more about me.
Thanks for stopping by and spending a part of your day with me. Feel free to contact me with any comments or inquiries, and be sure to join my free eMusings mail list to receive updates whenever a new post is live. Cheers!
A pineapple-kiwi convergence may sound like the commencement of a smoothie expedition. In this post, however, it is a far more delightful (and a touch inebriating) sojourn to the shores of Maui with one of New Zealand’s great wineries. A tropical vinous adventure packed with sunshine, wine and, most assuredly, a modicum of frivolity.
Okay, I admit, this post isn’t entirely new. I would characterize it more as an amended and restated post -- new and improved! -- from an earlier bargain Pinot Noir featuring Mt. Beautiful Winery. That post is no longer active so I was patiently perusing other opportunities to revisit this tremendous winery and recommend a few tasty food pairings for its wines that are available locally in Honolulu. I discovered the perfect occasion in the Winery’s event travel itinerary...
The Kiwis are coming, the Kiwis are coming! The Island of Maui plays host to Mt. Beautiful Winery, among other notable vineyards, at the Kapalua Food and Wine Festival on June 7-10. A chance to highlight one of my favorite New Zealand wineries and a Maui food and wine festival all in one post? I will cheerfully take that deal.
Our Italian tropological trudging in the Great Pizza and Wine Pairing Expedition has come upon its final chapter. Brick Fire Tavern and its regional menu has faithfully led us from the slopes of the Italian Alps in northern Italy and its creamy rustic flavors of the forest (in Part I) down to the ancient city of Rome (in Part II), tasting a few of the most iconic combinations in Italy's illustrious culinary history. In this final installment, our expedition reaches the southern shores and azure blue waters of the Mediterranean. A utopia that begs for fellowship, relaxation and perhaps a modicum of frivolity. Sounds as though things might get a little spicy...
Ciao a tutti! This week we are traveling south in the Great Pizza and Wine Pairing Expedition, in diligent pursuit of Italy’s best regional food and wine pairings. Our traveling compass is the esteemed Brick Fire Tavern and its regional menu that is optimized for a regional pairing paradigm. In Part I, we explored northern Italy and the tremendous cuisine inspired by the mountains and forests of the Italian Alps. As our journey heads south, we stop over in central Italy and Rome, its illustrious capital. Here history, culture and cuisine collide in a wonderful accord of fresh flavors and bustling excitement.
Wine and food pairings in the region date back over two thousand years, and some of the most acclaimed cuisine of Italy finds its rudimentary beginnings in the Eternal City. With so much culinary and vinous history, we are certain to discover some incredible pairings.
Excitement untamed; commence unbridled exploration!
EAT-aly! It is one of the most prodigious food destinations in the world. And, you may have noticed, its wines are pretty good, too. Viticulture has thrived in the region for thousands of years, and the culinary heritage of Italy is the spellbinding synthesis of food and wine. At the table, wine is not an option, it is a presumption. I like this country already.
While Italy is not a geographical behemoth (its length is comparable to that of California), the culinary traditions from north to south vary tremendously. In every corner of Italy, enthusiasts can experience flavors, aromas and techniques that make each region unique, vibrant and special.
With an expansive Italian diaspora, today we are extraordinarily spoiled with the opportunity to experience and taste a more complete portfolio of Italy’s marvelous regional culinary mosaic. I would humbly suggest that we do so, immediately. In a three-part series, I embark on a culinary expedition through the mountains, valleys and shores of this food haven, showcasing the flavors and wines that make each region uniquely delicious.
Sure, Thomas Jefferson's foremost imprint on history will be as the author of the Declaration of Independence and as the third President of the United States. More interesting, I am sure you would agree, is Jefferson's oenological obsessions. Indeed, he was unequivocally America’s first (and best) Sommelier-in-Chief. Although this passion was primarily found in the vineyards of France, Jefferson was noted amongst the early admirers of Nebbiolo da Barolo during his vinous sojourn through northern Italy in 1785 (although the wine at this time was much different and notably sweeter). Throughout his years as Secretary of State and as President, Jefferson served up hundreds of bottles of Nebbiolo for his esteemed guests at Monticello.
Thomas Jefferson is in good company. I, too, am a huge fan of Nebbiolo.
Unfortunately, I lack access to a cellar that rivals Monticello. Fortunately, I have a few wine enthusiast friends with which to share a bottle and some vinous musings. As to the latter, I found opportunity to sit down with my good friends at Flavors of Italy (Honolulu's preeminent wine merchants) to discuss all things Nebbiolo. Discussion promptly proceeded to uncorking a few specimens (for the purpose of extensive research, of course), and pairing them with delicious local cuisine. Life doesn't get much better than this ...
As you may know, my moonlighting adventure as a food and wine blogger is only half the narrative. By day, I am an attorney in Honolulu, Hawaii with Chang Iwamasa LLP, specializing in corporate formation and governance, real estate transactional matters and non-profit organizations.
Today (March 19) I had the privilege to discuss the integration of my law practice with Musings by the Glass on ThinkTech Hawaii's Law Across the Sea Program with host (and fellow attorney) Mark Shklov. Buckle up; one should never casually commence my modicum of [live] musings. At least, for your sake, there were rigorous time limitations.
The interview can be found here.
This might not shock you, but I decided to bring a few vinous friends to partake in the occasion. Every good conversation can benefit from a bottle … or two.
One of the best holidays of the year is upon us! Every Seventeenth of March my residence is painstakingly converted into Ó Buachalla's Drunken Moose Pub in celebration of everyone's favorite patron saint of Ireland. [Sincerest apologies to those loyal patrons whose favorite patron saint of Ireland is Brigit of Kildare or Saint Columba]. Saint Patrick is honored in style with food, fellowship, Irish drinking songs, and a modicum of frivolity. Party on...
Does your ideal vacation entail sipping wine on the tropical shores of a beautiful Pacific Island, with picturesque scenery and world-class cuisine? Hawaii may have just the festival for you. The Hawai‘i Food and Wine Festival, now in its seventh year, is a preeminent epicurean destination event definitely worth exploration. Celebrity chefs, prestigious vineyards and skillful mixologists collide in a melange of flavor and excitement. This is unequivocally the most impressive and renowned food and wine event in the state.
Given the festival’s prodigious reputation, it is difficult to fathom that nearly a decade ago Hawaii did not have a major wine event. A small band of food professionals and enthusiasts, including local celebrity chefs Roy Yamaguchi and Alan Wong, sought to remedy those unfortunate circumstances. The result is a festival spanning three islands and featuring over 100 esteemed master chefs, culinary personalities, and wine producers in an accord of culinary traditions and experiences that are certain to impress any palate. With significant support and momentum, the festival now dazzles attendees at some of the most beautiful locations Hawaii has to offer. Luxury and style meet for the ultimate food and wine experience.
Christmastime is here. Chaos has commenced. While there is a dollop of happiness and cheer, most of us experience anxiety levels rise to troublesome levels. Malls are gridlocked with frantic patrons finalizing their holiday lists. Christmas pageants, school recitals and office parties fill an already brimming schedule. Family gatherings are ... well ... filled with family. Feuds are foreordained.
In a season indelibly marked with stress and busyness, we can all relate at times to Charlie Brown's holiday melancholy monologues. But we have an effective countermeasure that poor Charlie Brown did not: alcohol.
This season, assuage the holiday anxiety with a remedy of equal potency. Crack a few eggs, break out the liquor, and mix up a batch of the quintessential Christmas beverage: eggnog. Looking for a pairing partner for your nog? Hawaii has the perfect sweet companion. So grab a glass and read on!
Thanksgiving is officially in the books and the Christmas madness is in high gear. In every store and street corner, one must fight the bevy of busy patrons procuring their holiday treats, trees and trinkets. Stressed and overwhelmed? My reliable method of relaxation during this bustling holiday season is the strategic alliance of a refreshing vinous beverage and festive Christmas tunes.
In this post, I briefly ponder the fascinating musical heritage of Hawaii, while recommending a few wine and Christmas album pairings that will help you to celebrate the season in [Hawaiian] style. Fear not; we have many more options from which to choose than Mele Kalikimaka.