Tips and Tricks

Congrats Class of 2014!

Graduation season is upon us and many of our closest family members, friends & extended ohana are celebrating the joy of graduating! Whether it's for high school or college, we all know that Hawaii graduations are uniquely spectacular & we aren't afraid to go ALL OUT!

So what are you planning on sharing with your soon-to-be grad? Maybe a huge Grad Party with mountains of poke, endless pupus, fresh party platters & Graduation themed cakes, cookies & ... more »

Top 5 Favorite Holiday Gift Ideas!

The countdown to Christmas is on and so is the scramble to find gifts for everyone on our lists. And while you may not typically think of our stores as a place to do your holiday gift shopping, we have some great offerings that are sure to be a hit. Here are some of my favorites this year:

1. For the traveler in your life -

Hawaiian Airlines Gift Cards are sure to bring a smile to the face of your favorite traveler! Available exclusively at Foodland for ... more »

How to eat a Dragon Fruit? - Dragon Fruit Salad!

Ever wonder how to cut open this exotic unusual looking Dragon Fruit? Here are a couple quick tips on how to enjoy a delicious locally grown Kona Dragon Fruit:

•Slice the fruit in half, lengthwise, as shown in the picture to the left.

•Scoop out the white (sometimes red or fuchsia) flesh onto a separate dish or bowl.

•The seeds are completely edible (much like a kiwi), so go ahead and dice up fruit into bite-size morsels.
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Hawaii's Farmers & Chefs Event Featuring Chef Keoni Chang

This Saturday will be our final Hawaii's Farmers & Chefs Event in support of the upcoming third-annual Hawaii Food and Wine Festival and will be highlighting locally grown MA‘O Organic Farms Kale and our very own Corporate Chef Keoni Chang. Join us at 11 am on August 10 at Foodland Farms Aina Haina to see Chef ... more »

Hawaii's Farmers & Chefs Event Featuring Chef Roy Yamaguchi

As a sponsor of the upcoming third-annual Hawaii Food and Wine Festival, Foodland is proud to host cooking demonstrations featuring Hawaii's Farmers & Chefs at three of our Foodland locations.

Hawaii's Farmers & Chefs Event Featuring Chef Mark Noguchi

As a sponsor of the upcoming third-annual Hawaii Food and Wine Festival, Foodland is proud to host three free events featuring Hawaii's Farmers & Chefs at three of our Foodland locations. We'll be kicking off the first event at Foodland Kailua this Saturday, July 27th at 11 am with a cooking demonstration featuring Chef Mark Noguchi of more »

Ask the Chef: What are Rib Tips?

Recently, I was asked about an item we offer in our Weekly Ad. The item was Rib Tips. A customer wanted to know what they were and where they came from.

First off, to make sure we are on the same page, the rib tip we are referring to comes from pork.

Now onto the specifics.

Walla Walla Sweet Onions at Foodland!

It’s that time of year for Walla Walla Sweet Onions! You need to get these sweet onions while we have them, as the season is short and we’ll only have them through early September. Walla Walla Sweet Onions have a thin golden paper skin and creamy sweet insides.

They are best described as an onion so sweet, it can be peeled and eaten raw like an apple. They’re also perfect to slice and put on top of a burger. Here are a couple yummy recipes featuring these delicious onions that ... more »

The Comfort of Shoyu Chicken

For those of us who grew up in Hawaii, certain local foods always stir feelings of comfort. These are the foods we think about on a cold wintry day at college and the ones we long for after night upon night of eating out when traveling. Simple and unfussy, they are foods that make us feel good -- dishes we associate with the warmth and comfort of home.

Tips to Toast in the New Year with Champagne!

The New Year is just around the corner and here are some helpful tips to ring in the New Year with nice glass of bubbly Champagne!

Pouring sparkling wine doesn't have to be complicated. First off, the best thing you can do for your bubbly is to keep it extremely cold. The colder it is, the more you are preserving the bubbles and the less messy it will be to open and pour.

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