Fav Salad Recipes.










  • 3 tart apples – peeled, cored and chopped
  • 1 tablespoon lemon juice
  • 1 cup seedless grapes
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 3 tablespoons apple juice
  • 1/4 teaspoon celery seed
  • 1 bunch watercress, trimmed and chopped
  • 2 tablespoons chopped walnuts
  1. In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
  2. In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
  3. Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Belgian Endive Pear Salad

1 very ripe small pear (about 3 ounces), plus 4 large pears (about 6 ounces each)
3 tablespoons lemon juice
3 tablespoons apple juice
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 tablespoon nonfat sour cream
6 ounces Belgian endive, separated into leaves
1 ounce Gorgonzola cheese (1/4 cup)

1. For the dressing, peel and core the small pear. Cut it into large chunks, place in a small bowl and mash with a fork until smooth. Stir in 2 tablespoons of the lemon juice, the apple juice, parsley, sugar and sour cream; set aside.
2. Halve, stem and core but do not peel the remaining pears. Cut them lengthwise into 1/4-inch-thick slices, place them in a medium-size bowl and toss with the remaining lemon juice.
3. Line a serving platter with the endive leaves and arrange the pear slices on top. Crumble the Gorgonzola over the pears and drizzle the dressing over the salad.

Fruity Green Salad with Ruby Pomegranate Dressing

6 ounces mixed baby salad greens
1 cup blackberries (or other seasonal fruit)
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/4 cup toasted slivered almonds
1/4 cup Ocean Spray® Ruby Pomegranate Grapefruit Juice Drink
1 teaspoon lemon juice
1/2 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
  1. Toss together all salad ingredients in large bowl. Divide equally among 4 salad plates.
  2. Whisk together ruby pomegranate juice drink, lemon juice and sugar in small bowl. Add mayonnaise and oil. Whisk until smooth and creamy. Drizzle over salads.


  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can crushed pineapple, drained
  • 3 1/2 cups frozen whipped topping, thawed (low fat)
  • 2 cups shredded coconut
  • 2 cups miniature marshmallows
  • 1/2 cup milk
  • 1 cup maraschino cherries


1 bulb fennel
1 bunch red radishes
1 pink grapefruit
1 bunch watercress
2 tablespoons lemon juice
2 teaspoons honey
Pepper and salt
6 tablespoons olive oil

Remove fronds from fennel bulb and trim root end. Slice in half lengthwise and remove outer layer, discard. With a very sharp knife, slice fennel lengthwise to form thin sheets (this can also be done on a mandolin). Add to salad bowl.

Remove stems from radish and slice each into thin rounds. Add to bowl.

Working with a sharp knife, slice off skin and pith from the grapefruit. Working over a bowl to save dripping juice, work with a pairing knife slicing along the edge of each membrane to remove segments. Let segments drop into bowl. Squeeze juice from the empty fruit carcass into the bowl and reserve.

Wash watercress and chop into three longish pieces. Add to salad bowl.

To make dressing, mix half of reserve grapefruit juice with lemon juice, honey, salt and lots of fresh cracked black pepper. Pour in oil and whisk to emulsify.

Toss salad with dressing to taste. Adjust seasoning with salt and pepper if necessary. Divide grapefruit segments among salad plates to serve.

Southern Italian MUNCH Dinner Pairing Thursday, July 28th @ Apartm3nt.


Thursday, July 28th at 6:30pm

Apartment3 located in the Century Center Building, is a hosting our monthly MUNCH event on Thursday, July 28th starting at 6:30pm.

Munch is every last Thursday of the month for 2011. This month Munch will feature a premiere four course dinner menu created exclusively by Apartment3. Each course will then be creatively paired with a mouth watering specialty cocktail by Better Brands Master Mixologist Joey Gottesman.

This month’s featured theme is Southern Italian. Southern Italian fare is a perfect summertime dinner that always fits in well with our Hawaiian climate & sensibilities. Influenced by the flavors of the Mediterranean, Southern Italian cuisine is known for it’s incredibly fresh & light ingredients. Come educate your senses and your palate with this exquisite delectable pairing dinner.

To reserve your spot for this exclusive dining experience call Apartment3 at 955.9300 today or emailhello@apartmentthree.com. The cost is $45 per person plus tax and 20% auto-gratuity. This exclusive dinner is limited to just 30 seats so put in your reservation soon. 48 hour cancellation notice is required, and a 50% no show fee will apply.  Credit card information is required with each reservation.  This event will sell out so plan accordingly.

Details on Munch:

What:       Apartment3 Southern Italian Munch

When:      Thursday, July 28th , 2011

Where:     3rd Floor, Century Center, 1750 Kalakaua Ave.

Time:       6:30 PM

Ages:       21 and over

Parking:  Self Parking is $1 in any yellow marked guest stalls available in Century Center, $4 valet.  Parking is limited, so come early!

Food Menu:

1st Course –

Warm Octopus & sweet onion salad with fresh basil & citrus vinaigrette.

2nd Course –

Local hand cut pasta with fresh crushed local tomato, garlic, shallots, sliced green beans, red peppers, fresh basil & parsley, grated manchago cheese.

3rd Course –

Pan seared 1/2 chicken over roasted cherry tomatoes, asparagus, garlic, sour dough bread, deglazed white wine vinaigrette, tossed with frise.

4th Course –

Panna Cotta & lemon preserve with toasted almonds.

Next month’s Munch will be the soon to be legendary TV Dinner Munch, Thursday, August 25th.

Open every Monday to Saturday from 6:00 p.m. to 2 a.m.  Happy hour available nightly until 8:00 p.m. except Tuesday’s when it runs all night 6:00 p.m. til 2:00 a.m.  For reservations and corporate events, please contact Apartment3 directly at 808.955.9300  or hello@apartmentthree.com.


Infused Vodka Recipes

I’m a connoisseur for the finer things in life, including premium alcohol. Don’t ever show up to my house with a bottle of generic alcohol, or cheap wine.  Bust out the good stuff.  I have a bottle of 18 year McCallan scotch to match retailing at $200 a bottle.

The flavor “blood orange” piqued my interest.  I had been buying a lot of Vodka’s lately and this was one I found at a specialty wine store on Kaahumanu.  Charbay also makes a line of high end vodkas in green tea, raspberry, pomegranate, lemon and grapefruit.



1 ounce blood orange vodka
1/2 ounce Cointreau or other triple sec
2 ounces blood orange juice
1 ounce Simple Syrup
Large dash of orange bitters
Large dash of Angostura bitters


  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well.
  2. Strain the drink into a chilled martini glass.

Makes 1 drink.

Spiced and Spiked Blood Orange Cocktail

  • For the Clove and Cinnamon Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • For the Cocktail:
  • 1 1/2 ounces vodka
  • 1 ounce blood orange juice (about 1 orange)
  • 1/2 ounce clove and cinnamon syrup
  • Dash of orange bitters
  • Blood orange slice to garnish


  1. For the Clove and Cinnamon Syrup: Combine sugar and water in a small saucepan over medium-low heat. Stir sugar until dissolved. Add cloves and cinnamon sticks and simmer over low heat for 30 minutes. Remove from heat and let cool. Strain cloves and cinnamon sticks from the syrup and refrigerate (syrup keeps in refrigerator for up to 2 weeks).
  2. For the Cocktail: Combine vodka, blood orange juice, and syrup in a cocktail shaker filled with ice. Shake vigorously for 15 seconds. Strain liquid into a cocktail glass and garnish with a blood orange slice. Serve immediately.

Blood Orange Martini

  • 4 ounces vodka
  • 1/2 ounce triple sec or flavored orange liqueur
  • 2 ounces blood orange juice
  • blood orange slices

Blood Orange and Lychee Vodka Sorbet

Recipe Ingredients
570ml / 1pint blood red orange juice (about 15 oranges)
110g / 4 oz granulated sugar
200g / 7oz lychee
25ml / 1fl oz vodka
1 egg white

Juice the oranges and zest 2-3 for added flavour
Weigh the ingredients

Cooking Method:
Place the orange juice, zest and sugar in a saucepan, bring to the boil and cook for 5 minutes
Remove from heat and allow to cool (place in a container with wide surface area to aid swift cooling OR place in a small bowl then place the smaller bowl in a larger bowl with ice and water to act as an ice bath.)
When cool (or at least lukewarm) blend the lychee, vodka and orange mix until smooth

Using an Ice Cream maker:
Place the mix in the maker
Lightly whisk the egg white to the ‘ribbon stage’
Add the whisked white to mix
Leave to freeze in mixer

By Hand:
Turn the mix into a container
Freeze for 1 hour
Lightly whisk the egg white to the ‘ribbon stage’
Stir the whisked white into the partially frozen mix
Leave to freeze for another 1 hour
Churn the nearly frozen sorbet with a heavy whisk to prevent the formation of ice crystals
Leave to freeze

Effen Cucumber Vanilla Vodka.  Another great premium infused vodka with delicate flavor!  This bottle was gone on my birthday.  The Vanilla mixed with the cucumber makes it more versatile to other mixers and herbs including basil and mint.  Effen means “Smooth” in dutch.  A trendy new vodka. My fav!


Effen Cucumber Bloody Mary

  • 2 parts EFFEN Cucumber Vodka
  • 2 Basil Leaves, torn
  • 4 parts Tomato Juice
  • ¾ parts Bloody Mary Seasoning

Garnish with a slice of cucumber and lemon


Effen Cucumber Tonic

  • 2oz. of Effen Cucumber Vodka
  • 4oz. of tonic water

Garnish with a slice of lime


Effen Cucumber Watermelon Soda

  • 2oz. of Effen Cucumber Vodka
  • 1oz. of simple syrup
  • Fresh watermelon
  • Fresh basil
  • Finish with soda water

Muddle the watermelon and basil, then shake with the simple syrup and Cucumber Vodka. Pour into a highball finish with soda water.


Effen Cucumber Elegant

A chilled cocktail with a strong mint taste. Elegant, indeed, and simple too.


– 2 Parts EFFEN® Cucumber Vodka
– 8 Mint Leaves
– 1 Part Fresh Lime Juice
– ¾ Parts Simple Syrup


Combine ingredients in 3 piece shaker and shake vigorously to chill. Strain into chilled cocktail/martini glass. Garnish with lime wheel or mint sprig.

Effen Cucumber Martini

A refreshing take on the classic martini designed by mixologist Dushan Zaric.


– 2 Parts EFFEN® Cucumber Vodka
– 1 ¼ Parts dry white vermouth
– ¼ Parts Absinthe
– 1 Thin Cucumber Wheel


Effen Cucumber Basil Temptress

Mixologist David Nepove designed this fresh mixture of mint, lime and cucumber.


– 1 ½ Parts EFFEN® Cucumber Vodka
– 1 Part Lime Juice
– ¾ Parts Simple Syrup
– 3 Leaves of Basil
– 1 ½ Parts Club Soda


Effen Cucumber Coconut Palm

Another David Nepove mix, this fresh cocktail mixes coconut water and kiwi.


– 1 ½ Parts EFFEN® Cucumber Vodka
– 1 ½ Parts Coconut Water
– 1 Small Kiwi or Half of a Large Kiwi, Peeled
– ¾ Parts Lemon Juice
– ¾ Parts Simple Syrup


Effen Cucumber Blonde Bloody Mary

Tabasco heat meets blonde beer in this delicious David Nepove contribution.


– 2 Parts EFFEN® Cucumber Vodka
– 4 Grape Tomatoes
– 1 Dash Celery Salt
– 1 Dash Pepper
– 2 Dashes Worcestershire
– 1 Dash Tabasco Brand Pepper Sauce
– ½ Parts Lime Juice
– 2 Parts Blonde Beer

Yazi Ginger vodka, named after the Chinese dragon, etched on the bottle, a symbol of strength and confidence, is another great premium vodka I came across and is a nice edition to my bar. 😉 Yazi contains four different species of ginger, an ancient aphrodisiac, along with lemon, orange, cayenne and red pepper, giving it a distinctive (and seductive) taste and is made using only the purest, glacier-fed spring water from Mt. Hood (Oregon’s highest peak).


Yazi Ginger Peartini

1 oz Yazi Ginger Vodka

1+1/2 oz Absolut Pears vodka
1/2 oz Harlequin Orange Liqueur
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz simple syrup
1 tablespoon fresh pear puree
Fresh nutmeg

Fill a shaker with ice. Add the vodkas, orange liqueur, juices, simple syrup and pear puree. Cap the shaker and shake vigorously for 15-20 seconds. Strain (or double strain if you prefer a smoother cocktail) into a 10 oz chilled martini glass and garnish with a pear slice and a light dusting of fresh nutmeg.


You can substitute triple sec for the Harlequin, but I prefer Harlequin because of the richness of the cognac.


Warm Embrace

1 part Yazi Ginger Vodka
½ part coffee liqueur
1 part half & half

Mix ingredients in a shaker with ice, serve on the rocks and garnish with a cherry.


Pua ‘Olena

By Bob Melton, Chuck’s Steakhouse

Outrigger Waikiki on the Beach

1 oz. Yazi Ginger Vodka
3/4 oz. Malibu Coconut Rum
1/2 oz. Sohi Lychee Liqueur
1 oz. Lilikoi Juice
1 oz. Guava Juice
1/2 oz. Kiwi Fruit Juice

Pour all ingredients into a shaker filled with ice. Shake to chill and strain into chilled martini glass.

I prefer Mazama vodka over brands like Absolut Peppar.  They make the most amazing bloody mary’s in the world!  My secret ingredient to the best bloody mary’s on the sandbar?  Mazama Infused Pepper VODKA.

Pepper-Vodka-Soaked Cherry Tomatoes with Seasoned Sea Salt

yield: Makes 2 cups

Store-bought seasoned salt can also be used in the following recipe.Can be prepared in 45 minutes or less but requires additional unattended time.


  • 1 pint vine-ripened cherry tomatoes
  • 1/2 cup pepper-flavored vodka
  • 3 tablespoons coarse or fine sea salt
  • 1 tablespoon lemon pepper


Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste.

In a small bowl stir together salt and pepper.

Serve tomatoes with seasoned salt for dipping.

Spicy Lobster Sauce with Vodka


  • 1/2 cup pepper vodka
  • 2 dried chili peppers, crushed
  • 6 slices bacon, chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil, chopped
  • 14 ounces tomato sauce
  • 4 ounces tomato paste
  • 1/2 cup heavy cream
  • Fresh chili peppers to serve, diced
  • 16 ounces lobster meat, cut into chunks

Cooking Directions

  1. Add crushed chili pepper to a bowl and pour in vodka.
  2. Heat a frying pan to medium heat and saute bacon 5 minutes.
  3. Add garlic and cook another 3 minutes.
  4. Add basil and parsley and cook 1 more minute, stirring.
  5. Add vodka with chili peppers and simmer for 10 minutes.
  6. Add tomato sauce and paste. Mix well.
  7. Add lobster meat and cook another 10 minutes.
  8. Add heavy cream and mix well. Reduce heat to low and simmer 2 minutes.
  9. Top with diced chili peppers and serve over your favorite pasta! We like jalapenos, serranos or habaneros for this recipe.

Penne ala Vodka Sauce


  • 1/2 pound penne
  • 2 tablespoon olive oil
  • 1 to 3 cloves garlic, minced
  • 1/4 cup vodka
  • 1 1/2 cups of heavy cream
  • 1/2 cup tomato sauce
  • Salt and pepper
  • Fresh Parmesan cheese, grated


Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.

Absolut Wild Tea Vodka was a very popular bottle at my party and was almost immediately gone.  I only got a taste on the tip of my tongue but the flavor is delicate and slightly sweet.  Great spirit!


In a shaker, mix 1-1/2 parts ABSOLUT® WILD TEA, 1/2 part peach liqueur, 1 part peach nectar or puree, juice of half a lemon, splash of simple syrup and mint leaves. Shake with ice and strain into a martini glass. Garnish with a sprig of mint.


Muddle 1/2 part ginger in a mixing glass with 1/2 part lemon juice and 1 part elderflower juice or liqueur. Add 1-1/2 parts ABSOLUT® WILD TEA. Shake and strain into a cocktail glass.

16 Course Dinner @ Joel Robuchon

England imported Carved butter w/ fleur de sel and Spanish extra virgin olive oil.

Amazing bread selection!

the courses.

Le Citron:
Lemon and basil infusion with anise fennel foam

La Cerise:
Cherry gazpacho with sheep ricotta and pistachios

Le Caviar (3 ways):
Asparagus with lemon balm, gelee with smooth cauliflower cream, and maki with daikon and cous cous

La Noix de Saint Jacques:
Seared scallop with heart of palm and coriander scented coconut milk

Les Petits Pois:
Light green pea veloute with peppermint on sweet onion cloud

Les Crustaces:
Lobster in Sake broth
Truffled langoustine ravioli
Sea urchin in mashed potatoes with a hint of blue mountain coffee

What is langoustine?  It’s a Norway lobster, or Dublin Prawn aka known as a “scampi.”

Le Black Cod:
Miso marinated black cod in daikon bouillon with yuzu

Le Chou:
Crispy fried cabbage with spring vegetables

La Volaille:
Farm chicken with foie gras and fricassee of young leeks

Les Pousses de Soja:
Risotto of soybean sprouts

Vanilla panna cotta with Tahitian vanilla and pineapple

La Framboise:
Fresh raspberries with ginger infused sorbet

Escortes de mignardises:

The take home gift, raspberries and pistachio pound cake.

Dinner is $250-$395 depending on pairings.  Next time I would LOVE to try the pairings.  Too bad I am not drinking! ;(  This dinner was over $1,000.  I was hungry because I ate every last bite!  This course isn’t for someone without an appetite or love for food.  Every bite was delicate and orgasmic, as fine french should be.



I Want to Eat @ Morimoto.

World renowned, Iron Chef Morimoto’s restaurants located in Philadelphia, Napa, New York, Tokyo, Mumbai, and Boca Raton, are now hitting Waikiki.  He has also been the head chef, of one of my favorite restaurants here in Waikiki and world wide, Nobu.    Can’t wait to eat there.  They are open for dinner, lunch and breakfast as well as having a seperate lounge menu.  Perhaps I will swing by for a light lunch one day soon.  Friends have told me that the restaurant is very bright, and that takes from the atmosphere, and that they prefer Nobu.  I love the bright lime green decor, beautiful lacquered wooden tables, vibrant violet  orchid pictures, and panoramic glass, with views of who know’s what?  Perhaps this would be a more enjoyable lunch spot, than a dark romantic dinner.

Some of the menu items

lamb carpaccio 17.
ginger-scallion sauce

yellowtail ‘pastrami’ 18.
togarashi, gin crème fraîche, candied olive 

crispy rock shrimp tempura 16.
spicy kochujan sauce, wasabi aïoli, coconut ranch 

 seafood ‘toban yaki’ 43.
kona lobster, king crab, mussel, clam,
diver scallop, spicy red miso-sake broths

Morimoto  12
Morimoto ginjo sake, square one organic cucumber vodka, and japanese cucumber slices.

 White Lily  12
Shochu, Calpico, Yuzu Juice, and Fresh Lemon


1775 Ala Moana Blvd.

@ the Edition





Munch @ Apartm3nt on Thursday

Hey guys, I’m going to Munch on Thursday.  The menu sounds delish!  Who wants to join me?

What is Munch?

A monthly dining experience featuring paired cocktails with each course. Taking place the last Thursday of every month.

Menu for August 26

Course 1

Meyer lemon and rum cured Opah served with a citrus aioli and caraway crips.
Paired with White Pepper Superior Daiquiri

Course 2

Allspice and olive braised lamb served with sweet corn polenta and Ma`o farms tatsoi
Paired with Zaya Swizzle

Course 3

Sticky rice pudding with mango and pistachio nuts
Paired with appleton vx buttered rum

$45 + tax and tip




Blanche de Bruxelles

Hitting up Yard House AGAIN with my best girl, Stacy Stovall, who recommended a white ale, “Blanche de Bruxelles.”  A great, light, Belgian beer.

Witbier is a very old type of beer, a speciality of the farm-breweries of old Brabant. The master brewers used their very best crops to make this beer. Blanche de Bruxelles owes its natural cloudiness to the large percentage (40 %) of wheat that goes into its composition.

The natural spice aromas of coriander and bitter orange peels are added during the brewing process. The brewing method, which includes infusion, is very slow. The beer, which is not filtered, is bottled and refermented with yeast and brewing sugar. You need only take a sip of this delicious drink to appreciate the fresh and mellow flavour with its hint of orange. It is really not like any other beer.

Always served chilled, between 3°C and 6°C.

Its alcoholic content is 4,5%.

Bruxelles pours light yellow, almost straw, with solid but not excessive carbonation. Leaves a thick head greater than an inch and a half wide, with moderate lacing as it recedes. Beer is cloudy in appearance, as a witbier should look. Heavy coriander and light orange smell, with a touch of unidentified spices. Together it all gives it a nice but not overpowering nose.  Incredibly smooth, not overly citrusy. It has a mild yeast and wheat profile.  I wish that I had tried one with a lemon.

Ode to Local Kine Junk Food

I”m surrounded by junk food!  It’s so hard not to buy it all!

Ginger Senbei

Ling Hi Miu Seed, Pickled Mango, Crystalized Ginger.

Strawberry Azkuki Daifuku Mochi

My favorite Senbei! The perct amount of salty and sweet in every bite.

Bubble Drinks.  I use to go to the Ranch Market in Salt Lake.

Sugared Portuguese Doughtnuts, Malasadas, sometimes filled with haupia (coconut pudding)

Azuki bean, mochi shave ice.  The best is at Rainbow Garden @ Aiea Shopping Center!They also have fresh toppings like my favorite chocolate tapioca, homemade pudding, and fresh taro!  They have  a variety of snacks such as lemon peel, ling hi mui, and fresh manapuas as well.

Lemon Crunch Cake from Aiea Bowl!  The best cake ever!

Manapua’s.  I like the char sui (bbq pork) and chicken curry filled.

As you can see Pocky comes in a variety of flavors such as chocolate, strawberry and almond.  They even come in “giant” sized.  I remember I even tried sesame, green tea, and apricot flavor.  I am sure they have a huge variety of flavors in Japan.  These are little kids favorites as they’re soft to chew on.