Bev's Blog

Thursday, November 27, 2008

20th Anniversary Benefit: Bev on KHNL morning news

Bev Gannon makes a special Thanksgiving panini and talks about the event on Saturday Nov. 29th at Haliimaile General store. Tickets are $125 and the proceeds go to the Maui Food Bank and the Hui No'eau Visual Art Center.

Labels: 20th anniversary, panini, recipes, video

Monday, October 6, 2008

Hippy Gourmet Beet Salad with Bev Gannon of Hawaiian Airlines

A customer recently asked if the Beet Salad at Hali'imaile General Store was in the cookbook. Well, why not go straight to the source? The Hippy Gourmet has released a video of Bev making the beet salad.

In this segment from Organic Living TV with the Hippy Gourmet we visit the lush and stunningly gorgeous island of Maui in Hawaii! Meeting us at her mountain top home is Beverly Gannon, Owner of Hali'maile General Store Restaurant and Executive Chef of Hawaiian Airlines who shows us how to prepare a tremendous Beet Salad with Warm Goat Cheese, which is one of the incredible dishes she designs for in-flight meals on Hawaiian Airlines.

For more video go to Bev's video gallery.

Labels: bev gannon, recipes, video

Monday, August 11, 2008

Video: Bev visits Sam Choy's Kitchen

Part 1

Part 2

For more video of Bev Gannon visit: Bev's Video Gallery

Labels: bev gannon, maui catering, maui restaurants, sam choy, video

Monday, June 30, 2008

Video of Giada visiting Hali'imaile General Store with Gabrielle Reese

This spring, Giada De Laurentis visited the Hali'imaile General Store. Skip to 3 minutes and about 10 seconds in to see her enjoy the Sashimi Napolean with Gabrielle Reese and her daughters.

watch more Bev Gannon videos

Labels: giada, hali'imaile general store, sashimi napolean, video

Recent Comments

August 20, 2008 4:02 AM // Nice to see you and Sam cooking together again! We're friends of his and met you at the Food Network Challenge and will be stopping by your restaurant on Sept 2 for my birthday. We've got a copy of our behind the scenes DVD for you which includes your birthday serenade! Hope to see you!

September 2, 2008 8:22 AM // Bev,
aloha~ love your blog! I am moving to Maui from Charleston, SC this week and am interested in exploring job opportunities with your group. I have 8 years of experience in event planning, marketing and PR, including years of working with restaurants, chefs, and catering companies (as well as the Culinary Institute of Charleston).

How could I submit my resume for consideration or who would I contact to come in for an informational interview?

many thanks. I look forward to meeting you.... best, kristin

September 3, 2008 7:20 PM // Hi Angie - I look forward to helping you celebrate your birthday! See you soon!

With warmest aloha,

Bev

September 3, 2008 7:24 PM // Aloha Kristin,

Thank you for your interest in my blog and a possible career working with my team.

Please contact John in my office at: john@bevgannonrestaurants.com and he will let you know how to send in your resume!

Good luck with the move!

With warmest aloha,

Bev

June 30, 2008 1:36 PM // Hi Bev, that Sashimi Napolean looked absolutely lucious! I'll have to try that the next time my husband and I visit Maui. I recall reading that you once offered a 3 or 4-day cooking class to a small group of people that was held at Hali'imaile General Store. Is there any chance you would offer one again? I bought your cookbook during our visit last spring, and have been delighting my husband ever since. I'm sure you are very busy between the restaurant, catering business, and other commitments, but if a class were possible, we would be thrilled. BTW, our favorite recipe so far is the grilled ono with mango corn salsa. We make it with salmon because we can't get ono in South Jersey. Aloha, Cathy

June 30, 2008 1:45 PM // This post has been removed by the author.

June 30, 2008 1:50 PM // Aloha Cathy! Thank you for your comment! I do offer cooking classes from time to time, so watch the blog to see when the next class is scheduled. I'm glad you like the grilled ono recipe and have adapted it to items you can get at home. I want people to make the recipes I write and if that means substituting something local and fresh from your area, by all means: improvise! Stay cool as I hear it has been a sweltering summer on the East Coast. Keep cooking and tell your husband he is a lucky guy to have such a smart, dynamic and passionate wife.....although I'm sure he certainly knows!!!!!!!!!!!

With warmest aloha,
Bev

July 1, 2008 12:31 PM // Thanks Bev, he knows now! :)

Cathy

August 19, 2008 12:10 PM // Hi Bev,

I've been to your restaurant twice so far (2005 and 2007) and am looking forward to returning. I run a Mexican food blog for Orange County, CA, and I showed a picture of your grape and brie quesadilla on it (here) but unfortunately when I was there at the restaurant I had to use a disposable camera until my digital camera was up and running again so the picture didn't turn out so great. I was wondering if you had a higher quality photo you could send me. reviews@ocmexfood.com Thanks!

December 24, 2008 7:53 AM // Hi Bev
I have your coobook.. the salmon studel is a favorite, but it seems that the filling is too much for the filo...do you use the sheets from the grocery...about 8x14 inches...or do you have something larger? When it syas 'dot with sauce' I have so much sauce that it's actully a layer of sauce..does this sound right.

It always turns out delicious, but I think I'm doing something wrong!

December 24, 2008 10:48 AM // Hi Pam,

Happy holidays and thank you for your note!

The salmon streudel is also one of my favorites. It is a great lunch item served along with a simple salad.

You are making the recipe correctly. When you make the filling, it should be a very hearty amount on the filo sheets. I use the same size sheets that you are buying, but my Pastry Chef, Michelle makes them from scratch. Here's a tip - use more filling than you think you'll need. Are you taking into account the filling that you are eating while you are putting the dish together?!?!?! I always have some leftover for myself as it is so delicious! HA!!!! A layer of sauce is just fine - again, this is a rich and hearty dish, so don't be stingy!

With warmest aloha,
Bev