COME HUNGRY AND OFTEN TO CELEBRATE FOODLAND FARMS ALA MOANA’S FIRST ANNIVERSARY!
Festivities include an abundance of new storewide food offerings, exciting promotions and a special Labor Day weekend first birthday luau, beginning August 31
HONOLULU, August 29, 2017 – Hau‘oli lā hānau, Foodland Farms Ala Moana! Foodland Super Market, Ltd., Hawaii’s largest grocery retailer and the only locally owned supermarket with stores statewide, invites you – and, more importantly, your appetite – to help celebrate the first birthday of its flagship store at Ala Moana Center. “We are truly grateful to our customers for wholeheartedly supporting and embracing Foodland Farms Ala Moana. The store’s success is a tribute to them and our dedicated employees who devote themselves to ensuring every customer has a great experience in thestore.” said Chairman and CEO Jenai S. Wall. “This first birthday celebration – filled with amazing, new offerings from our culinary team – is our way of saying mahalo to the community. We look forward to saying ‘thank you’ as we celebrate what they helped us achieve together.”
From August 31 through September 4 Foodland Farms Ala Moana customers may enjoy a Labor Day weekend first birthday “luau” of Hawaiian-inspired food at the self-serve hot and cold food bars. Think traditional and reworked favorites with a modern twist, such as kalua pig and cabbage, Hawaii-style beef stew with poi as one of its ingredients, pineapple-braised shoyu chicken, squid luau made with local kale, lomi salmon and lomi tomato, sweet potato salad, locally grown taro mash, and even fried akule and ahi, and you get the tempting picture.
While supplies last, shoppers may receive the store’s new and exclusive “Eat Your Heart Out at Foodland Farms Ala Moana” canvas bag free with purchase of $100 or more. Additionally, guests can visit FoodlandAlaMoana.com to enter to win a pair of tickets to The Bar for Sip & Savor, an exclusive wine and dinner pairing experience. Winners will enjoy a fourcourse tasting menu paired with wines presented by Hawai‘i Food and Wine Festival and Foodland Corporate Chef Keoni Chang and chef team, with Master Sommelier Chuck Furuya and Advanced Sommelier Marvin Chang of R. Field Wine Company.
As part of its first birthday celebration, Foodland Farms Ala Moana will launch nearly three dozen brand-new, creative and tasty food offerings, alongside all of the excellent eats you’ve already come to know, love and crave from the store. One quick tip, though. Be sure to bring some family and friends along with your hunger.
You’ll want to have an ample appetite to sample a bit of everything new and edible spread across Foodland Farms Ala Moana’s multiple grab-and-go and sit-and-sip dining stations, from The Bar at R. Field Wine Company and HI Steaks to the store’s self-serve hot and cold food bar, sandwich and grill stations, and donut and ice cream stations. Even the market’s everbustling Poke Island is getting a trio of mouthwatering new varieties of the comfort food favorite just for the occasion.
Adore Chinese-style bao buns? The grill station is featuring three, including soy-braised pork belly and pulehu chicken bao. Crave a juicy burger packed with cheddar cheese and bacon both inside and outside the beef patty? The Bar at R. Field Wine Company has you covered with that and a selection of new antipasti, including citrus beets, marinated roasted mushrooms and eggplant caponata. Should a serious saimin craving hit you at breakfast, lunch or dinner, HI Steaks will be ready for you with a warm, comforting bowl of tonkotsu-style sirloin steak saimin.
And finally answering the question, “Who wouldn’t want warm andagi AND frozen ice cream sandwiches for dessert at the same time?” customers can now have both at the market’s donut ro-, uh, we mean andagi robot and ice cream stations. (Our favorite combo? A bag of Kona coffee andagi paired with a Kona coffee ice cream sandwich, both new.)
The creation of Foodland Farms Ala Moana’s first anniversary lineup of new food offerings is a collaboration of the entire culinary team led by Foodland Corporate Chef Keoni Chang, in-store Chef de Cuisine Brian Nagai, in-store Pastry Chef Rick Chang and their evercreative in-house kitchen ‘ohana.
“Our goal with Foodland Farms Ala Moana’s new food offerings was to be creative and build on the daily feedback we’ve received from our customers about their likes and dislikes. Based on their comments, we’ve created some offerings that are local-style, some that are trendy, and some that are just plain fun,” said Chang. “With everything we do, we always continue to stay true to creating a sense of place and a sense of Hawaii here in the store.”
Foodland Super Market, Ltd. opened the doors of its flagship Foodland Farms store to the public on August 31, 2016. Located on Ala Moana Center’s street level Ewa Expansion, beneath Nordstrom department store, the store combines the largest retail space of any Foodland store in Hawaii with a reimagined, completely unique food and dining experience. In addition to being a full-service supermarket, the store features food stations satisfying every craving from fresh poke, sandwiches, pizza and fried chicken, to shave ice, ice cream, kombucha, and hot and cold ready-to-eat local favorites. Also included is a casual seating for 100 with complimentary WiFi, The Bar at R. Field Wine Company, Foodland Pharmacy, The Coffee Bean & Tea Leaf and HI Steaks. Since opening, Foodland Farms Ala Moana has become an epicenter for Oahu residents and visitors in search of not just groceries, but also an always-growing variety of ready-to-cook-at-home meals and ingredients, grab-and-go meals and dessert treats, and a casual place to relax with great wine and gourmet nibbles.
• Three new poke varieties. Foodland Farms Ala Moana’s popular Poke Island has a trio of new poke varieties to add to its already impressive menu of daily selections, ready to buy by weight or served over warm rice as a poke bowl, poke bento… and newly added Hawaiian poke bento with laulau and lomi salmon. The new kochujang masago ahi poke is made with spicy housemade gochujang and the sweet, briny crunch of masago. The new garlic ahi poke includes a heap of raw garlic to kick up the shoyu, sesame oil and bonito flavors. And the new rainbow roll poke is a bonanza of ahi, salmon, shrimp, imitation crab and masago mixed with wasabi mayonnaise and sweet kabayaki sauce. (Offered at the Poke Island.)
• Steamed-to-order Chinese bao buns. Is there anyone out there who doesn’t love a delicious bao bun, served warm, soft and subtly sweet, sandwiching any number of tempting edibles? Uhhuh. We thought so. The market’s grill station is featuring a trio of new bao bun selections ready to hit the in-store steamer the moment you’re hungry for one. Or two. Or three. The more you buy the better the deal. Choose between a soy-braised pork belly bao with housemade pickled vegetables and “awe-ssam” sauce, a pulehu chicken bao with Thai peanut sauce, and a salt-and pepper shrimp bao with sweet chili sauce. (Offered at the Grill Station next to the fried chicken.)
• Local-style fried saimin. That’s right. We’re serving the time- and multiple-generation-tested Hawaii comfort food favorite warm and ready to go whenever you’re craving it, prepared local style, uncomplicated and with all of your favorite fried saimin ingredients. Spam and kamaboko fishcake slices. Chopped green onion, round onion and cabbage. Chewy saimin noodles. All wok-tossed and flavored with shoyu, oyster sauce and saimin soup base. So ono, and served all day. (Offered at the Grill Station.)
• All-new premium sandwiches, including an anytime Thanksgiving sammie. Visually tempting behind the sandwich station’s glass case and mouthwateringly tempting to eat, the new sandwiches on the menu include a colorful beet hummus and grilled veggie sandwich on housemade focaccia, a French ham and brie sandwich on baguette, a prosciutto and gorgonzola sandwich with fig jam on baguette, and an Italian market-style muffuletta sandwich. Bonus: If you have a year-round craving for Thanksgiving eats, grab a pulehu-style turkey cranberry croissant sandwich with cheddar cheese, ham, and stuffing-reminiscent hints of poultry seasoning and fresh celery leaf. (Offered in the sandwich case in the deli.)
• New flavor of house-made sausage. Ready-to-grill, cook and serve up the way you want, the new green chile habanero house-made sausage is full of smokiness and spice. Shoppers can still get their favorite flavors – mild pork Italian, mild chicken Italian, spicy calabrese, chorizo, breakfast maple, Portuguese and cilantro garlic chicken. (Offered in the meat department.)
• Vanilla macadamia nut nitro cold-brew coffee. Enough said. Infused with nitrogen for a sweeter, smoother taste poured straight from the tap, the new vanilla macadamia nut flavor is made in partnership with Hawaii Coffee Company and exclusively offered at Foodland Farms Ala Moana outside of the coffee company’s café. (Offered near the fountain drink station.)
• Andagi by robot. You’ve tried the warm, sweet and perfectly scrumptious namesake treats out of Foodland Farms Ala Moana’s ever-fascinating-to-watch in-store donut robot. Now watch our robot fry up equally perfect samples of the crispy Okinawan fried dough dessert treat andagi in three varieties. There’s a classic version, just like the ones fried up at local cultural festivals. A macadamia nut andagi filled with candied mac nut pieces. And, for true coffee aficionados, a Kona coffee andagi richly flavored with 100 percent Kona-grown coffee and dusted in Kona coffee sugar. (Offered in the bakery near the donuts.)
• Housemade ice cream sandwiches. It’s a fact. Great ice cream tastes even greater sandwiched between two fresh-baked cookies. Decide for yourself with the ice cream station’s six-strong collection of made-in-house ice cream sandwiches, which include Kona coffee ice cream between chocolate chip cookies, green tea ice cream between sesame cookies, coconut pineapple ice cream between macadamia nut cookies and – right on time for a certain market’s first birthday – rainbow-sprinkled birthday cake ice cream between vanilla sprinkle cookies. (Offered next to the shave ice station and Bubbies ice cream.)
• Even more eats at R. Field Wine Company and The Bar. Now, more than ever – well, more than at any time in The Bar’s first year, anyway – you can sit back and enjoy some of the tastiest wine pours in Honolulu with a full meal’s worth of menu items to dine from. Fresh-roasted citrus beets, roasted and marinated cremini mushrooms, and eggplant caponata make up a new trio of antipasti. Charred local tomatoes and smoked fresh mozzarella highlight the wine bar’s flavorful and inventive charred tomato caprese. The menu’s ragout of slow-braised, fork-tender pork shoulder sautéed with campanelle pasta and fresh tomatoes is as idyllic a hearty dish as you’ll find for enjoying with a sublime glass of wine. For dessert, make your sweet tooth happy with a chocolate lilikoi tart topped with macerated raspberries created by Foodland Pastry Chef Rick Chang. Trust us. You’ll never leave The Bar at R. Field Wine Company hungry. (Offered at The Bar.)
• Bacon Cheeseburger… did we mention, lots and lots of bacon? Also making its grand debut at the R. Field Wine Bar for first anniversary celebrations is the culinary team’s completely awesome, completely filling and completely mouthwatering new burger certain to satisfy your craving for a great burger and quintessential match for a bold glass of Syrah: the bacon cheeseburger royale. Imagine a grilled pub burger with bacon and cheddar mixed into the beef patty, more melted cheddar and crisp bacon slices topping it, shredded lettuce and a Cajun-style remoulade, all of it packed between a brioche bun and served with a side of buttermilk-battered fried onions. It’s real. See you at The Bar.
• New grab-and-go foods at The Coffee Bean & Tea Leaf. Guests can get the first taste of The Coffee Bean & Tea Leaf’s new Thai chicken bowl, chimichurri chicken bowl and Korean beef noodle bowl at Foodland Farms Ala Moana. Also new to the menu are a grilled shrimp and kale Caesar salad, Asian chopped salad and an old-school inspired Italian hoagie. On the breakfast food front, try the English muffin sandwich with smoked bacon, egg, pea shoots, fried onions and dill yogurt sauce, herbed veggie and egg white wrap, ham scramble wrap or sunrise muffin made with a pineapple puree, raisins and coconut flakes. Sink your sweet tooth into the café’s new chocolate banana almond croissant, lilikoi bar, peanut butter cranberry protein bar and new cinnamon roll. (Offered at The Coffee Bean & Tea Leaf.)
• HI Steaks presents… steak saimin. Slices of HI Steaks’ savory, salt-crusted top sirloin are placed on a heaping helping of Hawaii-style saimin noodles in a smoky tonkotsu-style broth, with a kimchee slaw topping, soft-boiled egg and floats of demi glace and chili oil. Our steak saimin bowl is unreal tasty, uber comforting and completely filling. And yes, we serve it from breakfast through closing time (aka pretty much whenever you crave it). (Offered at HI Steaks.)
• Bowl-you-over health bowls. Be good to yourself with the market’s new selection of health bowls, also offered at HI Steaks. The classic acai bowl features helpings of banana, kiwi, strawberry and granola. Banana, pineapple, mango, papaya, coconut and goji berry fill the new tropical coconut bowl. And rounding out the menu, the hapa bowl features acai, coconut, pineapple, banana, strawberry, raspberries and yes, dark chocolate. (Offered at HI Steaks.)
About Foodland Farms Ala Moana
Foodland first opened in Ala Moana Center on Aug. 13, 1959 as an original tenant of Ala Moana Center and Foodland’s eleventh supermarket. The store was originally located in the area of Ala Moana Center now home to the Makai Market food court, before moving to a location near the Center’s post office in June 1986. Foodland Farms Ala Moana is open daily from 5 a.m. to 10 p.m.
Foodland Super Market, Ltd. is Hawaii’s largest grocery retailer and the only locally owned supermarket with stores statewide. It was founded in 1948 by the late Maurice J. “Sully” Sullivan and was the first supermarket to open in Hawaii. The kamaaina company currently has 33 stores, including Foodland Farms Ala Moana, and employs more than 2,600 employees at Foodland, Sack N Save and Foodland Farms stores on four islands.
For more information, visit FoodlandAlaMoana.com
Chef de Cuisine
A graduate of Hawaii Baptist Academy, Foodland Farms Ala Moana’s newly appointed in-store Chef Brian Nagai began his career with Foodland in the 1990s as a part-time courtesy clerk while still in the Culinary Arts Program at O‘ahu’s Kapi‘olani Community College. Brian’s talent was discovered right away in his first culinary position in the kitchen of Alan Wong’s Pineapple Room where he was promoted three times within three years. Prior to his current position at Foodland Farms Ala Moana, Brian honed his skills in some of Honolulu’s finest restaurants, including 3660 on the Rise, Stage Restaurant, Sam Choy’s Island-Style Seafood Grille and Sergio’s Italian Restaurant.
Foodland Farms Ala Moana’s in-store Pastry Chef Rick Chang is known as “the magician” in the Foodland kitchen, where he conjures tempting European pastries with his insistence on using only the freshest and finest ingredients to bring every flavor to the next level. Rick discovered his passion for sweets when he signed up for the Culinary Arts Program at Kapi‘olani Community College on O‘ahu after graduating from Kalaheo High School. He finished an apprenticeship at Hilton Hawaiian Village and served as assistant pastry chef at the Halekulani prior to joining Foodland.
Corporate Chef and Senior Director of Culinary
Foodland’s Corporate Chef Keoni Chang leads the corporate kitchen management for Foodland Super Market, Ltd. and its 33 stores statewide, including Foodland Farms Ala Moana. Since joining the company in 2004, he has led Foodland’s efforts to continuously develop and extend culinary offerings to customers with a goal of creating restaurant-quality food that can be purchased at a supermarket. A Kamehameha Schools graduate, Keoni attended Kapi‘olani Community College’s Culinary Arts Program, and later The Culinary Institute of America in New York, where he received a bachelor’s degree in professional studies and culinary arts management. Keoni apprenticed at the 5-Star, 5-Diamond resort The Greenbrier in West Virginia. He then worked as a chef at Windows on the World, at the World Trade Center in New York and as executive sous chef at the Eiffel Tower Restaurant in the Paris Hotel in Las Vegas before moving back home to O‘ahu to lead the kitchen team of Ryan’s Grill.