Huggo's Chef Ken with the goods.

Huggo’s Corporate Chef Ken Schloss is always dreaming up new, creative and delicious specials for diners, and tonight’s no exception!

He’s offering up his ono (mouth-watering sensational!) Macadamia Crusted Ono (the fish not the descriptor!) with Mango Salsa, Yuzu Butter Sauce, Baby Bok Choy and — yes, wait for it — Black Forbidden Rice!

In addition, his fresh catch special — offered in a number of preparations, the choice is yours — is the rarely available Uku or Hawaii Blue Green Snapper. Similar to Onaga and Opakapaka both in its delicate flavor and moist, firm flesh, this is a true fish lover’s dream!

Reserve your table now by simply clicking here. We look forward to welcoming you! Kau Kau (eat) and enjoy!

Huggo's President Eric von Platen Luder with his Mom, Shirley! Shirley and husband, Huggo, opened Huggo's on Kailua-Bay more than 40 years ago!

Want to give Mom that special treat? Look no further!

Huggo’s Corporate Chef Ken Schloss has put together an amazing Mother’s Day Menu and General Manager Greg Peterson is opening the doors early this Sunday to accommodate everyone!

Dinner will be offered from 4 to 9 p.m. on May 12 with Lee Stewart at the keyboards from 6 p.m. to closing. In addition to Chef’s prix fixe menu, Huggo’s classic menu will be available, and Chef Ken promises “lots of fresh fish” dishes to choose from.  Book soon by clicking here to avoid disappointment!

We look forward to welcoming you and Mom soon!

Huggo's Corporate Chef Ken Schloss welcomes this truckload of Big Eye Tuna today!

Big Eye Tuna is making a run off the Kona-Kohala Coast and Huggo’s Corporate Chef Ken Schloss has a truckload of this ultra fresh, much cherished fish to ”play” with!

Fisherman arrived with this dreamy catch earlier today and we can’t wait to see all of the super delicious pupus and entrees Chef Ken dishes up for diners tonight. Don’t miss out, reserve your waterfront table now by clicking here.

And while you’re here, make sure you check-out the newly re-configured bar and lounge, and catch some great live music and a cocktail or two while you’re at it.

We look forward to seeing you soon!

Chef Ken's Kampachi Poke Tower with seaweed salad, ginger and crispy wonton strips!

Huggo’s Corporate Chef Ken Schloss is at the stoves this evening and he’s offering up two super special fish dishes this evening. First up is his Ginger Crusted Mahi Mahi served with wilted greens and Kalua Pork Bamboo Rice in a Yuzu Butter Sauce and topped with Arugula-Mac Nut Pesto.

Hawaiian Kampachi is also on offer in your choice of preparation. Be sure to ask about his Kampachi Poke Tower (pictured above) – fabulous! He’s also preparing this “wonder fish” (so called for its silky texture, buttery slightly nutty flavor and firm texture, in addition to it’s healthly heart attributes — it’s super high in Omega 3 oils) in a number of cooked options, including pan seared, sauteed, steamed or grilled. Reserve your waterfront table now!

We look forward to welcoming you!

One of our recent patrons, Robin from Minnesota wrote us on Facebook:

“When my husband and I dined there a week or so ago, we had the best Ginger Steamed Clams we had ever tasted. I would like to recreate something like that here at home in Minnesota but have no clue where to begin.”

Chef Ken Schloss graciously typed us up a recipe for Robin, and we wanted to also share it with our entire Huggo’s family! Please enjoy our recipe at home or if you’re feeling lazy just come in and we’ll cook up a batch of clams for you!

Ginger Steamed Clams

4 tablespoon butter

1 ½ tablespoon Ginger, minced

4 cloves Garlic, minced

1 cup sake

2 lbs. littleneck Clams

3 tablespoon fresh parsley, chopped

1 small lemon cut in wedges

Crispy long rice, fried in oil for garnish

1 Hawaiian chili, sub: Jalapeno is fine

Instructions

1. Add the ginger, garlic, chili and butter and cook in the pan, for 2 minutes.
2. Add clams and cover the pot for 5-7 minutes, stir occasionally until clams open.
3. Add the parsley and garnish with the  fried long noodles and lemon wedges.

Ali'i Mai Tais at Huggo's

We’re serving up the same delicious beverages — and some new specialty cocktails — but the look of the space is changing. Of course, the glorious Kailua-Kona Bay and sunset views remain, while the layout has been changed up a bit, creating even more open space to enjoy cocktails, pupus and dinner, too. With entertainment nightly, we have moved our “stage” so the musicians are better seen and heard throughout the large lounge area.

Amazing sunsets at Huggo's!

Coming soon, a large, long and elevated communal table stretching nearly the length of the bar, providing a convivial, interactive social hot spot for guests looking to mingle. Out for a romantic night on the town? No worries, there are plenty of tables just for the two of you!

We look forward to welcoming you soon.

The article goes on to read in part: “Chef Chris Fagan has been leading the culinary team at Paradise Gourmet Catering for nine years and is always looking to add exotic, tropical twists to his menus, whether for elegant plated dinners or gala banquet buffets. The orchids and other edible flowers are sourced exclusively from Hawaii Island growers.”

Many thanks to editor Gloria Cohen for including PGC in this engaging, interesting read! To view the digital edition, click here.

Photos courtesy Edible Hawaiian Islands magazine.

Actor David Paymer

One of modern TV and moviedom’s most enduring character actors, David Paymer, is enjoying Spring Break here on Hawaii Island with his wife and 13-year-old daughter. The Academy Award nominee (1993 for Mr. Saturday Night) and his family enjoyed dinner with us here at Huggo’s last night while our charismatic General Manager Greg Petersen did all the entertaining, delivering the usual warm hospitality and aloha he reserves for all guests.

During his evening visit David shared he has two new movies in the works, one a thriller set for release in December — Tom Clancy’s “Jack Ryan”.  Greg says he and family said they had a great meal and super fun time with long-time Huggo’s server “Island Johnny” and that they look forward to seeing us all again soon!

We’ll have a table for you David!

Paymer is known for his memorable roles in films such as Quiz Show, Searching for Bobby Fischer, City Slickers, Crazy People, State and Main, Payback, Get Shorty, Carpool, The American President, Ocean’s Thirteen, and Drag Me to Hell. He also has appeared in numerous TV productions over the years, “Law & Order”, “Without a Trace”, “My Name is Earl” and “The Mentalist” among them.

We hope you enjoy this great article about the Big Island from Fodor’s writer, Trish Friesen.

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A New World mystique hovers over Hawaii’s vast and varied namesake isle. While “The Big Island” moniker may overwhelm, Hawaii Island can be easily explored in baby steps. Take enough steps—or drive enough miles—and you can circumnavigate the isle in a day (if you’re really keen), or conquer its peaks, cascading creeks, and sea in a one-week trip. Armed with a map and a compass—or an app—here’s how to tackle the tropical island like a regular Captain Cook.

First things first: a lay of the land. While some flights head for Hilo, most major carriers land in Kona—part city, part seaside town, and one of the driest spots on the island. North of Kona along historic lava flows, the Kohala Coast hosts resort-clustered shores. Upcountry, Hawaii Island’s cowboys roam in the shadow of the world’s two tallest mountains, Mauna Kea and Mauna Loa (…if you measure from the sea floor to the peaks). On the East side is Hilo’s lush and foliage-shrouded waterfalls, and as you move down to South Point—the Southernmost point in the USA—you’ll pass Kilauea, one of the world’s most active volcanoes adding over 500 acres of molten magic to the island since 1983.

Indispensible Tip: Rent a car for optimum exploration.

Where to Stay

A brood of Big Island hotels hangout in Kona; resort life unfolds along the nearby Kohala Coast; and inns and small bed and breakfast outposts are scattered over Orchid Isle’s side streets. To get a sense of all three, we recommend starting with a bird’s eye view of Western shore at the six-room coffee-estate-slash-barefoot-retreat in Kona coffee country at the Holualoa Inn.

For a taste of the beach life (of the cottage variety), drive 40 minutes North and settle at the bottom of an 1890s flow where lava meets beach at the 2012-built, four-cottage Lava Lava Beach Club. Bonus, every night at 5 pm appetizers and cocktails are delivered to your porch in preparation for sundown. Finally, for a full-featured approach to vacationing, check into the Fodor’s Choice Fairmont Orchid to stay, spa, sip, savor, and swim under one (open-air) roof.

Where to Eat

Boasting 4 of the world’s 5 major climate zones, Hawaii Island’s garden-, farm-, and ocean-to-table fare is so fresh, some restaurants even advertise a 15-mile sourcing radius. Reeling in a boat load of fresh, Da Poke Shack quietly chops just-caught ahi seven days a week in a standing room-only lunch market visible only by a neon-colored sign and two picnic tables outside. The $10 poke bowl (we love the dynamite poke with avocados) is so mouth-watering and tender, you’re likely to join the school of regulars.

Another local favorite using the locavore approach (before it was even a thing) is Peter Merriman’s self-named outpost. One of the pioneers of Hawaiian regional cuisine, Merriman now transports his culinary handiwork from Waimea to other restaurants in the Kohala Coast, Maui, and Kauai. Try the wok-charred ahi (seared on the outside, sashimi-like on the inside) or the macadamia nut-crusted ono in a miso wine truffle reduction.

What to Do

Bubbling lava, black- and white-sand beaches, cascading waterfalls, awe-inspired lookouts, and every other natural wonder under the sun show off Hawaii’s many microclimates.

Plan a heart-pumping hike overlooking Pololu Valley’s steep and palm-packed cliffs, and trek downward to the rocky and wind-swept beach below; or, head to the Waipio Valley Lookout to shimmy on foot down a 25%-grade paved path (used by some locals and tours companies as a road, but beware, it’s not covered in many rental car agreements) to a black sand beach, and the boyhood home of famed Hawaiian King, Kamehameha I.

On the Hilo side, just North of Hawaii’s largest city, drive the 4-mile scenic route along one-lane bridges and Tarzan-tropical foliage—complete with vines that brush the top of your car—toward the Hawaii Botanical Gardens, then visit Akaka Falls, tumbling 442 feet into a steam-eroded gorge in the center of a rainforest.

Finally, the hot-ticket items: volcanoes and lava. An hour from Hilo, Kilauea continues to broil below the earth. An active cauldron of lava still bubbles at the peak, while at its base the Pu’u ‘O’o vent slowly flows, creating more mass, and an opportunity to map new ground like the explorers of old.

Insider Tip: For safety reasons, book a tour to see the Pu’u ‘O’o flow. There are no paved paths, and good physical condition is required to walk over the sometimes-unstable lava. Best viewing happens after sundown, so many tours walk home by flashlight.

Photo credits: Map of Hawaii Island courtesy of Hawaii Island; all other photos courtesy of author, Trish Friesen. Article originally published here:
http://www.fodors.com/news/travel-guide-hawaii-big-island-6608.html?utm_medium=referral&utm_source=pulsenews

Cameron Linden, Paradise Gourmet Catering's award-winning intern!

Cameron Linden, an intern with Huggo’s catering company Paradise Gourmet, clinched first place in the high school division! Cameron works alongside Executive Chef Chris Fagan and his veteran team as part of her on-going education in the culinary arts.

Join us in congratulating Cameron on her award-winning poke!