Food La La: Holiday tastings at Whole Foods

Nov. 18, 2011 | 0 Comments



BY LINDSEY MURAOKA / Special to the Star-Advertiser

Last week, I went on a tour of Whole Foods at Kahala Mall to check out their holiday specials. There were tons of food and drink samples to try out for the upcoming holiday season. Another tasting will be held today, Nov. 18, from 5 to 7 p.m.

Some interesting things I learned about Whole Foods during the tour:

  • Everything they sell has no preservatives, artificial flavor, and artificial coloring
  • They support local businesses and work with over 250 local vendors, with more to come.
  • They only sell wild line caught fish or from farms.
  • All their meat, seafood, and produce are hormone and antibiotic free.

The Thanksgiving samples area was the most popular.

The scalloped potatoes were yummy. They were smothered in tons of cheese!

The turkey was very soft and tender.

I love this eggnog. It’s creamy and very smooth.

Later, I spiked more eggnog with Koloa Rum from the Big Island. The spiced rum was my favorite. It’s strong yet sweet, with lots of different flavors going on.

This edamame-feta dip was delicious! It tasted fresh and had a nice crunchy texture. Here’s the recipe from Deb Christensen of Find Your Healthy.

Ingredients:
» 2 cups frozen shelled edamame (fresh soybeans)
» 3 cloves garlic, peeled
» 1/2 cup crumbled feta cheese
» 2 1/2 tablespoons lemon juice
» 2 tablespoons extra-virgin olive oil
» 1/4 teaspoon salt, or to taste
» 1/4 teaspoon freshly ground pepper
Directions:
1. Bring a large saucepan of lightly salted water to a boil. Add edamame and garlic; return to a boil. Reduce heat to medium-low and simmer until edamame are tender, about 5 minutes. Drain, reserving 1/2 cup cooking liquid.
2. Place the edamame, garlic, 1/4 cup of the cooking liquid, feta, lemon juice, oil, salt and pepper in a food processor or blender. Puree, scraping down the sides as needed, until completely smooth. Transfer to a serving bowl or storage container.
3. Place plastic wrap directly on the surface of the dip and let stand for 30 minutes at room temperature to allow flavors to blend. Thin with additional cooking liquid to desired consistency, if necessary.
Upcoming events at Whole Foods:

» 5 to 7 p.m. Nov. 18: Thanksgiving Tasting
» 4 to 6 p.m. Nov. 21 and 28: “Mouth Watering Mondays” Food Sampling
» 4 p.m. Dec. 2, 9, 16 and 23: Holiday Tastings.

Check out the Whole Foods website for more information on their turkey and holiday meal packages.
———
Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at foodlalablog@gmail.com.

No Comments

Comments are closed.