{"id":2439,"date":"2012-02-29T00:01:58","date_gmt":"2012-02-29T10:01:58","guid":{"rendered":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/?p=2439"},"modified":"2012-02-29T11:11:35","modified_gmt":"2012-02-29T21:11:35","slug":"melissa-bow","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/melissa-bow\/","title":{"rendered":"Melissa Bow"},"content":{"rendered":"
\"Melissa

Jo McGarry photo<\/p><\/div>\n

Gelato maker <\/p>\n

Where were you born and raised? <\/B><\/I>Here in Honolulu.<\/p>\n

What started your interest in food as a business? <\/B><\/I>I think growing up in Hawaii, you often don’t realize how fabulous it is until you leave. I left, went to New York to work, but it made me miss so much about home. Being away from Hawaii helped me form a picture of what I wanted to do in life and it all came back to being home.<\/p>\n

With great food. <\/B><\/I>Yes! I’ve always loved food and cooking, and being away I noticed that I was making food that reminded me of Hawaii. So when I came home I wanted to combine everything traveling and missing home and blend all aspects of my life so far into one career.<\/p>\n

And gelato is perfect because you can create new flavors and bring back memories in one small scoop. <\/B><\/I>Yes, totally! That’s why the flavors are so unique. They are an expression of me and of Hawaii. For example with pikake, which grows outside my parents’ house, a lot of people don’t know that pikake is jasmine. So one of the flavors is a jasmine\/pikake horchata: It’s a rice mulled cinnamon-infused drink where the jasmine gives the floral note on top. And we have a matcha haupia that I think local people will love. Oh, and all the cones are handmade, too.<\/p>\n

Your Gelato truck, VIA, will be on the road soon, we hope! <\/B><\/I>Yes, April for sure. Via means “the street,” so street gelato will be here in a few weeks.<\/p>\n

Do you cook at home? <\/B><\/I>Love to, but right now I’m kind of living on gelato and getting the right formula for each one (laughs).<\/p>\n

What’s always in your fridge? <\/B><\/I>Big Island milk, Parmigiano Reggiano and homemade lilikoi puree.<\/p>\n

Favorite restaurants? <\/B><\/I>Sunoya’s for ramen I absolutely love how it is open until 3 a.m. And Inaba for soba, Ireh for soups and mandoo, town, Heeia Pier, and Pig and the Lady when they pop up.<\/p>\n

With whom would you most like to have dinner? <\/B><\/I>Marcella Hazan or any other Italian nonna<\/I>. I like the Italian stereotype of expressing love through feeding people with lots of good food. And it would have been pretty amazing to hang out with Frida Kahlo.<\/p>\n

I’m sending people who can’t wait for VIA to open to your blog, viagelatohawaii.wordpress.com<\/a>. If we can’t taste your flavors yet, we can at least look at them.<\/B><\/I><\/p>\n

Thank you! <\/p>\n","protected":false},"excerpt":{"rendered":"

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