Jo McGarry has been writing about food and wine for more than a decade in Hawaii. Former editor of Gusto Magazine she began working as restaurant specialist for the Honolulu Star Bulletin in 2001 and writing a food column for MidWeek the same year. She is the host of a long running lifestyle radio program, Table Talk, that airs Saturday mornings on KHVH 830 AM from 10 – 11AM. She is the author of The Hawaii Tailgate Cookbook and the 'voice' of tailgating on radio. Visit her website: WineAndDineHawaii.com
Below are the last 5 columns written by Jo McGarry
A Proper Toast For Rabbie Burns
Wednesday - January 21, 2009
By Jo McGarry
It should be a big year for Scotch whisky. It’s the 250th anniversary of the birth of Scotland’s bard, Robert Burns - the anniversary will be celebrated Jan. 25 in Hawaii with a traditional Burns supper - and the entire auld country is celebrating.
Read Column>>Sipping Whisky In Sunny Hawaii
Wednesday - September 03, 2008
By Jo McGarry
The winter before our son Max was born - and the last time I traveled as a free spirit unencumbered by baby buggies and bottles - I spent a week on the island of Islay in Scotland. It was an unusually cold December, with record low temperatures of minus 10 degrees and freezing fog.
Read Column>>The Isle of Skye And Its Whisky
Wednesday - April 16, 2008
By Jo McGarry
In the middle of preparing for a whisky dinner, I’m reminded of one of the most intriguing aspects of single malt scotch: its elusive nature.
Read Column>>Blue Roses And A Rare Whisky
Wednesday - February 13, 2008
By Jo McGarry
Need to say it with flowers, but bored with the usual red or yellow roses? Trust a whisky maker to come up with something a little different. In Japan, Suntory Ltd. (best known as makers of beer and Yamasaki whisky) have identified the gene in roses that leads to synthesis, and have created a blue rose.
Read Column>>A Whisky To Fall In Love With
Wednesday - January 23, 2008
By Jo McGarry
Eden Algie might have the best job in the world. Yes, even better than mine. He’s the brand ambassador for one of the world’s best whiskies. That means he spends most of his working life traveling the globe talking about - and drinking - The Macallan.
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