Twitter Food Network Of Food Fans Blogs Recipes And More For You To Enjoy

"Like Us"

Food Network Of Blog Recipes Food Fans And More For You To Enjoy

Enter Our Current Food Fight | Journey with a Coastal Seeker, Social Media Chef, as TamTheTasteMkr Enchants & Empowers You To Live The Deliciously Uncommon Life You Were Born For | Ask Her How You Can Blog From Home About Your Favorite Things Using Her Top Ranking Blogging Platform, Plus Get Paid For It. Bon' Appe-Cha-Ching

Spice Up You Internet Presence ~ Food Network Blog Recipes Food Fans And More For You To Enjoy

Wednesday, September 19, 2012

Food Network Blog Recipes Food Fans And More ~ A Waikoloa SunsetToRemember

Aloha... Ahi & Aaahaa to Hawa'ii, a Scrumptious Seaside Sanctuary

You truly have not lived, until you've experienced her scrumptious enchantment for yourself. Kona is surely, the immaculate incarnation of the purest pleasure ever known to man. Nestled amidst breathtaking palatial views of sprawling turquoise and sapphire blue patchwork. We'll call it the Pacific.

It's just three o'clock and already I've repeatedly found my 'Aaahaa' moments, in between opakapaka (crimson or pink snapper), teppanyaki (think Benihana), and seaside cabana massages. And each audaciously extravagant experience, was unmistakably seared to utter perfection.

As I savored what was decidedly, the most romantic paradisical setting, I made only vigorously insensible decisions; Sandals or heels tonight -- To surf or turf or cop another sun bath by the sea, (in spite of my peeling nose) -- Lu'au or take the boat to the room for some shut-eye -- Green peppercorn sauce or gorgonzola butter on my dry-aged medium ribeye. Shamelessly, those were the sincerest, most nagging questions during my coveted weeks in one of the most alluring states in the U.S.

Michael laughed so freely this holiday, evoking more smiles than my glistening mahogany cheeks could summon, considering my cheeks were sunburned by the fourth day, like blushingly vine ripe tomatoes. "How his facial lines have diminished, beneath his rested asian eyes, since early retirement," I thought to myself.

Eyes undisturbingly following his fingers as he skipped the oysters in search of the golden fried, macadamia nut dredged jumbo shrimp. Thank God, they served them with just a touch of mango chutney.

Purposelessly, wan-tingly, I groped the neck of my husband's fork, urging him to succumb to even his tiniest, titillating taste bud. My hope was that he'd give in to the lure of the miso and sake, while I opted for the limu poke, (raw marinated fresh big island ahi tuna with seaweed and red algae salt.) And it was sensational. The cold water lobster martini was so irresistible, it deserved an agent. And the steamed lobster, dipped in tropical butter wasn't a swallow less than fabulously fresh and superb.

Our mouths swelled with so many 'Ooohs and Ahhhs,' as we enjoyed our pleasure playground meticulously dotted with delectable dishes. And the choices we made, their sequence, seemed, well, deliberately provocative, especially when followed by sips of an alluring bordeaux. The silkiest black truffle kahlua cream sauce atop the wood-fired snapper made my toes curl, during this thrilling utopia.

On this night, Chef Dayne Tanabe sent a glorious medley of Kamuela Provision Company's best to his newfound friends, who in turn, reserved fave table 74, night after night. "Best table in the house," Tanabe swelled with pride. And I'll never forget it. Lit perfectly beneath blood-orange kissed skies, just overlooking a cavernous cliff, smack dab in the center of the Waikoloa sunset -- safe above waves, daringly, dizzyingly and dangerously inviting.

As we breathed in the night's last breath, panoramic views of the picturesque swaying palms transported our souls. While nightfall's whistling winds played in honor of the day's departure -- making way for heavens flickering lights (which resembled giant star anise). We took in the serenading sounds of the conch shell being blown by an island torch lighter. Clad in native frocks, he honored the tradition of his homeland as he ran right by our table, from torch to torch.

"What will it be, poke or ahi? Blackened's the best," our server pleasingly protested in the sexiest of tongue. I settled on the fresh island mahi, simmered in saffron (prized as the worlds most expensive spice resembling red threads, derived from a crocus.) As the sparkling stretches of ocean shimmered like black stardust, it played it's last wave of the night. But not before excellently glazed, vanilla creme brulee was summoned, in a flaky, nutty, buttery pastry crust, surrounded by a trio of berries.

In a place where skylines meet thousand-year-old volcanic mountains, still overflowing with fiery red-hot lava and some of the finest beaches stretch their arms to nowhere, I found myself secluded, in an oasis of lavish grandeur with succulent yum, unequaled anywhere. Reservations?

Book Your Room & Visit Hilton Wakaloa Village -- Young is An International Culinary and Travel Entrepreneur and Host of Taste & Tour TV. (Plus, Famed Chef Wolfgang Puck says she's beautiful)
Bookings, call (810) 310-6664

It Just Wouldn't Be In Good Taste To Keep This From You: If Chefs, delivering plates of the finest food to your table, turns you on... -or- The flickering night lights of stars in Hawaii skies -or- any place exotic and sunny, makes your mouth water... Then you need to know one of the secrets to how TamTheTasteMkr gets to spend so much of time swaying in hammocks on gorgeous beaches... in Monte Carlo... gushing (okay, flirting shamelessly) at Chef's Tables.

Scoot in a little closer....I get paid to blog! And the yummiest part is -- Lean In... (YOU CAN GET PAID TO BLOG ALSO.) Blogging is the absolute easiest and yummiest preoccupation in the world (Notice I didn't call blogging a 'JOB' -- Even as a professional writer -- blogging doesn't feel like work. And you don't have to be professional writer! In fact, the best bloggers aren't1 Takes about 15 minutes a day -- and blogging is deliciously profitable. Some people earn hundred of thousands of dollars monthly for blogging by using this platform that ranks you the highest in search engines. CLICK HERE TO LEARN MORE.

And the more you blog the more you earn -- Incredible passive income potentially, for years to come. Blog about your quaint little hotel tucked away in Bermuda; -or- blog about your peach chutney that you sell at farmer's markets on the weekend. You deserve a profitable online business; ARE YOU A TRAVEL WRITER BLOGGING FOR TIRED OF WAITING FOR EDITORS TO NOTICE YOU? -- Blog about beaches and use this high-ranking platform to 'sprinkle your scrumptious sand' all over the internet -- and get paid when visitors see it and sail onto your pages! You'll be addicted.

You'll expand your audience, grow your business all while blogging YOUR passions -- AND you can get paid for it when visitors land on your page and buy the 'Already Made-For-You' Core Blogging System' And they will! Because you're connected to one of the world most trafficked sites. (For just $25)

Plus, I'll help you even from my beach hut. Leave me your email address when you CLICK Here and watch my FREE VIDEO.

The benefits to you will be utterly undeniable and delicious. Your URLs will start ranking so much higher in the search engines. Take a look at this one and see how it ranks on the first page right under Wikipedia when Dine and Dasher is googled. Keep in mind you can design your pages any way you like. (And you don't have to be an award-winning writer like me)

"I don't just teach people how to attach their blogs to one of the top trafficked urls in the world and rank higher on Google than they ever dared they could... I dare people to live on the yummier side of life because they should!..."

What are you waiting for? Treat yourself to your own 'Already Done' finger-licking, high-ranking blogging platform & spice up your online presence

Still haven't gotten your own money-making blog yet? CLICK HERE (for a minimum of $25/mo) you'll be oN the smarter side of social media faster than you can say, 'candy apples.'

No comments:

Post a Comment