Lemonade Public Relations is a boutique communications firm in San Diego, California.
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- Phone:
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L&L Hawaiian Barbecue Market Creek Plaza EventCreated about 2 months ago
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**Media/Event Advisory**
L&L Hawaiian Barbecue Says ‘Mahalo’ to San Diego, Offers 99-Cent Entrees to Benefit the Jackie Robinson Family YMCA
Wed., Nov. 11 -- San Diego residents can get delicious meals for a good cause;
Interview available with L&L’s founder, Eddie Flores
WHAT:
L&L Hawaiian Barbecue opens their newest San Diego County location in the Market Creek Plaza (serving the Diamond Neighborhoods in the heart of San Diego’s Fourth District). To celebrate, L&L Hawaiian Barbecue will offer 99-cent plates of kalua pork, katsu chicken and Hawaiian chili (one plate per person) and 10-cent Pepsi fountain drinks between 9 a.m. and 12 noon. All proceeds (100%) benefit the Jackie Robinson Family YMCA, which is dedicated to providing programs that build character with the ultimate goal of building strong kids, strong families, and strong communities. FREE L&L t-shirts will be given to the first 100 people in line and a Hawaiian DJ will be spinning the beats of the islands.
The 99-cent plate offer is a L&L tradition from Hawaii when opening a new location. L&L Hawaiian Barbecue founder Eddie Flores, Jr., is visiting from Honolulu and will be on hand to kick-off the fundraiser, celebrate opening day activities into the evening, and say “Mahalo” (thank you) to the community for welcoming a new L&L location in the community.
WHEN:
Wednesday, Nov. 11, 2009
TIME:
99-cent plates offered from 9 a.m. to 12 noon at the Market Creek Plaza location only!
WHERE:
L&L Hawaiian Barbecue, inside the Market Creek Plaza, 312 Euclid Ave., San Diego.
ABOUT L&L HAWAIIAN BARBECUE:
L&L Hawaiian Barbecue started as L&L Drive-Inn in Hawaii in 1976 by entrepreneurs Johnson Kam and Eddie Flores, Jr. The franchise has since expanded to over 180 locations throughout the states of Hawaii, California, Washington, Nevada, Arizona, Colorado, Utah and New York. L&L is also nationally ranked in Restaurant and Institutions “Top 400 Restaurant Chains”, Restaurant Business Magazine’s “The Top 50 Growth Restaurant Chains”, and Entrepreneur magazine’s “Franchise 500.” For more information visit www.hawaiianbarbecue.com/s
L&L Hawaiian Barbecue Says ‘Mahalo’ to San Diego, Offers 99-Cent Entrees to Benefit the Jackie Robinson Family YMCA
Wed., Nov. 11 -- San Diego residents can get delicious meals for a good cause;
Interview available with L&L’s founder, Eddie Flores
WHAT:
L&L Hawaiian Barbecue opens their newest San Diego County location in the Market Creek Plaza (serving the Diamond Neighborhoods in the heart of San Diego’s Fourth District). To celebrate, L&L Hawaiian Barbecue will offer 99-cent plates of kalua pork, katsu chicken and Hawaiian chili (one plate per person) and 10-cent Pepsi fountain drinks between 9 a.m. and 12 noon. All proceeds (100%) benefit the Jackie Robinson Family YMCA, which is dedicated to providing programs that build character with the ultimate goal of building strong kids, strong families, and strong communities. FREE L&L t-shirts will be given to the first 100 people in line and a Hawaiian DJ will be spinning the beats of the islands.
The 99-cent plate offer is a L&L tradition from Hawaii when opening a new location. L&L Hawaiian Barbecue founder Eddie Flores, Jr., is visiting from Honolulu and will be on hand to kick-off the fundraiser, celebrate opening day activities into the evening, and say “Mahalo” (thank you) to the community for welcoming a new L&L location in the community.
WHEN:
Wednesday, Nov. 11, 2009
TIME:
99-cent plates offered from 9 a.m. to 12 noon at the Market Creek Plaza location only!
WHERE:
L&L Hawaiian Barbecue, inside the Market Creek Plaza, 312 Euclid Ave., San Diego.
ABOUT L&L HAWAIIAN BARBECUE:
L&L Hawaiian Barbecue started as L&L Drive-Inn in Hawaii in 1976 by entrepreneurs Johnson Kam and Eddie Flores, Jr. The franchise has since expanded to over 180 locations throughout the states of Hawaii, California, Washington, Nevada, Arizona, Colorado, Utah and New York. L&L is also nationally ranked in Restaurant and Institutions “Top 400 Restaurant Chains”, Restaurant Business Magazine’s “The Top 50 Growth Restaurant Chains”, and Entrepreneur magazine’s “Franchise 500.” For more information visit www.hawaiianbarbecue.com/s
Justin Wu wins qualification round, heads to Honolulu in March for championship competition
Justin Wu (L) of La Jolla chows down to victory over his competitors.
February 15, 2009 – San Diego, California – More than 200 people cheered on their favorite competitors in the second annual Corned Beef Musubi Eating Contest hosted by L&L Hawaiian Barbecue today in Mira Mesa. The event began at 11 a.m., with authentic Hawaiian entertainment of live music and dance. The contest began at 1 p.m., with 14 brave competitive eaters from San Diego and the Western U.S. vying to win the qualification round. Ultimately, the winner was Justin Wu, a recent UCSD graduate. He won a trip to Honolulu, Hawaii, courtesy of Hawaiian Airlines, to compete in the 5th Annual Corned Beef Musubi Eating Championships, set for Tuesday, March 17, 2009. At the end of today’s five-minute contest, Wu and two other contestants finished in a three-way tie, each eating 7-1/2 full-size musubis. To determine the ultimate winner, contest organizers held a “sudden victory” challenge, to break the tie. Wu won, eating just one more, for a grand total of 8-1/2 musubis.
(L-R) Solly Manalo, L&L Hawaiian Barbecue, congratulates winner Justin Wu of La Jolla. Wu wins a trip for two to Honolulu to compete in the L&L Hawaiian Barbecue Corned Beef Musubi Eating Championships in March 2009.
The upcoming finals in Honolulu will feature 12 lucky contestants from Hawaii and the U.S. Mainland, giving men and women the chance to attempt to break the world record of 12 corned beef musubis and compete for the grand prize including $1,000 in prize money for the winner.
What is a Musubi? The green Corned Beef Musubi was created by Eddie Flores, chief executive officer and founder of L&L Hawaiian Barbecue, and Raymond Cheng, his executive chef. The pseudo-mythical dish consists of a piece of corned beef and special sauce on top of a block of green rice (using green colored dried shrimp), wrapped with a thin strip of dried seaweed. At first glance, it looks like an oversized piece of sushi, about as large as a human hand. It is available everyday on the L&L Hawaiian Barbecue menu, available with spam, Portuguese sausage, chicken katsu, or barbecue chicken.
Locally, there are 19 L&L Hawaiian Barbecue restaurants in the following communities: Chula Vista, Carmel Mountain Ranch, Eastlake, El Cajon, Encinitas, Hillcrest, La Jolla, Mira Mesa, National City, Oceanside, Pacific Beach, Point Loma, SDSU/College area, Logan Heights, San Marcos, San Ysidro, Santee, and Temecula. The company is set to open another location in Escondido this year.
Since its introduction to the mainland in 1999, the Asian-fusion, Hawaii-influenced chain has seen explosive national growth with over 120 mainland outlets; nearly triple the number of its locations in its home state.
L&L Hawaiian Barbecue started as L&L Drive-Inn in Hawaii in 1976 by entrepreneurs Johnson Kam and Eddie Flores, Jr. The franchise has since expanded to over 180 locations throughout the states of Hawaii, California, Washington, Nevada, Arizona, Colorado, Utah, and New York. L&L has won numerous awards in Hawaii including the Honolulu Advertiser’s “Best of the Best” and the Honolulu Star-Bulletin’s “Hawaii’s Best”. L&L is also nationally ranked in Restaurant and Institutions “Top 400 Restaurant Chains”, Restaurant Business Magazine’s “The Top 50 Growth Restaurant Chains”, and Entrepreneur magazine’s “Franchise 500”. For more information about L&L Hawaiian Barbecue visit www.hawaiianbarbecue.com.
-END-
L&L HAWAIIAN BARBECUE TO HOST SECOND ANNUAL ‘MUSUBI’ EATING CONTEST
Event is Sun., Feb. 15: Registration now open for contestants, winner to receive air transportation to Hawaii for finals, compliments of Hawaiian Airlines
January 26, 2009 – San Diego, California – L&L Hawaiian Barbecue will host a Corned Beef Musubi Eating Contest in the Mira Mesa area of San Diego on Sun., Feb. 15, 2009 at 11 a.m. This is the second annual competition on the mainland in the company’s history, and will be held at the Mira Mesa L&L Hawaiian Barbecue in the Mira Mesa Mall, 8280-A Mira Mesa Blvd., in the city of San Diego.
Last year’s inaugural “chow-down” was met with much enthusiasm and support from the community. There were 12 contestants from throughout San Diego County who participated, and many more watched to cheer on their favorite competitive eater. The 2008 competition was won by Jason Tagle of San Diego, who ate 10-1/2 musubis. He earned a spot to compete in the Musubi Eating Championships in Honolulu, Hawaii. There, he placed second, eating 11 musubis; the overall champion ultimately ate 12 musubis.
San Diego area L&L Hawaiian Barbecue store owners, managers and representatives are seeking contestants for the 2009 Corned Beef Musubi Eating Contest, and the deadline to pre-register to compete is Feb. 10, 2009. This is the only musubi eating contest on the U.S. mainland. The winner of this San Diego-area contest will receive a trip to Honolulu, Hawaii to compete in the 5th Annual Corned Beef Musubi Eating Contest set for St. Patrick’s Day on Tuesday, March 17, 2009. Transportation to the March 2009 event is compliments of Hawaiian Airlines, the official sponsor of the L&L Musubi Eating Contest. The March 2009 finals will feature 12 lucky contestants from Hawaii and the mainland, giving men and women the chance to attempt to break the world record of twelve corned beef musubis and compete for the grand prize including $1,000 in prize money for the winner. To register for the San Diego area contest, sign-up at www.hawaiianbarbecue.com or visit a local L&L Hawaiian Barbecue location.
The green Corned Beef Musubi was created by Eddie Flores, chief executive officer and founder of L&L Hawaiian Barbecue, and Raymond Cheng, his executive chef. The pseudo-mythical dish consists of a piece of corned beef and special sauce on top of a block of green rice (using green colored dried shrimp), wrapped with a thin strip of dried seaweed. At first glance, it looks like an oversized piece of sushi, about as large as a human hand. It is available everyday on the L&L Hawaiian Barbecue menu, available with spam, Portuguese sausage, chicken katsu, or barbecue chicken.
Locally, there are 19 L&L Hawaiian Barbecue restaurants in the following communities: Chula Vista, Carmel Mountain Ranch, Eastlake, El Cajon, Encinitas, Hillcrest, La Jolla, Mira Mesa, National City, Oceanside, Pacific Beach, Point Loma, SDSU/College area, Logan Heights, San Marcos, San Ysidro, Santee, and Temecula. The company is set to open another location in Escondido this year.
Since its introduction to the mainland in 1999, the Asian-fusion, Hawaii-influenced chain has seen explosive national growth with over 120 mainland outlets; nearly triple the number of its locations in its home state.
L&L Hawaiian Barbecue started as L&L Drive-Inn in Hawaii in 1976 by entrepreneurs Johnson Kam and Eddie Flores, Jr. The franchise has since expanded to over 180 locations throughout the states of Hawaii, California, Washington, Nevada, Arizona, Colorado, Utah, and New York. L&L has won numerous awards in Hawaii including the Honolulu Advertiser’s “Best of the Best” and the Honolulu Star-Bulletin’s “Hawaii’s Best”. L&L is also nationally ranked in Restaurant and Institutions “Top 400 Restaurant Chains”, Restaurant Business Magazine’s “The Top 50 Growth Restaurant Chains”, and Entrepreneur magazine’s “Franchise 500”. For more information about L&L Hawaiian Barbecue visit www.hawaiianbarbecue.com.
-END-
NOTE TO MEDIA: We can provide a high-resolution image of the Musubi menu item for your use, as well as interviews with L&L Hawaiian Barbecue executives in their corporate office to discuss the contest and the company’s expansion into the mainland, and plans for the San Diego area. Recipes are also available to share with readers. Please contact Denise Scatena, Lemonade Public Relations, at 619-218-4889 or denise@lemonadepr.com, for details and information.