Alexandre Nicolas Purroy created a broiled yam laulau to win round-trip West Coast airfare and top honors in the recent Maui County Agricultural Trade Show & Sampling chefs' contest at Ulupalakua Ranch.

Purroy, a former Seattle Westin chef de cuisine, was named executive chef of Wailea Renaissance Beach Resort (formerly Stouffers) in January. His signature dish, Gingered Lobster Tiki, served at Raffles restaurant, layers rice, poke, avocado, lomi salmon, mango and lobster.

Runner-up laurels went to chef Richard Matsumoto of Kihei's Ukulele Grill for grilled spring vegetable terrine, and Maui Marriott chef Brendan Mahoney for summer roll with sweet potato vinaigrette.

An estimated crowd of more than 5,000 examined some 90 exhibitors' wares, from Hana water to coffee-bean earrings.

12 long beans
Ti or banana leaves

Laulau:

2 baked or boiled yams (about 2 cups mashed)
1 to 2 ounces panko bread crumbs
1 ounce butter
1 ounce lehua honey
Pinch EACH salt, pepper

Sweet and sour poi vinaigrette:

1/2 cup cilantro
1/3 cup passion-fruit juice concentrate
2 ounces poi
1 ounce rice vinegar
2 tablespoons honey
1 tablespoon chopped shallots
2 teaspoons lemon juice
1 teaspoon garlic
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
4 ounces peanut oil

Blanch long beans in lightly salted boiling water, remove and place in ice water. Braid 3 beans to form a "rope." Tie together at ends to form a lei.

Mix vinaigrette ingredients in blender, adding oil slowly.

Serve laulau on a smoldering monkeypod wood plank encircled by lei. Plank flavors the laulau and completes cooking of the lei. Drizzle with vinaigrette.

Rest@ur@nts: Isle Internet surfers can access Matteo's Restaurant at http://places.com/matteos or more than 160 local eateries at http://places.com

Susser, Shintani signings: "Allen Susser's New World Cuisine" is signed by the chef/author 7 p.m. today at Borders Ward Centre, followed by Dr. Terry Shintani, of Wai'anae Coast Comprehensive Health Center, signing his bestselling "The Eat More, Weigh Less Cookbook" 8 p.m. Friday. Call 737-3323.

Nobu oblige: Nobuyuki Matsuhisa, chef/restaurateur of Matsuhisa in Beverly Hills, Calif., and of Tribeca in New York City, teams with chef/restaurateur Beverly Gannon of Maui's Hali'imaile General Store to present signature dinners and cooking programs through Sunday at Maui's Kea Lani Hotel. Reserve at 1-(800)-659-4100.

David Paul pairs: Chef/restaurateur David Paul Johnson and guest chef George Gomes of A Pacific Cafe Maui serve a fusion dinner today, David Paul's Lahaina Grill. Also, Johnson teams with Ray Signorello of Napa's Signorello Vineyards to create a winemaker dinner, Tuesday; $65. Call 667-5117 on Maui.

Unique sakes: Taste California and Japan sakes, 6:30 p.m. tomorrow, Halekulani Hotel; $35. Call 923-2311, Ext. 5300.

Loco demo: Chef Bill Trask uses Loco Moco Sauce to stir-fry chicken and beef with mushrooms at a demo/tasting, 4 to 7 p.m. Friday, Foodland Koko Marina; free. Sauce is $5.29 a bottle.

Hot doughnuts: Fresh hot andagi, or Okinawan doughnuts, are showcased with 190 craft booths at the Spring Craft Fair, 9 a.m. to 3 p.m. Saturday, Hawaii Okinawan Center, 94-587 Ukee St., Waipio Gentry. Call 676-5400.

The spice of Thai: Singha Thai chef/restaurateur Chai Chaowasaree prepares spring rolls with sweet-sour sauce and other delicacies, 9:30 a.m. to noon Saturday, Lyon Arboretum; $25. Call 988-7378.

Student expo: Pulled-sugar centerpieces, food booths, and recipe and entree giveaways highlight the Hawaii Student Culinary Arts Expo, 11 a.m. to 4 p.m. Saturday, Kapiolani Community College's 'Ohi'a cafeteria; $3. Call 734-9468.

Valley's finest: Wood-roasted Hudson Valley duck with wild mushrooms tops a winemaker menu by Fred Halpert of Napa's Brava Terrace and Randall Grahm of Santa Cruz's Bonny Doon winery, 7 p.m. Sunday, Roy's Restaurant Hawaii Kai; $58. Call 396-7697.

Asian ingredients tour: Kim Nguyen leads a "Discovering Ingredients for Thai, Vietnamese and Chinese Cooking in Honolulu's Chinatown Markets" tour, 9:30 to 11:30 a.m. Monday, from Chinatown's Bank of Hawaii; $15.50. Call 988-7378.

Chili heads meet: Interested parties are invited to a Compadres South Pacific Chili Cookoff cooks' meeting, 5 p.m. Monday, Compadres Ward Centre; repeats May 6 and 13. Eighty teams compete May 19 for $2,500 and a TV appearance on "Hari's Kitchen." Call 732-7733.

Mom's menu: Moana Hotel chef Bryan Ashlock prepares a "Mother's Day Menu" demo/tasting, 5:30 to 8:30 p.m. Tuesday, Kapiolani Community College 'Ohi'a 118; $30. Call 734-9211.

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