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Hawaiian Electric
Arlene Miyazono, owner of Happy Snacks, demonstrates how to make the soup as well as Frosted Cheesy Doggy Cookies.
The show airs at 6 p.m. Thursday on Oceanic Cable Channel 16 and 8:30 p.m. Thursday on Calabash Channel 44 on Maui.
If you'd like to cook along, here's the recipe:
Bring bones and water to a boil, lower heat and simmer until meat starts to separate from bones. Add vegetables and cook 5-10 minutes longer; cool. Remove and discard bones. Slice or chop meat and return to soup. Serve lukewarm. Makes about 1-1/2 cups.
Nutritional information unavailable.
In these foodie arenas, you can pick and choose from food stations where chefs are showing off their specialties. Everything's tastier, too, when the events are benefits for schools.
By the luck of the calendar, a trio of these events can carry you into the weekend, through the weekend and on into the start of the week beyond:
Robert Cazimero will entertain and there will also be a silent auction.
Tickets are $100. The tables have all been sold, but there's still room for those satisfied to travel from station to station, stand and eat.
The event starts at 6:30 p.m. Call 734-9483.
The Family Fair takes place noon to 10 p.m. both days.
Salad and dessert specialties from five Honolulu restaurants -- Hoku's, L'Uraku, Roy's, 3660 on the Rise and Sam Choy's -- will be sold at the booth. Nalo Greens for the salads have been donated by Nalo Farms owner Dean Okimoto, Iolani Class of 1972, and many of the other ingredients were donated by the restaurants.
The salads are priced at $4 to $5; desserts at $2.50. Portions are limited.
Several chefs will be featured in cooking demonstrations:
Wayne Hirabayashi, Kahala Mandarin Oriental Hotel, 5 p.m. Friday, Gourmet Booth. He'll prepare a Caesar Salad with Tiger Prawns.
Hiroshi Fukui, L'Uraku, 5 p.m. Saturday, Gourmet Booth; Pan Seared Papio on Wilted Tatsoi with Caper Butter Sauce.
George Mavrothalassitis, Chef Mavro; Jean-Marie Josselin, A Pacific Cafe; and Sam Choy will appear 2-3:30 p.m. Saturday, main tent.
At all demonstrations, samples will be available for tasting.
Call 943-2339.
The Hale Aina Golf Tournament will culminate in a post-play party at the Hawaii Prince Golf Club in Ewa Beach.
Food stations will feature specialties of Compadres, Diamond Head Grill, Hoku's, Indigo Eurasian Cuisine, Kaka'ako Kitchen, L'Uraku, Merriman's, The Olive Tree, Opelo Plaza, A Pacific Cafe, Palomino Euro Bistro, Roy's, Singha Thai, Superb Sushi and Prince Hotels.
The 5 p.m. party is free to golfers registered in the tournament, but nongolfers may attend for $50. The tournament raises funds for culinary programs at the community colleges. Call 524-7400, Ext. 272.
Hey Auntie! A second Auntie Pasto's Italian restaurant opens tomorrow in Kapahulu. Owner Ed Wary has carried over the menu of the Beretania Street Auntie Pasto's, with the addition of such dishes as eggplant fritters, homemade mozzarella, fried stuffed olives and grilled Sicilian steak.
The new restaurant, at 559 Kapahulu Ave., former location of the Internet Cafe, seats 100 and includes a private back room. The chef is Bob Latus, former sous chef at Dixie Grill. Call 739-2426.
Sansei showcase: D.K. Kodama, chef/owner of Sansei Seafood Restaurant and Sushi Bar on Maui, will conduct a free cooking demonstration at noon Saturday in the fourth-floor kitchen of Liberty House Ala Moana. Kodama is opening an Oahu location at Restaurant Row in May. For information call 941-2345.
New chef at Marriott: Gary Higa has been named executive chef at the Kauai Marriott Resort & Beach Club. Higa will oversee all the resort's restaurants and lounges: The Kauai Marriott Beach Club; Kukui's; Kukui's Pizza Cafe; Kalapaki Grill; Duke's Canoe Club; and Aupaka Terrace Sushi Bar.
"Rice to the Rescue" Recipe Contest: The USA Rice Federation is offering a $5,000 cash prize for the best recipe using rice. Original unpublished recipes for appetizers, soups, salads, side dishes, main dishes or desserts are eligible. Entries will be judged on taste, ease of preparation, appearance and creativity.
Preparation time for dishes must be less than 30 minutes, and the ingredient list may contain no more than six items (excluding butter, margarine, cooking oil, water, salt and pepper). They must include at least one cup of uncooked American-grown rice or three cups of cooked rice.
Send recipes to: "Rice to the Rescue" Recipe Contest, c/o USA Rice Federation, P.O. Box 740121, Houston, Texas 77274 or enter online at http://www.ricecafe.com by June 15.
