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Star-Bulletin Features


Sunday, October 21, 2001


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[Chew On This]

Dinner challenges student chefs

The Leeward Community College culinary program prepares young chefs to take on the world of eaters, and sometimes that means exposure to real-life stress.

And so we have evenings such as Wednesdays, challenging for the students but a boon for island foodies.

Chefs George Mavrothalassitis of Chef Mavro and Eric Leterc of the Pacific Beach Hotel have developed a four-course dinner that students will help prepare and serve.

The dishes -- Grilled Kahuku Prawns with Cumin, Grilled Shutome Niçoise Style, Coriander-Crisped Beef Entrécote and Chocolate Basil Cake -- will be accompanied by wines paired by master sommelier Chuck Furuya and served in the campus' Pearl restaurant.

Cost is $55, to benefit the LCC culinary program. Seatings start at 5:30 p.m. Call 455-0298.

Get ready for Halloween

Sansei Seafood Restaurant & Sushi Bar (Maui): Pumpkin-carving contest and party, 11 p.m. Friday. Prizes and discounts on beer. Judging is at 11:15 p.m. Call 808-669-6286.

Dixie Grill: Costume contest for children, Sunday at 1 p.m. (Ward Avenue) and 3 p.m. (Aiea). Prizes and treats. Call 596-8359 (Ward) or 485-2722 (Aiea).

Sam Choy's Breakfast, Lunch & Crab: Keiki Night Oct. 30 offers games, trick-or-treat stations and a performance by Lisa Matsumoto's Ohia Productions of "In the Clear Blue Sea" at 6 p.m. Come in costume, or pick up a mask at the restaurant. Keiki meals are half price. Call 545-7979.

Special events

Brews, Blues & Barbecue: Benefit for Parents and Children Together features food booths and blues entertainment by Mass Appeal, 5 to 11 p.m. Oct. 31, Dixie Grill Ward Avenue. Cost is $50. Call 847-3285.

All-American Food Fest: Proceeds from lunch and dinner specials through Oct. 31 will go to the Aloha United Way at Sam Choy's Diamond Head. Menu items pay tribute to regional U.S. specialties, including Maryland Blue Crabs, San Francisco Cioppino and Texas-Style BBQ Ribs. Call 732-8645.

Big Aloha Brewer's Dinner: Sous chef David Hamada and brewmaster Dave Campbell offer a five-course meal with beer pairings, 6 to 9 p.m. Thursday at Sam Choy's Breakfast, Lunch & Crab. The menu includes Jamaican Jerk Duck Breast (with Steamship Lager) and Braised Rabbit (with Hefe-Weizen). Cost is $39.99. Call 545-7979.

Rising Chefs Dinner: Five young chefs will offer a five-course meal with wine pairings, 6:30 p.m. Friday, 3660 on the Rise. The menu by chefs Bryan Doi, Brett Villarmia, Wade Ueoka, Lydell Leong and David Takaki includes entrees of Baked Quail Stuffed with Mixed Mushroom Mousse and Beef Two Ways (grilled tenderloin and braised short ribs). Cost is $50. Call 737-1177.


Book

Isle Pages

New releases from Hawaii authors,



Reviewed by Burl Burlingame
bburlingame@starbulletin.com

Blue Wave Millennium -- A Future for Hawaii, by Anthony L. Clapes (Dark Matter, $7.95)

This is a kind of roll-up-your-sleeves, common-sensical manifesto making the case for Hawaii as a center for high-technology industries.

Clapes argues that old model economies of argriculture and tourism not only deplete the land, they take away monies from Hawaii and create a caste of undereducated workers who cannot compete in a global marketplace.

Most of the things Clapes points out are embarrassingly obvious to everyone except politicians and corporate executives -- this well-written treatise should be passed around, from boardroom to hearing chamber to waiting lobbies, and placed in the Governor's bathroom. Education, for example, is preparation for real life, not a way of passing time.

It would be swell if someone in a position to make a difference would actually do so.



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