[ STUFFS ]
Almar Arcano's marriage is 25 years old, and so is his restaurant. CHEW ON THIS
Hy’s Steak House has familial
meaning for the chefHe celebrated the first silver anniversary with a cruise to Mexico; he celebrates the second this month in his kitchen at Hy's Steak House.
Arcano arrived at Hy's as a cook 24 years ago, just after the restaurant opened. Now executive chef, he turns 50 in two weeks. He looks around the tradition-clad dining room and notes that he's been here half his life.
"I see this restaurant more than my wife," Arcano says. "Well, at least we are still married."
Hy's hasn't changed much in all these years. The decor is very much the same as on opening day, dark woods providing a sense of solidity and elegance. The ornate wood trim that circles the dining room once graced a church in Philadelphia, Arcano says.
The menu at Hy's also remains unchanged, focused on Old World dishes and steaks, of course, which Arcano says make up 70 to 80 percent of orders.
The chef's recommendations, though, include the house escargot and oysters Rockefeller. He says he doesn't play around much with the classics, but does succumb to Pacific Rim trends with dishes such as seafood katsu, a frequent special served with wasabi aioli.
"Cooking -- it's blending all the different tastes."
For the anniversary month, Hy's is giving away a souvenir tile suitable for use as a trivet, to diners. Call 922-5555.
Chef notes
James Palmer has been named executive chef at All Star Hawaii and is adding classic dishes from his native Jamaica to the menu. Expect to see Jerk Loin of Lamb, Bahamian Conch Fritters and Coconut Curried Shrimp served alongside All Star's traditional burgers.Palmer, formerly of Strawberry Hill Resort in Jamaica, was the guest chef at All Star's recent Caribbean food festival.
James McDonald won the recent "A Taste of Morrad," claiming $1,000 on behalf of his chosen charity, A Keiki's Dream. The food purveyor Morrad hosted the competition, challenging Maui chefs to create dishes using products of sponsoring suppliers, from Hormel to the Maui Farmers Co-op.
McDonald, executive chef of Pacific'O, I'o and the Feast at Lele, won for his Chinese Spice Pork with Sweet & Sour Tomato Chutney, Sour Cream Mashed Potatoes, and Basil Coconut Sauce.
Special events
A Taste of Japan: Traditional dishes with a contemporary twist make up a three-course lunch Thursday and Friday at the Pearl, the student-run restaurant at Leeward Community College. The menu includes Ahi Tataki, Sizzling Dynamite New York Steak (with sushi and tempura) and Green Tea and Azuki Bean Ice Cream. Cost is $12.50. Call 455-0298.Cooking class on the Rise: Learn to make a four-course meal, then eat all of them, with wine, 6 p.m. Thursday, 3660 on the Rise. The menu: Pan Seared Scallops with Tarragon Glaze, Grilled Duck Breast and Red Wine Shallot Sauce, Poached Romaine Wrapped Salmon, and Grand Marnier-Laced Strawberries in a Tuille Cup. Cost is $45. Call 737-1177.
New releases from Hawaii authors ISLE PAGES
By Burl Burlingame
bburlingame@starbulletin.com
"Surf's Up For Kimo," by Kerry Germain, illustrated by Keoni Montes(Island Paradise Publishing, $12.95)
Here's a charming book for kids interested in surfing. Kimo lives on the North Shore, and his brothers are accomplished surfers, and he dreams of the day he can surf, too. Author Germain cannily makes this a tale not just about surfing, but about the values of patience, study, imagination and family cohesiveness. Although illustrator Montes' work is at times awkward, the pages are sunnily bright and colorful, and his local people actually look like local people. The back pages contain spot-the-animal puzzles.
"Pua's Paniolo Parade," by Jolie Jean Cotton, illustrated by Christine Joy Pratt(Island Heritage, $10.99)
Pua, a tiny paniolo, practices constantly with her beautiful gray mare, Kiko, for the upcoming aloha parade, and along the way, discovers the value of counting and the constant preparation that goes into such an event. Cotton's text is clear and economical, and Pratt's illustrations are absolutely gorgeous.
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