Da Kine
Star-Bulletin staff
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STAR-BULLETIN / 2005
Brother Noland
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Benefit concert
Brother Noland and Friends, Mike Kaawa, Makana, Kawika Kahiapo, Maunalua, Country Living and comedian Kaleo Pilanca are among those performing at a benefit Saturday for Kimo Pai, a longtime bartender at Duke's and victim of cancer.
The event takes place from 3 to 8 p.m. at Pipeline Cafe; $25 donation includes pupus and door prizes.
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Baking for Purim
Chabad of Hawaii offers lessons in baking the tri-cornered cookie Hamantashen at 10 a.m. Sunday at the Chabad House in the rear lobby of the Ala Moana Hotel.
Hamantashen is the traditional dessert of the Jewish holiday of Purim.
Cost is $3. Call 735-8161 or 478-8892.
Tiramisu cookie wins recipe contest
Jennifer Moniz was the winner of the Cookies of the Heart contest sponsored by Kakaako Kitchen on the Sunday before Valentine's Day.
Moniz's Tiramisu Cookies were given a perfect score by chef Russell Siu, the restaurant's owner and one of the judges.
A public tasting of the 25 competing cookies raised funds for Aloha Harvest, an organization that feeds the hungry, and extra cookies went to that group.
Tiramisu Cookies
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg, beaten
1/2 cup flour
3 ounces dark chocolate
» Filling:
1 tablespoon dark rum or Kahlua liqueur
1/2 teaspoon espresso powder
2/3 cup mascarpone cheese
1 tablespoon light brown sugar
To make filling: Combine rum with espresso powder and stir to dissolve. Add mascarpone and brown sugar. Mix well, cover and refrigerate.
Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
Cream butter and sugar until light and fluffy. Add egg and mix well. Stir in the flour and mix until well-combined. Spoon mixture into resealable plastic bag and snip off a corner of bag. Pipe 28 small blobs of dough onto baking sheets. Bake 6 to 8 minutes, until edges begin to brown and center is firm. Remove from oven and cool completely.
Spoon filling into another resealable bag and snip off a corner. Pipe filling onto underside of a cookie, then top with second cookie, creating a sandwich. When all sandwich cookies have been assembled, melt chocolate in microwave 15 seconds, then stir until smooth. Dip fork into chocolate and drizzle over cookies. Makes 14 cookies.
Nutritional information unavailable.
Big Isle plays host to Brewers Festival
Beer rules at the 12th annual Kona Brewers Festival next month. If that appeals to your sense of taste, it's time to book a flight to the Big Island.
The beerfest takes place from 2:30 to 6:30 p.m. March 10 at King Kamehameha's Kona Beach Hotel, a fund-raiser for environmental, educational and cultural organizations. It's also meant to promote craft brewery and collaboration between professional brewers and chefs.
Expect more than 60 types of ales and lagers from 30 breweries served with dishes prepared by 25 chefs.
Tickets are $45, in advance only, which includes eight tasting coupons, a souvenir mug and unlimited food. Call (808) 331-3033 or visit www.konabrewersfestival.com.
Two days before the festival, Lucy Saunders, author of "Grilling with Beer," hosts a beer-pairing dinner, "Grilling Under the Stars -- A Brewers' Pa'ina," 6 to 9 p.m. March 8 at the Outrigger Keauhou Beach Resort.
The outdoor affair will feature tasting offering dishes from salads to desserts, all made with beer or designed to pair well with beer.
The menu includes Porter Ginger Salmon Skewers, Mini Buffalo Beef Burgers and Stout Chocolate Cake.
Tickets are $45. Call (808) 324-2554.
Class showcases Japanese specialties
Japanese chef Yoshinori Matsusaka hosts a free cooking demonstration, noon to 2 p.m. March 1 at Kapiolani Community College's Ohia Room 118.
Matsusaka has opened several restaurants in Japan, including Restaurant Kinojin at Kishiwada, Le Hannnari and Restaurant Kankawa. He serves as executive chef of Cottage Biwako Club and as principal of Culinary Arts in Nagoya.
Call 734-9484.
KCC cooking classes on tap for next month
Kapiolani Community College offers these cooking classes in March. Registration runs three weeks in advance. Call 734-9211.
Hot Wok & Spice!: Learn to use chili and peppercorns in Sichuan-style dishes such as Ma Po Tofu, Ants Climbing Up the Tree, Five Spice Prawns and Chili-Sauté Ung Choy; 8 a.m. to noon March 3. Cost is $60
The Joy of Soy: Chef Alyssa Morreau shows how soy is used in milk, cheese, ice cream, sausage, chicken, sauces, dressings and more; 8 a.m. to noon March 3. Cost is $48
Simply Beautiful Cakes: Chef Abigail Langlas of the Honolulu Coffee Co. starts with a basic sponge cake, then explains the use of a variety of frostings, fillings and techniques to build a specialty cake; 1 to 5 p.m. March 3. Cost is $65.
Japanese Noodles, Hot and Cold: Chef Nina Jarrett teaches how to use soba, somen and udon in soups, salads and entrees; 6 to 9 p.m. March 5. Cost is $55.
Macro Bento: Chef Leslie Ashburn teaches how to make macrobiotic meals suitable for your lunch box; 1 to 5 p.m. March 10. Cost is $48.
Meat Lover Meals: Chef Dale Thomas explains the bets cuts of beef for various dishes; 6 to 9 p.m. March 12. Cost is $58.
Taste of Mexico II: Chef Adriana Torres of Mexico City covers tortilla soup, ceviché, the pork dish cochinita pibil and arroz con leche; 8 a.m. to noon March 17. Cost is $60.
Cookin' Up Some Cajun: Chef Kevin Tate of Kevin's Two Boots in Kailua teaches how to make several favorite New Orleans' dishes; 1 to 5 p.m. March 17. Cost is $60.
Hilton starts monthly chef demonstrations
The Hilton Hawaiian Village begins free monthly cooking demonstrations in the main lobby this week, from 3 to 4 p.m. Friday.
Chef Andrew Yagami of Village Steak & Seafood Restaurant will explain how to prepare black angus steak. Samples will be served.