Tamagozake eases cold symptoms
Cold season is upon us -- does it seem that there's a traveling virus in your workplace or neighborhood?
Well, you can't obliterate viruses, but you can find warm comfort in some homemade potions, such as this traditional Japanese cold remedy of egg and sake, sometimes called "sake nog.".
3/4 cup sake
1 egg, beaten
1 tablespoon honey
In a small saucepan, heat sake over medium until hot but not boiling (or heat in a microwave.
Meanwhile, mix beaten egg and honey until thoroughly combined. Stir egg mixture into hot sake. Serve immediately. Serves 1.
Nutritional information unavailable.
Gallo vineyards gold medal awards
Food producers who think small are invited to enter the Gallo Family Vineyards Gold Medal Awards.
The awards recognize artisanal food producers in categories of baked good, condiment, confectionery, dairy, fish and seafood, fruit or vegetable and meat and charcuterie.
Each winner will receive a $5,000 business development grant and a trip to New York for the awards luncheon.
The winner of the All Artisanal Award for a family-owned business will be advertised in a national publication and will appear at the Food and Wine Classic in Aspen, Colo., in June to display their product to celebrity chefs and wine experts.
To enter visit www.gallofamily.com for an application and rules. Deadline to enter is Feb. 28. Entries will be judged in a blind tasting by a panel of industry judges.
KCC's February cooking classes
Kapiolani Community College offers these cooking classes in February. Enrollment runs three weeks in advance. Call 734-9211.
Eating for Nutrition: Alyssa Moreau focuses on dishes with nutritional boosts, including Ginger Bran Breakfast Cake, Stuffed Cabbage with Spanish rice and Vegetarian Shepherd's Pie; 8 a.m. to noon Feb. 2. Cost is $48.
When in Sicily...: Features Sicilian fish stew, homemade linguine and almond-cornmeal cake; 1 to 5 p.m. Feb. 2. Cost is $60.
Soups: Grant Sato teaches the basics in creating clear, thick and specialty soups; 8 a.m. to noon Feb. 9. Cost is $60.
Good Food for Good Kidney Health: Sharon Kobayashi explains how to manage sodium, fat and cholesterol; balance nutrient intake over time; and make substitutions in recipes; 1 to 4 p.m. Feb. 9. Cost is $30.
Kevin's Ragin' Cajun: Kevin Tate explains making roux and other techniques of Cajun cuisine to make Chicken and Sausage Gumbo, Etouffeé and Red Beans and Rice with Hush Puppies; 8 a.m. to noon Feb. 16. Cost is $60.
Antojitos Sabrositos: Adriana Torres offers recipes for pupus of guacamole, Flautas de Pollo (chicken taquitos), Gorditas de Chicharron (homemade corn tortillas with crispy pork skin) and Coctel de Camaron (Mexican shrimp cocktail); 1 to 5 p.m. Feb. 16. Cost is $60.
Professional Cake Decorating II: Abigail Langlas leads a class on constructing and decorating cakes using rolled fondant, for professional bakers and culinary students; 1 to 5 p.m. Feb. 16, 17 and 18. Cost is $200.
Sauté and Pan Sauces: Grant Sato explains how to sauté, deglaze and create quick sauces; 8 a.m. to noon Feb. 23. Cost is $60.
Healthy Snacks: Pineapple Oat Breakfast Bars, Tofu Scramble in Tortilla Wraps and a Tofu, Avocado and Brown Rice Musubi are Alyssa Moreau's suggestions for healthful ways to munch between meals; 1 to 5 p.m. Feb. 23. Cost is $48.