HAWAII RESTAURANT ASSOCIATION
Fred DeAngelo, left, and Chai Chaowasaree hold their trophies.
Hawaii chefs win Vegas cook-off
Hawaii chefs Chai Chaowasaree and Fred DeAngelo reigned supreme in an "Iron Chef"-style competition last week in Las Vegas.
Chaowasaree, chef/owner of Singha Thai Cuisine and Chai's Island Bistro, and DeAngelo, chef/owner of Ola at Turtle Bay Resort, took up the torch at the International Restaurant Show's "Chef's Challenge," against Vegas chefs Anthony Amoroso of Michael Mina Bellagio and Martin Heierling of Bellagio's Sensi.
Robin Leach hosted the competition, which was shown on big-screen TVs throughout the exhibition area.
The chefs had 45 minutes to prepare two dishes each, using the secret ingredient of purple, yellow and white carrots.
Chaowasaree's dishes: salad of Maine lobster poached in coconut and lemon grass broth with a carrot purée; and pan-seared sea bass with a sun-dried tomato and citrus buerre blanc, served on "carrot linguine" (carrots shredded like pasta).
DeAngelo's dishes: beef tenderloin with carrot purée demi-glace; and a dessert crepe filled with haupia and diced macadamia nuts and carrots, with fresh berries.
The 2007 finalists in the Tom and Warren Matsuda Scholarship Culinary Competition -- Adina Guest, left, Ayumu Matsutaka and Justin Nip -- will appear Saturday in a cooking demonstration and tasting.
Culinary finalists offer dish demos
Finalists in the 2007 Tom & Warren Matsuda Scholarship Culinary Competition will host a cooking demonstration and tasting Saturday at the Sub-Zero/Wolf showroom.
The three student finalists -- Adina Guest, Justin Nip and Ayumu Matsutaka -- will each prepare a dish.
The menus: Matsutaka's appetizer of Big Eye Ahi Tartare on Taro Chip; Nip's Salade of Duck Breast with Korean Pear Chutney and Baby Frisee; Guest's Sage and Butter-Basted Slow-Cooked Cage-Free Kauai Chicken Breast with Ewa Sweet Corn Gnocchi "Pillows"; and dessert from chef Roy Yamaguchi.
Yamaguchi helps sponsor the annual competition for community college culinary students.
There will be three seatings -- 9 and 11 a.m. and 1 p.m. Cost is $30, which will go toward scholarship funds for the finalists. The showroom is at 938 Piikoi St. Call 597-1647.
Dig into chocolate at Big Isle event
If you love chocolate -- really, really love chocolate -- you probably want to head for the Big Island for the 7th Annual Kona Chocolate Festival, 6 to 10 p.m. March 29 at the Sheraton Keauhou Bay Resort and Spa.
Chocolate creations by 25 Big Island chefs will be offered, along with champagne, wine, ice cream and candy.
The Kona Chocolate Festival is presented by the Naalehu Theater.
Tickets are $40 advance; $50 on the day of event; $25 children. VIP tickets of $125 include a buffet dinner. Child care available. Call (808) 987-8722 or visit www.konachocolatefestival.com.
PACIFIC PLACE TEA GARDEN & CAFé
Learn to make a matcha green tea latte on Saturday at a free demonstration.
Free class covers matcha green tea
The Pacific Place Tea Garden Café at Ala Moana Center offers a free class on matcha green tea, 11 a.m. Saturday.
Owner Lynette Jee hosts the hourlong class, which will cover the history of the powdered tea used in the traditional Japanese tea ceremony. She'll also demonstrate how to use the tea in drinks and a gelatin dessert. Samples of tea and Matcha Green Tea Cupcakes also will be served.
The cafe is on the upper level of Ala Moana Center, overlooking Center Stage. Seating is limited.