Annette Miyashiro displays some andagi, or Okinawan doughnuts, while behind her a crew busily turns out more. Demonstrations on the preparation of andagi and other Okinawan specialities will presented as part of the Kariyushi VI festival May 19.
Photo by Ken Ige, Star-Bulletin



Morsels

Star-Bulletin Staff

Wednesday, May 8, 1996



Passion for purple

If purple is your pleasure, enter the Tumai Kuru Recipe Contest for dishes with Okinawan purple sweet potatoes.

May 16 is the entry deadline for the competition, set for 8 a.m. May 19 at the Kariyushi VI festival at the Hawaii Okinawa Center in Waipio Gentry. Contest categories are main dishes, desserts and general.

For the first time, secretarial help is available for composing and typing recipes, according to contest chair Betty Higa. Entry blanks are available at Tamashi-ro Market and the Hawaii Okinawa Center. Send entries with name, address, phone, category, recipe name, ingredients, instructions, recipe yield and recipe origin to: Betty Higa, 45-675 Keneke St., Kaneohe, Hawaii 96744. For information, purple potato cookers can call 247-5347.

Kariyushi VI will feature a dozen cooking demonstrations for dishes such as andagi, or Okinawan doughnuts; rafute, or shoyu pork; vegetable tempura; and sweet potato crepe.

Event tickets are $10, which includes entertainment, bento lunch and drink. Call 847-3825.



Somethin' from the oven: Learn to make Portuguese sweet bread, whole-wheat loaves and nut bread at a "Baking the Finest Breads by Farr" cooking class/sampling led by Charlie Farr, 9:30 to 11:45 a.m. Saturday, Lyon Arboretum; $20.50. Call 988-7378.

Pyramids in paradise: Chef Tarek Guirguis of The Pyramids restaurant prepares falafel baba ghanouj on "Entrees to Paradise with Pamela Young," telecast at 6 p.m. Saturdays on KITV4.

Generous Smoker: R. Field Wine Co. hosts an Easter Seal Society benefit dinner and cigar sampling tomorrow with fine wines, cognacs and single malt scotches. Call 596-9463.

Mother's Day ideas: Consider a certificate for mom to enjoy an upcoming neighbor island culinary event, such as:

Watergate watch: Chef Jean-Louis Palladin of Jean-Louis at the Watergate Hotel in Washington, D.C., teams with executive chef Gary Strehl of the Hawaii Prince Hotel in the Grand Chefs on Tour Program, May 20 to 26, Kea Lani Hotel on Maui. Call 1-800-659-4100.

Chef Emeril Lagasse on Lanai: The celebrated restaurateur of Emeril's and NOLA in New Orleans and on the Food Network is guest chef, June 13 and 14, Lodge at Koele; call 1-800-321-4666.

Kapalua Wine Symposium: Alan Wong of Alan Wong's restaurant, who was named 1996 James Beard best chef in the northwest, is one of nine featured culinarians, June 27 to 29, Kapalua Resort on Maui; call 800-KAPALUA.

Cuisines of the Sun: Pioneering chef/restaurateur Larry Forgione of An American Place in Manhattan joins Alan Wong and nine other chefs, July 20 to 24, Mauna Lani Bay Hotel and Bungalows on the Big Island; call 1-800-992-7987.

Big Island Bounty: Aug. 30 to Sept. 1, Ritz-Carlton Mauna Lani; call 1-800-845-9905.

Best California chef: Thomas Keller of the French Laundry in Yountville, Calif., named 1996 James Beard best chef in California, is featured Sept. 21 and 22, Lodge at Koele; call 1-800-321-4666.

Poke fun: Aloha Festivals Poke Recipe Contest Oct. 6, Hapuna Beach Prince Hotel; call 885-0018 on the Big Island.

Also, for Asian cookbook lovers: "The Asian Foodbookery" newsletter, an eight-page "quarterly exploration of Asian foods & foodways everywhere," is $14 for a year's subscription at: The Asian Foodbookery, P.O. Box 15947, Seattle, Wash. 98115-0947. Sample copies are $3.50

Harpo's Pizza has unveiled
its new Thai Dressing.

Thai one on: Ten months after introducing Thai chicken pizza, Harpo's Pizza has unveiled its new Thai Dressing. The bottled product joins Harpo's Italian and Oriental dressings. Use Thai Dressing on salad greens, as a marinade for grilled chicken, a pizza or pasta sauce, and a satay dip for fresh vegetables. It costs $3.25 for a 12-ounce bottle at the six Harpo's sites and at Foodland, Star and Times markets.

Rice is nice: Riviana Foods, marketers of rice products including Mahatma, Carolina, Water Maid and River brands, offers a brochure with recipes focusing on the pyramid nutrition plan. For a copy, send name and address to: Riviana Foods, Pyramid Plan, Department BDM, Box 2636, Houston, Texas 77252.

Other new products include Mai Bock, a smooth, malty brew, at Gordon Biersch Brewery Restaurant; Dreyer's whole-fruit sorbets in strawberry, peach, raspberry and lemon flavors; Oreo cookie shake at Jack in the Box restaurants; and Nabisco endangered species animal crackers, including the Hawaiian monk seal, jaguar, giant panda and Siberian tiger.



Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Write to Features, Honolulu Star-Bulletin, P.O. Box 3080, Honolulu, HI 96802 or send a fax to 523-8509 or E-mail at features@starbulletin.com. Please include your phone number.




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