Illustration By Kevin Hand, Star-Bulletin


Gobblers to go

Is the idea of cooking a bird too absurd?
Oh, just stuff it, and let someone else
handle the holiday preparations

By Catherine Kekoa Enomoto
Star Bulletin



Stay unharried and unhurried with Thanksgiving gobble-to-go. Caterers, restaurants, supermarkets, even high schools are offering ways to ease you into holiday meal preparation. They offer dinner packages for four to 10 diners, advertised for as little as $4.37 per person. Just pick up the phone.

Gobble-to-go highlights include Beau Soleil restaurant's traditional fare along with exotic optionals - honey-glazed Rock Cornish game hens stuffed with wild rice and pecans for $10 each, sourdough stuffing for six people for $15 and guava cheesecake for $22.

Elsewhere, Chinatown's Eastern Food Center prepares succulent quarter, half or whole turkeys, prepared in a Chinese roast-duck style. And, just 50 tickets remain for a popular imu-kalua turkey fund-raiser sponsored by the Future Farmers of America at Castle High. You bring the bird and they cook it in the imu. Price tag: $8 per bird.

Call any favorite caterer, which likely has something on the front burner for Thanksgiving dinner to go.


By Craig T. Kojima, Star-Bulletin
Darren Matsumoto plays the part of the Hyatt Turkey,
handing out the hotel's prepared turkey dinners to drive-through diners.



Here's the gobble-gobble on other turkey-to-go offers:



Hotels

Hawaii Prince Hotel: Dinner for four features a 10- to 12-pound roast turkey, roasted chestnut-sausage-cornbread stuffing, garlic mashed potatoes, giblet gravy, sweet potatoes, cranberry sauce, rolls and pumpkin pie; $69. Pickup is 10 a.m. to 3 p.m. at Hawaii Prince Hotel in Waikiki, or Hawaii Prince Golf Club in Ewa. Call 956-1111, Ext. 67 (Waikiki), or 689-2270 (Ewa) by Nov. 22.

Hyatt Regency Waikiki: Move over, San Diego Chicken. Enter: Waikiki Turkey - with the Hyatt's fifth straight year of Turkey To Go. A human in a turkey suit loads the trunk with dinners for four to six featuring corn chowder, 10- to 12-pound turkey, chestnut and sage dressing, mashed potatoes, giblet gravy, candied yams, buttered corn, cranberry relish, dinner rolls and pumpkin pie; $64.95. Box includes $65 worth of Hyatt restaurant coupons and leftover-turkey recipes. Drive pickup is 9 a.m. to 2 p.m. Thanksgiving Day at the hotel and at Kapalama School, across from Kamehameha Shopping Center. Call 921-6027.

Hilton Waikoloa Village: A cornucopia of vegetables colors a Big Isle feast to go for 10. The menu features corn chowder, 12-pound turkey, stuffing, gravy, au gratin potatoes, yams, corn on the cob, broccoli, carrots, cranberry relish, Portuguese sweet bread rolls and pumpkin pie; $69. Call 885-1234, Ext. 54, on the Big Island by Nov. 25. Pickup is 10 a.m. to 7 p.m. Nov. 28 at the hotel.



Supermarkets

Foodland, Sack N Save: Several supermarkets offer a trio of dinners starring poultry, ham or beef. Foodland's turkey dinner serves six to eight with turkey, stuffing, mashed potatoes, gravy, yams, cranberry mold, biscuits and pumpkin pie; $39.98. A spiral ham dinner for six to eight includes ham, mashed potatoes, gravy, broccoli-rice casserole, biscuits and apple pie; $39.98. Lastly, it's "prime time" for four to six persons with beef prime rib, stuffed baked potatoes, broccoli-rice casserole, biscuits and apple pie; $44.98. Call your respective Foodland or Sack N Save.

Star Markets: Each Thanksgiving package below includes 2.75 pounds of mashed potatoes and 1 pound of home-style gravy for $39.95 ($5 off coupon in this Sunday's newspaper). Order through the nearest Star Deli Department (not at Kamehameha Shopping Center and Kahului).

A turkey dinner for six to eight includes 10- to 12-pound roast turkey, 3 pounds of bread stuffing, 1 pound of cranberry sauce, 6 rolls and an 8-inch pumpkin pie.

A spiral-cut ham dinner for six to eight offers a 6- to 8-pound spiral-cut ham, 2.75 pounds of broccoli-rice casserole, 6 dinner rolls and an 8-inch pumpkin pie.

The prime rib dinner for four or five has a 3- to 4-pound boneless prime rib, 1 pound au jus and 2.75 pounds of broccoli-rice casserole.

Safeway: Here's a no-fuss spread for as little as $1.67 a pound, plus rolls and pie! A complete turkey dinner weighs in with a 10- to 12-pound bird, 2.5 pounds of stuffing, 2.5 pounds of seasoned mashed potatoes, 3 pounds of gravy, 1 pound of cranberry sauce, 1 dozen rolls and an 8-inch pumpkin pie; $39.98 ($5 off coupon in the store's November coupon book). Call a Safeway Deli (not at Enchanted Lake or Pali).

Times Beretania: Pick a pie to punctuate your dinner - made to order on site - featuring a 14-pound bird, 2 pounds of stuffing, 2 pounds of gravy, 1 can of cranberry sauce and a choice of pumpkin, apple or egg custard pie; $49.99. Pickup is 6 a.m. to 8 p.m. Thanksgiving Day. Call 524-5711.



Restaurants

Beau Soleil: It's first come, first served for the Kaimuki restaurant's 40 roast turkey dinners for six featuring cornbread or herb dressing, garlic mashed potatoes, rosemary gravy, rolls and cranberry sauce for $59.99; or $79.99 for eight to 10.

Also, side-dish specials for six are $15, unless otherwise noted - apple, walnut and Gorgonzola salad, Waimanalo greens with balsamic vinaigrette, sourdough and other stuffings, maple yams, a dozen cornbread muffins, pumpkin cheesecake ($22), strawberry mousse cake ($21) and tiramisu ($22). Call 732-9067 by Nov. 25.

Eastern Food Center: This Chinatown eatery fixes turkeys in a Chinese roast-duck style. Quarter, half or whole turkeys are $2.75 a pound if Eastern supplies the bird; $1 a pound if you supply the bird; or $15 per bird 10 pounds and under. Order one week ahead. Pickup is 8 a.m. to noon Thanksgiving. Call 536-4121.

Flamingo Restaurants: The foundation for a Thanksgiving potluck feast includes a 12- to 14-pound roast bird, stuffing, gravy, cranberry sauce and 8-inch extra-deep pumpkin pie for $58.76. Pickup is by 4 p.m. Thanksgiving day. Call five restaurant sites: Chuckwagon 596-0066, Kapiolani 596-0660, Pearl City 456-5946, Waipahu 676-2000, and Windward 235-5566.

Kahala Moon: A mouthwatering portable menu showcases home-style gourmet cooking in Hawaii - 'alaea buttered roast whole turkey, Portuguese sausage brioche stuffing, roasted-garlic mashed potatoes, country pan gravy, salad of baby greens with citrus-shallot vinaigrette. Also, sweet potato macadamia-nut crisp, rock shrimp and broccoli casserole, cranberry-apple relish with lemon orange zest, taro rolls with lemon-herb butter, and blueberry-mango cobbler. Dinner for four is $59.95; additional persons are $14.95 each. A la carte items are also available. Call 732-7777.



Kalua, caterers

Castle High School: You provide the bird and Future Farmers of America provides the imu, or underground pit. Imu-kalua (pit-steam) a turkey for $8, with proceeds benefiting Castle's FFA club. Wrap the seasoned bird in ti leaves, place it in an aluminum foil roasting pan and cover with foil; no stuffing, hams or pork butts allowed. Drop off turkeys from 3 to 5:30 p.m. Thanksgiving eve; pick up tender, juicy gobblers from 9:30 a.m. to noon Thanksgiving Day. Only 50 tickets remain at the Castle High office. Call Cheryl Kukino at 233-5609.

Haili's Hawaiian Foods: Year-round, Haili's offers whole turkeys and Farmer John smoked bone-in hams - both imu-kalua'd and packaged in foil pans. Turkeys cost $5.50 per pound, hams $6.95 per pound. Order one week ahead for pickup until 1 p.m. Thanksgiving eve. Call 593-8019.

Iva's Komplete Katering: Cranberry-haupia sauce and luau (young taro leaves) cooked with coconut milk as a side dish or in the bread stuffing highlight Iva Kinimaka's Thanksgiving. Dinner, which includes whole roast turkey, sweet potatoes and gravy at $6.25 per person, for at least 25 people. Call 841-4041 by Nov. 20.



Let’s talk turkey

Americans ate 19.3 pounds of turkeys last year, up a pound from 1994.

The most popular way to prepare turkey is to roast it in an open pan, followed by roasting in a covered pan, in a cooking bag and, in warmer areas, on a covered grill.

The most asked question of a turkey hot line is, "How do I produce a picture perfect turkey?" Answer: Roast, uncovered, at 325 degrees. The turkey should reach 180 degrees in the thigh, 160 degrees in the stuffing. Brush the skin with a little oil before roasting. Place the bird on a flat rack in a shallow pan; baste often.

Butterball Turkey Talk-Line



It ain’t brain surgery

Simple side dishes make it easy to feed that army you invited over for Thanksgiving dinner. Recipes on the side




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