Morsels
Wednesday, November 27, 1996



Artists gather for the first Art Show of North Shore Artists at Portofino.

North Shore celebrates art, wine

Art and wine are on the menu at Portofino in Haleiwa Dec. 7, when the restaurant hosts the Art Show of North Shore Artists.

The event takes place 4 to 8 p.m., with North Shore artists Wyland, Beverly Fettig, Thomas Deir, Carli Oliver, Mango, Karen Scata, Jesse Miller, Margo Goodwill, John Costello, Malia, David Lopez and Nisla presenting their works.

Along with a chance to meet the artists is the opportunity to sample a varied selection of wines, ranging from basic table wines to exotic wines from California and Italy.

An array of appetizers will also be served, such as bruschetta and fried calamari.

Tickets for the event are $15 in advance or $20 at the door. Call Portofino for more information at 637-7678. Portofino is in the North Shore Market Place at 66-250 Kamehameha Highway.

On the menu will be pupu including fried calamari.



5 A Day winners

Substitute leftover turkey in a prize recipe for Mandarin Chicken Salad, the "wikiwiki" category winner in the recent 5 A Day Recipe Contest sponsored by the state Department of Health.

5 A Day is a national campaign to promote the eating of five servings of fruit and vegetables daily.

Rose Kinstlinger created a fast and easy chicken salad that incorporates canned Mandarin oranges and fresh grapes.

Derek Traya, a senior at Farrington High School, won the "creative" category with his White Omelet, and E. Shan Correa topped the "most ono" category, with her ginger-laced Pahoa Pumpkin/Cider Soup.



Mandarin Chicken Salad

8 ounces cooked, diced skinless chicken breast
1 cup diced celery
1/4 cup low-fat mayonnaise
3 tablespoons minced onion
2 tablespoons plus 2 teaspoons lemon juice
Pepper to taste
1 can (11 ounces) Mandarin oranges, drained
1 cup seedless grapes, each cut in half
Lettuce leaves and paprika for garnish

Combine chicken, celery, mayonnaise, onion, lemon juice and pepper; chill. Add oranges and grapes; toss until mixed well. Serve on lettuce leaves.

Sprinkle with paprika for color. Makes 6 to 8 servings.


Approximate nutritional analysis per serving: 169 calories, 5 grams fat, 30 milligrams cholesterol, 262 milligrams sodium.*

Culinary happenings

Yearning for herbs: Jerry Shelmidine teaches "Growing Culinary Herbs in Backyards and in Containers" 9:30 to 11:45 a.m. Saturday, Lyon Arboretum. Call 988-7378.

Lickety split: Enter the Baskin-Robbins "Winter White Chocolate" Ice Cream Eating Contest, set for 2:30 to 3 p.m. Saturday, Hawaii Kai Towne Center courtyard.

Sign up at Hawaii Kai Towne Center's Baskin-Robbins store; $1 per person, with proceeds benefiting the Community Clearing House. Contest age groups are 6 and younger, 7 to 14, and 15 and older. Call 395-0231 for more information.

Molokai stewings: The third annual Great Moloka'i Stew Cookoff takes place 4:30 p.m. Saturday in Maunaloa. Sample stew entries by the ladleful from 5 to 6 p.m. for a fee. Call (800) 553-0404.

Tamales on tap: Susan Feniger and Mary Sue Milliken of "Too Hot Tamales" Food Network television fame and of Border Grill in Los Angeles arrive Dec. 4 for a Grand Chefs On Tour series at Kea Lani Hotel, Maui.

The chefs collaborate with chef/restaurateur Mark Ellman of Avalon Restaurant and two wineries. Call (800)-659-4100 for reservations.

Events include a fusion luncheon and seminar, wine seminar and tasting, and specialty fusion dinner Dec. 6; and a Grand Chef luncheon and seminar, wine seminar and tasting, and signature dinner Dec. 7.



By Catherine Kekoa Enomoto, Star-Bulletin



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