Morsels
Wednesday, January 22, 1997




ByKen Sakamoto, Star-Bulletin
A trio of original, chocolate and cinnamon lavosh is
available from Big Island Candies.



Ooh la lavosh

Count one's blessings, such as complimentary lavosh on restaurant tables. Nowadays one must dish out $8.75 for 5 ounces of Big Island Candies' new lavosh. And, you should fly to Hilo for the delicate pastry, because phone order clerks don't recommend shipping this fragile confection by mail.

Also, the lavosh comes in a 12-ounce, three-flavor gift box for $25 and features the buttery original, scintillating chocolate and addictive cinnamon flavors.

Big Island Candies' Hilo headquarters is at 500 Kalanianaole Ave. Call 1-(800)-935-5510 for a catalog or orders. Fax charge orders to (808) 961-0659. Or e-mail at bic@interpac.net

Culinary capers

Long tall seafood: Howard Deese of the state Ocean Resources Branch leads a vertical fish tasting, 10 a.m. to noon Saturday, JMD Educational Center, Halawa; $38. Call 956-8400.

Keiki o ka 'aina: Sally Brown teaches a Maui "Young People Can Cook" class for 7- to 12-year-olds, 11:30 a.m. to 2 p.m. Saturday. Send a $25 check made to: Sally J. Brown, 60 Awakea Loop, Pukalani, Hawaii 96768. Call Brown at 573-2715 on Maui.

Super suds: Richard Field discusses "Super Bowl Fixin's" including isle beers, 1 to 2 p.m. Saturday, on his "In Good Taste" radio show on KHVH 830. A tasting follows of Arturo's chips and salsas, and of Ali'i, Kona Brewing and Tradewind beers, 2:30 to 3:30 p.m., R. Field Wine Company at Ward Centre; free. Call 596-WINE (9463).

Tsunami uncorked: Guenoc wine maker Orville Magoon appears at a wine tasting/dinner premiering Tsunami Chardonnay and featuring guava-smoked salmon, kiawe-roasted pork loin, and spicy macadamia-crusted ahi, 6 p.m. Tuesday, Orson's Seafood Restaurant; $50, with proceeds benefiting the Big Island's Pacific Tsunami Museum. Call 591-8681.

Vive le Roy: An 8th anniversary champagne/wine dinner showcases Tavern On the Green chef Patrick Clark, TriBeCa Grill chef Don Pintabona, Veuve Clicquot champagnes, Pacific and French wines and an Iona Pear Dance Company performance Tuesday, Roy's Restaurant; $95. Call 396-ROYS (7697).

Trask on the tube: Guest chef William Trask prepares "3 Fish 3 Onion 3 Peppers Poke" on "Hawaii Cooks with Roy Yamaguchi." The new 13-part TV series continues at 7:30 p.m. Tuesdays, KHET TV. Call 973-1190.

Bon appetit: Three-course French dinner from 5:30 p.m. tonight, A Pacific Cafe at Ward Centre; $28. Call 593-0035. Also, chef/restaurateur Jean-Marie Josselin hosts a cooking class and wine tasting, 10 a.m. to 1 p.m. Saturday; $35.

Vegetarians West: Three West Coast eateries made the Vegetarian Times magazine's recent list of Top 10 vegetarian restaurants in North America. They are No. 3 Kung Food in San Diego, No. 6 Joubert's Restaurant in San Francisco, and No. 9 Green Cuisine in Victoria, B.C. It's Only Natural in East Middletown, Ct., was rated the top restaurant.

Also, Castle Medical Center's Center for Health Promotion offers a vegetarian starter kit; $5. And, the "Healthwise for Life - Medical Self-Care for Healthy Aging" book is $10. Call 235-8737.

Quote of the week: Marlene Parrish of the Pittsburgh Post-Gazette: "Think of it: Dump 13 5-pound bags of sugar onto the kitchen counter and behold your personal quota for the year. Our lives are sweetened - sometimes subtly - in innumerable ways: candies, breads, pastries, beverages and preserves, not to mention ... a surprising variety of nonsweet processed foods from Mexican salsa to pickled herring. The supermarket would be left with acres of empty shelves if all the sugar-containing foods were removed."



By Catherine Kekoa Enomoto, Star-Bulletin



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