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Da Kine


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POSTED: Wednesday, February 04, 2009

TELEVISION

Big Island chefs and farmers cook up great show for foodies

It's nice to see a television show cover the Hawaii food scene in a way that doesn't involve Spam, or any of those other cliches, such as umbrella drinks. This makes the season opener for “;Gourmet's Diary of a Foodie”; refreshing. The episode, filmed on the Big Island, airs at noon Saturday on KHET/PBS.

The show opens with chef Peter Merriman of Merriman's in Waimea talking about the Hawaii Regional Cuisine philosophy of pairing fine dining with fine farmers, then includes the perspective of farmers Richard Ha of Hamakua Springs Country Farm and Ken Love of Hawaii Tropical Fruit Growers, the acknowledged guru of exotic fruits.

Continuing off the beaten path, the show visits the Mock Chew family's Waipio Valley taro farm and Two Ladies Kitchen in Hilo for specialty mochi.

The Big Isle looks beautiful, yummy and smart. Take a look.

 

MORSELS

Authors in Hawaii to talk about food

Pamela C. Ronald and Raoul W. Adamchak, authors of “;Tomorrow's Table: Organic Farming, Genetics, and the Future of Food”; will speak on the issues of food production at 5:30 p.m. tomorrow at the University of Hawaii-Manoa Architecture Auditorium.

A book signing and reception will follow at 7 p.m. Both events are free.

Ronald, a genetics professor at the University of California-Davis, and her husband, Adamchak, manager of the UC-Davis organic farm, will dissect the debate about organic practices and genetically engineered plants.

The authors are in Honolulu to meet with the Office of Hawaiian Affairs and the state Legislature.

They make another lecture/book signing appearance at 9:30 a.m. Saturday at the University of Hawaii-Hilo.

To RSVP for either lecture, e-mail .(JavaScript must be enabled to view this email address). “;Tomorrow's Table”; (Oxford University Press) will be sold at the book signings.

 

Yamaguchi speaks to culinary grads

What does a chef who owns more than 30 restaurants tell the next generation of culinary professionals? That there's no rest for the weary.

Hawaii chef Roy Yamaguchi delivered that message at commencement ceremonies at the Culinary Institute of America last month.

“;One would think that you are free at last, but not for long; this is only the beginning. The CIA gave you a strong foundation. Now it is up to you to build on that foundation,”; Yamaguchi told 42 recipients of associate degrees in culinary arts and baking and pastry arts.

“;Along the way there are going to be setbacks. Stay focused on your goals; distractions are natural occurrences along the way. It is how you handle these setbacks and distractions that will define you as both a person and a leader.”;

Yamaguchi is a 1976 CIA graduate and is a member of the school's board of trustees.

 

February roster spans the globe

Kapiolani Community College offers these classes in February. Call 734-9211 to register:

Cooking Local—Okinawan Favorites: Chef Grant Sato demonstrates a menu of appetizer, salad, entree and noodle dish; 8 a.m. to noon Feb. 21. Cost is $70.

Salads and Dressings: Break free of bottled dressings; 8 a.m. to noon Feb. 28. Cost is $65.

Postres Mexicanos: Chef Adriana Torres explains Mexican desserts, including Flan de Queso, Capirotada (Mexican bread pudding) and Platanos al Horno con Rompope y Crema (baked plantains with Mexican eggnog and cream); 1 to 5 p.m. Feb. 14. Cost is $65.

Breakfast: Chef Dale Thomas teaches how to make pancakes, crepes, omelets and eggs; 6 to 9 p.m. Feb. 23. Cost is $60.

Man Can Cook—Asian Home-Style Cooking: Daniel Leung passes on techniques for making one-pot meals in the rice cooker, using Chinese vegetables, and making such meals as Minced Beef with Rice and Five-Spice Shrimps; 1 to 5 p.m. Feb. 28. Cost is $60

I Love Assam Food: Alyssa Moreau passes on traditional Indian recipes such as fruit chutneys, spinach tofu “;paneer,”; coconut korma and baked whole wheat samosas; 8 a.m. to noon Feb. 14. Cost is $50.

 

Classes explore macrobiotic meals

Explore macrobiotic cooking in classes led by local chefs who specialize in meat-free dining:

Sweet Treats for Someone Special: Chef Kathy Maddox leads a workshop in healthful Valentine's treats, 9 a.m. to noon Feb. 7, the Green House. Cost is $25. Call 524-8427 or register online at www.thegreenhousehawaii.com.

  Cooking with Chef Leslie: Chef Leslie Ashburn demonstrates how to use organic ingredients; 6 p.m. Feb. 19 at Whole Foods Market, Kahala Mall. Sign up at the customer-service desk. Call 738-0820.