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Da Kine


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POSTED: Wednesday, May 13, 2009

MORSELS

Who's who of Hawaii cuisine laud chef Wong at fundraiser

The stars of Hawaii's regional cuisine gathered to honor chef Alan Wong at Leeward Community College's L'ulu fundraiser on Saturday.

Television personality Emme Tomimbang reminisced about her culinary adventures with Wong and his fellow chefs for her television profiles, calling Wong “;a mutt—Chinese, Hawaiian and Japanese, with a Filipino stepfather.”; She recalled, to much laughter, that she initially couldn't figure out how Wong knew so much about adobo.

Dean Okimoto of Nalo Farms gave a toast, and LCC chef instructor Linda Yamada and chancellor Manny Cabral lauded Wong for his contributions to the development of Hawaii regional cuisine. Wong's name will be added to the school's Hawaii Regional Cuisine Hall of Fame. Roy Yamaguchi was the inaugural honoree last year.

Wong is a graduate of Kapiolani Community College's culinary program. After working at Lutece in New York, he returned to Hawaii in 1994 and to KCC as an instructor. In 1995, Wong opened Alan Wong's Restaurant and was named the James Beard Award winner for Best Chef—Northwest a year later. Alan Wong's is the only Honolulu restaurant rated in Gourmet magazine's Top 10 of America's best restaurants.

L'ulu, a benefit for LCC's culinary program, featured cuisine by Alan Wong's; Chai's Island Bistro; Hiroshi's Eurasion Tapas; Ihilani Resort; Nalo Farms; Ola at Turtle Bay; Poke Stop; Roy's Restaurant; Sam Choy's Breakfast, Lunch & Crab; Tango; Town; and the school's culinary arts program.

Imu will benefit Kailua's football team

Kailua High School's football program plans to spend a weekend tending an imu and is offering space inside for trays of food.

Food goes into the underground oven on May 22, emerging the next morning steamed full of luau flavor.

Cost is $15 per large aluminum tray. Food—such as whole turkeys or pork butt, sweet potatoes, taro or luau leaves—must be thawed, seasoned and wrapped well in foil. Drop into tray and wrap the tray in foil as well. There is a 25-pound limit on trays.

Mail-in deadline is May 18; first 200 orders will be honored. Make checks payable to Kailua High School and send to the school, 451 Ulumanu Drive, Kailua 96734. Write “;Attention IMU”; in the lower left corner of envelope. Include your name, telephone number and a self-addressed, stamped envelope so a confirmation ticket can be sent to you.

Call Darlene at 754-2543 or Todd at 728-7389.

Writer puts out more 'Pickles'

Leonora Ching, author of “;The Pickle Lady's Pickle Passion,”; will present a cooking demonstration at Kapolei Public Library at 6:30 p.m. today.

Ching will discuss her second book, “;The Pickle Lady's Pickle Passion Cookbook,”; and cook a few recipes that highlight economical, everyday ingredients.

Admission is free. Call 693-7050.

Seeking all gastrosexuals

Cooking it up in the kitchen to light a fire in the bedroom? If so, consider yourself a “;gastrosexual”; and, now, someone of interest to more than just your romantic partner.

Through June, “;The Splendid Table,”; a national public radio food show featuring Lynne Rossetto Kasper, is running a “;Gastrosexual of the Month”; contest.

Interested parties can visit www.splendidtable.org to respond to such questions as: “;What do you consider the sexiest food, and why?”; and “;What one course in a meal—starter, main, salad or dessert—do you focus on in order to 'seal the deal'?”;

“;The Splendid Table,”; which is broadcast 9 a.m. Saturdays on KIPO 89.3 FM, will select winners monthly and profile them on the show.

Chalk Hill pours chardonnay

Learn about and taste five clones of Chalk Hill Chardonnay and the current Cabernet at the Wine Stop on May 24. Kerry Manahan-Ehlow will discuss 29 years of clonal research between Chalk Hill and the University of California, Davis.

The event, which runs 3:30 to 5 p.m., includes wine and food pairing for $30, with a $15 in-store credit toward Chalk Hill wines. Space is limited and reservations are required; call 946-3707.

Go raw!

Chef Sylvia Thompson of 'Licious Dishes will share tips on how to create gourmet raw meals in a hands-on cooking class at Kale's Natural Food Store on Sunday.

On the menu: Onion bread, zucchini spaghetti with sun-dried tomato marinara, zucchini linguini with noni alfredo sauce, wild zucchini lasagna and kaffir papaya taffy.

Thompson will demonstrate how to use tools in the raw chef's kitchen, including food processor, dehydrator mandoline and Magic Bullet.

The class runs 10:30 a.m. to 1 p.m. at the store, located in the Hawaii Kai Shopping Center. Fee is $45. Limited to 20 students. Call 536-9680.

Dream weekend awaits aficionados

Ko Olina will become a “;Field of Dreams”; for foodies across the nation at the Hawaii Food & Wine Paradise 2009, running May 21 to 24. Top local chefs will participate, including Chai Chaowasaree, Colin Nishida, Elmer Guzman, Goran Streng, JJ Luangkhot, Ron de Guzman, Ed Kenney, Russell Siu, Kelvin Ro, DK Kodama, Vikram Garg and Yves Garnier.

Local entertainment, fashion and golf are also on the schedule, with fashion shows by Mamo and Fighting Eel and performances by O'Brian Eselu, Kealoha, Rocky Brown and Bop Tribal. Mixologist Julie Reiner and spirits from Hawaii, Spain, Napa Valley, Santa Barbara and Washington will also be featured.

Call 722-9892 or visit www.hawaiifoodandwineparadise.com.

The schedule (at Ko Olina unless otherwise indicated):

» Golf at Ko Olina Golf Club, 12:30 p.m. May 21, $500

» Food and wine showcase, 6 p.m. May 21, $150 » Pairings in Paradise, noon May 22, $150

» Barbecue, 6 p.m. May 22, $150

» Grand finale, 5:30 p.m. May 23, $500

» Sunday Brunch, 11 a.m. May 24 at Halekulani, $150

ON THE PLATE

Neiman Marcus to host dinner

Mariposa at Neiman Marcus is holding a Testarossa Winery dinner May 21 featuring pairings with five courses by chef Marc Anthony Freiberg.

Appetizers of ahi and foie gras tartare in filo, asparagus bisque and goat cheese tortellini will be served with Castello Chardonnay, 2007.

The second course, steamed moi, lilikoi-chili tomato jam and grilled crab rice, is paired with Sleepy Hollow Vineyard Chardonnay, 2006.

Third course: Fig and gorgonzola pizza, carmelized Maui onions and truffled honey, with Palazzio Pinot Noir, 2007.

Fourth course: Kona coffee- and molasses-rubbed pork tenderloin, caponata and apricot mustard, with Sleepy Hollow Vineyard Pinot Noir, 2006.

The fifth course features Belgian chocolate mousse and devil's food cake, with Gary's Vineyard Pinot Noir, 2006.

The dinner begins at 6 p.m. Cost is $90. Call 951-3420.

Neiman Marcus is located at Ala Moana Center.

Pan de sol can sub for manapua

Looking for the Filipino version of manapua? Valerio's Tropical Bakeshop in Waipahu and Kalihi offer their version of a baked manapua. The sweet pan de sol, which is delicious by itself, especially when you catch it hot out of the oven, serves as the breading.

Three fillings are available: The pork adobo pan de sol lacks vinegar and isn't like your mom's adobo. Menudo (beef) is something like a hamburger goulash with carrots and a few raisins, and there is also a chicken pan de sol for those who don't like red meat.

The items are individually wrapped and convenient for those on the go. Each costs $1.99.

STUFFS

LOOK » Catch the two-hour season finale of “;Lost,”; 8 to 10 p.m. on KITV. “;The Incident”; focuses on Jack, Locke and Ben.

LISTEN » “;Balloon”; by Wendy & Lisa (www.wendyandlisa.com)

DO » Attend The Cathedral Church of St. Andrew's noontime concert, featuring the Madrigalians of Trevecca Nazarene University from Nashville, Tenn. The 24-voice ensemble specializes in a capella literature of the 16th to 21st centuries. Brown bag welcome.