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Wednesday, October 4, 2000

File photo

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If it seems like we just had a garlic festival, that's because we did -- in August at Victoria Ward Centers. That one was called Garlic Festival of Hawaii. Same words, different arrangement, same principal.

Both festivals sprang from last year's celebration at Ward, but the organizers came to a splitting of the cloves, so to speak, which means this year we get two.

But anyway, it's for charity -- specifically Carole Kai Charities Great Aloha Run -- and it is about that most lovely of stinky things, garlic.

Featured: Garlic dishes created by L'Uraku, Sansei Seafood Restaurant and Sushi Bar, Chai's Island Bistro, Gordon Biersch Brewery and Restaurant, Palomino Euro Bistro and more. Dave's Ice Cream is providing the garlic-flavored coolant.A garlic recipe cooking contest is also on the schedule.

Presale admission is $5, which includes $3 in scrip, available at Cindy's Lei Shop, 1034 Maunakea St. Admission at the door will be $3, with no scrip included. Call 528-7388.

HECO
Chili O'Lays combines a hearty bean
and meat chili with fresh veggies,
sour cream and tortilla chips.

Firehouse foods
heat up 'Kitchen'

Recipes from Hawaii's fire stations are featured this month in Hawaiian Electric Co.'s cooking show, "Electric Kitchen."

Guest demonstrators in the shows now airing are Jason Takara and Frank DeJesus Jr. of the Fire Prevention Bureau. DeJesus is the Fire Department's employee of the year.

The second half of October will feature David Yokoi of Station 8 in Kailua and Todd Hugo of Rescue 1, Station 2.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Oct. 12, 13, 26 and 27 on Calabash Channel 44 (52 in Lahaina).

The show also debuts on the Big Island this month, airing at 4:30 p.m. Monday and 6:30 p.m. Tuesday on Channel 2 in Hilo and 14 in Kona.

Here is a recipe from the shows now airing:

Chili O' Lays

Frank DeJesus Jr.

1/4 cup butter or margarine
3 tablespoons minced onion
3 cloves garlic, minced
1 pound ground beef or poultry
1 bell pepper, minced
3 stalks celery, minced
2 teaspoons chile powder
1 teaspoon garlic salt
1/8 teaspoon pepper
3 bay leaves
1 tablespoon Worcestershire sauce
15-ounce can tomato sauce
2 15-ounce cans kidney beans, drained
1 cup water
14-1/2-ounce package corn chips
1 small head lettuce, shredded
1 Maui onion, chopped
3 tomatoes, chopped
3 cups grated cheese
1 cup sour cream

In a large saucepot, heat butter. Saute minced onion and garlic; add meat and cook until brown. Stir in bell pepper, celery, chile powder, garlic salt, pepper, bay leaves, Worcestershire sauce and tomato sauce; cook for a few minutes. Add beans and water; cover and bring to a boil. Lower heat and simmer 30 minutes; remove bay leaves.

To serve, place chips on a serving platter; add lettuce, onion, tomatoes, and chili. Sprinkle with cheese and top with sour cream. Serves 6 to 8.

Nutritional information unavailable.

Wine tastings

Sam Choy's Diamond Head offers these Friday-night tasting sessions in October, featuring pupus by chef Elmer Guzman. All events are 5-6:30 p.m.; cost is $20. Call 732-8645.

Hawaiian Soul Food: Friday, featuring Firestone Reisling '98, Masi Modello Red and other wines from Grand Crew Wine Merchants. Food includes Steamed Mussels In Miso Soup, Foil-Wrapped Island Fish with Lup Cheong.

Flavors of Japan: Oct. 13, featuring Momokawa and Gekkeikan sakes from Southern Wine and Spirits. Food includes Scallop Dumplings with Ume Chiso Rice Cream, Fresh Island Fish Fried Rice Nigiri.

On the Sweeter Side: Oct. 20, featuring Joseph Phelps Chardonnay, Wild Horse Merlot and other wines from Better Brands. Food includes Duck Strudel with Sweet Mango Relish, Fried Brie Wonton with Pineapple-Papaya Marmalade.

Fall Flavors: Oct. 27, featuring Chateau De La Costa Margaux, Chateau Villotte White Bordeaux and other wines from Johnson Brothers. Food includes Braised Beef with Root Vegetables, Veal Shank Fritter on Truffled Parsnip Puree.

Indulgence for good reason

"Dessert Fantasy": Just this once you can give in to your sweet tooth because it's all for a good cause. A two-hour unlimited dessert sampling at the Pacific Beach Hotel from 1-3 p.m. Oct. 22 will benefit the Cerebral Palsy Association of Hawaii. Admission is $20 per person.

If you want to balance all that sugar and fat with other food groups a gourmet lunch prepared by Neptune's Garden Restaurant is also available 11 am.-1 p.m. Tickets are $100 and include the dessert sampling.

Call 532-6744 for reservations.

"It's Not Your Fault": Ruth's Chris Steak House in Restaurant Row hosts a benefit for the Sex Abuse Treatment Center, a program of Kapiolani Medical Center for Women and Children, 11:30 a.m. to 1:30 p.m. Oct. 11.

Lunch is $35, with tables for six, eight and 10 available. Call 535-7613.

Contests

"Share the Very Best" recipe contest: Favorite homemade recipes using Nestle Toll House baking products are being sought. Send a recipe along with a 100-word summary of its origin and what it means to your family to: Nestle Toll House "Share the Very Best" Recipe Contest, P.O. Box 12039, Seattle, Wash. 98102.

Recipes should be typed or legibly printed on an 8-1/2-by-11-inch paper and describe exact preparation instructions, including ingredients, cookware, baking times and temperatures.

At least one Nestle Toll House product must be used. Recipes are judged based on creativity, appearance and history and tradition of the recipe. Deadline for submissions: Nov. 15. For more information, visit www.verybestbaking.com.

"Sensational Time-Saving Tips Contest": In 25-150 words, describe your favorite cooking related tip for saving time in the kitchen. Entries should be typed or clearly printed on an 8-1/2-by-11-inch piece of paper with the entrant's name, address and daytime phone number. Judging is based on uniqueness, creativity, ease of implementation and general applicability.

Mail tips to: "Sensational Time-Saving Tips Contest," P.O. Box 9407, Seattle, Wash. 98109. Submit entries online at www.ovensensations.com.

Deadline for submissions: Nov. 15.

Cancer meeting tonight

Cancer survivors, family members, friends and health care professionals are invited to speak tonight at a Town Hall Meeting on the state of cancer care in Hawaii. The meeting takes place 5:30 to 7:30 p.m. at The Queen's Medical Center Kamehameha Auditorium.

Speakers will be allowed 3 minutes per person to give give tesimony on personal and professional experiences and perspectives.

The Governor's Blue Ribbon Panel wants to hear about deficiencies in the cancer-care system so it can make recommendations for improving the lives of cancer survivors.

Call Queen's Cancer Institute at 537-7353 for more information.

Food talks at Castle

Tap into the power of healthy foods during a free "Nutrition, Diabetes and Weight Control" seminar 6:30 to 8:30 p.m. Oct. 11 at the Castle Center for Health Promotion, Kaneohe.

A registered dietitian and certified diabetes educator will share the latest information related to diabetes and weight control and how to use diabetes food groups, called "exchanges," to improve health.

Register by calling 263-5400. Other food-related classes are:

"Exotic Vegan Vegetarian Dishes": With Pali Gardens chef Rutherford Kiehm, 7 to 8:30 p.m. Oct. 12 at Castle Center for Health Promotion. Fee: $10.

Healing Foods Forum: "Medicinal Herbs for a Healthy Heart and Circulatory System": Discussion on use of herbs and phytomedicines as natural alternatives for prevention of circulatory disorders, with John Westerdahl, aufhtor of "Medicinal Herbs: A Vital Reference Guide." At Castle Medical Center Auditorium, Kailua, 7 to 8 p.m. Oct. 19. Free.

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calendars and events.

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