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Donovan Dela Cruz
Moi will be on the menu Nov. 11.

Girls Night Out benefits
diabetes foundation

American Diabetes Association - Hawaii

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Star-Bulletin

It's a night designed by "girls," but it's for the kids -- and men are invited, too.

Joining forces to produce a five-course meal (plus two desserts) are Karen Molina, executive chef, Sunset Terrace; Barbara Stange, chef de cuisine, Alan Wong's Restaurant; and The Lanai Company pastry chef Brenda Cook.

Their "Girls Night Out" is a benefit for the Juvenile Diabetes Foundation. The dinner will be held 6:0 to 9:30 p.m. Nov. 11 at Sunset Terrace Restaurant at the Outrigger Waikiki on the Beach.

The menu will include Molina's Crispy Crab Cakes with Firecracker Shrimp Sauce; Steamed Moi with Heirloom Tomato and Shiitake Salsa; and Chicken with White Bean Cassoulet.

Stange will contribute a Twisted Cobb Salad with Black Beans and Corn Relish and Slow-Braised Beef Short Ribs with Creamy Truffle Potatoes.

Cook's desserts: Something Chocolate (warm chocolate cake), Something Not (Asian pear and apple crisp) and Something More or Less (handmade miniature candies and tarts).

Tickets are $60 per person or $200 for a table of four. Call 988-1000.

A sampling from the night's menu:

Steamed Moi with Heirloom Tomato and Shiitake Salsa

Karen Molina, Sunset Terrace

1 basket yellow teardrop tomatoes
1 basket red teardrop tomatoes
2 cups shiitake mushrooms, stems removed, cut julienne
1 shallot, julienned extremely thin
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoon snipped chives
2 tablespoon olive oil
Salt and pepper to taste

Cut tomatoes in half. Saute the shiitake mushrooms in a small amount of olive oil. Lightly toss with all ingredients. Season with salt and pepper.

Nutritional information unavailable.

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