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Wednesday, January 3, 2001
Seem like it might be worth a try in this new century? The Oceanarium in the Pacific Beach Hotel is featuring an Ostrich Menu throughout January. Sample ostrich as pipikaula, broiled kebabs, burgers and stir-fried Szechuan-style. That's lunch. For dinner it's broiled ostrich steak and grilled tenderloin.
For reservations call 367-6060.
If you're interested in fixing up a bit of ostrich yourself, the meat is available on the Internet.
Try R&M Ostrich Farms (www.rm-ostrich.com), Three Fork Creek Ostrich Ranch (www.gjsostrichranch.com) or Eastern Kentucky Ostriches (www.ekostrich.com). Some of them offer recipes as well.
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More than 800 children and adults filled the meeting rooms at Blaisdell Center Dec. 10 to assemble gingerbread pieces and turn them into edible art work.
Nineteen companies entered the corporate competition, with the top prize going to the One Fas Lube team, which managed to incorporate a volcano and running waterfall in its entry.
Other awards went to Safeway for best traditional, American Savings Bank for best island-style and Alan Wong's Restaurants and Hawaiian Isles Kona Coffee in a tie for best corporate. Atlas Insurance won the team spirit award, dressed in matching vests and Santa hats and carolling through the event.
Proceeds will help establish a home economics enrichment program for adolescents and young adults with disabilities.
Cooking for kids: Chef Sam Choy will open his kitchen to kids at 9 a.m. Saturday for a cooking class on making snacks. Children ages 7 to 12 will cook and sample a few dishes, plus they'll take some home, perhaps to share at school on Monday. The class is offered through Kapiolani Community College's culinary program but will be held at Choy's Diamond Head restaurant. It is the first in a series of cooking classes to be continued in February and March at the restaurant. Cost is $25 (accompanying parents attend for free). Call 734-9211 to register.
"The Italians Are Coming!": Benefit dinner for the Honolulu Symphony, 6 p.m. Monday, Chef Mavro Restaurant.
Menu: Grilled Kahuku Prawns Marinated with Cumin, paired with Excellence Brut Gosset Champagne; Fillet of Moi, with 1997 Pinot Grigio & Sauvignon, Dué Uvé Bertani; Beef Entrecôte, with 1995 Cannubi Barolo, Marchesi di Barolo; Chocolate-Pecan Coffee Liqueur Ice Cream and Hawaiian Vanilla Sauce, with 1994 Vintage Port, Duff-Gordon, Osborne. Cost is $125.00.
Call the symphony, 524-0815, Ext. 238.
