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Wednesday, February 7, 2001
Pillsbury
The annual competition has always meant savings bonds for the winning cooks and computer equipment for their schools, but this year it also means a trip to the national finals at Sea World in Orlando, Fla., and a chance at the top prize of $25,000.
The Bake-Off is open to ages 9 to 18. To enter: Develop a recipe using at least one Pillsbury, Green Giant, Hungry Jack, Progresso or Old El Paso ingredient. Semi-finalists will prepare their dishes for judging at a bake-off at the West Hawaii Prince Hotel Waikiki March 24.
The three categories are easy meals, appetizers and side dishes, desserts and sweet treats. Top local prize is a $500 savings bond.
Mail or deliver recipes to the Foodland main office, 3536 Harding Ave., Honolulu, HI 96816. They must be postmarked by Feb. 21 or dropped off by 5 p.m. that day. The kids' bake-off is part of Foodland's Annual Shop for Better Education drive to provide computers to local schools. For information call 732-0791.
Admission is $25 -- $15 of that deductible -- for an evening's food and drink. Proceeds benefit the academy programs in culinary arts, textiles, graphic arts and cinema technology at the school.
Call 843-8473. To make donations directly to the Leilehua High School Educational Foundation, call City Councilwoman Rene Mansho, 753-2220.
Outback will open for business the next day.
Jed Steele Wine Dinner: The California winemaker teams up with chef Wayne Hirabayashi for a four-course meal, 6 p.m. tomorrow at Hoku's in the Kahala Mandarin Oriental. The menu features an entree of Braised Lamb Shank Gremolata with a Pacini Vineyard Zinfandel, Mendocino 1998. Cost is $65. Call 739-8780.
A Taste of Alsace: The cuisine of the Alsace region of France is showcased in a five-course meal, 6 p.m. tomorrow at Neptune's Garden in the Pacific Beach Hotel. Master sommelier Chuck Furuya selected the wines for chef Eric Leterc's menu, which features Sauerkraut of the Sea with a 1998 Traminer, Magnas; and Pan-Fried Duck Breast with 1998 Vin de Pays de l'Herault Rouge. Cost is $60. Call 922-1233, Ext. 6112.
Dinner and music: George Street performs at 3660 on the Rise during a four-course dinner, 7 p.m. Friday. The menu includes Pearl Bay Oysters with Melon Ice and Risotto with Kalua Duck. Cost is $50, including wines with each course. Call 737-1177.
Artesa Winemaker Dinner: Winemaker Don Van Staaveren of Artesa Vineyards hosts a three-course meal, 6:30 p.m. Monday at Sam Choy's Diamond Head. The menu includes roasted duck breast with confit duck bread pudding and a 1998 Pino Noir, Russian River; and grilled beef filet, served with both a 1997 Merlot, Sonoma, and a 1997 Cabernet Sauvignon, Napa. Cost is $60. Call 732-8645.
An Evening with the Chef: The Ship's Tavern in the Sheraton Moana Surfrider celebrates the 100th anniversary of the hotel with a series of dinners hosted by guest chefs from Sheraton properties and winemakers from Beaulieu Vineyards. Eric Faivre of The Orchid at Mauna Lani kicks off the series with a four-course meal Feb. 17. Kamuela beef tenderloin with pomegranate demi-glace will be paired with BV Reserve George's de Latour Cabernet. Cost is $100. Call 922-3111.
Compadres: Meal for two includes strawberry margaritas, salad and sampler platter, $50 per couple. Call 591-8307.
Don Ho's Island Grill: Three-course meal with four entree choices, including lobster stuffed with crab and osso bucco, $50. Call 528-0807.
L'Uraku: Five-course dinner with four entree choices, from Pan-Roasted Sea Bass ($38.50) to Pan-Seared Jumbo Prawns ($42); with wine pairings add $17. Call 955-0552.
Parc Cafe, Waikiki Parc Hotel: Dinner buffet Feb. 12-14 includes peppercorn-crusted beef and leg of lamb at the carving station and a make-it-to-order noodle station, $29.95. Call 921-7272.
Pineapple Room: Four-course dinner with entree of Beef Tenderloin Medallions and Kona Lobster, $90 per couple or $120 with wine pairings. Call 945-8881.
Plantation Cafe, Ala Moana Hotel: Cold dinner buffet with salads, sushi, fruits, desserts, $10.50. Ala carte entrees include prime rib and Cornish hens, $17.50. Call 955-4811.
Sam Choy's Diamond Head: "Two Hearts" four-course tasting menu with wines, served Feb. 13-18. Features entree of grilled beef filet and risotto, $45. Call 732-8645.
Sansei Seafood Restaurant & Sushi Bar: "Cupid's Carte" five-course meal, $49; or "Passionate Provisions" four-course meal, $39. Both include a half Maine lobster. Call 536-6286. Culinary classes
On the Front Burner: Sheraton chefs Curtis Ogata and Alfred Cabacungan demonstrate three dishes for a Valentine's dinner, 5:30 p.m. Saturday at the Kamehameha Suite, Royal Hawaiian hotel. They will prepare Sauteed Menpachi with Lobster Miso Sauce, Kumu Papillote and Strawberries Romanoff. Cost is $50, which includes sampling and recipes. Call 931-8408.
Vegan cooking demonstration: Madana Peatross, a vegetarian caterer, is guest speaker at the Vegetarian Society of Hawaii monthly meeting, 7 p.m. Feb. 14, Ala Wai Golf Course recreation facility. Call 944-VEGI.
Chocolate cooking classes:Chefs Stephen Marshall and Jacques Poulain of the Anuenue Room in the Ritz-Carlton Kapalua teach four free classes on chocolate making, 10 a.m. Feb. 15-18 at the hotel on Maui. Classes will cover making truffles, decorated cakes, hot desserts and candy. Call (808) 669-6200.
Pasta Parties: Lori Wong teaches children pasta preparation, Feb. 17, Kapiolani Community College, Ohia Room 118. Class times are 9 a.m. to noon for ages 7 to 12; 1 to 4 p.m. for ages 12 to 17. Cost is $15. Parents may attend for free. Call 734-9211.
Taqueria at the stadium: Compadres Bar & Grill opened an outlet at Aloha Stadium on Sunday during the Pro Bowl. The new Taqueria is serving macho Nachos, chicken fajita bowls and beef taco trays. Call 591-8307.
New chef at the Parc: Don Maruyama has been named executive chef at the Park Cafe in the Waikiki Parc Hotel. Maruyama has worked at La Mer and Roy's restaurants, and most recently Fort Street Bar & Grill.
