Alaskan students
share the secrets of
great salmon

CHEW ON THIS

Members of the Cordova High School Future Farmers of America club don't dig in the dirt in the manner of other agriculturalists-in-training.

The river is their farmland and their "crop" is the fish that many consider the world's best-tasting.

Cordova, population 2,500, is a fishing town along the Copper River in Alaska, where the famed Copper River salmon runs from May through August.

Beth Mickelson, Cordova High teacher and advisor to the Future Farmers, says the club focuses on fisheries, marine biology and marketing the salmon that is the town's claim to fame.

"I really think it's great for the kids to get involved economically in the community," Mickelson said.

Also great for the kids: a trip to Hawaii to spread the good word.

Students are in town this week on the club's fifth Hawaii visit in the last 10 years.

The trip is part of a two-credit class on Hawaiian geography, history, culture, fisheries, marine biology and ecology that involves exchanges with programs at Kailua High School, Kamehameha Schools, the Polynesian Voyaging Society and the Marine Corps Environmental Program.

The students, ages 15 to 19, will do the usual fun stuff of a Hawaii visit, and the educational stuff, too. But they'll also be promoting their salmon.

They will be special guests Tuesday at 3660 on the Rise for a Salmon Festival that will showcase the first Copper River fish of the season.

"Early-run fish are way more tasty," Mickelson said. "These are the primo fish."

Students will provide some musical entertainment, but their main role will be to visit the tables and talk about their hometown industry with diners.

The night's menu will include a special entree choice of Copper River Red Salmon with Lomi Hauula Tomato Butter Sauce, for $24. All diners will receive a complimentary salmon appetizer.

Dinner hours are 5:30 to 9 p.m. that night. Call 737-1177.

KHON
"Hawaii's Kitchen" host Brickwood Galuteria, left, talks
with Beth Ann Nishijima and Chai Chaowasaree.

Waimea eatery honored

Daniel Thiebaut Restaurant, tucked away in the Big Island town of Waimea, has been named one of the world's Top 100 new restaurants by Condé Nast Traveler Magazine.

A May article honoring "the world's most exciting new restaurants" pays tribute to the chef's "unique take on French-Asian cuisine," singling out his sweetcorn crab cake and salmon with wasabi ravioli for special mention.

The magazine also notes the setting: the yellow, 101-year-old Chock In Store, which has been restored to create individual dining rooms that reflect each room's original use.

Thiebaut has worked as a chef throughout Europe and Asia. He is the former executive chef of the Mauna Kea Beach Hotel and his own Palm Cafe.

Call (808) 887-2200.

Skinny chefs on TV

An hourlong edition of "Hawaii's Kitchen" tonight and tomorrow features the second anniversary gala held in January at Chai's Island Bistro.

Chef Chai Chaowasaree partnered with his friend, Beth Ann Nishijima of Nori's Saimin and Snacks on the Big Island, for the event. They called themselves "Two Skinny Chefs."

Shortly after the filming, Chaowasaree was arrested on immigration charges and spent more than a month in prison. His case is pending, but the TV show goes on.

It airs at 7 p.m. today and 8 p.m. tomorrow on KHON/Fox.

Feeling crabby?

CRABFEST 2001 runs Friday through June 13 at Dixie Grill restaurants on Ward Avenue and in Aiea.

For three years, the Ward location has marked the festival by inflating a giant crab -- named Buster -- on the roof.

Chef David Saccomanno is featuring a number of crab specials -- from "crabatizers" such as N'awlins BBQ Crab and Shrimp Sautee through entrees the likes of soft shell crab and shrimp etouffe.

Call 485-CRAB for reservations.

Moving on up

John Lopianetzky has been named regional manager for Ruth's Chris Steak House, overseeing operations of the Restaurant Row, Lahaina and Wailea locations. Lopianetzky is the former general manager at Lahaina.

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calendars and events.

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