Stuffs
EMME INC.
Emme Tomimbang is surrounded by Russell Siu, left, Jean-Marie Josselin, Alan Wong, Chuck Furuya and Roy Yamaguchi during a visit to Leong's Hawaiian Cafe.
‘Grinds’ gang
is back again
Five years ago, TV's Emme Tomimbang took four chefs and a wine master on a tour of local restaurants, proving that great food need not be fancy food. "Local Grinds on the Town" returns for an encore at 9 p.m. tomorrow on KGMB/CBS.Alan Wong and Roy Yamaguchi, Hawaii's James Beard Foundation Award-winning chefs, joined by Russell Siu of 3660 on the Rise and Jean Marie Josselin of A Pacific Café, picked out their favorite local haunts and favorite dishes.
Master sommelier Chuck Furuya picked wines to match the island specialties.
"Local Grinds" brought the Side Street Inn, at the time a relatively unknown bar and grill, into the spotlight as Wong's choice.
It is now the prime after-hours hangout for local chefs, where the pork chops and fried rice are legendary.
Siu's choice was Kapiolani Café for oxtail soup, Yamaguchi picked Helen's Chinese Food and Josselin led the gang to Leong's Hawaiian Café for luau stew and pipikaula.
Dinner made easier
Kraft Foods Hawaii has introduced dinner kits that cut the time of dinner preparation -- without being frozen food.FreshPrep meals include such ingredients as refrigerated pasta, shredded cheese and sauces to make lasagna, tacos, enchiladas, chicken alfredo and chicken parmesan with linguine. You add your own meat. Sort of like Hamburger Helper, the next generation.
FreshPrep kits are available in refrigerated sections of supermarkets. Kraft says total cost, with meat, will average less than $10.
Cooking classes
Wine and Sushi: Ivy Nagayama, corporate manager for Sansei Seafood & Sushi Bar, leads a class in pairing wines with contemporary styled sushi, 11 a.m. to 1 p.m. Saturday at the Lyon Arboretum. Cost is $20; $18 for arboretum members. Call 988-0456.Chocolate Decorations for Easter: Create and take home a chocolate Easter egg house. Pastry arts instructors Ernst Hiltbrand and Dan Wetter lead the workshop in using chocolates and marzipan, over two Saturdays, April 5 and 12. The class, for novice or experienced cooks, runs 8 a.m. to 12:30 p.m. in the Kapiolani Community College bakeshop. Cost is $95. Call 734-9211.
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