The 15th annual Culinary Classic was held at the Hawaii Community College Culinary Arts Cafeteria on April 12. The 15th annual Culinary Classic was held at the Hawaii Community College Culinary Arts Cafeteria on April 12. ADVERTISING The cold buffet
The 15th annual Culinary Classic was held at the Hawaii Community College Culinary Arts Cafeteria on April 12.
The cold buffet platter for 10 by Jerome Manaog, Julius Nillo and Leizel Quimas of Hawaii Community College’s Culinary Program won not only first place in the college division, but also first place overall! Judge Casey Halpern of Café Pesto commented that their platter looked delicious and too beautiful to eat!
Winning second place in both the college division and overall winners from the Kona Campus of Hawaii Community College was the team of students Samuel Varron, Maya Myers, Kyle Yamaguchi and Kennocha Berhane. Their “Springtime in Hawaii” was a coursed menu. They served: first course, Kona kampachi sashimi rolls; second course, seafood consomme; third course, grilled ahi; fourth course, chicken ballantine; main course, roasted lamb chop; salad course, caprese salad and ending with a dessert course of a trio of chocolate mousse, strawberry macaroon and panna cotta.
Tied for third place were Sunnye Newport and Ezekiel Reisig from Hilo campus.
FOODIE BITES
Takenoko Sushi: Opening at the Manono Marketplace is Takenoko Sushi, located across from Miyo’s. Mitsuru and Pam Igarashi own and manage this new sushi bar. You may remember Mitsuru, he was formerly the sushi chef at Restaurant Miwa. Reservations are recommended. Call 933-3939 as seating is limited. You can bring your own liquor.
Open for lunch from 11 a.m.-1:30 p.m. and dinner from 5 p.m.-end of service, Takenoko Sushi is closed on Wednesday. Sushi bar parties are available with a minimum of 20 people, starting at $35 per person.
For a sushi chef, the most important ingredient is the rice. Takanoko Sushi uses the best short grain or “ tanryu mai,” koshihikari rice. Also fresh wasabi is used.
Hilo Huli at Coconut Island this Sunday: This Sunday at 11:30 a.m. is the Rotary Club of South Hilo’s 9th Annual Hilo Huli. Make sure you have your tickets for this wonderful culinary event! Tickets are still available; call Jack at (808) 635-3649. Come to try Hilo Hawaiian Hotel’s Asian Braised Belly Pork on Miso with Hamakua Mushroom Risotto, Sweet Thunder Products’s California Makizushi and Spicy Ahi Poke Nigiri, or Hilo Rice Noodle’s Honey Shrimp! Also, check out the silent auction. You may find a great Mother’s Day gift and all proceeds go back to the community. Check out: www.hilohuli.com for details.
First Annual Lilikoi Festival: Calling all lilikoi recipes! The First Annual Lilikoi Festival is being held on Nov. 2. If you have a special lilikoi recipe and would like to share it, the organizers are putting together a lilikoi cookbook to be sold at the festival. Check out: http://hawaiiesl.org/lilikoi-festival-2013/ckentryform, or mail your recipes to: Cookbook Box 13104 HC3 Keaau, HI 96749.
There will be a recipe contest at the event so please start perfect your favorite lilikoi recipe.
Boy’s Day: This Sunday, the fifth day of the fifth month, is Boy’s Day. Carp will be up, flying, usually from bamboo poles of families with newborn boys. The symbolism of the flying carp, considered a bold and noble fish, swimming upstream against strong currents, is in hopes of strong, courageous sons, able to overcome life’s obstacles.
A special dish for Boy’s Day may be Kashiwa mochi, or mochi wrapped in either Kashiwa or avocado leaf. Younger boys may enjoy some strawberry ice cake for the sunny and hot special Sunday!
Strawberry Ice Cake
2 can strawberry soda
1 can lemon soda
1 can (14-ounce) sweetened condensed milk
Mix all ingredients together and pour into individual paper cups or in a 9X13 inch baking pan. Freeze until hard.
Cinco de Mayo Day: This Sunday is also Cinco de Mayo. For that special boy, here is an easy taco pop recipe.
Taco Pops
Makes 15 pops
In a heated skillet, cook:
½ onion, finely chopped
1 garlic clove, minced
1/2 pound lean ground round or ground turkey or chicken
Add taco seasoning to taste
Open one tube of crescent rolls. Roll out into a sheet pan. Cut three long, lengthwise strips, then five to make 15 squares.
Spoon about a heaping teaspoon of taco filling in center, pinch into little purses, seal.
Bake on baking sheet lines with parchment paper for 275 degrees for 13 minutes, until golden brown. Press a lollipop stick in each, serve with salsa and/or guacamole. Dip and enjoy!
Mom’s Favorite Recipe Contest: Everyone has Mom’s favorite recipe, so enter your recipe in the Hawaii Tribune-Herald’s “Mom’s Favorite Recipe” contest from now until May 4. Check out www.hawaiitribune-herald.com and click on to “Mom’s Favorite Rescipe” button, upload your recipe, and you’ll be entered to win. If you have questions call Alice Sledge at 930-7314, and if you do not have access to a computer, she can assist you.
Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.
