Quick Bites
Foodland opens today in Kailua
By Joan Namkoong
Advertiser Food Editor
Foodland opens its Kailua store today at Hamakua Drive and Hekili Street.
Foodland had been a presence in the Kailua community for 36 years. its original outlet was called Lanikai Store. Absent for the past three years, Foodland has built a new 30,000-square-foot store featuring a marketplace design and open work stations in the meat, seafood, produce, deli and bakery departments. R. Field Wine Co. also will be a part of the new location.
The state's largest grocery retailer, Foodland has 27 stores on four islands. The new location will be open daily from 5 a.m. to midnight. A community-wide grand opening celebration will be held Aug. 18.
More food festivals planned this month
Another August food event is in the works at All Star Cafe, Aug. 19-26.
Chef James Palmer, executive chef at the Strawberry Hill resort in Jamaica, will be cooking up Caribbean specialties in the eight-day Montego Joe's Caribbean Festival; Kareem Abdul Jabbar, a principal in Montego Joe's, will be here to promote the event, too. Expect to taste jerk chicken, maybe grilled steak with guava tamarind sauce and coconut curry shrimp. The ingredients will no doubt be familiar but the seasonings will be — well, Caribbean.
The festival is a benefit for the Ronald McDonald House Charities Hawaii and Worknet, a Hawai'i-based culinary training program for underprivileged youth.The All Star Cafe will feature a number of events priced from $15 to $25; Palmer's specialties will be on the menu each night from 6 p.m. All Star Cafe is at 2080 Kalakaua Ave. 945-9700.
Also on tap: The second Brunch on the Beach event is set for 10 a.m.-1 p.m. Sunday on Kalakaua Avenue. Brunch on the Beach debuted last month and more than 5,000 people attended, dining out at tables set up on the street (which was covered with indoor-outdoor carpet for the occasion).
Participating this time are Sheraton Hotels, Duke's Waikiki, Seafood Village, The Manapua Man from Hyatt Regency, Pacific Beach Hotel, Antonio's Steak, Seafood & Pasta, and Hilton Hawaiian Village, Davey Jones Ribs, Sunset Terrace Restaurant and Skyline Cafe. Musicians will entertain.
A free tram will shuttle the public from the Waikiki Shell and zoo parking lots to the brunch site on Kalakaua Avenue, and the Waikiki Trade Center (Seaside Avenue mauka of the Waikiki Twin Theaters) has a $1 for 24-hour special starting at 6:00 a.m. Brunch on the Beach will be staged on the second Sunday of every month except September and December, when there are scheduling conflicts, and in May, when the brunch is scheduled for May 19. The next brunch will be on Oct. 14.
Mauian to compete in New York City
Pamela Neitenbach of Kahului, Maui, is probably a bit nervous about now. She's off to New York City in a few days to compete in the finals of the Alize Culinary Mentorship Challenge Aug. 15.
Neitenbach, one of three finalists, will prepare her creation, Alize Cranberry Macadamia Nut Duck Sausage, that incorporates sponsor Alize's VS Cognac and Red Passion beverages. Neitenbach just graduated from the Maui Community College Culinary program, works at the Moana Cafe in Pa'ia, plays cello with the Maui Symphony and recently became a mom.
If Neitenbach succeeds, she will win a scholarship to the famed French culinary school, Le Cordon Bleu, and a monthlong apprenticeship with executive chef Diane Forley at Verbena restaurant in New York City, where the contest will be held. Here's wishing her the best!
Kalo recipe contest
Liberty House is sponsoring a kalo (taro) recipe contest in conjunction with its second annual Ku'u Home Award Contest. Recipes for appetizers or desserts may be entered by Hawai'i residents 18 and older.
Recipes must be original and include kalo or a kalo product. Entries will be judged on taste, originality and creative use of the product, and ease of preparation. Three semifinalists will compete Sept. 15 for $250 in prizes. For rules, call 945-5554; fax 945-8835 or e-mail dtodd@libertyhouse.com. Entry deadline is Aug. 24.
Intern with chefs
Here's how you can fulfill your dream of being a "chef": You can "stage" or intern with world renowned chefs in a course with L'Ecole des Chefs Relais Gourmands.
For two to five days, home cooks work in master chefs' kitchens, learning the different stations, such as garde manger (preparing cold foods), saucier (making sauces), meat and pastry.
Internships are available in European countries, the United States, Argentina, Canada, Japan and South Africa.
The program, formerly L'Ecole des Chefs, has been acquired by Relais & Chateaux, the top-rated association of hotels and restaurants. Fees run from $1,250 to $2,250 per person. For details, call toll free (877)334-6464 or visit www.ecoledeschefs.com.
Quick Bites is published Wednesdays in The Advertiser's Taste section. Food editor Joan Namkoong welcomes tidbits of food news. Write to her c/o The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call: 525-8069. Fax: 525-8055. E-mail: jnamkoong@honoluluadvertiser.com.
