Quick Bites
'New Hawaiian Holiday Foods' to air again on Food Network
By Wanda A. Adams
Food Editor
Local companies and chefs will be featured in a "New Hawaiian Holiday Foods" segment on the TV Food Network at 11 a.m. Saturday and Sunday, if you missed the original showing on Dec. 16.
Host Ku'ualoha Taylor visits a gingerbread village made to resemble thatched houses, attends a "Decadent Lu'au" prepared by chef/restaurateur Peter Merriman, checks out Agnes' Bakery malassadas on O'ahu and Kailua Candy Co. on the Big Island and watches as Honolulu City Lights are turned on.
It's show number HOSPO1 and you can find out more at foodtv.com. Recipes include lotus root patties, tempura batter, ogo salad, Merriman's whole fish recipe and shrimp lumpia.
Public to judge mall recipe contest
Kahala Mall has a recipe contest going among its merchants and the shopping public will be the judge. Merchants were invited to share their favorite recipes and the 15 entries are printed in "Home for the Holidays," the Kahala Mall 2001 Holiday magazine, a collection of advertisements and coupons for mall merchants.
Shoppers are encouraged to try the recipes at home — most are very simple, straightforward and festive — then vote with a form found in the magazine. Those who vote will be in a drawing to win a $100 Kahala Mall gift certificate. The idea came about because the mall 'ohana tends to trade recipes anyway.
Sansei plans buffet in Asian tradition
DK Kodama's Sansei Seafood Restaurant & Sushi Bar is planning a New Year's Eve buffet in the Asian tradition: $35 (half price for children 5-12) for 13 types of sushi, a poke bar, dim-sum style snacks, frying, carving and saute stations, side dishes, a dessert table and a bowl of warming ozoni served at midnight. Ozoni is the Japanese vegetable soup that comes with a moist (okay, some would say gummy) mochi rice cake and assures good fortune for the year so long as it's the first thing you eat on Jan. 1. From the Western tradition, there will also be a complimentary glass of champagne at midnight.
The meal will be served from 5 p.m. to midnight Dec. 31. Reservations: 536-6286.
Restaurant group holds holiday party
The Hawaii Restaurant Association is having a Christmas party with cocktails and appetizers at 5 p.m. tomorrow followed by a trolley ride downtown for golden-circle seats to see "Slava's Snowshow" at the Hawaii Theatre.
It's open to members, guests and the general public. Tickets are $100 per person. Reservations: 536-9105.
Paniolo Baskets at Parker Ranch Store
If there's a cowboy on your shopping list, Parker Ranch Store has assembled Paniolo Baskets, including coffee, logo mugs, a cowboy music CD and a paniolo history book.
Also available: three types of jerky plus Mam Ella's poha, poi or 'awa butter cookies. Check online at parkerranch.com or call (800) 262-7290 for details.
The Parker Ranch Store is next to the museum on the historic Big Island ranch.
Christmas 'to-go' meals available
Just as they did at Thanksgiving, the Kahala Mandarin Oriental Hotel is preparing "to-go" meals for Christmas: the usual turkey with trimmings ($100 serves up to six people) and a new menu this year, "A Traditional Victorian Roasted Goose" ($185 serves up to six people).
The meal includes a goose stuffed with chestnuts and prunes and drenched in Armagnac (French brandy from the Gascony region), along with caramelized turnips and carrots, boiled potatoes laced with nutmeg and butter, creamed onions, baked asparagus and a warm Christmas pudding with rum sauce. Orders: 739-8742.
Christmas dinner done local style
Chef James McDonald of Pacific'O, i'o and the Feast at Lele restaurants on Maui served a "Hawaiian Christmas" dinner at the James Beard House in Greenwich Village Friday along with sous chefs Brian Noordman and Jason Skandusas.
In addition, McDonald was the featured chef at the Conde Nast dining room, where staffers of Conde Nast's group of magazines congregated on Thursday.
At the Beard House, the menu ranges from Mini Crab and Goat Cheese "Coconuts" to Chicken Fafa with Taro Leaf and Coconut Sauce and Kalua Pork with Cabbage and Sauteed Pohole Ferns with Ke'anae Poi Sauce.
Just like tutu used to make.
Write to Food Editor Wanda A. Adams c/o The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. E-mail: taste@honoluluadvertiser.com. Call: 535-2412.
