Quick Bites
Free recipe booklet from cancer group
By Joan Namkoong
Advertiser Food Editor
The American Institute for Cancer Research wants people to change their concept of what a dinner plate should look like. Instead of a three-part plate of meat, starch and vegetables, with meat the dominant player, the AICR is recommending a smaller portion of meat, with vegetables, fruits and grains taking over most of the plate. This meal model increases the vitamins, minerals and other natural cancer-fighting elements in the diet. To help you make this meal model reality, the AICR is offering a free brochure that includes recipes for stews, stir-fries, casseroles and grain-based salads. To get a copy of "One-Pot Meals," call 1-800-843-8114 between 3 and 11 a.m. Hawai'i time, Mondays-Fridays.
Lunch service begins at Sansei
Sansei Seafood Restaurant & Sushi Bar at Restaurant Row began lunch service on Monday featuring plate lunches, sushi, pasta, salads and sandwiches. Portions are big and everything is priced under $10, according to a news release. The menu includes "Monster" meatloaf sandwiches and plates, Maui-style dry mein, a specialty bento for $5.95, chicken katsu, mochiko chicken and Korean barbecue chicken plates, plus many more local specialties. Lunch is served 11 a.m.-2 p.m. 536-6286.
Pineapple, onion recipe contests
• Hawai'i's first annual Pineapple Festival Recipe Contest will award a $250 cash prize for appetizers, desserts, main dishes or the presentation of fresh Hawai'i pineapple for the pineapple festival on July 29 at Ala Moana Beach Park's McCoy Pavilion. Contestants will bring their prepared recipes to the event for tasting and judging by celebrity chefs and members of the Pineapple Growers Association of Hawaii. Entries, including name, address and phone number, must be mailed to Pineapple Growers Association of Hawaii, Hawaii Tower, Penthouse 2, 745 Fort St., Honolulu, HI 96813. Entry deadline is Monday.
• The 12th annual Maui Onion Recipe Contest for professional and amateur cooks will be held on Aug. 4-5 at the 12th annual Whaler's Village Maui Onion Festival in Ka'anapali, Maui. Entries are selected on taste, presentation, skill in preparation and best use of Maui onions. First prize is a $100 Whaler's Village gift certificate. Professionals compete on Aug. 4; amateur cooks, on Aug. 5. Both divisions will be judged by celebrity chefs. Pre-registration is required by July 30. For information and entry forms, visit http://whalersvillage.com or call (808) 875-0457.
Three hotel chefs move to new jobs
• Ben Takahashi, executive chef at the Four Seasons Maui at Wailea, Maui, and its Seasons restaurant for the past year and a half, takes on the executive sous chef position at Mauna Lani Bay Hotel and Bungalows on the Big Island on Tuesday. Takahashi, a protege of chef George Mavrothalassitis of Chef Mavro restaurant, was instrumental in the Four Seasons' winning of the prestigious Five Diamond Award for Seasons restaurant.
• Eric Faivre, executive chef at the Orchid at Mauna Lani on the Big Island, assumes the executive chef position at the Grand Wailea on Maui starting Monday, replacing John Zaner, who has moved to the Arizona Biltmore in Phoenix. No replacement has been named yet for the Orchid.
• David Yamamoto has been named food and beverage director and executive chef for the Queen Kapiolani Hotel. Most recently, he was at Roy's restaurants in Hawai'i Kai and Kahana, Maui.
Quick Bites is published every Wednesday in the 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
