Culinary students give fine dinner
By Joan Namkoong
Advertiser Food Editor
Congratulations to Leeward Community College culinary students who put on a four-course showstopper dinner last week in the school's Pearl Dining Room. With some help from guest chefs Roy Yamaguchi and Hiroshi Fukui, the students presented a fine meal of sizzling moi carpaccio, scallops and a goat cheese-topped fillet, all paired with wines.
Members of Honolulu's culinary community turned out to help Ü Alan Wong, Eric LeTerc, Colin Nishida, Dean Okimoto, Conrad Nonaka, Chuck and Mani Furuya, Kevin Toyama and others Ü but they stood on the sidelines as students flipped food in their saute pans, grilled beef and drizzled sauces and served it all with aplomb.
Culinary program leader Fern Tomisato joined guests for dinner, the second in a series of guest chef nights at the school in which professional chefs offer their expertise to students. The next one, on April 18, will feature George Mavrothalassitis and Eric Leterc; 455-0475.
Chefs take skills to the high seas
Hawai'i's celebrity chefs are taking to the high seas. Hiroshi Fukui of L'Uraku restaurant recently completed a voyage on the Crystal Symphony, embarking from Honolulu and Maui to Truk, Palau and Guam. During the cruise, Fukui presented his contemporary Japanese stylings in cooking demonstrations and a dinner aboard ship.
In June, Alan Wong will headline Crystal Cruises' shipboard Wine and Food Festival as guest chef on the Crystal Harmony as it sails from San Francisco to Alaska. Wong will present his signature dishes in a four-course dinner and share recipes and tips during a cooking demonstration.
Ruth's Chris wins Platinum Awards
Ruth's Chris Steak House, the national chain of restaurants with three locations in the state, recently won three Platinum Awards from the 21st annual Restaurants and Institutions "Choice in Chains" awards.
The top honors were the result of a national consumer survey of chain restaurant preferences. Ruth's Chris was named "Best Chain Steak House in the U.S." and also won awards for food quality and restaurant cleanliness. Ruth's Chris Steak House is at Restaurant Row in Honolulu and at the Lahaina Shopping Center and the Shops at Wailea on Maui.
McDonald's sells honeydew shakes
Honeydew melon shakes are back at McDonald's Restaurants of Hawai'i, the green-hued melon and ice cream shake introduced in December. Joining the cool concoction is a Honeydew Melon McFlurry, a vanilla ice cream treat with swirls of honeydew melon syrup. Both cool shakes are available through May 17 or while supplies last.
The shakes are part of McDonald's "New Tastes Menu" launched in January. It included the introduction of plate lunches featuring chicken cutlet, hamburger steak and fish fillet with rice and macaroni salad.
McDonald's is now also serving mini plates, cutting back from two scoops to one on the starches and a smaller portion on the entree.
Off the shelf
Kohanafu
"Fu" is the Japanese word for wheat gluten. Fu is formed into a dough with wheat flour and cut into decorative shapes to form kohanafu, a little puff that is usually floated in clear soups.
While it might look like an airy and soggy piece of bread, it's actually high in protein and low in starch.
To use dried fu, soak it in water, where it will expand greatly. Press out excess water and add to soups or simmered dishes. For a change, float the pink flower shape in a chicken noodle soup.
Quick Bites runs every Wednesday in The Honolulu Advertiser's food section. Food Editor Joan Namkoong is on leave until May, but in her absence tidbits of food news can be sent to: Taste section, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call: 525-8069. Fax: 525-8055. E-mail: islandlife@honoluluadvertiser.com
