Chefs need comfort, too
By Wanda A. Adams
Advertiser Food Editor
What gives comfort?
A national survey by comfort foodcookbooks.com names macaroni and cheese, followed by chicken pot pie, as the 1-2 punch of comfort foods.
In general, according to "Comfort Food" by Holly Garrison (D.I. Fine, 1988) and "Comfort Food" by Sue Kreitzman (Harmony Books, 1986), comfort foods fall into three categories: starches (potatoes, noodles, rice, bread, cereals); chocolate (overwhelmingly chosen by women); hot liquid things (soup, saimin, stew and rice, chili and rice).
Some local comfort faves:
• Chef Chai Chaowasaree, Chai's Island Bistro: Pho (Vietnamese noodle soup).
• Chef Kelvin Ro, Kapi'olani Community College culinary program: Oatmeal made with macadamia nuts, coconut, brown sugar, cinnamon, 1/2 teaspoon butter, 1 tablespoon cream or milk, a dash of salt. Raisins or other fruit such as candied orange rinds, blueberries and apples are good too, and a tiny bit of vanilla.
• Chef Beverly Gannon, Hali'imaile General Store: "Comfort food is what I do. My whole approach is to feed people flavors that are familiar." Among best-sellers in her restaurants: "Ribs, lamb shanks, short ribs, pastas with cream sauces, steak and mashed potatoes, meatloaf, oven-roasted chicken with root vegetables."
