QUICK BITES
Food, fun, old faces at Maui Onion Festival
By Wanda A. Adams
Advertiser Food Editor
I spent the weekend on Maui, where I was among the judges for the annual Maui Onion Festival cooking contest. It was lots of fun to run into old friends such as the co-hosts, chef David Paul Johnson and radio and TV personality Brickwood Galuteria and — a surprise — vacationing Narsai David, food and wine editor of KCBS radio in San Francisco, formerly the culinary host for what was then known as the Kapalua Food & Wine Symposium. We spent two days in broiling weather assiduously eating a variety of dishes made with Maui onions (14 entries the first day and almost that many the second). A sort of backwards tribute to the delicate sweetness of these babies is that I had no need of Tums even after that rather strange smorgasbord.
Grand prize winners in the two divisions, professional and amateur, were chef Suzzette Metcalfe of Rusty Harpoon, with Sweet Glazed Maui Onion Stuffed with Kalua Pork; and Rowena Felice, with Maui Onion Poppers. Both have excellent credentials. Metcalfe, who recently returned to the Islands, is daughter of the Harpoon's founder, Jerome Metcalfe. Felice, though not a professional chef, is an owner of a new eatery that's getting some buzz, Cafe Sauvage, on Front Street in Lahaina, where Mark Ellman's lamented Avalon was. Next week in Taste, I'll share some recipes for my favorite dishes among those we tasted as well as general ideas for using sweet onions.
KCC has gourmet tour in the oven
Kapi'olani Community College is planning its annual summer progressive dinner from 5 to 10 p.m Monday. The event is designed to introduce diners to a variety of restaurants in the community, many of which employ graduates of the college culinary program. The restaurants this time are Chai's Island Bistro (for an appetizer of kataifi and macadamia-encrusted black tiger prawns); W Honolulu (choice of entrees: tenderloin steak with porcini and port wine demi-glace or mahi mahi with crab and carrot and wasabi puree), and Aaron's (Bananas Foster). Fee is $64. No-host cocktails. Tour will meet at KCC and diners will travel by motor coach to restaurants. To register, contact the college information office at 734-9211.
Alan Wong's chefs honored in NYC
Chefs Lance Kosaka of Alan Wong's Restaurant and Steven Ariel of The Pineapple Room have been in New York observing and working at two of New York's finest restaurants, Daniel and Café Boulud. This week, they are in Tarrytown, N.Y., to receive Bertolli Sous Chef awards. Both Kosaka and Ariel are being honored as being among the top 10 sous chefs nationwide, as selected by Bertolli USA. The chefs were chosen for their passion, dedication and exemplary performance. Tomorrow, they'll present a culinary creation of their own at a press reception and at a public tasting.
Restaurant news
Plumeria Beach Cafe at the Kahala Mandarin Oriental Hawaii is serving a Hawaiian-style Clambake every Tuesday night through Aug. 27. Highlights of the buffet include chef stations with wok-steamed seafood laulau, kiawe-grilled oysters and clams. Cost is $38.75 for adults, $19.50 for children. Reservations: 739-8760.
- Donatoni's Restaurant at the Hilton Waikoloa Village on the Big Island is planning a Penfolds Wine Dinner Friday featuring the long-awaited release of the Grange 1997 vintage, a cabernet-shiraz blend that built Penfolds' solid reputation with red-wine drinkers. Chef Duccio Orlandini is designing a five-course menu to showcase the wines, and a cheese course will be offered. The event begins at 6 p.m. with a champagne reception followed by dinner. Cost is $95 per person, and reservations are recommended: 08) 886-1234.
- The floating restaurant that is the Star of Honolulu has launched a new summer menu for its sunset dinner cruise. Chef Eric Omick created the classic French-style seven-course menu that begins with seasonal canapes and ends with plum cake, ginger ale gelatin and sweet panna cotta with lemon cream served in a martini glass and garnished with rhubarb and berries. Tickets: now through September, $79.95 per person for kama'aina and military serving in Hawai'i; $165 for visitors. Reservations: 983-7827.
Send items of culinary interest to Taste, The Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: taste@honoluluadvertiser.com
