QUICK BITES
Diamond Head Market now open
By Wanda A. Adams
Advertiser Food Editor
Kelvin Ro quietly opened his Diamond Head Market last week, incorporating several ideas that are firmly entrenched in many Mainland cities but somewhat difficult to find here.
These include upscale "heat and eat" meals; catering and semi-catering (they prep, you finish); a deli; a bakery and coffee bar; specialty and imported goods; island-grown and island-made foods and products; celebratory items (gift baskets, cakes, party goodies, gifts for the cook or host/hostess); and grocery basics such as you would find at a good corner grocery store — so you don't have to stop at two places.
Alongside the store at Campbell and Monsarrat avenues is the Diamond Head Grill, opened in August, a reprise of Ro's lamented Kahala Moon restaurant, featuring char-broiled entrées, sandwiches and salads, including his famous grilled portobello mushrooms with balsamic jus.
After Kahala Moon, Ro served as chef to then-Gov. Ben Cayetano and worked with the Kapi'olani Community College Culinary Institute of the Pacific, where he coordinated highly successful fund-raising events and other special projects.
It's good to have him back in a more readily accessible kitchen.
Ro was aided in the effort by consultant Joan Namkoong, former Advertiser food editor, a founder of Compleat Kitchen.
Market hours are 7:30 a.m. to 8:30 p.m. daily; call 732-0077.
Healthy meals to go, by the week
Another interesting development is the new Weekly Home Meal Plan at Gourmet Express in Kahala Mall, a line of freshly prepared, healthfully prepared entrées.
In consultation with a nutritionist, owner-chef Lisa Bos has designed three menus, each composed of five 16-ounce entrées, ready to heat and eat: a vegetarian meal plan, a lean protein lovers' menu and a Gourmet Express specialties menu. All come complete with a nutritional analysis.
You call in by Wednesday and pick up your week's meals in microwaveable containers anytime after 5 p.m. Friday or all day Saturday. The entrées last up to a week in the refrigerator, or can be frozen, and you can substitute salad for any part of the order. Costs are $45 to $55. To learn about the menu or to place orders, call 738-0600.
Restaurant news
Auntie Pasto's at 599 Kapahulu Ave. begins serving Saturday lunch this week, opening at 11:30 a.m.
Dixie Grill is featuring a holiday menu at both locations through Dec. 24, featuring seafood chowder, a new honey-glazed ham sandwich and slow-smoked turkey dinners.
Sansei Seafood Restaurant & Sushi Bar in Kapalua and Kihei, Maui, will open at 5 p.m. (instead of 5:30) Dec. 20 through Jan. 13, offering an early-bird special between 5 and 5:30 of 25 percent off all food. The late-night menu, from 10 p.m., is 50 percent off food items Thursday and Friday at Kapalua and Thursday through Saturday at Kihei.
Sergio's at the Hilton Hawaiian Village plans a special holiday menu Dec. 22 to Jan. 2 with salt-rubbed prime rib, pan-rendered duck breast and stuffed roasted acorn squash among the entrées. Sergio's also will be the site of a KHVH Radio holiday party, 6 to 8 p.m. Dec. 18 with a live broadcast preceding the lavish pupu and wine event. Cost is $45 per person. Reservations required: Cameron Moetz, 550-9221.
Chef James McDonald's Pacific'o and I'o have introduced new winter dinner items ranging from curried chicken spring rolls to fresh fish "painted" with soy, gourmet mac and cheese and a "Thai Dye Duck" with curry coconut sauce.
Items may be sent to taste, The Advertiser P.O. Box 3110, Honolulu, HI 96802. Or fax: 525-8055. e-mail: taste@honoluluadvertisr.com.
