QUICK BITES
Kona cookbook is a national winner
By Wanda A. Adams
Advertiser Food Editor
The Kona Outdoor Circle's cookbook committee is all smiles: Their new benefit cookbook, "Kona On My Plate," is the first-place national winner of the McIlhenny's Co.'s 2002 Tabasco Community Cookbook Awards, arguably the highest recognition available to community cookbooks. A five-judge panel, including an owner of the famous Kitchen Arts & Letters bookstore in New York, an editor of Bon Appetit magazine, two other food editors and a culinary historian voted unanimously for the book.
In an interview last December, volunteer editor Irene Croft Jr. of Kona confided that she had hopes of such an award. Croft's committee — which never held a single meeting but took their assignments and ran with them — did a most impressive job. They had a clear vision (fresh island food) and measured and tested all the dishes against this idea, which the Junior League does with its cookbooks but most groups do not. They produced a useful index, which many groups do not. They hired a skilled designer, Sunny Pau'ole of Kona, and persuaded artist Avi Kiriati to donate the eye-catching artwork, so the visual look is far and away above the run of the usual community cookbook. But they kept the best attributes of a benefit book: spiral binding so the book lies flat when you're using it for cooking, and real-life recipes from local folks.
To celebrate the win, the group is arranging for wider distribution of the book (it's not in general bookstores yet). It's available online through www.konacookbook.com. Also: on O'ahu from the Outdoor Circle office, 1314 King St., and at the Hawai'i Theatre's box office and gift shop on Bethel Street; on Maui at Avi Kiriaty's Art; in Hilo at Book Gallery and Avi Kiriaty's Art; in the Kona area, Chef's Kitchen Supply, The Eclectic Craftsman, Made On The Big Island and A Hawaiian Christmas store. Prices vary among the outlets. (Base price begins at $28.50; mailed within Hawai'i from the Web site is $35; mailed to the Mainland from the Web site is $38.50).
Introducing tastes and new faces
Brew Moon Restaurant & Microbrewery has introduced Super Nova Scotch Ale for a limited time as its brewmaster's special. Head brewer Greg Yount describes it as "full-bodied, full-flavored with a warming complex malt introduction complemented by dry and balanced hop finish." The brew contains 8 percent alcohol by volume.
Sansei Seafood Restaurant & Sushi Bar has a special kaiseki menu for Valentine's Day, Friday, and the day after: $8 per person or $50 with wine pairings for a menu that includes sushi beginnings, four courses and a dessert with several choices in each category. Green tea included.
Sansei Kihei on Maui is offering sake tasting by flights (groups of complementary or contrasting liquors) at three levels, from $10 and $16. The varieties arrive in clear glass sake cups on wooden stands and each is explained for the tasters.
Mariposa Restaurant at Neiman Marcus is offering another one of its Cheese Culture cheese and wine tastings with sommelier Robert Viernes at 6 tonight. $20 plus tax and tip. Call for reservations: 951-3420.
Jeremy Sistar is the new dessert chef at Ma–ana Garage in Kahului, Maui. He has worked at Maui restaurants and hotels including Spago at the Four Seasons Wailea.
Alan Wong has promoted Lance Kosaka to executive chef of Alan Wong's Restaurant on King Street, and Wade Ueoka to chef de cuisine. Kosaka has been with Wong since 1995 and Ueoka since 1996.
Quick Bites is published Wednesdays. Food editor Wanda A. Adams welcomes tidbits of food news. Write to her at The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call: 525-8036. E-mail: taste@honoluluadvertiser.com.
