QUICK BITES
Progressive dinner set for June 23
By Wanda A. Adams
Advertiser Food Editor
The Hawai'i Restaurant Association's annual progressive dinner on June 23 begins with cocktails at Kapono's at Aloha Tower Marketplace and a performance by Henry Kapono. Then guests will board buses to visit one restaurant for a first course and another for an entree, winding up back at Kapono's for drinks, desserts, music and a grand prize drawing. Tickets are $75 for the "gold package" and $100 for a "platinum package." Participating restaurants include Aaron's, Buca di Beppo, Ciamo Mein, Chai's Island Bistro, Compadres Bar & Grill, Duc's Bistro, Gyotaku, Marbella, Kincaid's, O'ahu Country Club, Morton's of Chicago, Palomino, Ryan's Grill, Sarento's Top of the I and Singha. Information: 536-9105, fax 534-0117 or hra@hawaiirestaurants.org.
Vegan activist to speak in Hawai'i
The founder of vegetarian bed-and-breakfast operations that double as sanctuaries for farm animals will speak in two programs in Hawai'i next week. Gene Bauston is co-founder of Farm Sanctuary (www.farmsanctuary.org), which promotes a vegan lifestyle; his B&Bs in upstate New York and Northern California also are called Farm Sanctuary. He will speak at 7 p.m. June 11 at a meeting of the Vegetarian Society of Hawaii at the Ala Wai Golf Course clubhouse, 404 Kapahulu. The event is free and open to the public. He also will speak to the Maui chapter at 7 p.m. June 10 at the Seventh-day Adventist Church, 261 S. Pu'unene Ave., Kahului (enter from Wakea Street). Information: 944-8344.
KCC students do Waikiki demos
Students of the Culinary Institute of the Pacific at Kapi'olani Community College are joining chefs Dan Swift and Alan Tsuchiyama of the Radisson Waikiki Prince Kuhio Hotel for weekly cooking demonstrations from 5 to 6 p.m. every Tuesday in the hotel lobby. The free demonstrations are meant not only to allow the students to practice their cooking skills but also to learn a bit about how to interact with the public and how to talk about food and cooking during a cooking class or demonstration.
Said director of food and beverage Daya Wm. Stryker, "Seven months ago, we started this program with embarrassed, shy, inexperienced students ...
Today, you see the same students but they have blossomed into entertaining and confident junior chefs." The hotel also sponsored KCC culinary students in a junior chef competition in Portland, Ore., in March and the team of Kerwin Wells Tugas, Tiffanie Luke, Jason Jutz, Shane Masutani and Chris Okuhara won a gold medal.
McDonald's menu adds McGriddles
McDonald's has launched a new breakfast sandwich, McGriddles — a version of the classic pancake sandwich with two griddle cakes with baked-in maple taste, a choice of sausage; sausage, egg and cheese; or bacon, egg and cheese in the middle for about $2.59.
Merriman's awards three scholarships
The folks at Merriman's Restaurant on the Big Island, including chef de cuisine Sandra Barr and chef/owner Peter Merriman, are celebrating today with a luncheon for three recipients of the Merriman's Culinary Scholarship: Sean Simon and Edwin Valenzuela of Kohala High School; and Brian Matsu, Jr., who is in his second year at the University of Hawai'i-West Hawai'i food service program. All three receive $1,050; Matsu received a $1,000 scholarship last year and is being given additional money to continue his studies. Judges said all three show "strong qualities and a promising future in the culinary field."
Quick Bites is published on Wednesdays. Send tidbits of food news to food editor Wanda A. Adams, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; 525-8069 or wadams@honoluluadvertiser.com.
