QUICK BITES
Roy cooks up another season
By Wanda A. Adams
Advertiser Food Editor
A new 13-segment season of "Hawai'i Cooks with Roy Yamaguchi" returns to PBS Hawaii beginning at 7:30 p.m. April 2, featuring restaurateur Roy Yamaguchi and his guests on a new set — a relaxed, home-style kitchen instead of the previous restaurant space.
This first show also takes Yamaguchi to the popular Tamashiro's Market and focuses on choosing and cooking fresh fish; every segment includes a visit to some island spot, from the Ocean Science and Technology Park on the Big Island to C & C Pasta Co. in Kaimuki.
Guest chefs will include Kesuke Asai of Imanas Tei Restaurant; Ronnie Nasuti of Roy's Hawaii Kai; Philippe and Pierre Padovani of Padovani's Restaurant; Ruth Rasmussen of Leeward Community College; Alan Wong, Lance Kosaka and Mark Okumura of Alan Wong's Restaurant; and Chinese restaurateur and author Leeann Chin.
Master sommelier Chuck Furuya will again pair wines with the chefs' creations.
A new companion book from Ten Speed Press, "Hawai'i Cooks: Flavors From Roy's Pacific Rim Kitchen," co-authored by Yamaguchi and food writer Joan Namkoong, will be in stores in April.
The show airs at 7:30 p.m. Wednesdays and repeats at 5:30 p.m. Saturdays on PBS Hawaii.
And speaking of TV and food, the Food Network will premiere chef Emeril Lagasse's "Aloha Challenge" April 12. The gimmick is a challenge from Lagasse to his friend Sam Choy to see who could come up with the most delicious Hawai'i-style dishes.
Maui ice cream available at Times
Roselani Ice Cream from Maui is now available in Times Supermarkets on O'ahu. The stores carry all nine of Roselani's standard flavors in half gallons — Haupia, Kona Mud Pie, Luau Fudge Pie, Mango & Cream, Pauwela Sunrise, Coconut Pineapple, Macadamia Nut, Macadamia Nut Brickle and Chocolate Macadamia Nut.
The haupia is a favorite in our house, drizzled with our homemade guava jam, and the macadamia nut brickle is great for chef Mark Ellman's classic recipe, "Caramel Miranda" — fresh tropical fruit cut into chunks or slices, drizzled with caramel sauce, broiled, then served hot over ice cream with more warm caramel sauce.
Roselani is owned by Maui's Nobriga family: grandfather Manuel Nobriga founded it in 1932; son David "Buddy" Nobriga named the ice cream "Roselani" after Maui's lokelani rose, and Cathy Nobriga Kim is now manager of the ice cream operation. The parent company is Maui Soda & Ice Works, operated by the elder Nobriga and his five children.
Fish featured in 'fabulous' fest
Ship's Tavern restaurant at the Sheraton Moana Surfrider is offering a "Fabulous Island Fish" promotion through Saturday, featuring three island favorites — onaga, mahi mahi and opakapaka — prepared in a variety of ways from mahi on a warm sweet potato salad with caviar chive cream to opakapaka blackened and topped with creamy lobster cheese ragout.
The restaurant is open for dinner Tuesdays through Saturdays. Call 922-3111.
Tidbits on the cuisine scene
Keith Steel Kong is the new executive chef of Duke's Canoe Club Waikiki. His previous experience includes serving as executive chef at Hale Ikena at Fort Shafter, and with Gordon Biersch Brewery Restaurant here and Auberge Du Soleil and Linda Thomas Catering in Napa Valley ... Roy's Poipu Bar & Grill general manager and wine director Chris Linn has been named Hawai'i's best young sommelier in the second annual competition sponsored by Chaines des Rotisseurs Hawaii, held earlier this month on Maui. Contestants were asked to identify 12 wines in a blind tasting and given 90 minutes to complete a written test to measure their knowledge of fine wine and spirits. There was a verbal test as well, pairing wines with various dinner menus. Linn will participate in the national competition in Miami in May.
Quick Bites is published Wednesdays. Food editor Wanda A. Adams welcomes food news. Write to her at The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call 525-8036. Or e-mail taste@honoluluadvertiser.com.
