Apply bib, eat crab | The Honolulu Advertiser

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Apply bib, eat crab | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, May 26, 2004

QUICK BITES
Apply bib, eat crab

By Wanda A. Adams
Advertiser Food Editor

Dixie Grill's annual Crab Fest kicks off next Tuesday with creations by chef David Saccomanno, including crab-stuffed hush puppies in creole sauce, soft-shell crabs topped with smoked tomato tartar and fried green tomatoes in a crab sauce — Southern fare you won't find many other places around Hawai'i. Back, too, is the king crab platter with drawn butter and bib (you'll need it). Daily specials through June feature crab dishes and drinks to match.

Both restaurants — Ward Avenue and 'Aiea — have introduced a new Kids Only Menu with child-friendly dishes that include nutritious options, such as adding veggies to the mac 'n cheese or subbing vegetables for fries. Items on the menu include chicken tenders, a classic no-crust PBJ sandwich and mini-burgers. An innovative dessert option is marshmallow fondue: a stack of 'mallows with a tray of dipping sauces (chocolate, raspberry, caramel) and sprinkles, graham crackers and coconut for garnish. Also available is a catering menu for kids' parties.

Sake festival Aug. 27

Honolulu will be one of only three U.S. cities — and the first of the three — to celebrate the fourth annual "Joy of Sake," a wide-ranging tasting of more than 100 sakes in different styles and from different labels, including gold and silver award winners in the 2004 U.S. National Sake Appraisal. The date is Aug. 27 at the Japanese Cultural Center of Hawai'i (followed by events Sept. 9 in San Francisco and Sept. 30 in New York).

Specific plans, including ticket price, are still in flux, but you can get on the mailing list for any of the three events by going to www.joyofsake.com. Up to 10 restaurants are expected to participate, offering foods that pair well with high-quality junmai, gingo and daiginjo sakes.

Seared scallops served

Maui chef James McDonald was the Islands' sole representative to a fund-raiser culinary gala for the Rebecca and John Moores UCSD Cancer Center in San Diego recently, where he took his usual over-the-top approach, preparing seared lion-paw scallop over 'ahi foie gras poke with mango truffle coulis. His booth was sponsored by Audrey Stone Giesel, better known as Mrs. Dr. Seuss.

Choy's Kona classic

Having been on vacation when the James Beard Foundation Awards were handed out, we neglected to mention here that the original Sam Choy's location, the folksy Sam Choy's Kaloko in a Kona-side industrial park on the Big Island, was named an America's Classic. This is the same award that Helena's Hawaiian Food received a few years ago.

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