Posted on: Wednesday, October 13, 2004

QUICK BITES
Members of Nu'uanu church share personal recipes at 'Taste' event

Advertiser Staff

Saturday's "Taste of Nuuanu" will be a homegrown event, with members of sponsoring Nu'uanu Congregational Church preparing their specialties for sale: Mark's Burgers from Mark Au, Stan's Pickled Garlic from event co-chairman Stan Kamita, Dr. Donald Ikeda's Mango Chutney, Patty Kuroiwa's Almond Float and Auntie Julie Lindsay's Hilo Parmesan Chicken, among others.

Here's a nice touch: Buy the item, get the recipe. The new, 250-page second edition of "Women of Nu'uanu Cookbook/Itadakimasu II" ($5) will be for sale at this event only (the first edition sold out). Hours: 10 a.m. to 1 p.m. Saturday, Kosasa Hall, 2651 Pali Highway. Free admission. Food sales benefit scholarship and ministry funds.

Spiffed-up hotel introduces dual-purpose restaurant

The Sheraton Keauhou Bay Resort & Spa opened a couple of weeks ago after an extensive, floor-to-rafters remodeling, including creation of a spacious restaurant that will serve as the site of the morning buffet, then close to be made over — linens, lighting, menus and all — into the fine-dining dinner outlet.

Called Kai, this curving room that takes advantage of the hotel's perch right over the sea, showcases the creations of chef Ben Takahashi, whose new menu includes intriguing ideas: a selection of fish tartares, chicken brined in Kona salt water, swordfish wrapped in pancetta, kiawe-smoked sea bass.

Entrées run between $20.50 and $27.50. Reservations: (808) 322-3411; ask for dining reservations.