Posted on: Wednesday, December 7, 2005
KCC team wins state cooking title
Chef-instructor Alfredo Cabacungan of Kapi'olani Community College is popping the frogs off his chef's coat: KCC's American Culinary Federation junior team has won the gold medal in the state cooking competition, and will compete in the western regionals on the Big Island on Feb. 3-4.
The team — captains Robin Abad and Robin Lee, members Amber Fontanilla and Sonny Acosta, alternate Chris Texeira, coach and manager Cabacungan and coach/trainer Alan Tsuchiyama — prepared a Mediterranean menu with local ingredients, including grilled fillet of Kona kampachi, and breast of free-range Hau'ula chicken with winter truffles and foie gras sauce.
SAKE SOMMELIER, TOP SHRIMP
Ikuko Shimizu of Kacho restaurant at the Waikiki Parc Hotel has earned certification as a sake specialist — kikisake-shi in Japanese — the first person in the state to gain the title from the Japanese Sake Service Institute and the Kikisake Shi Guild. The certification process is akin to that required for a master sommelier in wine — a rigorous series of exams that cover sake production as well as service, stewardship and sales.
Macky's Kahuku Sweet Shrimp won the title Best North Shore Shrimp Truck 2005 in a competition last month.
Bali by the Sea is offering a Chef's Table now through Dec. 30 — two five-course menus designed by recently appointed Bali chef Adam Hightower. The special selections are limited to a few tables a night. Reservations: 949-4321; ask for dining reservations.