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The Honolulu Advertiser
Nostalgic tastes of McKinley | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, October 12, 2005

FOOD FOR THOUGHT
 Nostalgic tastes of McKinley

By
Advertiser Columnist

There won't be any cafeteria food at next week's Taste of McKinley, but we thought it might be interesting to find out what the proud alums putting on the event remember about school food.

  • Gene Kaneshiro, school food service director: "My class (1963) was the first one to use the new McKinley High School cafeteria facilities. We moved from a dark, wooden building on the 'ewa side of campus to a spanking-new building in a more centralized location. ... I loved cafeteria meals, which is probably why I'm still working with food services now.

    "Back then, students had to work all day in the cafeteria as part of school service. My favorite memory was following the baker around all day, watching as he made cookies. Once they were out of the oven, we used to wait until his back was turned, and then we'd sneak a few to eat after class."

  • Curtis Ogata, executive sous chef, Ocean Terrace, Sheraton Waikiki hotel: "The pizza there was the BEST. And it was only 25 cents ... which made it even better!"

  • Neal Takamori, school athletic director: "You could order things a la carte — items like salads. And I remember pie was like 10 or 15 cents. My friends and I used to ... go buy all the really good a la carte items and share. Nowadays you can't do that anymore."

  • Duane Kawamoto, L'Uraku: "I wish I had more memories of the school cafeteria, but most of the time I used to sneak out and eat lunch off campus!" (Laughs.)

    The event, 5:30 to 9 p.m. next Wednesday at the Sheraton Waikiki hotel, includes tastings of food from L'Uraku, Alan Wong's Pineapple Room and the Sheraton Waikiki and Hawaii Prince hotels, Yama's, Zippy's and more. There will be a silent auction, game booths, wine and entertainment. Proceeds from the $75 tickets benefit scholarships for McKinley graduates. Tickets: 536-3832.

    Quite a few McKinley High graduates also went to Stevenson Intermediate, the source for this recipe requested by Jan Tillman and Susie Chu (who talked the school out of the recipe before I got a chance to). Try it with chicken and peas.

    Turkey Corn Scallop: Melt 2 tablespoons butter in a large, heavy-bottomed pan, then sprinkle in 3 tablespoons flour, stirring constantly; stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder. Simmer, bubbling slightly, for 10 minutes, until thickened. Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through. Serve over rice, noodles or biscuit.

    Makes 6 servings.

  • Per serving (without rice, noodles or biscuit): 210 calories, 9 g total fat, 4.5 g saturated fat, 50 mg cholesterol, 600 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g sugar, 18 g protein

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