In keeping with a long-range plan, chef Alan Wong has completed his time at the titular helm of The Hualalai Grille, leaving chef de cuisine James Ebreo in charge. Ebreo and his staff spent considerable time with Wong, traveling to various culinary centers, both in the U.S. and overseas, and are ready, he says, to fly on their own.

The restaurant, on the golf course at the Hualalai Resort, will continue its emphasis on "farm to table" Island cuisine.

— Wanda A. Adams

SIGNING ON SATURDAY

ISLAND-STYLE COOKBOOKS ARRIVE

Advertiser food editor Wanda Adams will sign copies of "The Island Plate II," the just-released sequel to The Advertiser's best-selling 150th anniversary cookbook, at the Kapi'olani Community College farmer's market 7:30 a.m. until closing (or as long as the books last) on Saturday only. Copies of both "The Island Plate" and "The Island Plate II" will be available for sale.

Another new cookbook is debuting in time for Christmas, from Hawaiian Electric Co., long known for the cooking prowess of its staff. The spiral-bound book, "A Taste of HECO: Pupu and Desserts," is a benefit for Aloha United Way and sells for just $10. Pick it up at HECO offices: 900 Richard St. (7:30 a.m.-5 p.m. weekdays) or 820 Ward Ave. (7:30 a.m.-4 p.m. weekdays). Or go to http://www.heco.com or call Karen Horiuchi, 534-4444, or Terry Garcia, 543-7352.

FINAL WORD

From pastry chef Heather Chittum, just in time for holiday baking: "To make sure your cookie cutters are completely dry before storing them, place them in a 180-degree oven for about 3 minutes." Prevents rusting.