Archive for the ‘Chef competitions’ Category

Uber Factory takes top honors in Rice Fest 'Riceipe' contest

By
September 29th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The team of chef Andy Dalan of Uber Factory and KITV4's Brandi Higa took top honors during the Riceipe cooking competition that was part of the 7th annual Rice Festival that took place Sept. 25.

Chef Andy Dalan of Wahiawa's Uber Factory dessert shop successfully defended his Riceipe champ title, taking home first place honors for a second consecutive year during the 7th annual Rice Festival's Riceipe cooking contest that took place Sept. 25 on Auahi Street fronting Ward Centre.

Dalan, also a chef consultant at Waimea Valley, was teamed with KITV4's Brandi Higa for the task.

Chef Andy Dalan's winning dish of pineapple and rice crème brulée. As good to eat as to look at.

The event featured four chef/TV celebrity teams vying for the top spot, with recipes judged on criteria of taste, creativity, simplicity of preparation and visual appeal. The other teams were Johnny Kai (Treetops Restaurant) and Hawaii News Now's Lacy Deniz, Maile Sengoura (Maile's Thai Bistro) with KHON2's Kelly Simek, and Robbie "Rbz" Acoba (Side Street Inn on Da Strip) with OC16's Tiny Tadani. All three presented variations of fried rice.

Dalan differentiated himself from the pack by presenting a surprising pineapple and rice crème brulée tart. Rice is used as a basis for dessert throughout the world, but not so much in the U.S., so it did get curious audience members coming up to the stage area to see just how good a rice brulée could be.

And that's the whole point of the fest, to see this food staple in a new light, look beyond the basics and appreciate rice in all its forms.

Spam Musubi Man was there, soaking up the love we have for the Spam and rice combo.

Chef/restaurateur Maile Sengoura cooks up a meaty fried rice with KHON2's Kelly Simek.

Sengoura's beautifully plated fried rice.

OC16's Tiny Tadani was teamed with Side Street Inn on Da Strip's chef Robbie Acoba, to create the second place "Japa-Pino Pride" rice dish below, notable for the sweetness of corn and flourishes of nori and bonito.

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Hawaii News Now's Lacy Deniz sautés onions while helping Johnny Kai with his fried rice dish, below.

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Among dishes being offered by vendors were arancini from Mega-Load burgers.

Da Bolalohan and BBQ Grill was featuring dishes such as a beef brisket fried rice loco moco and a spicy grilled pork rice bowl.

There was a line for Sweet Creams genmaicha roasted rice ice cream rolls and below, strawberry rolls that were later topped with Rice Krispies, strawberry mochi and a fresh strawberry.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

You can be a Food Network star

By
August 12th, 2016



PHOTO COURTESY THE FOOD NETWORK

The Food Network is casting for the next season of "Guy's Grocery Games," open to both professionals and non-pro cooks.

Local firefighters are known for their kitchen as well as fire-fighting skills, and are among the specialty cooks being sought for the next season of Guy Fieri's "Guy's Grocery Games."

The Food Network is searching nationwide for outgoing, skilled chefs and professional cooks from all backgrounds to compete for the $20,000 prize. If you think you have the chops, or know someone who does, applications are being taken at beonguysgrocerygames.com.

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All applicants must be 18 or older, and residents of the United States.

Producers are casting the following specialty episodes:

Burgers: Open to pro chefs and cooks with unique skills and perspective on burgers.
Bacon: Seeking pro chefs and cooks with unique skills and perspective on bacon.
Cheese: Pro chefs and cooks with unique skills and perspective on cheese.
All in the family: Seeking four family members who are or have been professional chefs/cooks, who will compete against each other.
Mothers Day/Father's Day: Looking for parent and son or daughter, and parent or adult child with some pro cooking experience.
Carnival games: For pro chefs and cooks with unique skills and perspective on carnival eats.
Superfans: Cooks/chefs who are epic fans of the show.
Firefighters: Amateur cooks with skills.
Police officers: Amateur cooks with skills.
Veterans: (Amateur Armed Forces cooks with skills.
Food truck chefs
Station chefs, Chef de Parties, line cooks: Representing from every part of a pro kitchen.

The deadline is Oct. 1 for the following episodes:
Burgers, Bacon, Cheese, Carnival Eats, Father's Day (Chef Father and his daughter or son, 18 or older), Superfan, Firefighters, Police, Veterans

Casting will continue through December for additional episodes that haven't been themed yet.

Pass on the word to anyone qualified.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Hawaii chefs need votes for Food & Wine honor

By
March 25th, 2014



Food & Wine magazine is inviting the public to help discover The People’s Best New Chef. The award, an extension of the Food & Wine Best New Chefs award, honors talented up-and-coming innovators who have run their own kitchens for five years or fewer.

The field of 100 nominees for the award includes 10 chefs in 10 regions across America. Restaurant devotees can cast their votes on foodandwine.com/the-peoples-bnc through 11 a.m. March 31.

Nominees from the Northwest/Pacific region include Hawaii’s Chris Kajioka (The Vintage Cave, Ala Moana Center), Kevin Lee (Prima, Kailua), and Sheldon Simeon (Migrant, Kihei).

The chef with the most votes in each region will be named a finalist; the finalist with the most votes overall will be named The People’s Best New Chef, to be revealed online on April 2. The winner will also be featured in the July 2014 issue of Food & Wine, the same issue that profiles the Best New Chefs. (Nominees for The People’s Best New Chef award are also eligible for the Best New Chef award.)

To learn more about the 100 nominated chefs, visit foodandwine.com/the-peoples-bnc.

Meet the chefs:

chris

kevin

sheldon

'Ilima celebrates Oahu's top restaurants

By
October 18th, 2013



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Arancino at the Kahala's executive chef Daisuke Hamamoto, with company vice-president Aya Inamura, added one of the more creative touches at the event. His beef topped with truffled mashed potatoes, was topped off with a pipette full of gorgonzola cream sauce. Diners didn't know whether to squeeze it onto the dish or directly into their mouths. There was enough sauce to try both, leaving many to suggest later that when there's no time to sit down for a meal, we should have more squeezable to-go options. It was a Willie Wonka moment.Photos by Nadine Kam

Every year the Honolulu Star-Advertiser and Diamond Head Theatre team up for an evening of song, dance and culinary adventures through the 'Ilima Awards, celebrating Oahu's top restaurants, high, low and in between.

Just as good as the feast following the stage performances, is seeing the chefs in the spotlight, some of them goaded to find their inner Timberlake or Beyoncé in matching the likes of Broadway star Loretta Ables Sayre's often suggestive moves in song-and-dance routines honoring each of the award-winning restaurants and their specialties.

Chefs wise to these maneuvers are likely to send up another representative from their kitchens, but the non-shy, like Chuck Furuya (representing Vino) and Ed Kenney (Town), showed that they do have backup careers should they ever tire of the restaurant biz.

Here are a few photos from the event that took place Oct. 14. More beautiful photos from Kat Wade are at HonoluluPulse.com/2013/10/pics-2013-ilima-awards/

Or click to see the 'Ilima Guide.

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HASR Bistro's Rodney Uyehara, with owner Terry Kakazu, cooked up boneless braised shortribs with pesto-crusted bone marrow, served over Hamakua mushroom risotto, below.

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Students representing Leeward Community College's Pearl restaurant offered Asian pork belly and beans, the beans being soy beans with tomato concassé, served in a crispy wonton cup.

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Chef Mavro's George Mavrothalassitis chose to put the spotlight on pastry chef Elizabeth Dippong, who came up with the Star-Advertiser table's favorite dessert of Madre chocolate cremeux with black sesame seed caramelized rice, orange meringue and butterscotch crisp, below. Also pictured, from center, are sous chef Kevin Hirahara, business manager Jo-Ann Uchimura, and sommelier Doug Johnson.

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Healthy-licious cooking with Kahala Nui and KCC

By
October 17th, 2013



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From left, Kapiolani Community College chef instructor Warren Uchida, KCC students Santos Quesada and Mariana  Oliveiro, and Kahala Nui CEO Pat Duarte. Quesada and Oliveiro were the student winners of Kahala Nui's annual Healthy-licious cooking competition.Nadine Kam photos

I was lucky enough to be invited back as a judge for Kahala Nui's 3rd annual Healthy-licious Contest, which invites Kapiolani Community College culinary students to create healthy recipes for seniors.

The competition took place Oct. 12 at the KCC Culinary Auditorium, and it's a contest I welcome, because unlike a lot of other food events around town, this one's easy on the opu and body as the students are tasked to use the most beneficial ingredients possible.

In his opening remarks, Pat Duarte, CEO of Kahala Nui, a life care retirement community, said that part of Kahala Nui's mission is to be an advocate for healthy dining for seniors.

"More people want to go out and eat healthy," he said, while noting that people often find healthy food isn't appealing.

He said the dullness associated with low-fat, low-sodium fare often gives hospital and nursing home food a bad rap and, "we want to change that perception and encourage young students to consider careers in this area."

He said diners don't want healthy dishes "to be an afterthought," like presenting a platter of plain steamed vegetables. In creating this competition, he said Kahala Nui aims to push students to create "something that will be the star of the menu."

This year, a field of 60 teams of two were reduced to four, based on submission of essays and recipes. Students were allowed to work with main ingrediens of chicken or a vegetarian protein. Scoring was based on taste, simplicity of preparation, nutrition, organization and delivery, and visual presentation.

Winners Mariana Oliveiro and Santos Quesada, who created Asian tofu lettuce wraps, will each receive a $600 scholarship.

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Emcee Kim Gennaula received an assist from her "famous" husband Guy Hagi. She joked that now that she's been off TV news for five years, restaurant hostesses don't remember her, but will rush to seat Guy, and her own son doesn't recall that once upon a time, mom was more famous than dad.

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All the students lined up with their awards and gift certificates for their participation. (more…)

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