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.
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.
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 email@example.com and follow her on Twitter, Instagram and Rebel Mouse.
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.)
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.
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.
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.
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.
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.
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.
All the students lined up with their awards and gift certificates for their participation. (more…)
Nadine Kam photos One of the entries in the "Anything Goes" category of Fresh Catch's "Hogs Gone Wild" Up in Smoke cook-off. Crab-stuffed red and yellow bell peppers were wrapped with smoked bacon.
One of the food events I look forward to each year is Fresh Catch's "Up in Smoke" cook-off, with this year's 5th annual themed "Hogs Gone Wild" and taking place at Cycle City & JN Automotive Group, at 600 Puuloa Road and Nimitz Highway.
It's because those who don't live with—as I don't anymore—or know any hunters, don't have much access to the result of the hunt, the smoked meat that is the reward for a day's labor and uncertainty over whether one will be able find and track a worthwhile target.
The annual event is a labor of love hosted by Fresh Catch's Reno Henriques, and made possible by the participating teams, who work year 'round to perfect their smoked dishes for the annual competition.
Event host Reno Henriques, of Fresh Catch, left, invited judges' victor Lisa Dejournett of VRM Pit Crew, and People's Choice winners Shawn, second from left, and Curtis Bautista, representing Always Smok'n Sum'n, to the event's throwdown competition, which resulted in a grand prize win for Always Smok'n Sum'n.
In keeping with the hog theme, many a spectator pulled up on a Harley, and a few classic cars also made their way through the parking lot in a mini parade.
Of course the highlight of the day is the opportunity to taste the myriad assortment of smoked meat, that ranged from the top-billed pork, various seafood, Molokai axis deer, and most unusual for me, Capt. Smokey's Alaska black bear, which, coated in a teriyaki-style marinade, simply tasted like beef jerky! It was the work of Henriques' brother Dominic.
Fresh Catch Hawaii locations are at 3109 Waialae Ave. (808.735.POKE) and 45-1118 Kamehameha Highway in Kaneohe (808.235.POKE).
Alaska black bear jerky was one of the offerings, courtesy of the Capt. Smokey team, led by Dominic Henriques, brother of Fresh Catch's Reno Henriques.
Dishes were judged on smoked taste, tenderness and appearance. Judges selection count as 75 percent of a contestant’s overall score. People’s Choice selection will count for 25 percent.
The grand prize victor, winning over both judges and the people's choice voters, was Alwayz Smok'n Sum'n, which placed in all five of the competition categories: pork, fish, chicken, beef and anything goes.
VRM Pit Crew, which came in 4th place last year in the smoked pork category, and 2nd in the smoked beef category, moved to the top of the heap in both contests this year. In the pork category, the crew traded places with Guava Smoked, who came in first last year. But don't cry for the Guava Smoked crew, which moved from second place last year to first position this year in both the smoked chicken and anything goes categories.
Here's one guy lucky to have avoided being a main course. Cesar, rescued as a young boar in the Waiahole-Waikane valley, is now a beloved 3-year-old pet who likes eating smoked pork and McDonald's french fries but rejects Jack in the Box fries, according to his owner. Cesar was the only living boar at the event. Others were splayed out on the back of trucks.
GRAND PRIZE and PEOPLE'S CHOICE OVERALL
Alwayz Smok'n Sum'n, $1,000