Archive for the ‘Events’ Category

Crab Fest raises funds for worldwide charities

April 11th, 2014
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crabplateBefore: Dungeness crab with potato, sausage and corn, the highlight of the Rotary Club of Ala Moana's annual Crab Fest.Nadine Kam photos

The Rotary Club of Ala Moana hosted its popular Crab Fest April 5 at Kapiolani Community College's Ohia Cafeteria.

The event raises funds to support culinary scholarships at KCC, as well as Rotary's community and international projects in a most delicious way, with all-you-can eat Dungeness crab and all the fixings.

There's a lot of strategizing that goes into devouring a meal like this. Everyone has their own way of eating crab. I like it just fine with the drawn butter that was served, but I also like it with Old Bay seasoning, a taste I picked up in the South, and someone there knew that, so delivered two batches of the seasoning to my table.

Others came prepared by bringing their own ponzu or spicy sauces.

Then there was the matter of "to eat or not to eat" side dishes that included lumpia, deep-fried pork wontons, potato chips, edamame, clam chowder, dinner rolls, corn, sausage and potatoes. The ones who wanted to maximize the crab experience didn't touch those and managed to polish off two to three whole Dungeness crabs.

I had some of the sides, but one crab proved to be plenty for me.

Some people pulled out all the meat so they could devour one whole pile at once, though most shelled and ate as they went along. The work is tiring, so by the time you finish shelling and eating bit by bit, your stomach has messaged your brain that you're full.

Funds raised go to good causes locally and internationally, from the KCC scholarships to helping those in need in Vietnam, Cambodia, East Timor, Philippines, Thailand, Indonesia and Kenya with everything from wheelchairs and medical supplies, to kitchen facilities to feed the hungry, establishing micro banks and providing villages with potable water and sanitary facilities.

The club meets noon to 1 p.m. Thursdays at the Ala Moana Hotel.

cchipsDiners were able to help themselves to chips, spicy edamame and pork wontons, below, before the main event.

cwonton

crabqueensA bevy of beauty queens were there to help move raffle tickets.


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crabfestDave and Tamae Erdman prepare to dig in!

cdaveDave came prepared for the mess, bringing a towel he brought back from an onsen in Japan.

crabgoneAfter: This is what was left of the crab at the top of the page, at the end of the evening.

 

 

 

 

Setting Stage for artwork

March 11th, 2014
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stagebwWorks by James Chiew grace the dining room at Stage. The Singapore photographer now makes his home in The Netherlands.Nadine Kam photos

The invitation was cryptic: "In preparation for its new production, Stage Restaurant will go dark for 3 days.  New sets and props will be introduced and placed in our newly inspired Front of House ..."

I had to see what that was about. As it turns out, March 6 was the preview of changes at Stage restaurant, marking the return of executive chef Ron De Guzman and a refreshed look highlighted by larger than life fashion portraits by James Chiew, Jean Raphael, Jordi Gomez and Maximillian Wiedmann.

It's been seven years since Stage opened in the Honolulu Design Center, and after "a long run of 3,100-plus successful performances since opening in 2007," owner Thomas Sorensen spoke of traveling through Europe and walking in Cologne, Germany, and being awestruck by the monumental photos he saw, and wanted to reproduce that feeling in his furniture galleries.

He said he had always envisioned the design center "as a place to come and dream and be inspired." He said he wanted a welcoming space in which people didn't feel pressured to buy something until the time is right.

Changes to the restaurant's menus will be introduced in the coming months to compliment the dining room's new colorblocked style.
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Stage Restaurant is on the second floor of the Honolulu Design Center,     1250 Kapiolani Blvd. Call 808.237.5429.

stagefishAct One: Hamachi sashimi topped with shoyu gelée, orange and wasabi tobiko, with wasabi paint and a salad of crispy radish and ponzu dressing.

stageFrom left, Honolulu Design Center owner Tomas Sorensen, Michele Henry, John Michael White and Qi Marie.

stagegrillAmuse bouche of grilled cheese and truffle sandwich, with dinner roll in the background.

stagescallopAct Two: Caramelized diver scallop over scallion rice cream, with cauliflower duo and caviar.

stagesorbetIntermezzo of wasabi-apple sorbet was a playful and delightful mix of fire and ice.

stagevuittonHow nice that Louis Vuitton's Patrick Gey and his wife Marisa were seated just in front of this work by Jean Raphael. When properly illuminated, drivers will be able to see these works from the street at night.

stageroomInside the dining room.

stagephoto"Mystery woman" with my favorite piece, also by James Chiew. (more…)

Hyatt Regency's SHOR launches Chef's Table

March 11th, 2014
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hyattjarAquarium in a mason jar at SHOR's Chef's Table at the Hyatt Regency Waikiki Beach Resort & Spa.Nadine Kam photos

SHOR American Seafood Grill in Hyatt Regency Waikiki Beach Resort and Spa, hosted an introduction March 6 to its new Chef’s Table menu available Thursdays through Sundays, with reservations 48 hours in advance.

The exclusive event puts the services of chef Jake Andrews team at your service to create a five-course menu highlighted by fresh island ingredients purchased from the Hyatt's Thursday Farmers Market, downstairs in the Grand Atrium from 4  to 8 p.m. Five wines are also paired with the dishes and chef will discuss each course and selection throughout the meal.

The aim was to create something special for anniversaries, birthdays, and other special occasions when people are looking for a combination of memorable venue, food and company.

The cost is $500 for four people, and $150 for each additional person up to 12 people.  Reservations may be made by calling (808) 237-6145.

SHOR is known for offering sustainable seafood and shellfish, as well as beef from the Big Island and many other locally sourced ingredients.

This particular press event started with a handful of pupu at Japengo, before moving on to SHOR.
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SHOR American Seafood Grill is in the Hyatt Regency Waikiki Beach Resort and Spa, 2424 Kalakaua Ave.

hshooterWe started out with a few appetizers at Japengo that are not on the regular menu, such as this seafood shooter with Kumamoto oyster.

hyattSpicy Singapore crab omelette.

hyattchipSalmon skin rice cracker topped with seafood salad.

hyattbeesAfter the warmup, we were able to visit the Hyatt's beehives, tended by Michael Kliks, owner of Manoa Honey Co. and president of the Hawai'i Beekeepers' Association. While we were safely behind glass, he pointed out the queen bee and didn't care how many times he got stung. Ouch!

hyatttableSHOR's Chef's Table is set in casual, fun style, as if you were setting up a spur-of-the-moment dinner party for friends at home.

hyattplatingJon Matsubara plates the ahi portion of the crudo dish, presented on brown paper in keeping with the casual vibe of the event.

hyattcrudoIsland crudo with smoked bonito and sesame granola. A dollop of avocado and wasabi gelato was added prior to serving. (more…)

Tall aims for IHOP's short stack Pancake Day fundraiser

March 4th, 2014
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sstackAn IHOP short stack is free today, National Pancake Day. IHOP photo

Today is National Pancake Day, and IHOP restaurants nationwide, including the 1850 Ala Moana Boulevard location, are offering each guest a free short stack of buttermilk pancakes in an effort to raise awareness and funds for Children’s Miracle Network Hospitals nationwide. Locally, donations received will benefit Kapi'olani Medical Center for Women & Children. The event continues through 10 p.m.

Pancake Day is a tradition that dates back several centuries to when the English prepared for fasting during Lent. Strict rules prohibited the eating of all dairy products during Lent, so pancakes were made to use up the supply of eggs, milk, butter and other dairy products, hence the name Pancake Tuesday, or Shrove Tuesday.

The aim is to raise $3 million, adding to the nearly $16 million IHOP has raised over nine years with its National Pancake Day fundraising effort.

 

Georgie Pie pop-up coming to FM studio

February 12th, 2014
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gpkawehiKawehi Haug, left, with Kim Potter, will launch her Georgie Pie popup Feb. 20 and 21 at FM Studio.Nadine Kam photos

Let Them Eat Cupcakes and Fashionista's Market staged a preview of Georgie Pie's monthly pop-up pie shop at FM's new studio space adjoining its 1185 Bethel St. storefront.

FM owner Alyssa Fung is making the space available to other creatives in town, whether it's a food popup like Georgie Pie, a photographer requiring a studio for a day, or designer looking to set up shop, at an approximate rate of $150 per day to start.

Georgie Pie is a division of Let Them Eat Cupcakes, and owner Kawehi Haug—a former Honolulu Advertiser reporter—said she started experimenting with baking pies a year ago as a followup to her cupcake enterprise.

Baking is in her blood, as she says she learned everything she knows from her mom, whose middle name is Georgeanne, Georgie for short.


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Kawehi started selling her pies last fall to test demand, and Georgie Pie will now commandeer the FM Studio every third Thursday and Friday of the month, this month taking place Feb. 20 and 21.

Those are dates to mark in your calender for delicious pies that don't skimp on fresh fruit or other ingredients. You probably never have tried a banana cream pie as divine, rich and thick as Georgie Pie's.

With dinner following the preview, my friends and I went in simply for a small taste, but the nibbling didn't stop because a great pie is a terrible thing to waste. I had to stop one of my friends from devouring the entire slice of banana cream pie before giving me a bite!

Pies are also available by special order. In addition to dessert pies, Georgie Pie offers savory, hand pies filled with beef brisket or beef and potatoes.

Fruit pies run $22 to $26; slices are $4.50; hand pies are $4.50 to $5.50; and savory 4-inch meat pies are $6.
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Georgie Pie popup will take place every third Thursday and Friday of the month at Fashionista's Market FM Studio, at 1185 Bethel St. To order pies, call 808.531.2253 or email georgiepiehawaii@gmail.com.

gpstrawNormandy brie and strawberry jam hand pies represent a sweet take on classic brie en croute.

gpbananaLuscious, dreamy banana cream pie with decadent banana Bavarian cream.

gpsliceKawehi slices one of her creations. It seemed a shame to mar the beautiful golden crust.

gpinsideLayers and layers of fruit in Georgie Pie's signature apple-cranberry pie, with hint of citron.

gpalyssaFashionista's Market owner Alyssa Fung samples the blueberry pie.

gpappleOne of the star ingredients.

gpyuzuStrawberry-ume petite pies topped with brown sugar streusel.

gpsignA sign pointed the way to the event.

 

 

 

 

 

gplemonWe also tried vanilla bean lemonade.

gptoolsTools of the trade, in miniature.