2015 Lilikoi
Festival
The third annual Lilikoi Festival is set for 10 a.m.-4 p.m. Saturday (Oct. 17) at the Makuu Farmers Market.
If you have a favorite recipe with lilikoi, visit www.lilikoifestival.com for an entry form and contest rules and guidelines. Since the recipes might be used for publication in media outlets and a cookbook, the recipe must be accompanied with your full name, mailing address, phone number and email address, recipe yield amounts, ingredients to be listed in the order of use, quantity and measurements for each ingredient, and full instructions of each step in preparation.
If you have a great lilikoi product and want to be a vendor, check out the website for a vendor application.
The Lilikoi Festival is a fundraiser for the Hawaii Center For Spiritual Living, where success and prosperity are spiritual attributes belonging to all people.
Blue Zones Project kick-off celebration
A Blue Zones Project kick-off celebration and the Mayor’s Health Fair also is slated for Saturday. The events are set for 9 a.m.-1 p.m. at the Hilo Civic Auditorium. They are free to attend.
Included will be a keiki zone filled with activities and day care by Kamai‘aina Kids, food demonstrations and free food samples, free massages, entertainment, great prizes with the grand prize, a trip for two to Las Vegas that includes air, hotel and food.
Dan Beuttner also will be there to conduct a presentation, and the first 500 people will receive a bunch of cool stuff, including Dan’s book. Come down and talk story with me, too. I will be there doing a healthy food demonstration.
Taste of Hilo
This Sunday (Oct. 18), the 17th annual Taste of Hilo is slated from 1-3 p.m. at Hilo Hongwanji’s Sangha Hall. Featuring 35 restaurants, chefs, dessert patisseries and beverage distributors, tickets are $50 or $65 at the door. Call the Japanese Chamber of Commerce office at 934-0177 or email them at jccih@jccih.org.
WikiFRESH,
a tropical
fusion restaurant
Based on the trend for healthier foods, WikiFRESH is committed to bring you the freshest and most delicious meals on the Big Island. It is a fast, casual restaurant serving locally sourced foods, fusing local and international tropical flavors in a bowl or wrap. The concept is based on a simple culinary premise that premium ingredients prepared fresh daily are the making for a delicious meal.
WikiFRESH will open its flagship location in December in the former Hilo Motors showroom at the corner of Kilauea Avenue and Kekuanaoa Street. Right now, you see black plastic covering the large glass windows in the former Chevrolet showroom. It adds to the excitement and anticipation.
Currently, the WikiFRESH food trailer is at the University of Hawaii at Hilo to answer the students’ desire for a more varied and healthier meal choice. Located between the UCS Building and Campus Center from 10 a.m.-2 p.m. Mondays through Thursdays, it is a good way to check out WikiFRESH before its December opening.
This trend to eat healthier with more sustainable options is not new. Led by innovators such as Chipotle and Qdoba, WikiFRESH is using the concept in its restaurant philosophy.
According to the National Restaurant Association, the top five trends in the annual culinary forecast are:
• Locally sourced meats.
• Locally grown produce.
• Environmental sustainability.
• Healthful kids meals.
• Natural ingredients/minimally processed food.
Chipotle in
Norman, Okla.
So, since we were visiting family in Norman, Okla., I wanted to check out what this new fast-food, healthy concept in restaurants is all about.
There is a large counter at Chipotle. The first signs read “Food with Integrity: We prepare our delicious ingredients simply using classic cooking techniques, without added sugar, artificial sweeteners, flavors or colors.” This includes:
• Meats raised without added Hormones.
• Pasture-raised dairy.
• Local produce, when seasonally available.
• Only non-GMO ingredients.
You decide which you prefer:
• Burrito: Flour tortilla with a choice of cilantro-lime rice, black or pinto beans, meat, salsa and cheese or sour cream.
• Bowl: Just like a burrito, but served in a bowl with no tortilla.
• Tacos: Your choice of three crispy or soft corn or soft flour tortillas with choice of meat, salsa and cheese or sour cream and Romaine lettuce.
• Salad: Chopped Romaine lettuce with choice of beans, meat, salsa and cheese, with or without chipotle-honey vinaigrette.
With:
• Chicken: Naturally raised, marinated in chipotle adobo then grilled.
• Steak: Naturally raised, marinated in chipotle adobo then grilled.
• Carnitas: Naturally raised pork. Braised for hours, then shredded.
• Barbacoa: Naturally raised beef. Braised for hours, then shredded.
• Sofritas: Shredded organic tofu braised with chipotle chilies, roasted poblanos and a blend of aromatic spices.
• Veggies: Includes fresh guacamole and your choice of beans.
What goes inside:
• Cilantro-lime rice.
• Pinto or black beans.
• Salsa.
• Cheese or sour cream.
• Guacamole (add $1.95).
Extras:
• Fresh tomato (mild).
• Roasted chili-corn (medium).
• Tomatillo-green chili (medium hot).
• Tomatillo-red chili (hot).
Kid’s menu:
• Build Your Own: Choose any three ingredients (one meat or guacamole) and two crispy or soft corn or soft flour tortillas. Served with fruit or kid’s chips and a drink.
• Small cheese quesadilla with a side of rice and beans. Served with fruit or kid’s chips and a drink.
• Kid’s drinks: Organic milk (plain or chocolate) or organic apple juice
As I stood in line to place my order, I chose the burrito bowl with brown cilantro-lime rice, black beans, chicken, tomatillo-green chili salsa, chopped Romaine lettuce and guacamole.
It was delicious
and refreshing, filling and yet because it is
not fried and greasy, without the feeling of overeating.
The Culinary Program at HawaiiCC
The Hawaii Community College’s Culinary Program is open for business. Check out the specials of the day Tuesday through Friday at the cafeteria.
Email me at audreywilson808@gmail.com if you have questions.
