Last year, when the boys asked my husband, Jim, where he would like to go this year for his birthday, without hesitation he said Tuscany. He had great memories of the region, where we celebrated his 70th birthday in Florence a few years ago with the three boys. Unfortunately, son Dean could not join us this time, as he is busy with his catering business, as well as being a father of two very young children.
The students of Hawaii Community College’s Culinary Program were fortunate, thanks to the Hawaii Culinary Education Foundation and its executive director, Hayley Matson-Mathes, to have pastry chef Mimi Mendoza of Restaurant Senia in Chinatown, Oahu, talk to them about how it is working in a restaurant, as well as showing them the complexities of making several items to build on one dessert.
Wanda Adams has written a new, updated “A Portuguese-Hawai’i Kitchen” cookbook featuring Chef George Mavrothalassitis, Bobby Camara and Sandy Tsukiyama.
When chef instructor Brian Hirata of Hawaii Community College’s Culinary Arts program spends his spare time thinking about how he can improve and further teach his current and former students about the food of Hawaii, you know a man’s passion.
Every once in a while, especially when on vacation, I like a good Bloody Mary or sometimes a virgin one. Unfortunately, it is oftentimes at an airport restaurant, and most of the time is not the best. But I enjoy eating the celery stick and green olives, along with drinking my vegetables.
When you think of THE American condiment, ketchup immediately comes to most peoples’ mind.