Friday, October 28, 2011

Kahala introduces curry winner

Nadine Kam photos
A beautiful array of crab claws and mussels topped the Thai green seafood curry. part of the Kahala Hotel & Resort's weekly lunchtime International Curry Bazaar.

The Kahala Hotel & Resort augmented its popular Wednesday International Curry Bazaar all-you-can-eat buffet with the Oct. 26 unveiling of its "All in the Family Curry Contest" winner, whose dish will be among the curries featured from noon to 3 p.m. every Wednesday in November at the Plumeria Beach House.

Contestants entered a favorite curry recipe via Facebook or Twitter, and Noella Monteiro won with her grandmother's recipe for yellow shrimp curry. The Pakistani recipe is saturated with turmeric and spices that was toned down for mass appeal. Those who like their curries hot were welcome to add more chili to the dishes, as well as condiments specific to the various styles of curry. To accompany Monteiro's curry, there was toasted, shredded coconut, cranberries, peanuts and raisins.

An Punjab-style chicken-spinach curry came with options of mint and mango chutney and cucumber-mint raita.

Lanterns graced the Indian curry table at The Plumeria Beach House at the Kahala Hotel & Resort, home to a popular lunchtime curry buffet.

The contests celebrates family tradition, which is also true to the Kahala's philosophy of sharing the flavors of the kama'aina table. A Thai seafood curry was based on an intern's family recipe, and the recipe for Japanese beef curry is that of executive chef Wayne Hirabayashi's mother ... or at least the basic recipe came from his mom. He admits to having played with it over the years, for example, adding more vegetables as he grew to appreciate vegetables more.

In talking with the chef, he realized that the curry played a big part in his early culinary forays. He said he would often think of ways to improve on recipes for curries and hamburgers, giving his mom suggestions of "adding a little salt here, a little pepper there."

He said he didn't realize at the time, but he was learning how to blend flavors and adapt recipes to his taste, learning that he could add sweetness to a dish not by simply adding straight sugar, but maybe a little bit of apple for subtlety.

The buffet, with curries that change every few weeks, includes soup du jour, and a selection of salads and desserts, and is priced at $30 per person (tax and gratuity additional). For reservations, call 739-8760, or e-mail Reservations are also taken at

The Kahala's executive chef Wayne Hirabayashi shared his mother's recipe for Japanese beef curry with kabocha, carrots and shiitake. He enjoys this curry with condiments of takuan, pickled ginger and tsukemono.

Noella Monteiro was the winner of the hotel's curry reccipe contest, sharing her grandmother's recipe for yellow shrimp curry. Her prize is two nights in an ocean view room at The Kahala, dinner for two at Hoku’s and breakfast in the Plumeria Beach House.

I arranged a small sampling of the four curries offered on my plate. Each had its own condiments. Monteiro's, at front right, could be dressed with peanuts, cranberries and toasted coconut.

Wednesday, October 5, 2011

HFWF's grand finale

Nadine Kam photos
John Besh of the Besh Restaurant Group in New Orleans and James Beard Best Chef of the Southeast 2006, cooked up Molokai shrimp and andouille and served it over baked jalapeƱo cheese grits. I'd heard it was very good, but I was too full to try it.

With 15 chefs, plus winemakers, mixologists and dessert purveyors stationed on the lawn at the Hilton Hawaiian Village Resort for "Mauka to Makai: Hawaii's Sustainable Future," on Oct. 1, the finale of the spectacular three-day Hawai'i Food & Wine Festival, there was more than enough food and drink for the evening's 1,100 guests to handle.

I say "handle" because for those who took in two or all three days, could barely manage to sample six or seven more plates, much less sample all the chefs' creations.

The inaugural festival—one of, if not the biggest food festival held on Oahu—was a major feat for James Beard Award-winning chefs and co-chairs Roy Yamaguchi and Alan Wong, and executive director Denise Hayashi, who drew on their international cred and connections to draw their illustrious roster of chefs. Usually, festivals with this caliber of talent have taken place on the Big Island.

Evening 1 at the Modern Honolulu drew 800 for its focus on "Streets of Asia: Morimoto and Friends, Evening 2 gave way to a Halekulani Master Chefs Gala Dinner Series aimed toward the 270 elite diners who could afford a $1,000 ticket or two. During the days there were chocolate and wine tastings, a food-oriented fast-pitch session with Dave McClure of 500 Startups which provides seed money for entrepreneurs, and discussions of the 21st century table in Hawaii and innovations in the food and farming industries.

When it got dark, Rick Moonen's fiance, art director turned photographer Roni Fields, guided me to the light for this photo.

Moonen served up striped marlin poke with tropical vinaigrette, hearts of palm, Waialua onion, inamona and lemon balm.

The Hilton's Great Lawn could barely contain the event, with reserved tables in the center forcing those without tables to crowd the perimeter. I finally got smart and crossed through the central area whenever I had to move quickly. In trying to get photos of all the visiting chefs, I think I sampled just five or six dishes that night, and even had to pass on some of my favorite foods, I was so full. I was amazed when skinny people told me early they had not only made a complete circuit, but tried everything!

I did make it a point to try town's pig's feet though, after being told by a couple of people, including L.P. "Neenz" Faleafine how good it was, "and I don't even like pig's feet!" she marveled.

To promote sustainability, all the chefs were provided with local ingredients to use in their creations. In addition to the host chefs, the night's roster featured:

John Besh, John Besh Restaurants, New Orleans
Michael Cimarusti, Providence, Los Angeles
Celestino Drago, Celestino Drago Restaurant Group, Los Angeles
Dean Fearing, Fearing’s, Dallas
Michael Ginor, Hudson Valley Foie Gras & Lola, New York
Ed Kenney, Town, Hawaii
George Mavrothalassitis, Chef Mavro, Hawaii
Peter Merriman, Merriman’s, Hawaii
Rick Moonen, Rick Moonen's rm seafood, Las Vegas
Michel Nischan, Dressing Room, Connecticut
Philippe Padovani, Padovani’s Grill, Hawaii
Jeffrey Vigilla, Hilton Hawaiian Village, Hawaii
Marcel Vigneron, "Top Chef Bravo," Marcel's Quantum Kitchen TV, Los Angeles

Marcel Vigneron, who gained national notoriety in season two of Bravo's "Top Chef," and now with his own reality series, "Marcel's Quantum Kitchen," presented Big Island moi and pork belly with pineapple poi, sea asparagus, hon shimeji and micro shiso, below.

Marcel accommodated several fans who wanted photographs.

Host property Hilton Hawaiian Village executive chef Jeffrey Vigilla with the wok-fried Kauai shrimp tempura that crowned the kiawe wood-smoked Kahua Ranch beef he was also serving with Hawaiian brown sugar-black rum BBQ sauce, Surfing Goat cheese and kabocha puree, micro arugula and radish. The assembled dish, below:

It was hard to track down Roy Yamaguchi, who was all over the premises as event co-chair, along with Alan Wong. Finally caught up with him as he greeted Deena Nichols, senior vice president of Macy's West, right, and Laura Townsend, also of Macy's.

Alan Wong served up Keawa Nui Farms sweet and meaty Molokai shrimp with Sumida Farms watercress, below. He is one busy guy, who will be giving a culinary demonstration and signing copies of his cookbook, "The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong," from 1 to 2:30 p.m. Oct. 8 at the Williams-Sonoma store at Ala Moana Center. He'll also be hitting the road with food historian Arnold Hiura on a "Taste Hawai'i" tour of the San Francisco Bay area from Oct. 27 to Nov. 2, with culinary demos, tastings and book signings. Details are at