. t h e k c c f o o d i e .

Veg lovers unite!

I loooove fresh veg. Though not a vegetarian myself, it becomes tiresome to see tofu and portobello mushrooms as the main options on a menu. Many say a salad truly showcases the creativity of a chef, that a good composed bowl of greens sets one apart from another who simply doesn't care. Non-meat options should be just as creative and delicious! Thanks to places like San Francisco's restaurant Greens, the world of vegetarianism has been revolutionized. Now, thanks to San Francisco Chronicle's Amanda Berne, there's a weekly column, "The Accidental Vegetarian," that proves herbivorous dishes "are just as exciting and interesting as anything with meat." The debut column features a recipe for farro risotto with roasted mushrooms and chard, a simple hearty twist on an Italian classic. (If you feel like givin' it a go, R. Field Wine in Foodland Beretania sells beautiful farro)

O'AHU DINES 2007

This Wednesday, Feb. 28, a handful of restaurants will be donating a portion of their proceeds to Life Foundation, a locally-based AIDS organization, for the annual O'ahu Dines event. Eat for a good cause! Among the participating restaurants are:

12th Ave. Grill, Kaimuki, 732-9469
Boots & Kimo's Homestyle Kitchen, Kailua, 263-7929
Chai's Island Bistro, Aloha Tower Mktplc., 585-0011
Diamond Head Market & Grill, Kaimuki, 732-0077
Soul de Cuba Cafe, downtown, 545-2822
town, Kaimuki, 735-5900

Update: Buon Amici

I've been getting quite a few site hits from Googlers searching for "Buon+Amici+Honolulu," so a small update: lunch service begins March 1, from 11 am through 2 pm. Prices look similar to what C&C's used to be; in other words, it's not cheap. $9.50 for a Caesar salad (per person!) and $18-24 for entrees may be commonplace in trendy Kaimuki, but only actually eating there will determine whether it's worth it.

Finally, my gosh

I feel so behind having visited Nico's at Pier 38 for the first time just yesterday. What kind of foodie am I?? But the lunch I had was beautiful (I'd expect nothing less, given the hype!) and I can't wait to try the new Steak Frites, a steal at only $8.95. I won't say what I had for the sake of a new review...but why write about something most already know about? For fun!

Another Cancer Cutter

I love watercress. It's something I grew up eating as a boiled vegetable dipped in a little mayonnaise, and I've come to discover its wide range of scrumptious uses, whether it be tossed in a light soy vinaigrette for a refreshing salad, made into Korean-style namul, or chopped fine and mixed raw into a pasta salad.

For all my fellow cress lovers out there, here's some great news: a British study has shown that consuming 85 grams a day (that's about 3 ounces) can significantly reduce DNA damage to white blood cells. For further exciting information, read the full article.

La Dolce Vita!...??

Just an hour ago I passed by the Monday-opened Buon Amici restaurant that has replaced C&C Pasta Co. An intrigued glance inside revealed quite a bright little place with bold red arches painted high over a shade of yellow similar to C&C's original walls. Beautiful marble floors compliment light wooden furniture, though the tables are packed rather tightly, so don't plan on having hushed, private conversations. All in all, it's very nice inside, but decor doesn't always speak for the food--though it's a pretty good indicator. Perhaps my initial perception was wrong?

They start taking reservations next week ((808) 732-5999). If you want to go, as I hope to do soon, service begins at 11 am, with lunch running 3 hours to 2 pm, then they open again for dinner at 5:30 pm and close at 9 pm.

"ShutDOWWNNN"

Here, on food writer Michael Ruhlman's blog, chef Anthony Bourdain has been allowed to rant uncensored on the sheer idiocy of Food Network's programs. While I lament along with him the cancellation of Molto Mario--perhaps one of the best shows for serious cooks--I reprove the daggers he throws at Sandra Lee and Rachael Ray, both hosts who have changed the way busy Americans cook. Lee has taken on a 70-30 principle to home cooking, advising 70% of products be ready-made and the rest be inspired by one's own creativity and personality. And she has in fact attended Cordon Bleu Culinary School in Canada. Undoubtedly, whenever someone utters a "Yum-O" or calls their cooking oil "E.V.O.O.," one can't help but think of Rachael Ray, the exuberant, giggle-icious, hand-waving big-eyed wonder who has established nothing short of an empire. (Although I have to admit annoyance at her formerly clear-as-a-bell voice being gravelled over by years of smoking) So what if their food doesn't always look like it just finished a shoot at Gourmet's studios? Who cares if it's SIMPLE? Try a recipe or two for yourself. It tastes good. Maybe not spectacular, not ooh and aah-inducing, but it's fast, easy cuisine full of shortcuts designed for the busy home cook. Not everyone has to be a gourmet chef! If everyone were, what would be the point of restaurants?

Now that I'm done with my little rant, now is the time to apologize for not updating my blog as frequently as I should. Goodness, now I feel like those real bloggers who say sorry for the same reason: they have crazy lives of their own. Tuesday night was my first at work at Big City Diner Kaimuki, where I frantically prepare salads, soybeans & poke, and desserts. I'm training there for a couple of months before I transfer to help open the new Pearlridge location. So if you find your dinner salad too ice-cold or brownie pie under-chocolatized, blame me.

Just a Thought...

New York has already placed a ban on trans fat, and now San Francisco and Los Angeles are pushing for one as well. Given that Hawai'i is one of the nation's "fattest" states, do you think one for us is very far off? Do you think we should even consider it? I'd like to hear your thoughts; please comment or e-mail me.

IS Bush nuts?

If you relish keeping up on current Bush events, you may know that since our President has been sworn in, the White House kitchen has fired their head cook and gone through two pastry chefs. Well, this is unusual. But in a recently published memoir by the fired head cook, Walter Scheib, it becomes known that Bush is unsympathetic, narrow-minded, and almost childish in his culinary demands. Check out the Grub Street blurb here. Just keep in mind that New York Magazine is one of the more unapologetically opinionated publications out there. So if after reading the blurb you feel like bashing in your computer screen out of rage, remember it's more editorial than fact.