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

Next month: Gusto

HAPPY MEMORIAL DAY--remember our veterans...

For months I've been planning a monthly mini-mini mag called Gusto Examiner, a little publication featuring a recipe column, local restaurant news, an editorial, and reader-submitted questions. The first issue was planned for January, but unforeseen circumstances forced me to put that aside. Now with more free time I can focus a little more on my little project. Look out for further info!

Cassis, finally!

It's been confirmed that I am being treated to Cassis by Chef Mavro for my birthday...which is four months away. Grateful as I am, that's a bloody long time to wait! And the new review from Lesa Griffith doesn't help much with my anxiety. She did point out that the steak/curried frites dish, which I had my eye on, wasn't very successful. She also mentions that the kitchen is still experimenting a bit (fat vs. thin-crispy frites). I believe this to be a misstep by the kitchen; diners don't particularly appreciate being tested on. That sort of kink should have been rectified before the opening. Nevertheless, I'm still giddy with anticipation.

I've been getting "hit" a lot by Googlers looking for new news on the promising (albeit dangerous) Padovani-Donato venture 'Elua Restaurant & Wine Bar. The most recent search result was the HI government's approval for 'Elua's liquor license. Nothing exciting. I really wish local restaurants would be more "on it" about getting their websites up and running. Nowadays websites can be a great source of publicity, and without it less potential customers will dine. I guess not everyone thinks about these things?

New "basil" Menus, FYI

My future San Mateo restaurant, basil, has new summer menus for dinner and dessert. I know, I'm a dork, creating menus for a restaurant that doesn't even exist, but call me crazy--I love doing it. Check out the website if you're curious!

Learn from the pros

Anyone wondering how to make that savory-sweet b'stilla? Curious about locally grown produce? KCC's Summer Non-Credit classes can satisfy your hunger for culinary knowledge, with Grant Sato's Aloun Farms tour and cooking class, and Alyssa Moreau's vegetarian brunch feast. Check out the catalog and sign up today!

Finally the W Diamond Head has updated their website, and now we can see the story behind the new chef, Mariano Lalica (formerly of Meritage), as well as the very inviting menu.

Certainly setting the stage!

What kind of a food writer am I that I haven't been to Stage yet? How depressing. For those of you itching to get your fix of Jon Matsubara/Couture Cuisine, this past week has been rife with such related material. Today's Weekend Midweek features Chef Matsubara on the cover, offering an in-depth look at the restaurant and the man behind it. Wanda Adams also provides a glowing review today, admitting to finally having found a foam worthy of praise. Earlier on Sunday Nadine Kam writes a positive review as well, though pointing out more errors.

Jon Matsubara seems to have attracted an impressive arsenal of former Alan Wong's long-timers, such as manager Charly Yoshida, Pineapple Room chef de cuisine Ron de Guzman (now Stage's exec sous), and shockingly, pastry chef Mark Okumura, who had been with Wong since the very beginning. Where's the love?

In regards to 'Elua, the Padovani-Donato venture that has skeptics and hopefuls alike, the restaurant opens TOMORROW (!), serving lunch from 11:30 am to 2 pm and dinner from 6-10 pm. Too bad for L'Uraku, but hopefully 'Elua can fill in the shoes well. 955-ELUA.

Grand Cafe open for Dinner

Finally, Grand Cafe & Bakery on Pauahi has opened their doors for dinner! They are now serving on Wednesdays through Saturdays from 5:15 to 8:30 pm. Chef Tony Vierra keeps true to the cafe's signature style of updated classic favorites. Offerings on the spring menu include corn cakes with smoked salmon and creme fraiche ($8.95), crispy Cornish game hen with yukon mashers and truffle butter ($21.50), and angel hair pasta with shrimp, sun-dried tomato pesto, and a light herb cream. See the menu for yourself on the website. Hope to get myself over there soon!

Shop Like a Chef!

Every month it's a bit of an obsession I have, looking at all the pretty shiny things in the Macy's kitchen department. Those beautiful All-Clad saute pans used on shows like Iron Chef America are too precious to be used like a real pan--the price tag for one 10-incher is over $100. My other, slightly healthier (?) obsession is with going to restaurant supply stores, especially Y.Hata, to look at all the cheffy goodies lining dusty shelves. But the $9 10-inch saute pan? Works just as good as All-Clad. And you can wear-and-tear it without worry about a little denting. I've been meaning to write an article on the inexpensive kitchen tools found outside of department stores, but looks like the New York Times "Minimalist" Mark Bittman has beat me to it. Check out this article, and afterwards, please stop by your nearest restaurant supply warehouse and buy something cheffy!

Viva Italia!

Last week I ran into Stefano Cianfrini, chef/owner of Sabrina's on Wai'alae, and we got to talking and he offered me a few days in his kitchen...tempting!!

Looking for a solution to get your kids to eat their greens? Encourage them to plant their own in the backyard and they'll be proud of the results, therefore more likely to eat them. Read the Sun-Times article here.

Crazy.

Covered in waffle batter after six straight hours of non-stop waffle dog making, I was pooped but happy to have raised a good amount of money for my brother's preschool. Needless to say my mom (the fundraiser's co-chair!) and I flopped down on our beds for a looong nap afterwards.

It is three weeks since my departure from Big City Diner--for reasons I choose to not disclose--and currently I have my eye on Williams-Sonoma and Neiman Marcus as prospective employers. (If you haven't yet I strongly urge you to lunch at NM's Mermaid Bar--the sandwiches are delicious.)

Suddenly, excitingly, my fledgling mini catering company has been requested for a number of small events, such as high school retreats and office luncheons. The website, cateringbybasil.moonfuit.com, will be completed shortly.

Tomorrow is the last day of my freshman year of college. I made it!!!

If you're as delirious as I am about Cassis finally being open, check out the mouthwatering menu and make the trip out if you can get a reservation!

Michael Symon, a young Cleveland chef I've been unhealthily following up on ever since Ruhlman's Soul of a Chef, has been justly nominated for a James Beard Award, just in case you're remotely interested. Young local talent hasn't quite caught up with the rest of the nation, but I think we're almost there. Ed Kenney is famously doing awesome food at town, and I'm eager to see what Anthony Vierra brings after the reopening of Epic. If Eric Sakai reappears somewhere, it's gonna be good--too bad he left DHG just before I visited.

Let me know if you've been eating anywhere interesting lately!