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

My Wednesday food section pass-thru

If my teeth are still intact by the end of the bag, it's a good brand of chips. Then again, they can't be so delicate as to qualify for a ladies' luncheon. The perfect chip has substantial crunch, salt enough to make my molars squeak, and true potato flavor. Tried-and-true Kettle Chips are my fav, but Lay's new Kettle Cooked are pretty tasty too. Quite frankly, locally made chips are a bit too jaw-breaking for me. Read this wonderful NYTimes article on the crispy shaved tater.

Newly accessible gelato on the island has made me joyful (especially Mondo Gelato in Waikiki), but on occasion I like to take a shot at making my own. So far success has been found with chocolate, pistachio, honey vanilla, and vanilla bean, and I'm eager to try a lot more. I might attempt stracciatella, a refreshing chocolate-streaked pleasure my boss Stefano goes gaga for. Read this SFChronicle article on homemade gelato and try your own too.

I'm not a huge fan of Hawaiian food, but of course I know a number of people who are, and one in particular keeps raving about Helena's in Kalihi. Yesterday's Star-Bulletin brought news that might make her cry--Helena Chock, the woman behind the restaurant, passed away from pancreatic cancer this past Friday, and the restaurant will close until July 17. Even sadder is Helen was diagnosed only a few weeks ago.

Thank God

Sometimes there arrives news so wonderful you feel like simply jumping up and yelping in ecstasy. One bite of such news came today, proclaiming the ousting of syrupy carbonation in all Californian schools. The law came about as a result of trying to curb obesity, something that's way past overdue. But I'm jumping.

Some Recognition!

If people don't order dessert after a meal, I think it's the restaurant's fault for not having better options. At places where we're offered mud pie, ice cream, and sorbet, my family opts to skip the sweets. However, take us to a place where desserts obviously shine, like Alan Wong's, or Cafe Laufer, and we pounce.

The creative minds behind such saccharine delights are rightfully tiring of being just an afterthought. I was excited to see yesterday's NYTimes "Dining Out" front page article feature pastry chefs venturing out with incredible ideas of their own. A lover and amateur maker of the sweet arts myself I empathize and readily support these New Yorkers, however outlandish their dreams may be.

BOOfala!

Since starting my twice-weekly "stage" at Sabrina's Restaurant on Wai'alae, I have been spoiled with an abundance of insanely delicious Italian products, of course one of which is mozzarella di bufala, or buffalo milk mozzarella. Eaten on its own with a sprinkling of cracked pepper and a drizzle of extra-virgin, it's a creamy delight, but layer it between vine-ripened tomatoes and fragrant basil, and you have Cloud 9.

The San Francisco Chronicle has been doing a marvelous "Taster's Choice" column, where a group of notable culinarians and chefs form a panel and do blind tastings of certain products. This week the victim is none other than buffalo mozzarella, and I prod you to seek out this product at R.Field or even Y.Hata. Or keep this list for another couple of years to go searching in Whole Foods!

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!

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!

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!

Support my Brother!!

(He's the little guy on the right!)

Anyone craving KC Drive-Inn Waffle Dogs?? I'll be at my brother's preschool Play Day this Saturday making them from start to finish--have one for breakfast! Other 'onolicious eats are big bentos featuring Sugoi's famous garlic & mochiko chicken and Jamba Juice smoothies. It'll be tons of fun for the kids, and adults can also enjoy browsing the craft fair and home-baked treats, and fresh produce for CHEAP (think bunches of Sumida watercress for just two bucks each). Don't miss the taiko drummers at 10! Hope to see you there ;)

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Okay, I can't resist--you MUST check out the newly posted menu for Chef Mavro's awaited Cassis! 

Brah, I like microgreens!

Those who know me well enough know that the title is wildly out of character. But it works! Farmer Dean Okimoto of Nalo Farms was honored Thursday night by UH's College of Tropical Agriculture and Human Resources, and out of his typical character, he showed up in something other than shorts. Read the blurb here.

Elsewhere, Roy Yamaguchi will be at the April 27 grand opening of the Waikiki restaurant, and Hoku's will feature a fungi-happy menu concocted by Chef Wayne Hirabayashi. Da Kine news.

Man, if I lived in New York...

I swear, if one more person had told me to enjoy high school because "these are the best years of your life," I might have gone completely insane. As I recall, high school was NO FUN. And I won't say why. But for hundreds of lucky New York teenagers, food is an everyday subject. Take a peek at life inside the high school of my dreams, the totally awesome Food and Finance High School. I wonder what AP English is like there...
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To me, this lovely cool weather we're having, especially in earlyearly mornings, is how it should be everyday. Alas, such is not the case, and a sweltering Hawaiian summer is looming. So break out the lemonade and showcase your gourmet brownie-baking skills!