Spirit of Aloha | Features | May/June 2004

Aloha Shorts

News and notes from around our world

Camping Out on the Mighty Mo

What kid (or adult) wouldn't want to spend a night on America's last and greatest battleship, where the Japanese surrendered to end World War II? Yearn no more, because a Hawai'i Tourism Authority program, in association with the USS Missouri Memorial Association, lets visitors spend a night on the battleship Missouri and savor a brief life in the Navy. Started in 2000, the program was terminated for costly security reasons after 9/11. Now, kids who participate experience the real thing: duty assignments, safety briefings, KP duty, lowering and raising of the Stars and Stripes, reveille and cleanup. Campers sleep in crew berthing areas, eat Navy-style meals on the ship's mess deck. The cost of the Battleship Missouri Encampment Program is $49 per child and $59 per adult for groups of 20 or more. All qualified youth groups may participate. Campers must be at least 10 years old. Learn more by visiting www.ussmissouri.org or calling (808) 455-1600, extension 231.



A Marriage of Passion and Spice

When a tiny Kaua'i-based company wins a Bronze Medal in the Napa Valley Mustard Festival for its Passion Fruit Wasabi Dressing, it is big news for believers in small-business ventures.

Aunty Lilikoi Passion Fruit Products makes passion fruit jellies, mustards, syrups, butter, dressings and a line of skin-care and aromatherapy products from a small kitchen on Highway 50 in historic Waimea.

A couple of years ago, Toni and Lori Cardenas struck it figuratively rich with their Aunty Lilikoi Passion Fruit Mustard, pairing passion fruit with a biting Oregon-produced Pacific Farm wasabi that is apparently so darn good that Japan imports the stuff. Since its modest introduction, says Lori, "we haven't been able to keep it in stock."

Last fall, while prowling around a local supermarket for new ideas, the Cardenases came across a wasabi dressing, which, after some experimentation, they turned into a wasabi version of their passion fruit dressing. Along came the Napa Valley medal, rewarding this marriage of passion and spice. "Imagine," says Lori, "a little business in our little town on our little island, winning a bronze medal."

More information: www.auntylilikoi.com or toll free 866-LILIKOI.



Photo Ops

Connoisseurs of photography have chosen a good time to be in Hawai'i, where two of the Island's most noted photographers are making special waves.

Kim Taylor Reece, the fine-art photographer who has been capturing the mystery and grace of Hawai'i's ancient dance for much of his active life, and who has photographed dance in more than 37 Pacific islands, is celebrating the 25th anniversary of his study of the hula kahiko. His well-known books and fine-art photography have earned him worldwide recognition. His gallery at Sacred Falls on O'ahu is open to the public.

P.F. Bentley, an 18-year veteran of Time Magazine's photojournalism team, Picture of the Year award-winner and noted photographer of U.S. presidents, will share his wisdom and techniques with resort visitors at the Hilton Waikoloa Village on the Big Island at three different digital photo workshops, scheduled in May, June and November.
A pioneer in the use of digital cameras for journalism, Bentley directs the five-day curriculum, which utilizes cameras, Apple computers and necessary software. Participants take home from the workshop their own self-created slide show, with music.
Classes are small, enrollment limited. More information at www.HiltonWaikoloaVillage.com or saypolpr@aol.com



Grape Escape

The annual Kapalua Wine & Food Festival is one of the world's great gustatory extravaganzas, and it's held in one of Maui's finest oceanfront locales. Take our word: You've never seen so many fine wines and great foods in one place.

This year's festival, scheduled for July 8 to 11 at the Kapalua Resort, will pay tribute to Italy's wine and food culture. You can learn how to prepare regional Italian cuisine, then how to pair your dishes with wine selections. This is the next best thing to a major degree course in wine studies. And, of course, it's wetter and more fun.

On one day, you will join the festival's guest master sommelliers as they taste select wines from fine Riedel crystal glasses. You will then know why the type of glass from which you drink affects the taste of the wine. You will also receive a four-piece Riedel crystal tasting set to take home. Here's looking at you!

Some participants think the cooking demonstrations are the best reason to be at Kapalua. This year, the celebrity chefs will be Roy Yamaguchi, one of the Hawai'i Regional Cuisine stars, whose food will be paired with wines selected by master sommelier Fred Dame, the first American to serve as president of the Court of Master Sommeliers Worldwide; chef Suzette Gresham of San Francisco's Acquerello Restaurant, with wines from Pio Cesare, one of Italy's most distinguished producers; and Celestino Drago, chef/owner of the famed Drago Ristorante in Santa Monica.

The Grand Tasting on July 9 will feature wines from more than 150 wineries, and dishes prepared by Kapalua Bay executive chef Noah Bekofsky. In a special "Sommelier's Choice" tent, acclaimed guest sommeliers will share their own favorite wine selections. Price for this event: $140 per person.

The Grand Finale event on Sunday, July 11, features 11 of Hawai'i's top chefs preparing signature seafood recipes. If you knew seafood like they knew seafood …
This year's four-day Festival pass costs $795, which includes admission to all events, a welcoming reception, golf tournament and winemaker dinner. Selected tastings, seminars and dinners may be purchased separately. For tickets and more information, call toll-free 1-800-KAPALUA or visit www.kapaluamaui.com



Cooking Demonstration Recipe

If you think we're kidding about good cooking demonstrations, try this recipe from Andrea Immer's lecture, "Taste Tour of Classic and Cutting Edge Wine and Food Matches," a highlight of last year's festival.

Chicken Breasts with Prosciutto and Sage
(Serves 6)
Ingredients:
6 boneless, skinless chicken breast halves
24 leaves of fresh sage, stems removed
6 slices prosciutto (pre-packaged is OK)
1 Tbsp. olive oil
3 Tbsp. dry olorose sherry

Method:
Rinse and pat dry the chicken breast halves. Place chicken breast halves smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast half, spacing them evenly for a uniform, "striped" look. Carefully center a prosciutto slice atop the chicken breast, and wrap the slice around, securing it with toothpicks.

In a nonstick skillet, heat the olive oil to medium. Place the chicken breasts sage-side down in the pan. Cover and cook 10 minutes. Turn the chicken breasts and continue cooking, uncovered, until cooked through, about five to seven minutes depending on the thickness of the breasts. Add the sherry and increase the heat to medium-high. Cook, scraping to loosen any browned bits, for one minute, until a light coating of syrupy pan drippings remains. Remove from heat and serve the chicken immediately with the drippings.



Memorable quotes from last year's Grape Escape festival:

"Free wine tastes better than wine that you pay for."
"To be a great sommelier, you must learn to listen."
"The great thing about wine is that it comes from
one fruit."
"Fresh fruit and champagne are some of the great things we can enjoy on this planet."
"Which wine do I like? It's like your children.
They're all beautiful."
"The only way to learn about wine is to drink it."
"What's the hardest food to pair with wine? Artichokes."
"A lot of wines work with a lot of foods. In a way, it's
like Jamba Juice."
"What's great about food and wine pairings is that you're putting the flavors together and achieving parity."
"With wine, our sense of
flavor comes from our sense of smell."
"Wine and food are meant for each other. The rule of thumb is that you can't
go wrong."
"Why swirl the wine in the glass? It's like having winter clothes in a box. Now and then, we take them out
to air them."
"It takes a lifetime to be a wine connoisseur."



MUSIC: Listen Up

Hawaiian 105 KINE's "Aloha Morning Show" radio host Brickwood Galuteria brings a world of experience to this issue's list of recommended music from the Islands.

• Charles Ka'upu-Ke Aka: The subtitle, "Reflections: Past, Present, Future," sums up the broad reach of this grand collection of mele (songs), oli (chants) and contemporary Hawaiian music by one of Hawai'i's musical masters. Charles Ka'upu, who has been performing and teaching chant and dance since 1979, has teamed up with executive producer John Iervolino and Grammy Award-winning producer Derrick Perkins to create this noteworthy album.

• Kawaikapuokalani Hewett-Mo'o'ölelo: Dedicated to the kupuna (elders) who shared tales of Old Hawai'i with Kawaikapuokalani Hewett and other young people growing up in the Kane'ohe countryside, this song compilation celebrates the best of Hawaiian storytelling, with an emphasis on stories from Kaua'i and Ni'ihau. Hewett, who obviously learned well at the feet of the masters, has grown into one of Hawai'i's cultural treasures, and this album perpetuates the rich storytelling traditions of his kupuna.

• Various Island Artists-Island Style: Robi Kahakalau, Randy Lorenzo, John Cruz and Desiree Cruz are among the talented artists "who have brought fresh new sounds to the Island music scene," according to Palm Records, which has made this compilation. If you're new to the Hawai'i music scene, you may soon be adding John Cruz's "Shine On" and Mana'o Company's "Drop Baby Drop" to your list of favorite new tunes after just one listen.



A Mobile Day at the Beach

The elderly and people with disabilities can now enjoy greater beach access at seven O'ahu beach parks, thanks to the sporty mobility provided by the big balloon tires on new all-terrain vehicles called Landeez All-Terrain Wheelchairs. They're available for free daily at Kailua Beach Park, Fort DeRussy Beach, Pokai Bay Beach Park, Ala Moana Regional Park, Hanauma Bay Nature Preserve, Sans Souci Beach Park and Kualoa Regional Park. Easy to drive, comfortable to ride, the machines even come with optional accessories such as beach umbrellas and drink holders. Call 692-5750 or visit www.co.honolulu.hi.us/parks/programs/beach



Books: Tasteful Reading

Visitors nosing around bookstores in the Islands will have likely made the same discovery we have: There are almost as many Hawai'i cookbooks published each year as Hawai'i guidebooks, which come in handy if you're making Aloha Guava Punch, Spam Loco Moco, Salt Baked Moi, Maui Onion Salsa Dip or Betta Fo' You Potato Salad, not to mention everybody's favorite, Pineapple Macadamia Nut Bread.

Six new books added recently to the bulging collection provide a wide range of colorful, workable local and regional dishes, mainly utilizing readily available ingredients. Take one home.

Hawaiian Home Cookin', by Mama Annie. Cleall Publishing, 13920 Green Valley Road, Forestville, Calif. 95436. Paperback.

Gourmet Cuisine Island Style, by Michael Gallagher. Island Heritage Publishing, Waipahu, HI 96797.

Tasting Paradise III (Third Edition), by Karen Bacon. Coastal Images Press, P.O. Box 1006, Kula, HI 96790-1006.

Cook 'em Up Kaua'i, by the Kaua'i Historical Society, at
khs@hawaiilink.net

Sam Choy's Little Hawaiian Cookbook, Mutual Publishing, 1215 Center Street, Suite 210, Honolulu, HI 96816.

D.K.'s Sushi Chronicles from Hawai'i, by Dave "D.K." Kodama with Bonnie Friedman. Ten Speed Press, P. O. Box 7123, Berkeley, Calif. 94707.

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