An Obama Dog for the president
Friday - January 23, 2009
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A bite-sized look at food events on Oahu.
Obama Dog.
While the first family might still be deciding on which dog will join them as a pet in the White House, Hank Adaniya has a suggestion.
Never one to miss an opportunity to create a new, celebra-tory dish, the Hank’s Haute Dog owner offers a dog from his humble store inspired by the president’s roots.
“He has roots in both Hawaii and Chicago,” says Hank, a former Chicagoan (and former owner of celebrated restaurant Trio), “so we thought of an island staple, Portuguese sausage.”
And as Chicago is home to haute hot dog condiments, so the Obama Dog is topped with mustard, onion, relish, tomato, pickle, spicy peppers and celery salt.
For $5.50, customers can claim their presidential dog along with a free medium soda (until Jan. 25 at the Coral Street location only).
Hank’s menu at both the Waikiki and Coral Street locations offers a variety of hot dogs with a gourmet twist. Chili dog, chorizo and andouille are some of the staples, and you’ll find possibly the crunchiest, juiciest bratwurst outside of Bavaria.
Homemade hibiscus lemonade and addictive french fries all are part of the gourmet experience.
Hank’s Haute Dogs
324 Coral St. and
2330 Kalakaua Ave.
532-4265
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Taste Piemonte at Sergio’s in February.
One of the passions Chef Alfredo Lee brings to Sergio’s Italian restaurant is a love of Italian regional cuisine.
Lee, who was born in Tuscany, has had experience working in almost all of the culinary regions of Italy, and by importing specialty ingredients he’s able to offer something other than the usual Italian-American fare often seen in Hawaii.
From Parmigiano-Reggiano cheese to balsamic vinegar and prosciutto from Parma, he is keen to take guests on a culinary adventure.
“At Sergio’s, we want to be able to show people the differences in Italian food - to show how each region has something special,” says Lee.
Growing up in Tuscany, Lee garnered a wealth of knowledge of food and wine, learned in part from watching his grandmother cooking and bartering produce she’d grown in exchange for wine and cheese.
“We had a chestnut farm, so my grandma would trade our chestnuts with other farmers at about 5 or 6 o’clock in the morning when they were setting up the market. She would trade for cheese, and wine in jugs. At home, she cooked all day long.”
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The February regional menu at Sergio’s features dishes from Piemonte including Cannelloni alla Mantanara (pasta filled with prosciutto, mortadella, veal, spinach, Parmesan and sage, and baked with tarragon), Coniglio all’Astigiana (braised rabbit with pancetta, onions, herbs and Dolcetto d’Alba wine, served with mashed potatoes) and Filetto di Branziano all’Uva (striped sea bass filet sautéed with thyme, green grape sauce and spumante vinegar).
Sergio’s Italian Restaurant.
449 Kapahulu Ave.
737-4461
Hawaii’s Mightiest Chefs Cook Off on Mighty Mo.
Top civilian chefs will battle the U.S. Navy’s best and brightest cooks for the title of “Hawaii’s Mightiest Chef ” Jan. 31, when two of Hawaii’s star chefs head to Pearl Harbor for a cook-off. In celebration of the 10th anniversary of the Battleship Missouri Memorial’s grand opening - as well as the 65th anniversary of the legendary battleship’s launch from Brooklyn Navy Yard during World War II - the memorial will present the “Hawaii’s Mightiest Chef” cook-off in the shadow of the Mighty Mo herself.
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All-day admission is free for kama’aina and military with valid ID. The event promises a day filled with family activities, live music and food, and the celebrity cook-off takes place between 10 a.m. and 2 p.m.
Judges for the event include Chef Alan Wong (Alan Wong’s Restaurant) and Conrad Nonaka (director of the Culinary Institute at KCC).
Local celebrity chefs battling to win the mighty title are Indigo’s Glenn Chu and D.K. Kodama.
Admission is at 9 a.m. Chef cook-off begins at 10 a.m.
More information: http://www.ussmissouri.org
Wah Kung Welcomes Year of the Ox.
If you’re near Mapunapuna this coming weekend, stop by Wah Kung for a taste of Chinese New Year.
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A huge local favorite, Wah Kung thrives in the capable hands of Celina Gum, Yun-Hung Yeung and Sui-Man Leung, a trio who have worked successfully together for decades. Serving some of the best, locally inspired Chinese food in town, Wah Kung maintains a devoted clientele who love the fresh, daily specials and monthly set menus.
There’s usually a seasonal steamed fish of the day, and there are more than 30 different seafood offerings on the regular menu. Choose from baked crab with ginger and green onion or black bean sauce, lobster, fried seafood combination, scallop
with Chinese peas or black beans, and a host of shrimp dishes including shrimp with mushroom, shrimp with cashew nuts, fried shrimp with scrambled egg and shrimp Canton.
Pork, beef and chicken dishes are in abundance, and the minute chicken is a firm favorite with regulars.
Tofu and vegetable dishes include stuffed tofu with fish cake, tofu with beef and chicken, stuffed bitter melon with fish cake, salted duck egg and choy sum with oyster sauce.
The cake noodle is another popular item and joins a list of many different varieties of fried noodles and look fun.
Chinese New Year special menus will be featured at Wah Kung throughout the weekend. Reservations are recommended.
Wah Kung Chinese Restaurant
151 Mapunapuna St. Honolulu
(808) 833-0880
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