Cooking class at 3660, ‘New Mex’ at Tio’s
Friday - January 04, 2008
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Chef Russell Siu
Here’s bite-sized sampling of the food scene in Honolulu.
3660 Cooking Class a Blast from the Past.
Ever get a hankering for some of those great retro restaurant dishes like Steak Diane and Coquille St Jacques? Back in the days when tableside preparation was de rigeur, these dishes were on every fine-dining menu. Now you can make these classic dishes at home - thanks to culinary classes at 3660 On the Rise.
Chef Russell Siu has put together a menu that includes Steamed Clams in Garlic Butter, Coquille St. Jacques, Steak Diane and Chocolate Mousse with Strawberries.
The series of cooking classes at 3660 is incredibly popular and most sell out as soon as they’re advertised. This one is on Thursday, Jan. 24 at 6 p.m. The $55 price includes cooking demo of all dishes, a tasting of wines and recipes to take home. Participants also get to eat the end results.
There’s limited seating, and reservations are required.
3660 On the Rise 3660 Waialae Ave. 737-1177
www.3660.com
Al Waterson Seeks Singers at Don Ho’s.
Don Ho’s will once again be the meeting place for local songbirds and entertainers hopeful of making the big time. Hosted by veteran island entertainer Al Waterson and organized by Nancy Bernal, the singing competition begins this coming Sunday at the Aloha Tower Marketplace location.
With different age groups slated for different days, the contest gives an opportunity for both young and old to strut their stuff before a panel of judges. Recent winners have received offers to appear in professional shows, with two winners providing back up vocals for Hoku Ho.
Teens 13-17 will be on stage Jan. 13, followed by adults ages 18-50 on Jan. 20 and those 55 and older on Jan. 27.
For more information on the contest:
Don Ho’s Island Grill Aloha Tower Marketplace 528-0807
Chef Hiroshi Fukui
Siesta Specials at Tio’s.
Haven’t had time to try the “New Mex"cuisine at Tio’s Garage and Taco Station yet? Then head over to the Ward Avenue location between 3 and 6 p.m. daily when drink specials and tempting tapas are on the menu. The “siesta specials” include $3 house margaritas and cocktails, along with a sampling of the restaurant’s lime cilantro guacamole, chips and salsa, queso and chips and carne avacado tacos. Tio’s is on the site formerly occupied by Dixie Grill, and owner Ed Wary has traded his popular ribs for grilled meats and lots of green chili. Gone is the sand play area on the lanai - in its place an impressive chili roaster manned by restaurant staff. The menu features lots of recognizable flavors like taquitos and burritos, and you’ll also find delicious carne avacado and a giant carne asada that’s too big for most to handle in one sitting.
Tio’s Garage and Taco Station
404 Ward Ave.
596-8359
www.tiosgarage.com
January Kaiseki at Hiroshi’s.
The holiday rush is barely over, but Hiroshi Fukui is headed back into the kitchen to create a menu that will feature 10 original courses. Fukui’s dinners sell out three times a year, and guests keen to try different flavor profiles and new dishes are rarely disappointed.
And while the courses mimic a traditional kaiseki feast, Fukui’s ingredients have less and less in common with the Japanese products he was taught to use.
“For a long time now I’ve been using Japanese techniques but island ingredients,” he says of the intricate courses that take months to create. But the No. 1 goal of the popular kaiseki is to introduce guests to great tasting food. “My goal,” says the chef, “is remembering that everything , no matter how creative and how inventive, comes back to the basics. The challenge for me is to create food that makes people comfortable but still manages to be different.”
Contemporary Kaiseki Dinner Hiroshi’s Eurasion Tapas Jan. 24 Seating begins at 5:30 p.m. $75
533-4476
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