Safe, locally grown produce
Friday - July 11, 2008
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A bite-sized look at food events in Honolulu.
Local Tomatoes Safe From Salmonella.
Don’t worry about the salmonella outbreak that’s spreading on the Mainland via tomatoes.
Hawaii’s tomatoes are safe to eat. The only problem you may have right now is getting your hands on them. Local suppliers are fighting hard to keep up with demand as hotels and restaurants that normally buy from the Mainland switch to locally grown. Hamakua Springs farmer Richard Ha explains clearly why the salmonella outbreak is not something we need to worry about.
“Our tomatoes are fine,” says Ha. “Salmonella is generally spread by contaminated water. We know that water is a critical control point. First of all, our tomatoes are grown under cover, so there is no rain splash from the ground up. Second, the spray and rinses are from the county drinking water source, and we do not rinse/wash the fruit in a community tank.”
The tomatoes are harvested in plastic tote boxes (the kind you find in the supermarket) and they never touch the ground.
“And all of our shipping boxes are new,” says Ha.
With Mainland tomatoes in short supply, why not switch to locally grown produce? They’refresher, taste better and the agricultural industry is a huge part of our own economy. You can read Ha’s blog and check out more of his Big Island produce at hahaha.hamakuasprings.com
Gyotaku Open In Niu Valley.
We gave Gyotaku a couple of months to get settled into its new Niu Valley Shopping Center location before publicly announcing that Hawaii’s favorite Japanese restaurant now has three locations.
“We did a soft opening,” says Gyotaku owner Thomas Jones. “It’s always the best way to get everything running smoothly.”
Gyotaku has been voted “Hawaii’s Best” Japanese restaurant six years in a row inthe MidWeek/Star-Bulletin “Hawaii’s Best” rader poll, and all three locations - King Street, Pearl City and now Niu Valley - offer a menu of traditional and contemporary Japanese dishes with colorful menus of photographed dishes to make ordering easy.
“The thing about our menu,” says Jones, “is that you find dishes you normally won’t find elsewhere.”
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Examples include Chawan Mushi, which is served as a side order rather than an expensive entrée. Flavored with chicken broth, the classic egg custard also has shiitake mushrooms, imitation crab and chicken pieces baked inside. “Another item that you won’t find on other menus,” says Jones, “is kamameshi.” There are six kamameshi offerings at Gyotaku, including Gyotaku Kamameshi Teishoku, featuring chicken, whole scallop, assorted vegetables, steamed Japanese rice pilaf and chawanmushi, salad, pickles and miso soup. Prices start at $13.95. For seniors, smaller portion sizes of some of Gyotaku’s most popular dishes are $9.50.
“Most seniors like the fact that the menu is lower than our usual price and prepared with their dietary needs in mind,” says Jones. “Entrees are downsized a little, and soup and salad are still part of the complete meal, so its great value.”
Gyotaku Niu Valley
5730 Kalanianaole Highway
Niu Valley Shopping Center
373-2731
Hours of Operation:
Sunday-Thursday 11a.m.-9 p.m.
Friday-Saturday 11 a.m.-10 p.m.
Ample free parking
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Private Parties with a View at Don Ho’s.
Don Ho’s Island Grill at Aloha Tower Marketplace is taking reservations for private parties and can accommodate groups of almost any size.
Whether your party is a small gathering of 30 or a wedding party of 300, Don Ho’s has room, a bountiful buffet and an enviable view. But perhaps the most surprisingthing about the catering department of the popular casual restaurant with a harbor view is the price. For $16 per person, choose from a variety of menu items that include local favorites like teri chicken, steak, barbecue ribs and mahimahi; an Asian menu with garlic chicken, Szechwan beef, roast pork and furikake mahimahi; an American menu with roast chicken, barbecue ribs, turkey with gravy and baked mahimahi, or a Hawaiian menu that features chicken long rice, beef stew, macadamia-crusted mahimahi or kalua pork and cabbage.
Not familiar with Don Ho’s Aloha Tower waterfront location? They’re happy to arrange a tasting for you with selections from the menu.
Don Ho’s Island Grill
Aloha Tower Marketplace
528-0807
Elua Announces Summer Menu Series.
Elua Restaurant and Wine Bar has announced it will host a series of summer wine dinners from wineries or regions selected by chefs Donato Loperfido and Philippe Padovani.
Unlike other wine dinners, there’s no formal, set program. Guests can make a reservation for any time during the evening and choose from either the regular menu or the wine pairings. Monday, July 14, the Mediterranean restaurant celebrates Bastille Day with wines selected by Padovani. The four-course dinner is $75 and includes wine pairings.
For more information on the dinners and to see the regular seasonal menus, go to eluarestaurant.com.
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New Chef at Indigo.
Chef David Cruz is back in the kitchen at Indigo after a long break working in Malaysia and beyond. David was part of the original Indigo team, leaving the Islands to further his culinary talents and hone his skills. “I’m happy to be back,” he says. “Glenn (owner Glenn Chu) and I always stayed in touch, and this feels like the completion of a circle.”
But don’t worry that your favorite dim sum might disappear. Cruz’s mission is to complement rather than change the Asian-influenced menu that has become Indigo’s culinary signature.
Stop by Tuesday evenings and don’t be surprised if you hear the sounds of a famous Cruz brother or two coming from the dining room. Musicians Ernie, John and Guy Cruz have already been spotted at Indigo. “It’s wonderful to hear them play and to then see David come from the kitchen and sing too,” says Indigo owner Glenn Chu.
Must-try dishes on the menu this past week included succu-lent and perfectly grilled scallops and fresh, chilled oysters. A new wine carafe program offers wines by the glass from $7 and by the carafe for $29.
Indigo Restaurant
1121 Nuuanu Ave.
521-2900
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