Sandwiches and a cook off
Friday - October 19, 2007
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A bite-sized look at food happenings in Honolulu.
E&O Debuts Grilled Hardwood Sandwich.
E& O Trading Company at Ward Centre has introduced a new sandwich that’s proving to be a runaway seller at lunchtime.
“We brought the sandwiches out a couple of weeks ago, and they’re already about 30 percent of our lunch orders,” says E&O partner Kenwei Chong.
The sandwiches are the creation of Executive Chef Nicholas Salvi and come in four styles: Grilled Salmon, Adobo Style Pork, Portobello Mushroom and Asparagus, and Korean BBQ Beef.
Each sandwich comes with E&O’s version of ketchup (roasted chili and cilantro sauce), a custom mayo and sides of Asian slaw with green papaya and carrots, as well as Okinawan sweet potato chips.
“The idea is to present the Southeast Asian flavors we’re known for in a fun, different way,” says Chong. “The sandwiches also travel really well, which is great for people who want to order a bunch for an office party or meeting.”
The grilled flatbread is the Indian naan-style bread, filled with meats and veggies, wrapped and served with two sauces and sides. Each costs $13.
E&O Trading Company Ward Centre 591-9555
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Portuguese Bean Soup Cook Off.
Most people have a pretty good recipe, and chances are you’re among the thousands of Oahu residents who think you make the best Portuguese bean soup on the island. Well, here’s your chance to prove it - and to win prizes as well as the coveted title.
The inaugural Portuguese Bean Soup cook off will be held at Kakaako Kitchen Oct. 21.
“We know that a lot of people make this soup at home,” says chef/owner Russell Siu, “and it’s also one of the soups that has been passed down through generations. We thought it was time to celebrate one of our favorite soups and see how many talented home cooks are out there.”
There’s a $10 admission fee on the day that includes two beverages and all the soup you can taste. Thinking of entering? Contact Kakaako Kitchen for details.
Kakaako Kitchen Ward Centre 596-7488
Vino’s Chef ’s Table.
If you’ve been under the impression that Vino is a really cool wine bar with small plates of food, you need to go visit now that Chef Keith Endo has finally gotten behind the reins in the kitchen. He’s putting more of an emphasis on food, turning Vino into a restaurant with inspired rustic dishes and some really cool wines. Of course you can still sit at the bar and order share plates, or come as a group and have wine tastings, but the emphasis at this awardwinning restaurant is now firmly on food.Guests can taste what Endo’s been up to in the kitchen this Saturday when his Chef’s Table showcases a four-course menu of dishes that pair well with Vino’s outstanding wines. The tasting menu with wine is just $45 per person.
Seats sell out fast, the restaurant is sure to be completely booked, but you might be lucky.
And in case you missed the news, Vino has once again been given an award for excellence in wine hospitality by prestigious Sante magazine.
“The award means a lot to us,” says the restaurant’s master sommelier Chuck Furuya, “because most of the professionals in the wine world read this magazine, and the judges are all respected sommeliers.” This is the second year in a row that Sante has named Vino a winner.
Chef ’s Table Oct. 20, 5:30 p.m. Vino Restaurant Row 533-4476
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