Empty Bowl Hawaii is satisfying on so many levels. Not only do tummies grow warm and sated with soup, but everyone goes home with a handmade ceramic bowl of their choice. Best of all, the event benefits Hawaii Meals on Wheels.
This third annual event has grown exponentially since the first year when barely 1,000 bowls, crafted by volunteers in Hawaii’s ceramics community, were filled with soup by a handful of chefs. This year 5,000 bowls were produced.
Chefs from 21 eateries, including Big City Diner, Roy’s restaurants, Sansei Seafood Restaurant & Sushi Bar, Side Street Inn, Le Bistro, Stage restaurant, Tango, The Pineapple Room, 3660 on the Rise and Tiki’s Grill & Bar will share a variety of soups.
The event runs from 6 to 8 p.m. Friday at Ala Moana Center’s makai parking deck at the corner of Ala Moana Boulevard and Piikoi Street. Pre-sale tickets are $20, available at emptybowlhawaii.eventbrite.com. Tickets at the door will be $25.
Empty Bowl Hawaii is presented by the Hawaii Potters’ Guild.
"J" Schoonover, executive chef at 12th Avenue Grill, offers his recipe for the cauliflower bisque that he’ll contribute to the event.
BIG ISLAND CAULIFLOWER BISQUE WITH SHIITAKE BACON
Courtesy "J" Schoonover and Ryan Durham
1/4 cup butter
2 pounds cauliflower, chopped
1 onion, sliced
1 teaspoon thyme
1 tablespoon chopped garlic
4 cups vegetable stock
1 cup heavy cream
Salt pepper, to taste
» Shiitake bacon:
2 cups sesame oil
1/2 pound fresh shiitake mushrooms, thinly sliced
Salt
Place butter in heavy stock pot on medium heat. Add cauliflower, onions, thyme and garlic. Cook 10 to 15 minutes, until onions are translucent, then add stock and bring to boil. Reduce heat and simmer until cauliflower is very soft.
Add cream, return soup to boil and season with salt and pepper. Remove from heat and cool 15 minutes.
Purée soup in blender until smooth. Taste and adjust seasoning as necessary.
For shiitake bacon: Heat oil on high, add mushroom slices, reduce heat and cook about 10 minutes, until crisp.
Remove from oil and drain on paper towel. Season with salt.
Sprinkle shiitake over soup. Makes about 16 cups, or 1 gallon.
Nutritional information unavailable.
