Infusers add a cute little dab of anything you like

Spice up St. Patrick’s Day with these cute little Shot Tops.

The tiny infusers can inject a wee bit of Guinness into a chocolate Guinness cupcake or a few drops of Bailey’s Irish Cream liqueur into a molten lava cake.

For parties, what about a tray of meatballs with the tomato sauce squeezed into the meat, making cleanup easier? Or maybe soy sauce squirted into pork hash, vinegar sauce into lumpia, or mustard sauce into crispy gau gee? Chocoholics can add a burst of a heavenly cocoa sauce into almost any dessert.

The presentation can be attractive and colorful for adult-themed and kid parties. Unfortunately, I had to buy these online, so consider this a heads-up for anyone planning a St. Paddy’s Day party. There’s also Easter right around the corner.

Shot Tops come in a variety of designs, including martini and Champagne glasses, and a snowflake. They start at $5 for a dozen. Go to wilton.com.

A sticky fish dish slashes Simeon’s ‘Top Chef’ chances

The flavorful sauce and big, bold flavors in his grilled snapper dish were not enough to keep Maui chef and restaurateur Sheldon Simeon in the running for “Top Chef.”

Simeon was eliminated in last week’s episode of the Bravo TV show, filmed in Mexico, leaving Shirley Chung and Brooke Williamson to cook it out in Thursday’s finale.

The chefs were challenged to use only their knives and ancient cooking tools. Simeon’s entry was done in when his fish stuck to the grill. “I was disappointed that the last challenge that we had was gimmicky,” he said Monday, but quickly added, “I’m not making excuses. … It wasn’t my brightest moment.”

Still, there were high points throughout the competition, not the least of which was the chance to draw attention to Hawaii. Simeon scored $10,000 in one cooking challenge and won the chance to cook at the famed James Beard House in New York, shared via a live stream last week. In it Simeon served an upscale take on a mochiko chicken and poke plate lunch.

Susan Ungaro, president of the James Beard Foundation, made her way back to the kitchen to tell Simeon about the guests’ raves.

“Hawaii is trending right now,” Simeon said. “There’s a group of us chefs out there really speaking about the roots of what Hawaii is. … I think that’s what I’m most stoked about.”

A supernova-bright spot came in these on-camera words from “Top Chef” judge Tom Colicchio: “I would say, Sheldon, that being humble is great, but at some point you’re going to take your place among some of America’s greatest chefs.”

Simeon said Monday: “To hear the words that came from somebody whom I respect so much, I teared up a little bit.”

What’s next? Simeon and Chung are up for viewers’ choice fan favorite, with results announced Thursday. Back home, Simeon will work on a new restaurant in Wailea, and will expand his Tin Roof Maui.

— Erika Engle, Star-Advertiser