Honolulu-raised Paige Jimenez made it to the top 20 on Fox television’s “Master Chef” competition in the season’s debut episode last week, and another contestant representing Hawaii will compete tonight.
Contestants are paired with at least one other competitor to create a dish, generally in 30 minutes, in an effort to be awarded a finalist’s white apron. Those who make the cut will compete for $250,000, the “Master Chef” title and a cookbook deal.
Jimenez prepared eggs Benedict with a Hawaiian flair, according to her mother, Julie Sparks. Jimenez was shown receiving an apron from judge and renowned pastry chef Christina Tosi.
Joining the show tonight is Tom Ward, who grew up in Solvang, Calif., and Pahoa on Hawaii island and has chosen to represent the Puna town on the nationwide cooking competition.
Ward, a draftsman who designs homes, says his favorite dish is beef enchiladas and that his cooking style is “comfort food and big food.” In a biography prepared for the show, he said, “I’m heavily influenced by my island roots and love pork, rice, sushi, etc., but also cook with a Southwest flair, enjoying using spices and heat in my cooking.”
The show airs at 8 p.m. Wednesdays on KHON.
Entertainers coming to Himalayan Kitchen
Himalayan Kitchen has expanded its kitchen and seating capacity in its second-floor space in Kaimuki, and later this year will introduce an entertainment schedule to include live music and stand-up comedy.
Owner Suman Basnet obtained a liquor license with this plan in mind, and offers a slate of craft cocktails, craft beers and wines by the glass or bottle, available at lunch and dinner. You can also bring your own potables, for a $4 corkage fee.
A new lunch menu offers a nod to the local plate lunch with combinations of two entree choices with rice and salad.
Dishes are prepared in a choice of heat levels, from 1 to 10, or Nepali hot. In the homeland, Nepalese traditionally eat spicy food in order to stay warm, Basnet explained.
For the uncertain, the mild or mild-plus option is a good starting point, with more heat added at the table in the form of hot sauce.
Entertainment is likely to be added in August, with live music on Fridays and Saturdays evenings, stand-up comics late Saturdays and acoustic offerings on Sundays. Hours will be extended to 1 a.m., with selected menu items available after regular dinner service.
Himalayan Kitchen is at 1137 11th Ave. Lunch hours are 11 a.m. to 2 p.m. Tuesdays to Fridays; dinner is 5 to 10 p.m. daily. Call 735-1122. Visit himalayankitchenhi.com.
Enjoy late-night ramen at Tsukada Nojo
When that late-night craving for ramen strikes, consider Tsukada Nojo.
A new late-night happy-hour menu offers seven small plates and four ramen bowls, plus special drinks, starting at 9 p.m. Mondays through Saturdays.
Three of the ramen dishes use a paitan chicken broth simmered for eight hours. Order a bowl with chicken tsukune meatballs, a slow-braised chicken leg or spicy ground chicken. A miso ramen is a vegetarian alternative. Prices start at $13.
Appetizers offered at 30 percent off regular prices include a chicken liver shochu patty, chicken wings with shichimi-teriyaki sauce and a pork belly-wrapped rice ball. Prices are $2.45 to $10.50.
Drink specials include a $5 kale beer — cold-pressed kale juice blended with Maui Brewing Co.’s Bikini Blonde — and $2 off signature cocktails.
Tsukada Nojo is at 1731 Kalakaua Ave., near the Hawai‘i Convention Center, and opens at 5 p.m. daily. The late-night menu runs until last call, 30 minutes before closing, which is 11 p.m. Mondays to Thursdays and midnight Fridays and Saturdays.
Call 951-4444.
12th Ave Grill to host anniversary dinners
12th Ave Grill is marking its 13th anniversary in June with two dinners showcasing its private-label wines and a finale featuring aged Japanese whiskeys:
Five-course “Wine Speak” dinners will be held at 6:30 p.m. Thursday and June 22. Cost is $160.
The menu builds to two hearty final courses: a 12-ounce grilled pork chop with crispy potato pancake, and grilled kim chee-marinated skirt steak. Each course is paired with a wine bottled for the restaurant.
These include a 2016 Chehalem Winery pinot gris from Willamette Valley, Ore.; a 2016 Neyers “304” chardonnay, from Sonoma County, Calif.; and a 2015 Tyler pinot noir from Santa Barbara, Calif.
On June 29 the restaurant hosts a tasting of six Japanese whiskeys: Yamazaki 12-year, Hakushu 12-year, Hibiki 17-year, Yamazaki 18-year, Hakushu 18-year and Hibiki 21-year. A dinner of baked salt-crusted onaga will be served, along with small bites of lobster tartare and caviar. Cost is $295; the tasting begins at 6:30 p.m.
Seating is limited at all the events. Call 732-9469.
Pieology Kailua stages grand opening
There’s another reason for long lines at 151 Hekili St. beginning today, as Pieology’s Kailua location stages its grand opening.
Located next to the Kailua breakfast institution Boots & Kimo’s — where long lines are a tradition — Pieology will open daily at 11 a.m.
Following today’s 10:45 a.m. Hawaiian blessing, customers will receive a free scratch-and-win card good for free or discounted food, drinks or other prizes.
The customize-your-pizza chain also offers customizable salads as well as dessert pizzas, and has been a popular stop in Aina Haina since the first Hawaii location opened last year. Prices range from $8.95 for a classic cheese pizza to $11.95 for the new “high-rise” pizza with a thicker crust and unlimited toppings.
Pieology Kailua will be open from 11 a.m. to 9:30 p.m. Mondays through Thursdays, until 10 p.m. Fridays and Saturdays, and until 9 p.m. Sundays.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
