Chefs from the Royal Hawaiian, Moana Surfrider and other Waikiki hotels, as well as firehouse cooks across the island, will serve up their finest dishes at the Fifth Annual Signature Chefs Food Festival, 5:30 to 9 p.m. Friday at the Royal Hawaiian Hotel. Proceeds benefit the Honolulu Firefighters Foundation, which provides education on public safety. Tickets are $150. Call Lynn Takahara at 723-7102 or email ltakahara@honolulu.gov. Here’s a taste of what’s in store at the event, courtesy of the Kakaako Fire Station.

FIREHOUSE PASTELE STEW
8 to 10 pounds pork butt, cut into bite-size pieces
10 cloves garlic, minced
2 medium onions, diced
Salt, pepper and achiote, to taste
4 cans diced/stewed tomato sauce
2 cans tomato paste
3 cans whole pitted olives, drain
5 bay leaves
3 medium bell peppers, diced
3 bunches cilantro, chopped
2 bunches green onions, chopped
Banana dumplings (see recipe that follows)

In large pot on medium, add pork and simmer 20 minutes. Add garlic and onions and stir until all the natural juices release. Season with salt, pepper and achiote. Stir in tomato sauce and paste; simmer another 20 minutes. Add olives and bay leaves and simmer 30 minutes. Add bell peppers, cilantro and green onions, then simmer 15 minutes. Fold in dumplings and serve. Serves 25.

Nutritional information unavailable.

BANANA DUMBLINGS
2 large very green bananas (plantain banana), peeled and finely grated
2 tablespoons olive oil
2 tablespoons chili oil

Mix banana with olive oil and chili oil. Scoop into little balls and drop into salted, boiling water until dumplings float. Remove from water and fold into pastele stew. Makes 20 to 30 dumplings.

Nutritional information unavailable.