Okinawan cuisine takes the spotlight
The Kapiolani Community College show "What’s Cooking Hawaii?" returns for season 3 tonight at 7 on KFVE. The show, featuring special guests cooking alongside the school’s culinary students, kicks off the new season with recipes from host Grant Sato’s latest cookbook, "An Okinawan Kitchen."
Sato, a longtime chef-instructor at KCC, presents his grandmother’s recipe for kanduba jushi, or Okinawan sweet potato rice gruel, and rafute, the luscious braised pork-belly classic.
The half-hour show repeats at 5:30 p.m. Saturdays. The season comprises 13 episodes that run through July, with prime-time repeats in March and May.
KANDUBA JUSHI
» 8 cups dashi (Japanese broth)
» 2 cups day-old rice
» 2 slices ginger
» 2 tablespoons soy sauce
» 1 cup kanduba (sweet potato leaves)
» 1/4 cup takuan (pickled turnip), chopped
In medium pot, bring dashi to boil. Add rice and ginger. Stir well and continue to cook over medium heat until rice is soft and liquid is thickened, about 30 minutes, stirring frequently to prevent rice from sticking to bottom of pot.
Season with soy sauce and add kanduba. Stir another 3 to 5 minutes, until leaves are wilted.
Serve in a bowl garnished with takuan. Serves 8.
Nutritional information unavailable.
Food activist will hold talk
International food sovereignty activist Vandana Shiva will discuss the local food movement, 7 p.m. Wednesday in Mamiya Theater at Saint Louis School.
Local community leaders will join the talk about pesticides, GMO, regulation and more. Cost is $15.
A cocktail reception begins 5:30 p.m. Tickets are $45.
Shiva’s "Home Rule" tour continues on Maui with a talk at 3 p.m. Sunday in Seabury Hall. Cost is $15.
To reserve a spot for either event, go to eventbrite.com.
Meal utilizes coffee cherry
Every part of the coffee cherry, from skin to seed, will be used in a tasting dinner Jan. 30 in Kailua-Kona.
The menu features such pairings as opakapaka and coffee cherry butter, coffee-smoked pork belly, and short ribs braised in coffee.
Hosts will be Shawn Steiman, owner of Daylight Mind Coffee Co., and Harvey Steiman, editor-at-large of Wine Spectator magazine.
The 6:30 p.m. meal costs $130 ($240 with wine pairings). For tickets and a complete menu, go to daylightmind.com (under "events," click on "calendar of events").
A coffee and wine tasting precedes the dinner at 4:30 p.m.
Daylight Mind Coffee Co. is at 75-5770 Alii Drive.
Join celebration of Scots’ culture
The Caledonian Society of Hawaii is holding a yearlong celebration of its 50th anniversary with a series of events:
» Celebrate Scotland’s bard, Robert Burns, with a night of dancing, pipe music, performance of "Tam O’ Shanter" and … haggis, of course.
The society’s annual Burns dinner, "Rabbie, Tam and Cutty Sark," is at 5 p.m. Saturday at the Oahu Country Club.
Tickets are $100. Reservations required; call Susan MacKinnon at 591-9398.
» Enter a Hawaiian-Scottish recipe contest in the categories of pupu, soup, main dish or dessert.
Entries must include one local ingredient in a Scottish recipe, or one Scottish ingredient in a local recipe.
Entry deadline is Feb. 16 (up to two entries per person).
The prepared dish — enough food for three judges to taste — must be taken to St. Clement’s Parish Hall at 5:30 p.m. Feb. 28.
For rules and entry form, go to scotsinhawaii.org and click on "upcoming activities."
The society’s annual SERG Report dinner follows; recipe contestants may attend. Call 593-0966 for reservations. Cost is $15.
