Okinawan delights star in latest episode
In its second episode of its third season, "What’s Cooking Hawaii?" continues to shine a spotlight on Okinawan cuisine with recipes from host Grant Sato’s cookbook, "An Okinawan Kitchen." This week the crew demonstrates New Age Okinawan Waffle with Shikuasa Marmalade and Lilikoi Butter, and the classic dessert andagi, a fried Okinawan doughnut that’s crisp on the outside and cakelike inside. The recipe for the latter follows.
"What’s Cooking Hawaii?" airs at 7 p.m. Wednesdays on KFVE and repeats at 5:30 p.m. Saturdays.
ANDAGI
» 4 cups flour
» 1/2 teaspoon salt
» 1-3/4 cups granulated sugar
» 2 tablespoons baking powder
» 4 eggs
» 1 cup milk
» 1 teaspoon vanilla extract
» Vegetable oil, for frying
Combine dry ingredients and wet ingredients (except oil) separately, making sure each is mixed well.
Add wet ingredients to dry, and mix by hand until batter is smooth and thick. Chill 1 hour. (Batter can be chilled up to 3 days before frying.)
Add oil to pot to a depth of 4 inches; heat to 325 degrees. Carefully drop 2 to 3 tablespoons of batter by hand into the hot oil; fry until golden brown on all sides.
Drain on paper towels to absorb excess oil. Makes 20 to 30 doughnuts.
Nutritional information unavailable.
Learn strategies to improve lifestyle
If your New Year’s resolution was to better yourself, Kamala Skipper may be able to help. The SpaHalekulani lifestyle coach is teaching monthly hourlong classes as part of Halekulani’s Living Well Lecture Series.
This month’s "Jumpstart Your Health — New Year, New You!" on Saturday will focus on whole foods and healthy habits.
All classes begin at 11 a.m. and are held in the hotel’s conference room. Cost is $25; classes are complimentary for Halekulani guests. Each paying participant will receive a $25 SpaHalekulani gift certificate.
Space is limited. Call 931-5322 or go to halekulani.com/living-well-lecture-series.
A detoxification class, with a comprehensive step-by-step guide with recipes, will follow. Cost is $175 residents, $225 visitors. Cost to residents attending "Jumpstart" is $150.
Other classes in the series include:
» Feb. 28: "Increasing the YUM factor," techniques to make meals nutrient-rich and flavorful
» March 28: "The Energy Solution," combining food and lifestyle to naturally increase energy
» April 25: "Food Freedom," strategies to curb food cravings
Enjoy Vietnamese vegetarian buffet
Bodhi Tree Dharma Center is bringing mindful eating to the table, noon to 1 p.m. Sunday.
Participants will enjoy a healthy Vietnamese vegetarian buffet while Thich Thanh Nghiep of Thich Naht Hanh’s Plum Village leads the session. Cost: $10. Reserve a spot by Saturday at 537-1171.
Pastry chef teaches chocolate class
Learn all about chocolate-making and surprise your special someone with something decadent for Valentine’s Day.
On Feb. 7, Kahala Hotel & Resort’s executive pastry chef, Jeremy Choo, will lead a class on the basics of chocolate, which includes selection, tempering, truffles and desserts. Participants even get to take home a box of truffles.
Class begins at 11 a.m. at Hoku’s. Cost is $40. For a spot, call 739-8760 or email restaurants@kahalaresort.com. For information, visit kahalaresort.com/honolulu_restaurants/offers.
Author to speak on unprocessed food
Are processed foods making you sluggish? Are all the sugar, gluten and oil weighing you down?
Chef AJ is here to help.
The author of "Unprocessed: How to Achieve Vibrant Health & Your Ideal Weight" will speak at the Vegetarian Society of Hawaii’s next meeting, 7 to 8:30 p.m. Feb. 10 at Ala Moana Beach Park McCoy Pavilion. The lecture is free.
Chef AJ, who has followed a plant-based diet for 37 years, will demonstrate how to incorporate fresh fruits and vegetables into the diet deliciously. Her creations are all gluten-, sugar-, oil- and salt-free.
Chinese cooking workshop still open
CookSpace Hawaii workshops fill up fast, but there are still seats available for the "Chinese New Year with the Lo’s" class on Feb. 14.
Learn authentic Chinese cooking just in time for Chinese New Year, with lessons on making Lo Han Jai (Savory Vegetarian Monk’s Food), Nien Gao and Shanghai Gao.
Mother-and-daughter team Lorna and Lynette will explain the symbolism of the ingredients as they prepare traditional dishes that represent prosperity and good luck.
The class runs 11 a.m. to 1 p.m. at CookSpace’s Ward Warehouse classroom. Cost: $60.73. Register online at cookspacehawaii.com, email info@CookSpaceHawaii.com or call 695-2205.
Chef Mavro wins Five Diamond Award
Chef Mavro, the restaurant owned and operated by James Beard award-winning chef George Mavrothalassitis, has been given the AAA Five Diamond Award for the eighth straight year.
The award rates food, service, decor and ambience based on anonymous visits by professional restaurant inspectors. A five-diamond rating signifies cutting-edge menus that reflect top-quality ingredients, and imaginative and unique dishes.
The award makes selections from establishments in the U.S., Canada, Mexico and the Caribbean.
Chef Mavro is in good company. Other restaurants given the award include top New York venues Le Bernardin, Per Se, Daniel, Eleven Madison Park and Jean-Georges; and California’s The French Laundry, Gary Danko and Saison.
Mavrothalassitis opened Chef Mavro in 1998, where he serves contemporary regional cuisine that showcases the bounty of Hawaii and is influenced by the chef’s native Provence, France.
