When Poni Askew of Street Grindz was asked if she could find someone to provide a soup for this year’s Empty Bowl fundraiser, she had a dilemma.
EMPTY BOWL HAWAI’I 2015
» Where: 445 to 449 Cooke St.
» When: 6 to 9 p.m. April 11
» Tickets: $20 through Friday; $25 day of event
» Purchase: Call 988-6747, email emptybowlhmow@hawaii.rr.com
» Info: Visit emptybowlhawaii.org
» Also: "Empty Bowl Hawai’i Exhibition," a display of bowls by high-school students as well as fine art by Hawaii artists, through April 12, Neiman Marcus third floor, Ala Moana Center
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"I have a network of 175 vendors behind me," said the Street Grindz co-founder and creative director, whose organization serves as a resource for the mobile food community. Street Grindz organizes the monthly Eat the Street food event and monthly Night Market, a food, art and retail street fair, both held in Kakaako.
"How would I manage that … without creating a tricky situation of a weird competition?"
Her solution: "Represent everyone myself," with a chili recipe that’s an enduring family favorite.
Empty Bowl Hawai‘i 2015, organized by the Hawaii Potters Guild, will deliver soup in handmade bowls on April 11 in Kakaako. Monies raised will benefit Hawaii Meals on Wheels. Thanks to numerous potters, students and community ceramics organizations, the event will feature more than 5,000 donated bowls. Diners will pick a bowl and one of more than 25 soups made by a list of food venues.
A few participating eateries: 12th Ave Grill, Highway Inn Kaka‘ako, Mission, Nico’s Pier 38, The Pig & the Lady and Whole Foods Market Kahala. Visit emptybowlhawaii.org for a complete list.
Askew’s chili will reflect a new focus of Street Grindz: encouraging vendors they work with to source locally. Her recipe will feature ground venison from Maui Nui Venison, which produces axis deer meat sourced on Maui.
As for the recipe itself, key winning elements include bacon, cheese, balsamic vinegar and wood-fire grilled tomatoes in place of canned.
"There’s a smokiness to the tomatoes that’s wonderful," said Askew. "It’s a fast, easy recipe if you prep the tomatoes ahead. When we’re grilling, we just throw some tomatoes on the fire, then chop and freeze them."
The vinegar not only adds a touch of sweetness, it balances out the acidity of the tomatoes and prevents heartburn, she said.
Add some cumin, chili powder and a few other ingredients, and you’re done — except for eating it.
"For me, the only way to eat it is with white rice," she said.
