The summer Obon season observes the Buddhist tradition of commemorating family ancestors, who are said to return to this world to visit relatives. In Hawaii the colorful and lively festivals have become a must-do cultural event for many residents and visitors alike, regardless of religious persuasion.
The Today section of the Honolulu Star-Advertiser will publish its annual Obon calendar June 1.
To list your event, email the dates, time, address, sponsor’s name and contact information to features@staradvertiser.com by May 27.
MORSELS
Chow down at Leilehua
More than 20 vendors will gather Friday at Leilehua High School for the monthly 2nds at Leilehua eating event.
From 4 to 8 p.m. the school’s front parking lot will become a food bazaar. On site will be Kiawe Pizza, Beyond Burgers, Paul’s Poppers, The Pig & the Lady, Big & Beast Sandwiches, Alonzo’s, Shige’s Saimin Stand, Grandma G’s Ono Grindz and more.
If you can’t make it Friday, there’s always the second Friday next month.
Fiesta features Filipino food
Craving lumpia, pansit or adobo? Find these and other Filipino goodies at the Filipino Fiesta and Parade on Saturday at Kapiolani Park.
Festivities kick off with a parade at 9 a.m., from Fort DeRussy to the park via Kalakaua Avenue.
Food booths will be staffed by Seafood City, Lasang Pilipinas, Ramar Foods and Olay’s Thai Express.
Entertainment will include celebrities from the Filipino Channel Network.
Call 386-0740.
LCC gala pairs farmers, chefs
The annual Leeward Culinary Arts gala is back Saturday from 6 to 9 p.m.
L‘ulu, which pairs chefs with local farmers and aquaculturists, features dishes by such chefs as Alan Wong, Roy Yamaguchi, DK Kodama, Mark Noguchi (Mission), Wade and Michelle Ueoka (MW Restaurant), Andrew Le (The Pig and the Lady), Dean Okimoto (Nalo Farms), Troy Terorotua (Real a Gastropub), Rodney Uyehara (HASR Bistro), Hideaki Miyoshi (Tokkuri Tei) and Ronnie Nasuti (Tiki’s Grill & Bar).
Leeward chef-instructor Ian Riseley and his student chefs will be on hand to present a dish as well.
Tickets are $125.
Contact Fabi Castellano at 455-0300 or fabiola@hawaii.edu,or Tommylynn Benavente at 455-0298 or tlbenave@hawaii.edu.
Gayot gives nod to Chef Mavro
Chef Mavro has captured a spot among Gayot’s 2015 Top 40 U.S. Restaurants.
The Honolulu establishment owned and operated by James Beard Award-winning chef George Mavrothalassitis is the only Hawaii eatery to earn a spot on the international restaurant and hotel guide’s list this year. This is its ninth year since 2004 in making the Top 40 list.
Chef Mavro opened in 1998, serving contemporary regional cuisine via seasonal menus that change four times a year.
WHAT’S COOKING
Yuzu dressing is full of flavor
In this week’s installment, John Iha, executive chef of Hiroshi’s Eurasion Tapas, turns out elevated versions of Okinawan soba and melon salad.
The soba is topped with chunks of grilled salmon dressed in sesame mushroom butter, and crispy salmon skin, then garnished with ikura, ogo, red jalapeno, Thai basil, shiso and cilantro. The melon salad involves vacuum-sealing the fruit in galangal simple syrup to marinate, then tossing the pieces with a citrusy yuzu vinaigrette. The salad is dressed with charred Brussels sprouts, grilled hearts of palm and shiso. Here is the recipe for the yuzu dressing:
YUZU VINAIGRETTE
6 ounces yuzu juice
6 ounces peanut oil
2 tablespoons mirin
2 tablespoons white soy sauce (find at Don Quijote, Nijiya and Marukai markets)
In bowl, combine all ingredients. Makes about 1-1/2 cups.
Nutritional information unavailable.
"What’s Cooking Hawaii?" airs on KFVE at 7 p.m. Wednesdays and repeats 5:30 p.m. Saturdays.
