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Tasty element added to bookfest

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    For the first time, food and cooking will be introduced through cooking demonstrations by local chefs; presentations by authors, farmers and cultural experts; a farmers market; and a food booth at the Hawaii Book and Music Festival.

A Food & Cookbook pavilion will be a new venue at the 12th annual Hawaii Book and Music Festival, this weekend at the Frank F. Fasi Civic Center.

For the first time, food and cooking will be introduced through cooking demonstrations by local chefs; presentations by authors, farmers and cultural experts; a farmers market; and a food booth by chef Mark “Gooch” Noguchi.

Find new favorite references at the cookbook swap, where gently used local cookbooks can be exchanged for three local cookbooks, selected by food writer and cookbook author Wanda Adams.

The event runs from 10 a.m. to 5 p.m. Saturday and Sunday. For a schedule of events go to

This week’s recipes are provided by chefs participating in the festival.

Greek Barley Salad

Chef Emily Beagle, Red Barn Farmstand

  • 1-1/2 cups barley, rinsed
  • Salt, to taste
  • 1/4 cup diced red onion
  • 1/2 cup extra-virgin olive oil
  • 1 green bell pepper, cored and diced
  • 1/4 cup red wine vinegar
  • 1/4 cup capers
  • 1 clove garlic, minced
  • 1 cup cooked black-eyed peas or 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped curly parsley
  • 1/4 cup chopped dill

In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit 5 minutes. Drain and cool.

In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Combine with barley in a large bowl; toss.

Add black-eyed peas, tomatoes, cucumber, feta, parsley and dill; toss again. Served at room temperature or chilled. Serves 10.

Approximate nutritional information, per serving (not including salt to taste): 280 calories, 15 g total fat, 4 g saturated fat, 15 mg cholesterol, 300 mg sodium, 31 g carbohydrate, 7 g fiber, 3 g sugar, 7 g protein

Korean Poke Bowl

Reprinted from “The Poke Cookbook,” by Martha Cheng (ClarksonPotter/Publishers, 2017, $16.99)

  • 4 cups cooked medium-grain white rice, warm
  • 1 head red- or green-leaf lettuce, cut into 1-inch strips
  • 1 cup radish sprouts (may substitute with julienned daikon or radish)
  • 1 pound sushi-grade tuna, cut into 1/2-inch pieces
  • 2 sheets nori (dried seaweed), crumbled
  • 2 tablespoons sesame seeds
  • 1/4 cup tobiko (flying fish roe)
  • >> Kochujang Vinaigrette:
  • 1/2 cup kochujang (red chili paste)
  • 1/4 cup toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon shoyu
  • 1/4 cup water

To make vinaigrette: Whisk ingredients together until smooth. Set aside.

Divide rice among 4 big bowls. Pile a handful of lettuce and sprouts in each bowl, top with tuna. Garnish with nori, sesame seeds and tobiko. Serve with sauce on the side so everyone can season their bowl to taste (suggest that they start with a few tablespoons drizzled over the salad, then toss everything together). Serves 4.

Approximate nutritional information, per serving (with 2 tablespoons vinaigrette per serving): 550 calories, 12 g total fat, 2.5 g saturated fat, 95 mg cholesterol, 850 mg sodium, 70 g carbohydrate, 2 g fiber, 8 g sugar, 1 g protein

Island Kahuku Corn Salsa Verde Quinoa

James Aptakin, guest executive chef, Turtle Bay Resort

  • 1 cup red quinoa
  • Kernels from 1 cob Kahuku corn
  • 1 head purple cauliflower (available at farmers markets), very thinly sliced
  • 1 head yellow cauliflower, very thinly sliced
  • 1 medium red beet, roasted, peeled, diced small
  • 1 medium Okinawan sweet potato, cooked, peeled, diced small
  • 1/4 cup julienned basil
  • 1/4 cup julienned mint
  • 2 tablespoons macadamia nut oil
  • 1 teaspoon red Hawaiian sea salt
  • 1 teaspoon black pepper
  • 1 cup bottled salsa verde

Cook quinoa according to package directions; set aside to cool.

In a large bowl, mix vegetables and herbs with oil, salt and pepper. Grill over medium heat until charred, about 5 minutes. Dice larger vegetables into small pieces. Mix vegetables with quinoa and salsa verde. Serves 10.

Approximate nutritional information, per serving: 170 calories, 5 g total fat, 0.5 g saturated fat, no cholesterol, 450 mg sodium, 27 g carbohydrate, 6 g fiber, 7 g sugar, 6 g protein

More Hawaiian Electric Co. recipes are available at

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