TAKE IT ‘EASY’ AT NEW KAILUA SPOT
The owners of Over Easy, a popular breakfast spot in Kailua, have branched out this month a few blocks away to offer barbecue and bourbon just for the evening crowd.
Their second location, Easy ‘Que, took over the corner formerly occupied by Cactus restaurant and held a soft opening May 15. The venue now opens for just a few short hours (5 to 8 p.m.) until the kinks get worked out. Owners Nik and Jennifer Lobendahn’s new place comes with counter service and a full bar, featuring local beer on draft, at least 20 different labels of bourbons, and “adult Icee beverages.” By community request, they’re bringing back Cactus’ signature frozen sangria and margarita swirl, Jennifer Lobendahn said.
The menu is centered around combo plates of smoked main dishes, with either meat or vegetarian options for about $18, with a choice of two sides.
Chef Nik Lobendahn offers kalbi brisket, regular brisket, kalua pork and pork belly for the carnivore; while the vegetarian menu features such items as smoked barbecue mushrooms, and a whole roasted cauliflower with cashew curry sauce.
Sides include the traditional coleslaw and mac and cheese, as well as lighter vegetarian options such as pickled okra and Mexican corn on the cob.
Location: 767 Kailua Road. Phone: 762-3089. For updated hours, visit the Easy ‘Que page at overeasyhi.com.
VEGAN EATERS GET NUTTY AND CHEESY
The realm of the nondairy cheese can be an unsatisfying place, filled with products that fail to hit the mark on taste, texture or nutritional value. But an interesting option delivers big on flavor, versatility and healthfulness: cashew cheese.
Vegan chef Lillian Cumic will visit Fishcake on Sunday to demonstrate various ways to use the tasty alternative to dairy-based cheese. Cashews, she says, are not just vitamin and mineral rich compared to standard dairy, they’re easier to digest as well. And through her preparations, Cumic proves their versatility.
At the event, participants will taste and learn to make such dishes as silky vegan cheese sauce for fondue and dipping, a sun-dried tomato and herb cheese pupu, a petite savory tart, creamy mac and cheese, vegan nachos and a cheesy mushroom soup. Complimentary wine pairings and other beverages will be available as well.
The class runs 11:30 a.m. to 2 p.m. at the store, at 307c Kamani St. in Kakaako. Park at 331 Kamani St. in the Marie Louise Cleaners lot. Tickets are $60 and available at 808ne.ws/vegancheese. Call Fishcake at 593-1231.
A native of Australia, Cumic has worked as a vegan chef, cooking instructor and lifestyle coach in Japan for 30 years. Last year she moved to Honolulu. She posts content weekly on “Lillian’s Vegan World,” 10 a.m. Fridays on YouTube at Think Tech Hawaii.
