TEEN ENTREPRENEURS SHOWCASED ONLINE
More than 20 student businesses run by public school students will sell their products online in the Made in Hawai‘i Online Marketplace for Kids by Kids.
The marketplace launches Friday and runs through Nov. 22, featuring products using locally grown ingredients or materials, created by culinary and agricultural classes in middle and high schools statewide.
For example, Kahuku High School is selling natural purees made from kalo, ulu and uala; and Leilehua High has charcuterie and cheese boards. Nonfood items such as jewelry and holiday ornaments also will be sold.
The students are part of the Young Entrepreneurs Program, sponsored by the Hawai‘i Agricultural Foundation to give students real- world experience in creating a small business and developing an original product.
Each student business chosen for the program receives start-up funds from the foundation. Revenue earned goes back to the school program.
To shop the marketplace go to hfwf.me.
ZIPPY’S WINGS TAKE FLIGHT
Virtual kitchens are a new reality as restaurants deal with the restrictions of the pandemic. Zippy’s newest product, chicken wings in seven flavors, are sold not in Zippy’s restaurants, but only via Bitesquad and Uber Eats.
The virtual kitchen — sometimes called a “ghost kitchen” — is a facility not attached to a traditional restaurant. Typically, a virtual kitchen’s food is sold by delivery.
“Because of restrictions on dine-in capacity, Zippy’s is looking to utilize kitchen capacity to make up for the slow-down of restaurant guests,” said Paul Yokota, president of FCH Enterprises, Zippy’s parent company.
The concept is about economy, but also allows for experimentation.
WingZ by Zippy’s come in Lava Kim Chee, Orange Mustard, Savory Li Hing, Aloha Shoyu Pineapple Guava Teri Glaze and Chinese Five Spice BBQ flavors. But after the first week, the most ordered, by far, are Zippy’s Korean Fried Chicken Sauce and good-old Plain.
Spokesman Daniel-Ikaika Ito doesn’t think it’s a coincidence, as those are the longstanding options for regular fried chicken on the restaurant menu.
Prices of Wingz (not including delivery) range from $11.75 for nine to $122.95 for 100. But if you happen to be at the right Zippy’s location at the right time you might get to try some for free.
“We theorize it’s because of familiarity,” Ito said. “So we’re probably going to start a sampling program to get folks to try the others.”
LIGHT UP WAIKIKI, FROM HOME
The Waikiki Community Center is hosting a virtual “Waikiki Lights” fundraising dinner, 6 p.m. Nov. 12, live via Facebook.
Participants can select dinner and drink packages eaten in their own homes, with access to a silent auction, virtual entertainment and party swag.
Packages start with a dinner for two with a minimum $200 contribution, featuring Duke’s Waikiki’s prime rib. They top out at a $10,000 surf-and-turf dinner for 10 from Roy’s Waikiki, with drinks from Bar Leather Apron.
Visit waikikicommunitycenter.org for details. Funds raised will go toward the center’s mission of caring for kupuna and keiki through preschool, educational, cultural and wellness activities. Call 923-1802.
THAI MENU FEATURED IN SAKE SHOWCASE
Noi Thai Cuisine is hosting a sake dinner, Fall For Sake, at 6 p.m. Nov. 13 and 14.
The menu pairs appetizers, salad, main courses and dessert with sakes of various style from many regions in Japan. For example, an entree of red curry roast duck will be served with Chiyomusubi Goriki, an unfiltered junmai sake from Tottori Prefecture.
Cost is $95; 25 seats available per night. The restaurant is in the Royal Hawaiian Center in Waikiki. Call 664-4039 or email gm.hawaii@noithaicuisine.
