Grant Sato's Honey-Cardamom Vinaigrette Dressing and Asian Seasoned Salt
Kusuma Cooray's Pineapple Chutney
Eddie Fernandez's Sweet & Spicy Rub
Henry Holthaus' Hawaiian Passion Hot Sauce
Key Ingredient: Panko, by Shan Correa
Star chefs cook up event to help culinary students, by Betty Shimabukuro
Maximum star power coming here for a benefit for KCC's culinary program on November 15:
Host Roy Yamaguchi will be joined by Tetsuya Wakuda of the famed Tetsuya's in Australia, Hiroyuki Sakai of "Iron Chef" fame, Yuji Wakiya of Turandot in Tokyo and Nobu Matsuhisa, chef-owner of an international collection of restaurants.
By Request: Shrimp Ti Leaf scores big at tailgate parties, by Betty Shimabukuro
Stuffs: Reserve Imu Spot Now
You can make kalua turkey for Thanksgiving at Kailua School's community imu.
Culinary institute sizzling with plateful of projects, by Wanda A. Adams
All sorts of things being cooked up at KCC
TASTE: Monchong swims into the mainstream, by Wanda A. Adams
Ways of using the local pomfret. . .
FOOD FOR THOUGHT: Pick your favorites for mui, by Wanda A. Adams
Making your own Chinese-style "crack seed" preserved fruit. . .