Quick Bites: Firehouse Chili, ‘Chefs Fighting Hunger,’ more

Mar. 23, 2012 | 0 Comments In the Star-Advertiser Friday Print Edition
Jose's firehouse chili with a touch of jalapeno and garlic is now on the menu. Courtesy photo.

Jose's firehouse chili with a touch of jalapeno and garlic is now on the menu. (Courtesy photo)

Firehouse Chili

Jose’s Mexican Cafe & Cantina now offers Brian’s Firehouse Chili on its menu. Brian Martinez, nephew of owners Fred and Richard Martinez, concocted the recipe.

It’s got fresh green peppers, onions, ground beef, tomatoes in the mix, along with Brian’s secret blend of chili spices. P.S. There’s also a dash of fresh jalapeno and garlic to give this chili a little more bite.

The chili used to be on special buffet menus but is now on the permanent menu.

Jose’s Mexican Cafe & Cantina is at 1134 Koko Head Ave. Call 732-1833 for reservations.

‘Chefs Fighting Hunger’

Chefs are using their culinary talents to fight hunger in a benefit for the Hawaii Foodbank on Saturday, March 31.

The list of participating restaurants is impressive: sample plates from 12th Avenue Grill, d.k. Steak House, Chai’s Island Bistro, Himalayan Kitchen, Poke Stop, Roy’s Restaurant and Sam Choy’s. More than 25 dining establishments and beverage providers are participating. Enjoy fine wines, ales, martinis, sake/sochu and live music with your food.

VIP tickets are sold out, but plenty of regular tickets are still available at $125 each. A premium package of $1,000 for 10 tickets ($100 each) is also available. VIPs can enter at 5 p.m., regulars at 6 pm.

The event will take place at Hawaii Foodbank headquarters at 2611 Kilihau St. (valet parking available). Visit hawaiifoodbank.org/page55.aspx or call Tiffany Quezada at 836-3600, ext. 244 for more information.

Cook crab cakes

Chef Russell Siu will offer two cooking classes at 3660 On the Rise at 6 p.m. on Wednesday, March 28, and Thursday, March 29.

Due to the popularity of the class, an extra day was added this month.

Siu will share tricks and tips while demonstrating the menu, which includes Maryland crab cakes with Maui onion tartar sauce, wakame crusted slow roasted salmon with dashi ginger nage, chicken paillard with mushroom cream sauce and Grand Marnier semi freddo with fresh berries. Each course will be served with a wine pairing.

The restaurant is at 3660 Waialae Ave. Cost is $65 (including tax and service charge). Call 737-1177 to make reservations.

‘Le Printemps’

Spring is in the air. Brasserie Du Vin’s next Brewer’s Table, hosted by Hawaii beer meister Andy Baker, is themed “Le Printemps” (springtime), pairing the foods and flavors of spring.

Start off with a grilled octopus salad with baby frisée and local cherry tomatoes paired with Sierra Nevada Ovila. The next course is free-range chicken stuffed with truffled goat cheese wrapped in prosciutto paired with Fischer Amber.

For the third course, enjoy braised boneless beef short ribs over a baby artichoke and sweet potato au gratin paired with Ommegang BPA. Dessert is a tarte au citron (lemon meringue tart) paired with Ayinger Celebrator Doppelbock.

Cost is $50 per person (plus tax and gratuity). Starts at 6 p.m. Call 545-1115 for reservations.
———
Compiled by Nina Wu. Email “Quick Bites” listings to nwu@staradvertiser.com
.

No Comments

Comments are closed.