We were very pleased to send a check to the Maui Food Bank based on a portion of the proceeds of each tour we conducted in February and March. It felt great to be able to do a little something for the community which is directly related to what we do professionally. So, we’re going to continue to make these donations for as long as we possibly can. About to write and send a second check based on our April, May, June and July tours.  

Happy New Year, all – 2011 AND the Chinese Year of the Rabbit (that’s me!).

I’m ashamed about how long it’s been since I’ve posted anything here but I am happy to post today. During the months of February and March, a portion of the proceeds of every single Tour da Food Maui will be donated to the Maui Food Bank. Everyone remembers the food bank during the holidays but I think it’s AFTER the holidays that the need is great, as well. Look forward to meeting new friends and introducing them to our island’s delicious local food.

I know, EVERYONE likes poke! But this is the name of one of Maui’s newer food trucks. Owner Danny Kalahiki is a whiz with fresh fish. And he uses ONLY the freshest fish. He told me he works with five local fishermen and chooses his fish right off their boats. And he only buys enough for two days. His poke – several different kinds – always sells out and so do lots of his plates and specials. ‘Cause he ONLY USES FRESH FISH, hello. I chose a special, Coconut Curry Ono and it is ONO. And he was nice enough to give me a generous taste of the dish he says “put him on the map” – Ahi Katsu. The fish is perfectly cooked medium rare, the coating is golden and crispy and his sauce is NOT the regular, run of the mill “barbecue-ish” katsu sauce. I don’t know what the heck is in it but it’s delicious. I may have to call him and find out. Late note: I called him. He won’t tell. “It’s the magic sauce,” he says.

Like Poke? is parked in front of Kahului Trucking & Storage on Hobron Lane near Matson. It’s there for a reason. “I used to drive a truck so I know how difficult it is for truck drivers to find a place where they can park easily, get something quick AND GOOD, and get going,” Danny told me.

He’s there Monday through Friday from 8:30 a.m. to 2:30 p.m. and serves breakfast, poke, and plates.

If you want something specific, better call ahead – 808-757-2239. No website…yet. Just call and go see him. And eat.

‘Texas Two-Step’ Helps Yankees’ Series Bid

Even as a lifelong Yankees fan, I have to agree with…

http://www.theatlantic.com/culture/archive/2010/08/alex-rodriguez-hit-his-600th-home-run-why-no-one-cares/60939/

Ah, Venice. Ah, Zaletti. There are many variations of these golden, cornmeal cookies. Each bakery seems to have its own recipe. All delicious. My friend Wanda and I can attest to it.

I make the recipe in one of my favorite cookbooks, The Italian Baker by Carol Field. Last week, David Lebovitz posted his adaptation of that very recipe on his blog. I tried it this morning and I love it.

He calls them Cornmeal Cookies and calls for polenta in his recipe. The one in the book calls for cornmeal. I used polenta. David suggests either currants or chopped sour cherries or other finely chopped dried fruit. I added both currants and cherries. Best of all, I like that he gives instructions for baking the cookies without shaping the dough, chilling it, forming it into logs, freezing it, cutting it. I chilled the dough in the mixer bowl briefly – just until it was easy to handle – and then followed his suggestion to pinch off pieces about the size of a shelled walnut, roll into balls, and flatten slightly.

They are not the traditional diamond shape; they’re round. And still delizioso.

And the moral of the story is…perhaps I should have coffee before baking early in the morning. Fresh fig cake just out of the oven. Not pretty – those beautiful figs SHOULD have been placed with alternating skins sides up. Again, coffee first, baked goods second. The good news is I think it will taste great. On to the next…

okay…it looks better on a pretty plate…

THIS is the way it should be done everywhere. But, oh, that’s right. You’d need a local government that is PRO small business rather than one that creates obstacles at every step AND a forward-looking, passionate, we-actually-do-CARE-about-what-we-put-on-our-plates culinary community, those who prepare the food AND those who eat it.

http://www.theatlantic.com/life/archive/2010/07/in-la-a-breakthrough-in-local-eating/60507/

Finally. I got a plate from Maui’s only shrimp truck, Geste Shrimp, on Harbor Rd. in Kahului. I’ve been wanting to try it for a long time but I had a freak allergic reaction to shrimp last Christmas and the doc suggested I avoid them. Well, in the last few weeks I’ve been carefully introducing them back into my diet - I LOVE shrimp – and couldn’t imagine eliminating them forever. So far, so good. So today was the day. There are four kinds - Hawaiian Scampi, Hot & Spicy, Spicy Pineapple and the one I chose, Lemon Pepper. Eleven bucks – for 12 pieces except I think my plate had about a hundred – plus a big scoop of rice and a big scoop of “crab salad” (mac salad with “crab”)…And, just like my friend David from NYC said, they’re unreal! The truck owner/cook, Stan, is a doll, to boot. Can’t wait to try the other “flavors”…

Oh, and the photo? That’s HALF a plate! (too hungry to photograph before trying)

Say what you will about him. He was controversial, to be sure. But George Steinbrenner, who died this morning at his home in Tampa, Florida at the age of 80, changed the New York Yankees, their fans and, arguably, the city. He paid $10 million for them in 1973; today they’re worth between $2 and $3 BILLION. Like Steinbrenner, New Yorkers like to WIN and so, yes, during his tenure the Yankees deserved their moniker, “The Best Team Money Can Buy.” They also won SEVEN World Series and ELEVEN pennants. Truly, the end of an era.

http://bats.blogs.nytimes.com/2010/07/13/end-of-an-era-reaction-rolls-in-to-steinbrenner-death/?hp