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Thanksgiving Celebration Menu Grand Tasting Rye Blinis Foie Gras
Thanksgiving Celebration Menu Thursday, November 26, 2020 Grand Tasting Rye Blinis Rigiis Ova Caviar, Hawaiian Sweet Prawn Watercress and Crème Fraiche Taittinger, Brut ‘la Francaise’ Foie Gras Torchon Chaudfoid White Kiawe Honey, Toasted Macadamia nuts, Candied Ginger Hashimoto Persimmons and Portuguese Sweet Bread Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Chest Nut Farfalle Fonitina, Celery and Black Perigord Truffles Vouvray, Loire Valley, Marc Bredif Slow Cooked Opah Belly Creamed Kula Lettuce, Poached Oyster, Brioche Melba and Warm Buttermilk Dressing Pouilly-Fuisse, Bouchard Pere et Fils Lobster Bordelaise Keahole Lobster, Mushrooms, Oprah’s Farm Carrots Bone Marrow Bread Pudding and Sauce Bordalaise Bordeaux, Chateau Recougne Honey Lacquered Duck Choucroute, Cranberries, Kula Celery Root Puree and Foie Gras Emulsion Etude, Carneros, Napa Valley Oprah’s Farm Pumpkin Sorbet Toasted Marshmallow Warm Kulolo Taro Pudding, Caramelized Coconut Ice Cream Taylor Fladgate 10 year $225++ Per Person Wine Pairing $80++ Per Person Thanksgiving Celebration Menu Thursday, November 26, 2020 Tasting of Vegetables Lettuce Potage Radishes, Carrots and Turnips Piedmont, Italy, Pio Cesare, Moscato d’Asti Hawaiian Heart of Peach Palm Slow Cooked Beets, Winter Citrus, Avocado Puree Miyasaki, ‘Yawaraka’, Nagano Chest Nut Farfalle Fonitina, Celery, and Black Perigord Truffles Vouvray, Loire Valley, Marc Bredif Oprah’s Farm Warm Potato Salad Ogo, Cornichons, Tarragon, Pommes Mousseline Sancerre, Loire, Domaine Henri Bourgeais, “les Baronnes’ Mushroom Ala -
Christmas Eve Celebration Menu Grand Tasting Slow Cooked Opah Belly Foie Gras Torchon Chaud Froid Maui Trout Veronique Keahole L
Christmas Eve Celebration Menu Thursday, December 24, 2020 Grand Tasting Slow Cooked Opah Belly Rigiis Ova Caviar, Tender Winter Lettuce and Dill Cream Perrier Jouet, Brut ‘Grand’ Foie Gras Torchon Chaud Froid Hashimoto Persimmon, Spiced English Condiment and Portuguese Sweet Bread Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Maui Trout Veronique Fonitina, Celery, and Black Perigord Truffles Sancerre, Loire Valley, Domaine Michel Redde Keahole Lobster White Hawaiian Canoe Potato, Toasted Macadamia Nuts, and 800 Year Old Curry Chablis Domaine William Fevre, ‘Champs Royaux’ Hand Cut Tagliatelle Confit Goose leg, Wilted Oprah’s Farms Kale, and Black Winter Truffles Patz & Hall Chardonnay, Sonoma Coast Christmas Goose Chestnut Bread Pudding, Portuguese Spice, Melted Leeks and Sauce Cumberland Barbaresco, Piedmont, Elivio Tintero Oprah’s Farm Pumpkin Sorbet Toasted Marshmallow Warm Kulolo Taro Pudding, Caramelized Coconut Ice Cream Chateau Gravas, Sauternes, France $250 Wine Pairing $80 Per Person Whole table must order Prix Fixe Menu B R U N C H A T T H E K A H A L A Christmas Day "TeiHoku" A Teishoku Style Menu at Hoku's STARTERS Celeriac Soup Toasted Macadamia Nuts, Black Winter Truffles GF | EF ASSORTED SASHIMI Ahi (2pc), Hamachi (2 pc), Salmon (1pc) – Soy Sauce, Wasabi NF | DF | EF ASSORTED SUSHI California Roll (2 pc), Ahi Nigiri (1pc), Hamachi Nigiri (1pc) - Soy Sauce, Wasabi NF | DF | EF SHRIMP COCKTAIL & LOBSTER TAIL Shrimp (3 pc), Lobster Tail (half) - Cocktail Sauce, Lemon GF | NF | DF AHI POKE MUSUBI Musubi - Asian Remoulade, Soy Ginger, -
Index %Dfn Wr &Rqwhqwv
INDEX 24-HOUR SALAD .......................................................36 BISCUIT TORTONI .................................................168 ALLIGATOR STEW ....................................................53 BLACKBERRY COBBLER........................................174 ALMOND PASTE, BLENDER.................................154 BLACKBERRY JAM...................................................187 AMBROSIA ..................................................................36 BLACKBERRY JELLY................................................187 AMBROSIA MOLD.....................................................37 BLENDER TIPS...........................................................90 ANISE DROPS...........................................................158 BLUE CHEESE DIP ....................................................42 APPLE BROWN BETTY...........................................163 BORDELAISE SAUCE ................................................46 APPLE BUTTER, QUICK ........................................189 BRACIUOLINI (ROLLED STEAK) ...........................77 APPLE CRUNCH, BROILED ..................................165 BREAD, BANANA NUT...........................................137 APPLE DUMPLINGS................................................164 BREAD BASICS...........................................................19 APPLE FRITTERS .....................................................163 BREAD, BISHOP’S......................................................20 APPLE-NUT COBBLER ...........................................173 -
0-1955 Ge and Hawaiian English Grammar. Honolulu, 04089472RPA
The Hawaiian Language and Complete Grammar (Henry Judd). 0-1955 ge and Hawaiian English grammar. Honolulu, 04089472RPA RH 499.4 Judd, Henry Pratt, 1880-1955 Ju The Hawaiian language and Hawaiian- English dictionary; a complete grammar. Honolulu, Hawaiian Service, 1961. 117p. 0A089472RPA The Hawaiian Language and HAWAIIAN-ENGLISH DICTIONARY complete grammar Henry P. Judd PUBLISH BY HAWAIIAN SERVICE P.O. BOX 3835 HONOLULU HAWAII, U.S.A Copyright 1939 By Henry P. Judd PREFACE In 1854 Lorrin Andrews published his Hawaiian Grammar, a standard work for many years, and even today interesting to all students of the Hawaiian language. It is now out of print, however, and hence difficult to secure. In 1891 Prof. William D. Alexander published his “Short Synopsis of the Hawaiian Grammar,” an excellent work for all students of the language, but not sufficiently complete as a series of lessons for class-work. In 1930 Mrs. Mary Atcherly wrote “First Book in Hawaiian,” which was authorized by the Legislature of the Territory of Hawaii and handled by the Hawaiian Board Book Booms. In view of the increasing interest in the language of the Hawaiian, people, amounting to a renascence in Hawaiiana, it has been felt that a new work in the Hawaiian language, based on modern systems of instruction such as are used in teaching French, Spanish, Italian or German should be prepared for use in class-rooms throughout the islands and also for individual study. I am grateful to a group of persons interested in the promotion of this book, whose encouragement has meant much to the editor. -
Dessert Menu Options
Menu Details Desserts Apple Brown Betty with Tahitian Vanilla Whipped Cream Warm Peach Blueberry Crumble with Whipped Cream 0.00 Mini Cheesecakes 0.00 Assorted Pies 0.00 Caramel Apple, Lemon Blueberry, Peach and Pecan Pies Blueberry Pie 0.00 Baklava 0.00 Bananas Foster; Bananas with a Caramel Rum Sauce and Vanilla Ice Cream 0.00 Bananas Foster Bread Pudding with a Dark Rum infused Whipped Cream 0.00 Birch Beer Floats with Vanilla Ice Cream 0.00 Black and White Cookies 0.00 Carrot Cake with a Cream Cheese Frosting 0.00 Chocolate Bread Pudding with a Vanilla Cream Sauce 0.00 Chocolate Cake Bites 0.00 Chocolate Chip Cannoli 0.00 Chocolate Chip Cookies 0.00 Chocolate Covered Strawberries 7/2/2020 - 12:37:23 PM Page 1 of 7 Chocolate Éclair Petite 0.00 Chocolate Fountain served with Fresh Fruit, Rice Krispy Bars, Cookies and Pretzels 0.00 Cinnamon Sugar Churros 0.00 Cocoa Dusted Chocolate Pyramid with a Raspberry Coulis 0.00 Cream Puffs dusted with Powdered Sugar 0.00 Petite Cream Puffs and Éclairs 0.00 Cream Puffs, Éclairs and Brownies 0.00 Crepe Dessert Station; Banana & Nutella with Whipped Cream, Sautéed Apples & Caramel 0.00 Sauce, Raspberries with Raspberry Sauce & Chocolate Sauce Custom Cake 0.00 French Miniature Dessert Display 0.00 French Petite Desserts - Apple Tarte Tatin, Mocha Opera Cake, Creme Brulee, Raspberry Passion Fruit Barquette, Lemon Shortbread and Orange Grand Marnier Salambo Fresh Seasonal Sliced Fruit 0.00 Fresh Seedless Grapes & Champagne Grapes 0.00 Fresh Strawberries - 160 +/- flat 0.00 Freshly Baked Fudge Brownies -
14-17 Recipes
2014 2015 2016 2017 Australia Anzac biscuit Anzac biscuit Potsticker vegetarian Austria Kasepatzle Bahrain Margooga Margooga Brazil Chocolate Brigadeiro Pao de queijo Gjam Brazilian straw (palha brazileira) Canada Nanaimo bar Caribbean Pina Colada Pina Colada Catalonia Botifarra Amb Mongetes Creme Catalan Creme Catalan Central Africa Kelewele Kelewele China Jiaozi dumplings Jiaozi dumplings Mapo tofu Colombia Natilla Colombiana Bunuelos Czech Rep.and Slovakia Slovak goulasah soup Svickova East Africa Ethiopian chai tea East African Spinach stew Ethiopian tea Egypt Hommos el Sham Koshary El Salvador Atol de elote France Clafoutis aux cerises Germany Currywurst Currywurst German rice pudding Bavarian pretzel stick Hawaii Haupia Haupia India Galub Jamun Bhaji mixed vegetable sabji Bhaji mixed vegetable sabji Bhaji mixed vegetable sabji Indonesia Bakwan sayur vegetable fritter Soto ayam Ketoprak Kolak pisang Iran Salad-e shirazi Salad-e shirazi Ireland Separds pie Traditional Irish soda bread Colcannon Italy Torta farcita alla nutella Spaghetti all; amatriciana Gnocchi with Pesto Genovese Japan Matcha pudding Okonomiyaki Yakisoba vegetarian Yodofu Kuwait Awar galb juice Awar galb juice Gers ogaily Om ali Malaysia Nasi lemak Bubur kacang hijau Kuih seri muka Mexico Horchata Mongolia Potato salad Native Ameria Buffalo stew Blue corn mush Nepal Aloo ko achar Pista Barfi Nepali chai Aaloo ko Achar New Zealand Afghan biscuits Nordic Haveregrynskugler Oman Kabsa Kabsa Basboussa Pakistan Barfi Barfi Palestine Maqlooba Maqlooba vegetarian Puerto -
A Thesis Submitted in Partial Satisfaction of the Requirem~Nts for the Degree of Master of Science in Home Economics by Nalani L
j ' \ CALIFORNIA STATE UNIVERSITY, NORTHRIDGE NUTRITION AND FOOD HABITS OF THE ANCIENT HA~\TAIIANS · ,, A thesis submitted in partial satisfaction ~ . .. of the requirem~nts for the degree of Master of Science in Home Economics by Nalani L. De Clercq-Kaeck / June 1977 ,---~----- ~·-------------~- ---~ ~~------·--------- -- ·-·-------------- --------~ ! I The thesis of Nalani L. De Clercq-Kaeck is approved by: California State University, Northridge June 1977 ii ............. ····· ......... ············ ...... ····· ...... - ....... /............ \ \ DEDICATION To the 20th Century American vloman - those who inspired me: Dr. Margaret Mead, Eleanor Roosevelt, Betty Friedan, Jaqueline Kennedy Onnasis, Candice Bergen, Lillian Hellman; those who helped me: my mother, Elan De Clercq, my advisor, Dr. Ann Stasch, my professor, Gail Fonosch, my friends Barba.IOa Kistler, Elvie Wilkinson, Alice Andre, the iate Lillian Van Hook; and to those who taught me how much women can accomplish: Claudie Hemenway, Martha Bruske, Kathy MacDonald, :Dr. Molly Gorelick - this thesis is respectfully dedicated. iii ) ··c·••=•=,"=••·-"'••·••<"'''''""'-·'"~"~=·~~_,,,~.mh~•M~~··---·~·'"-~•·~····•··-·~"''w-•·~·•·.·~···~.. w•~~-~"~··»·· .. •··••.o=·•·•~~·•1· •···-"~~····•·"'·"··"~'''"·'''''"'·-••···•····'-~···••c \ ACKNOWLEDGMENTS A special "mahalo" is extended to Mrs. Nao Wenkam of the University of Hawaii for material issued in special printing, and for opening the library of Nutritional . Studies in the department of Food Science; and to Mrs. Mary Kawena Pukui, the -
GRAS Notice 789 for Erythritol
GRAS Notice (GRN) No. 789 https://www.fda.gov/food/generally-recognized-safe-gras/gras-notice-inventory TableA-6 Estimated Daily Intake of Erythritol from Individual Proposed Food-Uses by Male Adults Aged 20 Years and Over within the U.S. {2013-2014 NHANES Data) --~•""·•••.•w, .. .;..",m,,.'"'C,,."S~', V.· .·•-•~~~··.•.·.. ·•~---=-"'"'""="S-~~~ ,-, '+==~------"""':'=~~-~- Food-Use Category " Contribution Per capita Intake (I/day) Con~mer-0nly ln!-9ke (&/day) _ J to Total Mean Mean 90th " n Mean 90th Intake Percentile Percentile Sugar Substitutes 0.7 0.3 0.6 11.5 246 2.2 s Canned Fruit (Syrup) 0.5 0.2 na 4.2 85 3.8 6.7 Regular or Low-Calorie Syrups or 0.3 0.1 na 2.4 64 4.3 8.9* Toppings n = sample size; na = not available; NHANES = National Health and Nutrition Examination Survey; U.S.= United States. * Indicates an intake estimate that may not be statistically reliable, as the sample size does not meet the minimum reporting requirements (mean n<30; 90th percentile n<80). 85 Table A-7 Estimated Daily Intake of Erythritol from Individual Proposed Food-Uses by the Total U.S. Population (2013-2014 NHANES Data) "!<_,_,,,,,,_,,,,,,,",,.,," Food-Use Category % Contribution Per Capita Intake Consumer-only Intake to Total Mean (I/day) (I/day) ... ,,,.,,..,,, .... ,,.,.. .•.. _, __, Intake Mean 9()111 n Mean 9()111 Percentile " Percentile All 100 31.1 62.1 97.0 7,218 32.1 63.0 Baked Goods and Baking Mixes 17.7 5.5 15.5 63.6 4,791 8.7 19.6 (excluding regular bread) Bars (Granola, High Protein) 1.5 0.5 1.7 11.5 667 4.0 7.5 Cakes 5.7 1.8 6.3 14.5 1,057 -
Recettes À Base D'igname
Auto-Edition TROISIEME EDITION L’ igname sous toutes ses formes VOLUME 1 365 Recettes compilées par l’Association pour la Promotion Et la Transformation des Tubercules InterTropicaux A.P.E.T.T.I.T Photo de couverture : Mosaïque d’images liée à l’igname, © Lexicoon, 2014 une igname, © FOOD-micro, Fotolia, 2007 Les recettes de cet ouvrage ont été retranscrites avec le plus grand soin. Toutefois, ni l’éditeur ni l’auteur ne peuvent être tenus pour responsables des désagréments éventuels qui surviendraient suite à une omission ou une inexactitude éventuelle contenue dans celles-ci. L’ensemble des données proposées dans cette ouvrage le sont uniquement à titre d’information. Elles ne seront en aucun cas utilisées de quelque autre manière que ce soit, a fortiori pour en dégager un quelconque bénéice. Une partie des recettes ne disposant pas d’images, n’hésitez pas à nous faire parvenir les vôtres sous format numérique avec vos noms et prénoms à l’adresse suivante : [email protected] Reproduction à des ins non commerciales autorisée, sous réserve de la mention exacte des sources. ‘ igname L (sous toutes ses formes) Consommée le plus souvent de façon traditionnelle après avoir été cuite dans l’eau en morceaux ou, après avoir été écrasée, sous forme de purée, voire grillée sur braises ou frite dans l‘huile, l’igname fait l’objet, en Océanie, d’un nombre relativement limité de types de pré- parations culinaires en comparaison à d’autres amylacées importées, ce qui dans un contexte de diversiication alimentaire lui est d’ores et déjà défavorable. -
Kaka'ako Breakfast Menu
KAKA‘AKO BREAKFAST MENU BREAKFAST HOURS: Mon-Sat: Until 12:00pm • Sun: All Day • NOTE: Griddle items only served on Saturday and Sunday 6/2021 Punalu‘u Hawaiian Sweet Bread French Toast Hawaiian Chili Pepper SAVORY BREAKFASTS Bloody Mary BREAKFAST COCKTAILS All Savory Breakfasts served with two Petersons’ Upland Farm eggs KAMA‘AINA BREAKFAST 10.25 HAWAIIAN CHILI PEPPER BLOODY MARY 9.00 Two eggs with choice of Portuguese sausage, SPAM®, or bacon and Housemade bloody mary mix, Hawaiian chili pepper water, choice of rice or toast plus a house-baked banana muffin Tito’s® vodka, and a shot of lomi salmon KIAWE SMOKED KALUA PIG EGGS BENEDICT WITH SPINACH 14.95 MIMOSA 8.00 Garnished with lomi tomato and served with Maui greens. Available with liliko‘i, POG, orange or guava juice. PETERSONS’ UPLAND FARM THREE EGG OMELETTES SCREWDRIVER 8.00 Choice of rice or toast. Orange juice and Tito’s® vodka Veggie 13.95 with spinach, mushrooms, onions, tomatoes, bell peppers, and cheese MORNING BEVERAGES Kiawe Smoked Meat 14.95 with bell peppers, grilled onions, mushrooms, and cheese KONA BLEND COFFEE 3.95 Kiawe Smoked Kālua Pig 13.95 FROM THE GRIDDLE with spinach, onions and cheese HOT TEA 1.75 Black or Green Portuguese Sausage 13.95 Items below served on Saturday and Sunday only. with mushrooms and cheese ORANGE OR GUAVA JUICE 3.25 For all of the Griddle items below: POG (PASSION/ORANGE/GUAVA JUICE) 2.95 For all Omelettes: Add two Petersons’ Upland Farm eggs with your choice of HOT CHOCOLATE 1.95 • Add spinach, bell peppers, onions, mushroom, or cheese +1.50 -
Bureau of Customs and Border Protection General Notices
Bureau of Customs and Border Protection General Notices COPYRIGHT, TRADEMARK, AND TRADE NAME RECORDATIONS (No. 9 2003) AGENCY: U.S. Customs and Border Protection, Department of Homeland Security SUMMARY: The copyrights, trademarks, and trade names recorded with U.S. Customs and Border Protection during the month of Sep- tember 2003. The last notice was published in the CUSTOMS BUL- LETIN on October 16, 2003. Corrections or updates may be sent to Department of Homeland Security, U.S. Customs and Border Protection, Office of Regulations and Rulings, IPR Branch, 1300 Pennsylvania Avenue, N.W., Mint Annex, Washington, D.C. 20229. FOR FURTHER INFORMATION CONTACT: George Frederick McCray, Esq., Chief, Intellectual Property Rights Branch, (202) 572–8710. Dated: October 30, 2003. GEORGE FREDERICK MCCRAY,ESQ. Chief, Intellectual Property Rights Branch. 1 2 CUSTOMS BULLETIN AND DECISIONS, VOL. 37, NO. 47, NOVEMBER 19, 2003 BUREAU OF CUSTOMS AND BORDER PROTECTION 3 4 CUSTOMS BULLETIN AND DECISIONS, VOL. 37, NO. 47, NOVEMBER 19, 2003 DEPARTMENT OF HOMELAND SECURITY, OFFICE OF THE COMMISSIONER OF CUSTOMS. Washington, DC, November 5, 2003, The following documents of the Bureau of Customs and Border Protection (‘‘CBP’’), Office of Regulations and Rulings, have been de- termined to be of sufficient interest to the public and CBP field of- fices to merit publication in the CUSTOMS BULLETIN. MICHAEL T. SCHMITZ, Assistant Commissioner, Office of Regulations and Rulings. ᭜ 19 CFR PART 177 MODIFICATION OF RULING LETTER AND REVOCATION OF TREATMENT RELATING TO CLASSIFICATION OF CUSTARD FLAN AGENCY: U.S. Customs and Border Protection, Department of Homeland Security. ACTION: Notice of modification of ruling letter and revocation of treatment relating to the classification of custard flan SUMMARY: Pursuant to section 625(c), Tariff Act of 1930 (19 U.S.C. -
Golden Coin Catering Service for Filipino Community Center Banquet
Golden Coin Catering Service for Filipino Community Center 94-428 Mokuola Street, Waipahu, HI Catering Representative (808) 848-0802 Inquiry Hours: Monday-Saturday 8:00am-4:00pm Banquet Policy, Deposit and Agreement t Service and Facilities 1. Included with our catering services are skirted buffet displays, beverage/dessert presentations, and white linen tablecloths. Colored tablecloths linen and napkins are upgrades with minimal cost. 2. The number of guests attending determines the setup of the banquet room, time involved and meal planned. 3. Ample free parking is available for all events. 4. Hours of operation: Breakfast - negotiable Lunch Function – 10:30am to 2:30pm Dinner Function – 6:00pm to 11:00pm Deposit 1. A deposit of $300.00 with signed agreement is required to hold your function on a first-come first serve basis with estimated guest count. If the deposit is not received in the required time frame, Golden Coin reserves the right to cancel your reservation and rebook the space. If the reservation is made within 30 days of the function, the deposit is due immediately after confirmation. Deposits are non-refundable upon cancellation. 2. The deposit will be credited towards the total cost of the function. 3. An additional deposit equal to 90% of the estimated food, beverages, and miscellaneous charges is required two (2) months prior to your function. The remaining balance is due at the conclusion of the function. Rev.4/12 1 Banquet Policies 1. Maximum seating capacity for the Filipino Community Center is 383 guests in the Grand Ballroom. 2. A minimum guest count of 100 is needed in order for the hall to be reserved (otherwise, please call 551-4398 for further inquiry).