Folks who love food with kick will want to attend the Garlic & Ginger Festival at Ward Centers on Thursday.
Restaurants 3660 on the Rise, Kakaako Kitchen, REAL a gastropub, Side Street Inn, The Grove Kailua, Auntie Pasto’s, Tiki’s Grill & Bar, Prima, Tropic Fish Hawaii Raw Bar, ‘Nalo Farms and Pokestop will offer menus filled with garlic and ginger dishes.
Desserts include garlic ice cream by Dave’s Ice Cream and Lush Pops, which are cocktails on a stick with fresh isle fruit. A no-host bar will feature ginger martinis and various beers. Home cooks can browse at a ginger and garlic lovers’ store; fresh produce and fish and items such as Maui Island Sausage will be for sale as well.
The event, to be held at the parking lot on Auahi Street across from the Ward Stadium 16 Theatres, runs from 4 to 10 p.m. Admission is $3.
The festival benefits Blue Planet Foundation and SEE-IT Hawaii, a science and engineering exhibit. Visit www.garlicfestivalhawaii.com.
HOT GINGER CHICKEN SLIDER WITH CUCUMBER ASIAN SLAW AND KIM CHEE AIOLI
Courtesy of REAL a gastropub
4 rolls
» Chicken:
4 skinless chicken thighs
1/2 cup soy sauce
1/2 cup water
4 tablespoons sugar
3-inch finger ginger, smashed
» Slaw:
2/3 cup sliced cucumber
Scant 1/2 cup sliced carrots
2/3 cup sliced cabbage
2 ounces vinegar
1/8 cup sugar
1 teaspoon salt
1 teaspoon pepper
» Aioli:
2 oz. chopped kim chee
4 tablespoons mayonnaise
Combine chicken, soy sauce, water and sugar. Bring to boil and cook about 15 minutes. Remove chicken and chop.
Combine slaw ingredients.
Combine aioli ingredients.
Split rolls and place slaw on bottom half. Top with chicken and spread aioli on top bun. Serves 4.
Approximate nutritional information, per serving: 400 calories, 16 g fat, 3 g saturated fat, 70 mg cholesterol, greater than 2500 mg sodium, 43 g carbohydrate, 2 g fiber, 23 g sugar, 21 g protein
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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
