Support the Muscular Dystrophy Association of Hawaii’s 17th Annual Spring Soiree, 5:30 to 10 p.m. April 23 at the Royal Hawaiian Hotel. Indulge in a sophisticated tasting menu and sample food from 16 local restaurants and beverage providers such as Azure, Tiki’s Bar & Grill, BLT Steak and more.

Tickets are $125 with sponsorship opportunities still available. Proceeds will fund MDA Hawaii’s year-round clinics, support groups and annual summer camp. Visit mdasoiree.com.

Here are ideas for you to create your own spring soiree, including a dish that Tiki’s will be serving at the event.

HEART OF PALM FRITTERS

Vegetable oil for frying

1 jar hearts of palm, drained and patted dry with paper towel

2 eggs, whisked

3 tablespoons chopped green onions

2 cloves garlic, grated

Salt and pepper, to taste

3/4 cup almond flour

3/4 cup coconut flour

1/4 cup unsweetened shredded coconut

In medium skillet, heat oil over medium-high. Cut hearts of palm into 1-inch-thick pieces. Place in mixing bowl and combine with eggs, green onions, garlic, salt and pepper. Gently toss to coat.

In a separate bowl, combine flours and coconut, and season with salt and pepper. Add to hearts-of-palm mixture and mix until just combined. Gently place hearts of palm into pan and fry until golden, about 2 to 3 minutes. Place on paper towel to drain. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 600 calories, 53 g fat, 11 g saturated fat, 95 mg cholesterol, 450 mg sodium, 23 g carbohydrate, 12 g fiber, 3 g sugar, 13 g protein

Pecorino Souffle, Eggplant Mozzarella Roulade & Celtuce Puree

Courtesy Tiki’s Bar & Grill

>> Souffle:

2 eggs

1/2 cup heavy cream

4 tablespoons Pecorino cheese, grated

4 tablespoons Parmesan cheese, grated

4 leaves fresh basil

2 sprigs fresh Italian parsley, stems removed

Pinch salt and pepper

>> Parmesan Brittle:

1/4 cup Parmesan cheese, shredded

>> Roulade:

4 thin strips Japanese eggplant

1 egg, beaten

Pinch of salt and pepper

Olive oil, as needed

2 cherry tomatoes, sliced in half

4 small mozzarella balls

Basil pesto (homemade or store bought), to taste

>> Puree:

1/4 pound celtuce (stem lettuce), peeled and chopped (available at specialty stores; substitute with celery root)

1 tablespoon butter

Salt and white pepper, to taste

Heat oven to 350 degrees. Make souffle: In blender, combine all souffle ingredients. Pour into 2-ounce silicone muffin molds. Set aside.

For brittle, sprinkle cheese on baking pan lined with a silicone mat.

Place souffle and brittle in oven. Bake souffle 20 minutes and brittle until golden brown.

Make roulade: Toss eggplant strips with egg, salt and pepper. In a hot pan over medium high, heat a drizzle of olive oil. Sear eggplant on both sides, then remove from pan.

Place slice of tomato and mozzarella ball on each eggplant slice and roll. Top with basil pesto.

For puree, steam celtuce about 20 minutes and puree in blender with butter, salt and white pepper.

To serve, spread about 1 tablespoon puree on plate. Place souffle and roulade on puree and top with Parmesan brittle. Serves 4.

Nutritional analysis unavailable.

PEA SHOOT AND STRAWBERRY CROSTINI

1/2 cup balsamic vinegar

3/4 cup ricotta

1/2 teaspoon grated orange zest

1 large French baguette, cut into 15 slices

2 tablespoons extra-virgin olive oil

1 cup fresh pea shoots (substitute with baby spinach)

1/2 cup sliced strawberries

Sea salt and freshly cracked black pepper, to taste

Heat oven to 375 degrees. In small pan, heat vinegar over medium until it reduces by half; set aside.

In small bowl, combine ricotta and orange zest.

Arrange baguette slices in single layer on baking sheet and brush both sides with olive oil. Bake until toasted, about 10 to 12 minutes.

Spread each toast with ricotta mixture, then top with pea shoots and strawberries. Drizzle with balsamic and sprinkle with salt and pepper. Makes 15 crostini.

Approximate nutritional information, per serving (not including salt to taste): 130 calories, 3 g fat, 1 g saturated fat, 5 mg cholesterol, 250 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g sugar, 6 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.