Ladies of Les Dames host pop-up fair | Honolulu Star-Advertiser

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COURTESY MW RESTAURANT

MW Grandma’s Cookies, made with chocolate chips, macadamia nuts and oats, will be part of a Collab Cookies Set, a $20 assortment made by a group of patisserie chefs for Sunday’s Baker Faire and Market. Orders for the sets are being taken through today; call 955-6505.

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COURTESY FOOD NETWORK

Maui chef Chris Schobel is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He studied further at Le Cordon Bleu in Australia before coming to Hawaii to work for TS Restaurants. He now owns Fat Daddy’s Smokehouse.

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Call them dames, it’s OK. The women of Les Dames d’Escoffier’s Hawaii Chapter are chefs, bakers, restaurateurs, farmers and food producers active in improving and advancing their professions.

On Sunday they host a Baker Faire and Market at MW Restaurants, a pop-up sale of fresh local produce such as hearts of palm, as well as spices, packaged food, candy and tea. Culinary items such as cookbooks, silverware, glassware and cooking utensils also will be sold.

Participants include Cakeworks, Eat Honolulu, Sweet Revenge, Monkeypod Jam, The Tea Chest, Koloa Rum, Wailea Agricultural Group and Hawaiian Nougat Co.

Proceeds benefit scholarships for women in the industry.

The market runs from 11 a.m. to 1 p.m. at MW, 1538 Kapiolani Blvd. Call 955-6505.

Maui chef gets grilled

Tuesday’s episode of “Chopped Grill Masters Napa” pits Chris Schobel, chef-owner of Fat Daddy’s Smokehouse in Kihei, Maui, against three other chefs in a three-round grilling competition to determine who will move on to the grand finale competition with its $50,000 prize.

Schobel, a pitmaster all about smoked and barbecued meat and poultry, will compete against chef Karen Mitchell of Boston and chefs Nate Berrigan-Dunlap and Sophina Uong, both from California, in the first challenge, which calls for baked beans and lamb belly as must-use ingredients.

If he moves on, he faces a seafood-heavy mystery basket in the entree round, and “an ingredient that chars quickly” in the dessert round, according to the show’s publicists.

To win a slot on “Chopped,” Schobel submitted an application, video from a couple of TV appearances and some food pictures. Then came a lengthy Skype interview … to make sure he “wasn’t a dud on camera,” said Schobel. “I’ve watched the show for so long and was always terrified to go on, but if you think you can, you can.”

Fat Daddy’s had been in business for five years when Schobel bought the restaurant about 2-1/2 years ago. He has remodeled to boost seating to about 50 and has adjusted the menu “to make it a little more cheffy.” For example: a green apple, bleu cheese and balsamic coleslaw.

Schobel also appeared on Friday’s episode of “Diners, Drive-ins and Dives,” hosted by Guy Fieri. “Chopped Grill Masters Napa: Part 2” featuring Schobel airs at 7 p.m. Tuesday on the Food Network.

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Erika Engle, Star-Advertiser