A Taste Of ‘Hawaii Uncorked’

Diana Helfand
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Wednesday - April 13, 2005
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It’s time to get ready for “Hawaii Uncorked: California Dreamin’,” Hawaii Public Radio’s 19th annual benefit wine event, on Sunday, May 1 at the Koolau Golf Club in Kaneohe.

This year the focus is on the outstanding 2001 and 2002 vintages in California, and more than 150 wines from around the world that will be featured in the grand tasting. The event features the “Grand Tasting and Silent Auction,” music by virtuoso ukulele master Gordon Mark, and a live auction. A new addition to this year’s event is The Wine Cellar, a pleasant, exclusive retreat from the main “Grand Tasting and Silent Auction.” It will include unique tasting wines not available in the grand tastings, special hors d’oeuvres and informal chats with the special tasting experts. The $200 per person ticket includes immediate access to the Grand Tasting and Silent Auction.

There will also be two separately ticketed limited attendance tastings during the day: A blind tasting of California’s finest Chardonnays including Marcassin, Kongsgaard, Brewer Clifton, Peter Michael and Kistler, to name a few, and a tasting of six rare Reserve Cabernets from PlumpJack Winery.

Foodland’s Corporate Chef Keoni Chang will also be present, plating special dishes he has created for paired wines, and Island Epicures’ Chef Ernesto Limcaco and King Foods will participate with specially selected cheeses, meats and other delicious items.

Koolau Catering’s executive chef Kahmtan “Kham” Tanchaleun also will provide food to support the wines in the grand tasting.

Chef Kham brings more than 20 years of experience to his position as executive chef for Koolau Catering Partners. Originally from Vientiane, Laos, Chef Kham is a graduate of McKinley High School and Kapiolani Community College’s Food Service program.

He has worked at the Halekulani, Mauna Lani Bay and the Hawaii Prince hotels, and as executive chef at the Pacific Beach Hotel, and has traveled extensively across the Mainland and Europe, continuing to advance his culinary education. Chef Kham lives in Aiea with his wife and two children.

For more information on private tastings and tickets, visit the web site at www.hawaiipublicradio.org or call 955- 8821.

Here is one of Chef Kham’s recipes for MidWeek readers to enjoy!


Koolau Catering Executive Chef Kham Tanchaleun
will provide food to complement the wines in
the Hawaii Public Radio grand tasting

HERBAL CHICKEN BROCHETTE ON A BED OF GRILLED CORN AND VEGETABLE RELISH

• 1 piece ( 3 ounces) skewer boneless chicken thigh (use breast to cut down on fat)
• 2 ounces garlic-herbal olive oil
• 1 ounce balsamic vinegar
• 2-3 julienne-cut basil leaves
salt and white pepper, to taste
• 3 ounces grilled corn-vegetable relish (see below for recipe)

Marinate chicken skewer with garlic, basil, rosemary, thyme, oregano and coarse ground black pepper for 3-4 hours.

Grill skewer and serve on a bed of grilled Kahuku corn, egg plant, zucchini, yellow squash, red and green bell peppers, tossed in olive oil and balsamic vinegar and julienne fresh basil.

Add salt and pepper to taste.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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