Lanakila Kitchen’s Sunshine In A Bowl

Diana Helfand
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Wednesday - September 07, 2011
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One night, one meal, thousands of lives Lanakila Pacific invites the public to purchase a table for The Good Table, a benefit for Lanakila Meals on Wheels, Hawaii’s largest and only island wide meal provider to homebound kupuna.

Presented by Hawaii Government Employees Association and Island Insurance Companies, tables are available for sale through Sept. 23, for the Oct. 6 event.

Lanakila Kitchen’s chef Alan Cabebe was born and raised on the island of Maui, where his desire to enhance his cooking repertoire took him to the Maui Community College culinary program.

After completing his professional training, he became a cook at many of Hawaii’s famous hotels: Hotel Hana Maui, the Hyatt Regency and the Inter-Continental, to name a few. After his stint in the Islands, he was called to Las Vegas, where he ran the famous Seafood Buffet at the RIO Hotel. He also served as executive chef at three fine dining restaurants.

Now, with 20-plus years under his belt, he brings his creativity and his passion for cooking to Lanakila Kitchen. It is here where he shares his compassion for working with people in need in Hawaii.

More than 50 popular Oahu dining establishments including Alan Wong’s, 3660 on the Rise, Café Laufer, California Pizza Kitchen, Henry Loui’s, Haili’s, Sam Choy’s BLC, Vino and Zippy’s (islandwide), among others, are serving special chefdesigned feasts for prepurchased tables in their respective restaurants for the benefit.

New this year, Lanakila Kitchen will offer Garden Gourmet Picnic Table Packages that include everything from the tablecloth and napkins to a keepsake picnic basket.

With one of the fastest growing senior populations in the nation, our kupuna really need our help.

For information and to purchase a table, visit or call 531-0555.

This recipe was created by Lanakila Kitchen’s chef Alan Cabebe exclusively for MidWeek readers.

Avocados are high in fat (but very little saturated fat) and calories, and should be eaten in moderation. They also contain a good amount of fiber, B vitamins, potassium, vitamin E and folic acid, and antioxidants including lutein, which helps cataracts and macular degeneration.


* 4-6 cups Manoa lettuce, washed and dried well, then torn
* 1-2 medium oranges, torn into pieces, pith removed
* 1-2 avocados, thinly sliced
* 1/2 cup toasted nuts (sliced almonds, pine nuts, etc.)
* 1/2 cup sliced spring onions

For Homemade Balsamic Vinaigrette Dressing:

* 1/4 cup extra-virgin olive oil
* 1 clove garlic, cracked
* 1/3 cup high quality balsamic vinegar
* salt and pepper
* Parmesan cheese

Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl; save the oil in another bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by half, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar, then add Parmesan cheese to taste.

Assemble the salad by layering a bed of lettuce on plates. Next sprinkle the oranges, avocado, toasted nuts and onions on top. Just before serving, drizzle dressing over the salad and season the greens with salt and pepper to taste.

Makes four servings.

(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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