Taking A Taste Trip To Tahiti

Diana Helfand
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Wednesday - February 22, 2006
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Josh Feldman was born - and raised for most of his life - in Hawaii, and graduated from Punahou School. He went on to attend Carnegie-Mellon University and graduated from the University of California San Diego, summa cum laude with a degree in political science and a minor in art and digital media. The art background is particularly helpful in his current position at the helm of Tori Richard Ltd., where each print design starts with an original piece of artwork inspired by resort destinations across the globe.

Josh likes to think of Tori Richard designs as wearable art.

Founded in Honolulu in 1956, Tori Richard Ltd. marks its 50th anniversary this year. It all began when Mort Feldman, Feldman’s soon-to-be wife, Janice Moody, and pattern-maker Mitsue Aka started a new resort apparel company in Honolulu. Their goal was to infuse women’s resort wear and swimwear with a new sophistication, using only the finest fabrications and exclusive, company-designed artwork for prints. Tori Richard is still a family-owned company today.

In his “spare” time, Josh searches eBay for vintage Tori Richard clothing. His vintage collection is vast, including mint-condition dresses from the 1950s and ‘60s, when Tori Richard made national fashion news with its sophisticated women’s resort wear. Some of the pieces will be on display this year in fashion shows, (debuting at the Junior League of Honolulu’s “Sacs in the City” event on April 29), and exhibits throughout the state.

Josh and his wife, Lori, are reminded of one of their favorite exotic destinations whenever they make this light and healthy Tahitian ceviche.

Ceviche, the national dish of Peru, is believed to have originated in South America hundreds of years ago. The Incas ate salted, marinated fish, and the Spanish used lemons and onions.

The acid in the lime or lemon juice produces a chemical process similar to cooking the fish.

Chefs from all over the world experiment with ingredients to distinguish their ceviche recipes, and ingredients such as hot peppers, ketchup, mayonnaise and various vegetables are used. In Peru, it is served with corn on the cob, or slices of sweet potato. In Ecuador, popcorn, nuts or potato chips are served with the ceviche, and in Mexico it is accompanied by tortillas and onion slices.

TUNA POISSON CRU (Tahitian Ceviche)

* 1 pound fresh tuna, diced or cut into thin strips
* 4 ounces freshly squeezed lime juice
* 3/4 cup onion, finely chopped
* 3/4 cup tomato, chopped
* 3/4 cup cucumber, finely chopped
* 3/4 cup bell pepper, finely chopped
* 4 ounces coconut milk (may use low-fat kind)
* salt and pepper

Place the fish and lime juice in a non-metallic mixing bowl, season with salt and pepper and mix to coat the fish well. Leave to marinate for a few minutes.

Add the remaining ingredients, mix well and adjust the seasoning. Serve immediately.

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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