Pre-registration is required. The cost is $45 per person. To register, call OCET at 974-7531. The local production team best known for its hit syndicated children’s TV show “Cookin’ With Cutty,” received a 2006 Pele Award of Merit recently at
The local production team best known for its hit syndicated children’s TV show “Cookin’ With Cutty,” received a 2006 Pele Award of Merit recently at the American Advertising Federation’s Gala Awards event held at Waikiki’s Hilton Hawaiian Village.
The production team, comprised of Kona residents Kaiwi Stevens, Jerry Schneyer, Sheila Colon, Lisa Phillips and Barry Cutler, won the coveted award in the “retail advertising broadcast” category for a TV commercial campaign produced for Kona Nissan.
“Cookin’ With Cutty” airs in more than 24 million households around the country and southern California and is seen on Hawaii’s Big Island Television, Time Warner’s Oceanic Cable, Southern California’s Adelphia Network plus more than 120 TV stations nationwide. For more information click on www.cuttytv.com and follow the link to LongBoard Studios.
Fun To Jump buys climbing wall
Momentum’s climbing wall has been acquired by Fun To Jump. It is the only mobile climbing wall on the Big Island. Fun to Jump will continue to achieve its high standard of safety and rewarding experience, the new owners said.
Fun To Jump inflatables include six jumpers, water slide and a
crawl-through tunnel maze.
Reservations can be made through Fun to Jump or Party World in Kopiko Plaza, 331-8790.
HCC offering cooking program
Hawaii Community College-Office of Continuing Education and Training presents a cooking and tasting demonstration from 11 a.m.-2 p.m. April 22 at the Outrigger Keauhou Beach Resort.
Stephen Rouelle, chef de cuisine of Brown’s Beach House at the Fairmont Orchid, is demonstrating the following menu: Big Island heirloom tomato and lilikoi panna cotta with alai salt and aged balsamic vinegar, olive oil poached shutome on island cucumber, hearts of palm slaw topped with fennel pollen and Waimea tomato Maui onion salsa. For dessert, Rouelle will demonstrate and serve an open-faced pineapple and macadamia nut crepe with Big Island cinnamon ice cream.
Wine tasting will be paired by Fern Desilets of Kona Wine Market.
Rouelle was awarded the “Manager of the Year 2005” at Fairmont Orchid. Brown’s Beach House, an island premiere seaside restaurant, has been voted Top Big Island Restaurant by Honolulu magazine for several consecutive years. Rouelle is inspired by an idea he calls “Big Island Cuisine” with a commitment to utilizing ingredients provided by local farmers and anglers as much as possible. The main idea is to partner with local producers who use sustainable methods to produce superior products.
Pre-registration is required. The cost is $45 per person. To register, call OCET at 974-7531.
