In your travels, have you ever lost your wallet or other valuables, been the victim of a crime, or experienced a medical trauma? If so, were you aided by Good Samaritans or left to your own means? Fortunately in Hawaii, tourists in trouble have a local lifeline called the Visitor Aloha Society of Hawaii. Founded by the Honolulu Rotary Club in 1997 to share true aloha spirit when visitors most need it, the organization says it has helped between 1,600 and 2,000 visitors each year since its start. Based in Honolulu, VASH has individual chapters on Oahu, Maui, Kauai and the Big Island. It is a volunteer nonprofit that gets some of its funding from the Hawaii Tourism Authority, but relies on volunteers and fundraising events for the rest.
In your travels, have you ever lost your wallet or other valuables, been the victim of a crime, or experienced a medical trauma? If so, were you aided by Good Samaritans or left to your own means? Fortunately in Hawaii, tourists in trouble have a local lifeline called the Visitor Aloha Society of Hawaii. Founded by the Honolulu Rotary Club in 1997 to share true aloha spirit when visitors most need it, the organization says it has helped between 1,600 and 2,000 visitors each year since its start. Based in Honolulu, VASH has individual chapters on Oahu, Maui, Kauai and the Big Island. It is a volunteer nonprofit that gets some of its funding from the Hawaii Tourism Authority, but relies on volunteers and fundraising events for the rest.
On Saturday, your kokua can help VASH continue providing support and the true aloha spirit that can help turn unfortunate events into positive ones. “Uncorked” is a food and wine festival featuring music by Meleuhane, a silent auction, wines and craft beers, and food from top Hawai’i chefs. Feast on goodies from Monstera Noodles & Sushi, Under the Bodhi Tree, Tommy Bahama Restaurant, The Blue Room Brasserie, Ruth’s Chris Steak House, Village Burger of Waimea, Shiono Sushi, and the new Mai Grille at Waikoloa Resort, all while supporting this worthwhile organization.
Tickets, $50 advance or $70 on day of event, include a “passport” of coupons worth about $100 for future use on dining and shopping. Purchase at any participating restaurant, several of the shops at Mauna Lani, through VASH members, or at www.BrownPaperTickets.com. Info: 885-9501.
Tommy Bahama Restaurant has shared two recipes as a preview of coming deliciousness.
Kona coffee crusted char-grilled ribeye with garlic butter
At Tommy Bahama Restaurant, this bone-in steak is served with Waimea heirloom tomato bruchetta, mamane bakery garlic crostini, and balsamic reduction. Recipe courtesy of Chef Stennis Hirayama.
Per serving:
14 ounce rib eye steak
1 tablespoon Kona coffee rub (recipe follows)
1 tablespoon garlic butter
Season steak well with the rub, then grill steak as desired. Top with garlic butter.
Kona coffee rub:
3.5 ounces ground Kona coffee
3 ounces kosher salt
1.5 ounces paprika
1 teaspoon ground cumin
2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne pepper
Combine all ingredients in bowl; mix well.
Watermelon salad
The “secret” to this salad’s unique flavor is li hing mui powder, which is ground salted dried plum, sold as a red powder in Hawaii supermarkets. It lends a mix of sweet/sour/salty/tart flavors to the salad.
Per serving:
5 pieces watermelon, in half-inch dice
1/8 teaspoon li hing mui powder
4 pieces mozzarella, in half-inch dice
4 cherry tomatoes, local if possible, for best flavor
1/2 ounce li hing mui dressing (recipe follows)
1/2 ounce arugula
1/4 teaspoon black alae salt
1 teaspoon balsamic reduction
In a bowl, season watermelon with li hing mui powder; toss well. Add mozzarella, tomatoes and dressing; toss gently. Place arugula on serving plate; top with salad mixture. Sprinkle with the alae salt, then drizzle a circle of balsamic reduction around salad.
Li hing mui dressing:
3/4 cup pureed strawberries
1 cup balsamic vinegar
2 tablespoons li hing mui powder
3 cups salad oil
1/4 cup water
In a blender container, combine strawberry puree, vinegar and li hing mui powder. Slowly pour in the oil and blend. Add water as needed to thin dressing. Store leftover dressing in refrigerator.