Grand chef brings grand menu to Halekulani

By April 4, 2013 Food

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If you’ve ever been to Japan around this time of the year, you know how utterly breathtaking full-bloom cherry blossom trees can be.

So much so they’re considered inspirational.

In fact, in Japan, there’s something called hanami, which literally means “flower viewing.” This is a custom where people spread out mats or open up chairs to literally sit and watch the beauty of these flowers. It often turns into a full-on party at some parks.IMG_9370

So it’s no surprise that these delicate, fragile sakura blossoms would inspire a menu, too.

Renowned Grand Chef Kenichiro Tanaka of the Imperial Hotel Tokyo will be presenting a one-night, sakura-themed dinner at La Mer at the posh Halekulani on Friday. The menu features a seven-course meal — plus canapes — that include dishes like paupiette of lobster mousse wrapped in cabbage, roast veal with honey and shoyu and a cherry flower sherbet on rice wine daiginjou granita. Tanaka will be using special ingredients imported from Japan, including cherry blossom paste and salt-cured cherry blossoms.

“When I left Japan, cherry blossoms were in full bloom,” Tanaka said through Mayumi Miyahara, a translator. “This season Japanese enjoy cherry blossoms. So I decided to offer it as part of the Halekulani dinner.”

He said his likes to create menus based on the seasons: “The seasons are very important and we should use fresh foods. We also have to consider what our guests want.”

And he knows people want locally sourced, seasonal food. Because he does, too.

“(While in Hawaii) I like to eat ahi poke and loco moco,” he said, listing his favorite restaurants as Side Street Inn and Nobu. “I went there yesterday.”

“A Taste of Imperial,” 6:30 p.m. Friday, La Mer at the Halekulani. Cost is $295 per person. (808) 923-2311.

Photo and video of Tanaka by Sisto Domingo.

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Men have it easier at work

By April 4, 2013 Musings, The Daily Dish

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(I know this might ruffle a few male feathers, but I’m going there anyway!)

Yesterday my girlfriend — and now colleague! — and I were chatting in my office. We started talking about how men approach work in a much different way than women.

An example: whenever I’ve gone to a work meeting — when I worked in the newsroom, at a nonprofit, in college — the women were always there first, if not a few minutes early. They were almost always prepared, with color-coded labeled folders, a fresh yellow pad, several pens. The men, well, they came as is. Maybe with a pen. And not usually on time.

I realize I’m generalizing here. Yes, there are men who are OCD-like prepared for meetings, who tote around murses filled with steno notebooks and multicolored ballpoint pens. But I find those guys very rare. Like seeing an endangered animal in the wild.

Not to say men don’t work hard. They do. It just seems women approach differently than men.

I used to wish I were a guy — or at least had a guy’s approach to the job. They seem to not fret over the little things, not take comments and remarks so personal, not go home and stress out about everything that happened at the office. They do their job, they don’t take on more than they should, and they don’t get stuck planning the office baby showers or Christmas parties. And they don’t have to play the exhausting (but rewarding) role of Mommy when they get home.

Why?

Do women feel a need to step up, to prove themselves in a male-dominated workplace? Are there different pressures for women and men? Are women harder on each other? Are the standards different? Is there really an inherent gender difference? (Read “Why Most Women Will Never Become CEO” in Forbes.)

I don’t know. But I’d like to go to my next meeting with just a mechanical pencil and not feel like I should have baked for the occasion.

Thoughts?

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I can’t take another bookstore closing

By April 2, 2013 Musings

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Today I got disturbing news. And on Facebook, too.

My pal, Bart, posted a story from Pacific Business News that said discount retailer Ross Stores Inc. may be taking over the space where my beloved Barnes & Noble stands in Kahala Mall.

No one has really confirmed it, so there’s still hope. According to the story, the chain bookseller’s lease is up in January 2014, but no one from the mall could confirm or deny whether the Ross rumor was true.

But what is true is this: discount clothes are more valuable than books.

There are 15 Ross stores in Hawaii, 12 on Oahu alone. Barnes & Noble has just three locations.

Nationally, the chain said it was going to close as many as a third of its 689 retail stores in the next decade, down from a peak of 726 in 2008.

It’s actually somewhat heartbreaking to hear about yet another bookstore closing. These are places I’ve loved to spend my weekends, browsing books, sitting in the coffee shops with my laptop, chatting with friends in the magazine aisles.

And now that part of my social life is gone. It’s depressing.

In a blog for the Washington Post, Alexandra Petri said it best:

“I think it is time we staged an intervention. I am saying this on behalf of all your friends: the Publishing Industry, Book-Lovers Everywhere and — well pretty much everyone but Amazon.com. We gathered this weekend and decided it was time we spoke up. We lost Borders. We cannot bear to lose you too.”

Please, Barnes & Noble, don’t go. Where will I spend my Saturday nights?

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Yes, you can invent your own job

By April 1, 2013 Musings, The Daily Dish

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On Friday my friend’s son — an seventh grader with a smartphone and an Instagram account — wanted to ask me a question that was on his mind for weeks.

“Aunty Cat,” he said, “how do I get your job?”

He follows me on Instagram and thinks all I do is hike, surf, walk my dogs and eat.

Truth is, I work like everyone else. It’s just everything I do is contract-based. Meaning, I work for various companies and publications, writing stories and blogs, handling product development, creating graphics, writing ad copy. And yes, I still teach on the side. So I have about a dozen different jobs, none of which are your typical full-time, in-an-office career.

That seems to be the future, especially in creative media. More and more, I’m seeing colleagues — like fellow blogger Melissa Chang, above — quit their cubicle jobs and take various part-time gigs — one that has medical benefits, if possible — and work out of their home office or nearby Starbucks. It’s definitely a lifestyle shift and, while it sounds leisurely to work in your pajamas and not keep regular office hours, it takes a lot of self-disicpline and tenacity. And I probably work more hours in a week than I did at other jobs. (I just don’t always work from 9 a.m. to 5 p.m.)

I’ve told my students that this may be the future for many of them, that they might be piecing together part-time work to garner a full-time salary.

Journalist Thomas Friedman wrote in an article in yesterday’s New York Times that there is no such thing as a high-wage, middle-skilled job anymore:

Now there is only a high-wage, high-skilled job. Every middle-class job today is being pulled up, out or down faster than ever. That is, it either requires more skill or can be done by more people around the world or is being buried — made obsolete — faster than ever. Which is why the goal of education today, argues Wagner, should not be to make every child “college ready” but “innovation ready” — ready to add value to whatever they do.

He interviewed Tony Wagner, a Harvard education specialist, who agreed: “Today, because knowledge is available on every Internet-connected device, what you know matters far less than what you can do with what you know. The capacity to innovate — the ability to solve problems creatively or bring new possibilities to life — and skills like critical thinking, communication and collaboration are far more important than academic knowledge.”

That means this generation might not just be “finding” a job, but “inventing” one.

Having been on both sides of this — working a typical full-time job and working a more non-traditional one — I can see the pros and cons for both.

I do miss the regular paychecks, the overtime, the paid vacations and sick leave, the possibility of mobility and more pay, the free Internet and office supplies. But I don’t miss the structured workday, having a boss you can’t work with, and wearing heels. But it’s been a tradeoff. I don’t make as much money as I used to, but I can travel more, spend more time with my dogs, and surf whenever I want.

I think the only thing better than that is winning Megabucks.

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And the winner is…

By March 28, 2013 Food

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So after much debate, we decided on the…

White Chantilly cake from Larry’s Bakery!

(To be honest, we got a small cake and a box of assorted goodies!)

I learned a few new things about Chantilly last night.

Traditionally, creme Chantilly is just a fancy way of saying whipped cream. I had always assumed it had a butterscotch flavor, a la the top of a Cocoa Puff from Liliha Bakery. I was wrong. This frosting was delicate and creamy — and it tasted just like sweetened condensed milk. Divine!

So that’s what we decided on! Thanks for all of your suggestions and birthday wishes!

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