WBMR GOLF OUTING AT KAPOLEI

The Waikiki Beach Marriott associate golf outing was at Kapolei Golf Course.  I had a fun time with my team of Charles, Rick and Ike.  As this is the last outing of the year, we look forward to the outings next year as they are a blast.

GNOCCHI MAKING CLASS

 I took a class in Gnocchi making at Cook Space Hawaii.  Gnocchi, which means pillow in Italian, is a potato pasta.  Kneading dough is the hardest part of making Gnocchi.  Once it's kneaded the rest is easy.  The sauce was just butter and fresh sage, topped with Fontina and broiled in the oven.  Delicious.  I will be making this dish wish Tuscan chicken.

Chef Grant Cotner was a great instructor.  I will definitely look for more of his classes.

HAPPY HALLOWEEN CUPCAKE

I made these Halloween cupcakes from scratch chocolate cake.  The office loved them.

MINI CHEESECAKES

 I bought Wilton's Mini Springform Pans.  They are great for mini cheesecakes.  I think I will make mini cheesecakes for my dessert swap this year and give away the pan as the container.  They come three to a pack for about $11. 

HAPPY BOSSES DAY

I was treated to flowers, balloon and lunch from my team. 

DUMPLINGS ALL DAY WONG

 Lee Anne Wong was a great teacher for dim sum.  She demonstrated how to make pork stuffing and Edamame stuffing.  Then she demonstrated all the different folds and we had to make our own.  The best part was cooking and eating them.  She has a great cook book, Dumplings All Day Wong.  This book is filled with recipes, pictures and step by step instructions.  

Lee Anne is a celebrity chef from New York and went to the French Culinary Institute.  She was a contestant on the first season of Top Chef.  She became culinary producer of that show for 6 seasons.  She has been on shows such as Chopped, Iron Chef, Unique Eats and Unwrapped. 

KOKO HEAD CAFE

 Cornflakes French Toast and Ohayo Eggs.  That was what we wanted to try at Koko Head Cafe.  It's a restaurant in Kaimuki, created by Chef Lee Anne Wong of Top Chef fame.  There's a 20 minute wait but well worth it.  The french toast was crunchy on the outside but inside was a moist custard bread.  Topped with applewood bacon and whipped butter, it was amazing.  They Ohayo eggs were creamy with cheese and topped with nori and furikake.  They were very unique dishes.  I will definitely go back.