She and co-author Bonnie Friedman surround the recipes with friendly chatter that explains Gannon's history and her philosophies about food. I wanted them for Hali'imaile, so I created a menu item to serve them in. Each recipe is introduced this way. Gannon's daughter, Teresa, pastry chef at the restaurant, contributes the sweets. Chefs at 3660 on the Rise demonstrate the preparation of Lobster and Celeriac Salad with a truffle vinaigrette, Kalua Duck Risotto with Grilled Shrimp and Macadamia Nut Crepe filled with ice cream and topped with a warm cherry sauce at 6 p.m. Feb. 20.
Participants receive a full dinner with wine following the demonstration.
Courses include a yellow fin tuna sampler, Satay of Ono with Indonesian Peanut Sauce, Crispy Moi on orecchiette pasta and Curry Sauce, Grilled Opah on Wilted Spinach, Potatoes and Warm Chinese Black Bean-Bacon Vinaigrette and a chocolate dessert sampler. Call 945-8881 for reservations. Hideaki Santa Miyoshi of Tokuritei Restaurant finished in second place with his recipe for Bar B Q Enoki Roll. 1 tablespoon Dijon mustard Salt and pepper to taste Caramelize sugar by mixing it with the vinegar and shaking the mixture over medium heat until it becomes dark brown. Reduce heat to low.