Hawaii Island Embraces Roller Derby!

I know that most of my posts are about food, but some are about Hawaiian Culture and our island has whole heartedly embraced Roller Derby, hence it qualifies as a Hawaii Lifestyle Report. The Paradise Roller Girls have become Hilo's Sweethearts. Their second bout Saturday night was another sell out at the Hilo Civic Auditorium. The ladies on quads rocked the house. And that house was extremely diverse; everyone from Bikers to Red Hat Ladies filled the 3,000 seats and Standing Room Only in the Civic. Families sat above rows of wheel chairs and handicapped people. TuTu’s and Uncles cheered alongside teenagers and toddlers. In short, this sport has captured the hearts of our town in a big way.

 The contenders last night were the Kauai's "Garden Island Renegade Rollerz." And while the Paradise Roller Girls put on quite a show in the end, Kauai rolled away with a win of 131 to 101. This was only the second bout for the Paradise Roller Girls and they put on quite a show.

 Roller Derby is not what it was in the 1950’s and ‘60’s, nor what it was like in the brief resurgence it experience it enjoyed in the 1980’s. Today’s skaters have better skates, wheels and safety equipment. The Roller Girls work diligently at honing skills and being in top physical condition. I have been following them for many months, attending their practices and bouts. These ladies are serious athletes who sacrifice time and energy for the team. There are strict rules in today’s bouts and there may be some playful banter, but there are none of the staged fights or faked falls that there were back in the day. Gone too is the banked track. Roller Derby is done on flat tracks here.

 Last night’s bout actually began well before the official time of 6 pm. The two teams arrived at the Civic at noon to prep and practice. Vendors started arriving at around 2 and the tailgate parties began at 2:00. The doors opened at 4:00 and the stadium filled quickly with the fans.

 There was pregame entertainment of dancers and a brief education of how the game is played and then the fun began in earnest.

 The Kauai team was decked out in pink and wearing some interesting accessories.

 The Roller Girls also had some very cool looks going on.

 Both teams removed their helmets and solemnly sang along with the National Anthem.

 I guess the refs and scorekeepers did not get the memo about removing hats! 

At half-time we were entertained by more dancers, a fun fan contest which was one by a very athletic young lady who had competition of hot teen girls dressed in retro outfits in the Paradise Team colors as well as a flag waving Darth Vader, There was also a contest to dress up as a Roller Girl as fast as possible and then run around the rink. And we were treated to a Ballet Folklorio dancer!  It was an eclectic and fun break from the action.

When the bout resumed the Paradise Roller Girls came very close to evening the score, but the Kauai team had an edge with their tiny bombshell The Tamminator playing jammer scoring right and left when she was not sitting in the Penalty Box for breaking a rule or two. The Garden Isle was well represented with a strong team including Captain Pussy Go Score, Pink Poundcake, Miss Isle Launcher, The Warden and Kaiser PermaMento & Clamity Crush among others.

Several of the Paradise Roller Girls were not only “Dressed for Success” but showed their stuff on the rink. Von Schlappenbitch, D’evilD Megs, Ava Tart, Smash Yo Face Stace , Fyrefly Fatale, Captain Anita Whiskey and Reba Smack N Flyer were star players in the bout and supported by the rest of the team and a huge battalion of support staff. Coach Irish-I-Was Bashin’ Ya led the support staff with panache.

All in all, we were treated to an exciting night of slammin’ and jammin’ and good clean fun. It was more than just entertainment; it was the biggest thing to hit Hilo since the Tsunami! 

Dungeness Crab, Corn and Potato Chowder

This recipe is inspired by one made by the Blue Mermaid Chowder House and Bar in San Francisco provides a take on a typical dish enjoyed in THE City. This dish -- California Dungeness Crab and Corn Chowder -- was recognized three times in the creative category of the Schweppes Great Chowder Cook-Off.

I did not use the cilantro pesto garnish, but instead used siracha sauce instead for a kick. I also used prosciutto instead of bacon and added it to the top instead of incorporating it. The cilantro pesto garnish is prepared separately. Instructions are included after the main recipe. To serve this dish, place the chowder in a bowl, add 1 to 2 ounces of crab meat and garnish with the pesto (or siracha) and prosciutto.

Ingredients

·  4 ounces Applewood-smoked bacon

·  4 tablespoons of unsalted butter

·  2 cups corn cut from the cob

·  2 yellow onions, diced

·  1 Pasilla chile, diced

·  1 Jalapeño pepper, split in half, seeds removed

·  2 celery stalks

·  2 cloves of garlic, finely chopped

·  1 tsp. Old Bay Seasoning

·  ½ tsp. chipotle powder

·  4 sprigs thyme, stem removed, leaves chopped

·  1 fresh bay leaf

·  1 quart crab or chicken stock

·  2 lbs. Kennebec or Yukon Gold potatoes, ½" diced

·  1 ½ cups heavy cream

·  2 oz. cream cheese

·  ½ teaspoon fresh ground white pepper

·  Kosher salt to taste

·  1 lb. fresh Dungeness crab meat

·  1 bunch cilantro, diced and chopped

·  ½ cup olive oil

Cooking Directions

Chowder

Over low heat, add the smoked bacon (or prosciutto)  to a 4- to 6-quart heavy pot. Slowly render the fat and then increase the heat to medium to make the bacon crisp. Remove the bacon from the pan and set aside. Leave about half the bacon fat in the pan.

Add the butter, and sauté the corn. After 4 to 6 minutes, remove the corn from the pan.

Add the onion and sauté for about 4 to 6 minutes until translucent. Be careful not to brown it.

Add diced chile and sauté an additional 4 minutes, and remove from the pan.

Add celery and sauté 2 to 3 minutes. Add garlic and continue to sauté for an additional 2 to 3 minutes, then add the onion, corn, pasilla and bacon to the celery.

Add Old Bay, Chipotle powder, split Jalapeño pepper, thyme and bay leaf. Just barely cover the vegetables with crab stock and then add the diced potatoes. Increase the heat to high and boil the potatoes for about 4 minutes. The goal is to soften the outside of the potato to help thicken the chowder, while keeping the potato al dente. Add 3/4 cup of crab and stir.

Add the heavy cream and cream cheese. Stir for two minutes and then remove from the heat. If you need to thicken the chowder a little more smash a few of the potatoes against the side of the pot.

Adjust the seasoning with salt and fresh white pepper. Remove the Jalapeño pepper before serving.

To serve put a few pieces of crab in the bottom of the bowl, add the chowder, top with the bacon/pruscuitto, and drizzle the Siracha or Pesto

Cilantro Pesto

1 bunch cilantro, washed, dried and chopped

Approximately ½ cup of olive oil

Purée ingredients in a blender. Serve as a garnish on top of the chowder.

KĪLAUEA'S LATEST ERUPTION HAS ALL EYES ON HAWAI'I VOLCANOES NATIONAL PARK

 

Hawai'i Island, Hawai'i (Mar. 8, 2011) - Kīlauea volcano's new eruption site, which suddenly cracked open on Sat., Mar., 5, continues to spew lava through fissures on its east rift zone, following the dramatic collapse of Pu'u Ō'ō crater's floor.  

Fiery curtains of orange lava - some as high as 80 feet - have been captured on video and in photographs the last few days, shooting up from fissures that extend more than a mile between Nāpau and Pu'u Ō'ō craters. The eruption is in a remote area of Hawai'i Volcanoes National Park and is not accessible to the public. 

While the park and most of its popular overlooks remain open, HVNP has closed Chain of Craters Road, all east rift and coastal trails, and Kulanaokuaiki Campground for public safety. Park rangers are sharing the latest real-time videos, photos and information at Kīlauea Visitors Center and Jaggar Museum, much to the delight of visitors to Hawai'i's largest national park.

The Federal Aviation Administration reduced the temporary flight restriction (TFR) above the newly active fissure area on Mon., Mar. 7, making it easier for flight-seeing passengers to get a bird's eye view of the molten lava from 1,500 feet above.

Residents in neighboring towns like Mountain View reported seeing a reflective red glow from the lava in the clouds on Sunday night.

"It's definitely an exciting time to visit Hawai'i Island and our World Heritage Site. Hawai'i Volcanoes National Park has always been a must-see experience for visitors," said George Applegate, Executive Director of the Big Island Visitors Bureau. "It's a perfectly safe experience to enjoy our changing volcanic action if visitors heed Park and Civil Defense officials," he said.  

Pu'u Ō'ō is not the only crater on Kīlauea to "bottom out" recently. At Halema'uma'u crater, the previously rising lava lake within the vent suddenly dropped over the weekend. A brilliant red glow is sometimes visible after dark, and rocks continue to cascade down crater walls, creating occasional-to-frequent loud rumblings audible from the overlook at Jaggar Museum.

"Park visitors are very happy," said HVNP Superintendent Cindy Orlando. "There's a steady stream of cars coming in, and they absolutely love the real-time action our rangers are sharing with them."

Orlando said that park visitation is up, but that it's difficult to attribute the increase to one specific source, such as the recent volcanic events, an improving economy, or the start of a vigorous Spring Break season.

Outside of HVNP boundaries and down near sea level at the County of Hawai'i's Kalapana Lava Viewing Area, the flow has temporarily halted its march across the surface towards the ocean. On the evening of Sat., Mar. 5, molten lava was very visible on the pali (cliffs) and coastal plain, tantalizing onlookers as it disappeared and reappeared through an underground network of lava tubes. County officials reported there was very little if any molten lava visible from Kalapana on Sunday and Monday. However, a significant red glow from the new fissure activity was illuminating the clouds after dark.

 

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Conditions near the viewing area can change at any time depending on the direction and volume of the lava flows. That's part of the thrill - this isn't Disneyland. The area will be closed if visitors' safety is ever in doubt. When conditions are right, the popular Kalapana viewing area boasts not only stunning vistas of the planet birthing, but also convenient parking and port-a-potties. And admission is free.

Currently, viewing and parking hours at the Kalapana overlook are 2 p.m. to 10 p.m. daily. Visitors must be parked by 8 p.m.

For the latest conditions at Hawai'i Volcanoes National Park, visit www.nps.gov/havo or call (808) 985-6000. The latest information for the County of Hawai'i Kalapana viewing area is available on the Lava Hotline: (808) 961-8093. The USGS Hawaiian Volcano Observatory'sKīlauea status updates can be found at http://volcanoes.usgs.gov/hvo/activity/kilaueastatus.phpand live webcams at http://volcanoes.usgs.gov/hvo/cams/.

Photo courtesy of USGS/Hawaiian Volcano Observatory(HVO) 

Big Island Visitors Bureau Media Contact:

Jessica Ferracane, Irondog Communications, (808) 895-5740, jessica@irondogpr.com

Hilo Bay Cafe with Wasabi Prime!

Hilo Bay Cafe's Parmesan Custard with Roasted Eggplant and Red Peppers

Last Wednesday I had the pleasure of dining with 2 friends, one old and one new at Hilo Bay Cafe. The Big Island Visitor's Bureau is hosting a group of travel writers this week and one of them is blogger Denise Sakaki who writes the blogs Wasabi Prime  and  Jaunty Magpie  from her home base in Washington state. The other one is my long time friend Jessica Ferracane who owns the PR Firm Irondog Communications and lives here on the Big Island. Jessica works closely with the Big Island Visitor's Bureau and they graciously hosted our evening at Hilo Bay Cafe so we could talk story about all of the good things on the big island.

The plan was to start with a few appetizers, and move on to a full dinner, but after Chef Joshua Ketner brought out a plate of his fabulous Beef Carpaccio we had to have more of that.... 

And so we grazed on several small plates instead. 

Portobella Wellington with roasted asparagus and mashed potatoes 

If you are ever in Hilo, a "must do" is a meal or two at Hilo Bay Cafe and do not forget to try a Jalapeño Martini! The food is mostly local, organic and exquisitely prepared. And if you are lucky enough to live here, let me know when you want to meet up for a meal or cocktails! You can also find Hilo Bay Cafe on Facebook where there are more pictures, menus and specials listed frequently. 

Aloha from the Orchid Isle~

Romanesco Pasta with Sweet Corn

Romanesco Pasta

I love the look of this interesting vegetable. Romanesco is bright green, beautiful, almost jeweled looking. While this broccoli has only been available in US markets for a few years, Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century.

This is a simple recipe for an incredible pasta dish. You can use any pasta, I used some penne this time. You could also use cauliflower or tightly formed broccoli for this dish.

If you are not lucky enough to live in a place like Hawaii where we get fresh sweet corn all year, you can use good quality frozen corn for this. 

Ingredients:

1 head of Romanesco

2 heads of garlic with the tops sliced off

Olive oil (you will need about 4-5 tablespoons for roasting and 2 for sautéing.

2 small red onions or shallots sliced thinly

2 ears of fresh corn cut from the cob

½ cup heavy cream (optional)

¼ cup VSOP Cognac (optional)

Crushed red pepper, coarse black pepper and salt to taste

½ # thick pasta cooked  al dente (reserve ¼ cup of pasta water)

Preheat oven to 350. Use a silpat pad or parchment paper to line a large baking sheet.

Cut up the Romanesco florets in large chunks and toss in olive oil with a little salt and pepper, then pour on to the baking sheet. Add the two garlic heads and drizzle with olive oil.

Bake for 30-45 minutes until the garlic is soft and the Romanesco is starting to caramelize.  Set aside.

 Put the pasta water on to boil.

In a large skillet add remaining olive oil, corn and onions with a pinch of salt. Stir and heat till the onions start to get soft. Squeeze the roasted garlic into the center of the pan, stir well and then add the Romanesco. Stir and add the cream if using. Cook for a minute till cream starts to thicken. Add the cognac & simmer for 1-2 minutes.

Using a slotted spoon or spider, add the pasta to the pan and stir. If needed, you can add a little pasta water to the pan.

Serve with freshly grated parmesan and crushed red pepper.   

Chinese New Year in Hilo

  

 Yesterday, Hilo had it's Annual Chinese New Year Festival. Here are some pictures from the event. you can see more from past events here: Chinese Film Fest and here: Chinese New Year 2009 And click the following link if you want to learn about Portuguese Bean Soup, which is interestingly the hit of every Chinese New Year Festival in Hilo!

Portuguese Bean Soup!

 

Puppets!

Shave Ice Ice Baby!

Firecrackers ready to go off...