Its a Wrap: 2011 Big Island Film Festival

The Crowd awaits films at the Fairmont Orchid 

I was lucky enough to get a dream photo assignment as the photographer for the Big Island Film Festival held at the Shops of Mauna Lani and the Fairmont Orchid from May 11^th through 16^th. The films were fabulous, the actors, directors and producers were available and fun to work with. The accommodations were awesome of course. There were several receptions and events included in the film festival and I was lucky enough to get to attend all of them. This of course resulted in massive amounts of photos which I am still editing. The important ones are in this post and my recent post after the Mayor’s Reception and opening ceremonies. 

The Film Makers at the Big Island Film Festival Mayor Billy Kenoi is up in the bushes

Hilo Girl, Kristina Anapau 

Sunset at the Fairmont Orchid

Twelve films received Golden Honu Awards at the 6^th Annual Big Island Film Festival at the Awards Brunch on Sunday.  Best Feature went to “Queen of the Lot,” starring Tanna Frederick and Noah Wyle, written and directed by Henry Jaglom, produced by Rosemary Marks.  

The winners of Best Short, Audience Choice Short and Audience Choice Feature with  Leo  Sears

Sarah Wayne Callies and Leo Sears

Kristina Anapau and Leo Sears

Celebrity actresses Sarah Wayne Callies, raised on Oahu (“The Walking Dead”) and Hilo’s own Kristina Anapau (“Black Swan”) were present to receive special “No Ka Oi” awards from Big Island Film Festival Executive Director Leo Sears.  


 In this clip, Sarah Wayne Callies talks about how she was cast for The Walking Dead and what it is like filming it: 

And in this clip, Kristina Anapau talks about her early years in the music industry and how she made the choice to strictly be an actress. She went from wanting to be the next Madonna to a part on General Hospital which catapulted her career into film roles:





Winners were selected from 63 entries from across the country and around the world, including 10 made in Hawai’i.  The made-on-Maui film, “Get A Job,” starring Willie K, Eric Gilliom, Augie T, Henry Kapono and many other top Hawaiian entertainers, won 2011 Audience Choice Feature.   

“Get A Job” was screened twice, the second time being at the Best of the Fest event at The Fairmont Orchid, Hawai’i Plantation Estate, along with Henry Kapono in concert and Audience Choice short “The Historian Paradox.” 

Henry Kapono

Eric Gilliom hugging Henry's Guitar 

 Henry Kapono and Eric Gilliom performed at the Best of the Fest event. Here is Henry Kapono in concert singing Hi'ilawe :

Here is the full list of the award winning films. Look for them at theaters near you. “Get A Job” will be coming to the Honokaa People’s Theater soon, and will play at Hilo’s Palace theater this summer. Stay tuned for exact dates on my facebook page. “The Historian Paradox” may be made into a feature length film. You can find descriptions of each film as well as the names of the film makers at the BIFF Website.

2011 Big Island Film Festival Golden Honu Awards:

Actress “No Ka Oi”

Sarah Wayne Callies 

Actress “No Ka Oi”

Kristina Anapau 

The Barbara Award

“Regular Kids” 

Best Family Short

“The Green Tie Affair” 

Best Animated Short

“Bait” 

Best Hawaiian Short

“Layover, On the Shore” 

Best Foreign Short

“Futility” 

Best Student Short

“Thief” 

Best Short

“Wounded” 

Best Family Feature

“Trainmaster II: Jeremiah’s Treasure” 

“Best Student Feature”

“Farmer’s Tan” 

Best Hawaiian Feature

“Get A Job” 

Best Foreign Feature

“The Drummond Will”

Best Feature

“Queen of the Lot” 

Audience Choice Short

“The Historian Paradox” 

Audience Choice Feature

“Get A Job”

Get a Job won Best Hawaiian Feature and Audience Choice Feature

Historian Paradox won Audience Choice Short

Film Lovers come in all sizes!

Big Island Film Festival Opens!

Last night Hawaii Island Mayor Billy Kenoi and his staff put on a spectacular reception along with partners Kenwood Winery and the Fairmont Orchid Hotel.  Film makers from across the country joined in the celebration of the opening of the Big Island Film Festival. 

May 11^th-15^th the Big Island will feature an array of short and independent films for the viewing pleasure of the people of Hawaii and her guests visiting from other islands and the mainland. Luminaires of various distinctions will present and share their films in the casual and aloha friendly environment of the Shops of Mauna Lani and the Fairmont Orchid Hawai’i.

Sixtythree films are being presented, something for everyone. Ten of the films featured in the lineup were made in Hawaii, four of them from the Big Island. Do check out the full offerings and schedule here. Join us for a day or a weekend of interesting and entertaining films. The films shown at the Shops of Mauna Lani every evening are all free (thanks to the generous support of the Shop of Mauna Lani) and family friendly!

This is the sixth year of the festival, which grows every year. Film makers are engaged in various workshops and round tables while at the festival and John Mason, Film Commissioner for Hawaii will do a talk story/interview with Hawaii Five-O insiders Angie LaPrete, renowned film and TV producer and Chico Powell, Film and TV Production Accountant on Thursday, May 12 at the Shops at Mauna Lani at 6 pm. This event is open to the public and is free.

The highlight of the Mayor’s reception was when Kahu Danny Akaka, Cultural Historian, at Mauna Lani and Christof Leudi, General Manager, of the Fairmont Orchid Hawaii blew two Pu (Hawaiian Conch Shells) in perfect synchronization in each direction then performed a chant and blessing together to open the festival. Christof Leudi has immersed himself in Hawaiian Culture, coming far from his homeland in Switzerland. It was very special for me to be part of this ceremony.

Meanwhile, please do join us in Kohala this week as we celebrate films of outstanding quality and great interest. More pictures and video clips to come over the next 5 days. 

Hakone Buffet at the Hapuna Prince Resort

Stone Crab Claws

The Hakone Buffet at the Hapuna Prince Resort on the Big Island’s Kohala Coast is a delightful dining experience. I visited the newly re-opened space with two friends recently and was dually impressed with the restaurant’s interior and the food.  Service was impeccable even though a buffet is not usually something that requires much service. Our server was extremely helpful and had been working at the hotel for 12 years. At the buffet, platters were rarely empty; they were swiftly replaced so that all of the guests had access to the myriad of foods available. The steamed washcloths were presented to us were a lovely touch.

There was a slight challenge in finding the restaurant for those of us who had never been there before. It is only open for the Buffet on Saturday nights, which I hope they change soon. I would love to come there for more meals. I frequently stay at the Hapuna Prince and I would enjoy being be able to dine here several times during my stays. We did locate it and once inside were impressed with the interior. Rich woods and sumptuous banquettes line the room with tables & soji screened dividers placed at the proper distance for enjoying one’s meal. We never once encountered someone else’s dinner conversation even though the place was nearly packed with diners. The feeling you get there is a hushed one; you almost 

want to speak in a small voice while dining there in a sense of reverence of the space.

Fresh Somen Noodles

The theme of the buffet is Japanese and Hawaiian food. The Chef and his staff go all out with their creativity using local seafood, produce and ingredients whenever possible. While agreeably a little import here and there is appreciated, as with the huge blocks of under lit ice featuring mounds of steamed shrimp and stone crab claws.

Shrimp and Stone Crab Claws

I have learned with buffets, it is far better to use a small plate and only put a few things on it at a time. You may have to make a few more trips back, but the food is far more enjoyable when eaten in courses and when things are not piled on a plate and commingled. Hakone offers typical large Japanese lacquer trays as well as large and small plates to procure food from the many stations.

Salads and Pickles

I started with the On Ice & Chilled Station featuring the Peel -n- Eat Shrimp, Stone Crab Claws served with Cocktail Sauce, Clarified Butter and Lemon. Also featured here was a really fantastic version of Cucumber Namasu. I went back three times for that, the flavors were perfectly balanced. There was some traditional and very good island style Ahi Poke from fresh local fish.  The Ogo (Tomato/Onion Salad) was bright and crisp. There was the local style Potato-Mac Salad and Braised Potato with Goma (sesame sauce.) Somen Noodles were served with a dipping sauce along with a Green Salad with Sweet Onion Dressing, lovely soft Chilled Local Tofu with Daikon and Ginger , spicy Cabbage Kim Chee, some incredible Spicy Bean Sprouts that I went back for more of, a lovely selection of Assorted Japanese Pickles which are among one of my favorite food finds in Hawaii. There was also a dish of Spiced Local watercress and Hawaiian Style Tako Poke.

Local Fresh Silken Tofu

Sushi Maki

Pacing oneself at a buffet is important. It is too easy to take large portions and end up full midway. I was a trouper when it came to pacing myself. just little tastes of this and that. There is a nice spread of sushi which has been scaled down in size to small mini rolls & sashimi which were quite tasty. The sashimi was also exquisitely fresh and clean tasting.

Clams in Sake Black Bean Butter

And then you come to the hot foods… Tempura and Things. Perfectly cooked Shrimp & Vegetable Tempura with Dipping Sauce made me smile. My favorite tempura vegetables are sweet potatoes and green beans and being able to select my own was a treat. Usually when you order Tempura, the chef decides what veggies you get. Here I could just have my favorites. There was Tri-Tip Teriyaki Steak, Green Onion Tonkatsu, a beautiful Chefs Day Boat Fish Composition, Local Style Grilled Shoyu Chicken, some awesome Steamed Clams with Sake-Black Bean Butter, Chicken Katsu, Assorted Dim Sum Baskets with Hot Mustard Sauce, one of my favorite things: Traditional Miso Soup w/ Garnish and of course a huge pot of steamed rice.

Local Fish in Cashew Butter Sauce with Local Tomatoes and Red Scallions

Katsu Chicken

Dim Sum

For dessert (as if there was room) there was a huge table laden with Chef Ross’ Mochi Selection, beautiful Sliced Tropical Fruits and Assorted Mini Pastries. At the table tea was served with these and we shared little bites because we were so full.

The Buffet is available only on Saturday evenings from 6pm to 9 pm. Cost is $54.00 for adults and Children are $27.00, excluding tax & tip. 

Menu items and prices are subject to change without notice.  Reservations are suggested (the place was completely sold out the night we went.) Call (808) 880-1111 for reservations. 

Lucanian Ancient Roman Sausages

Our cooking club had an Ancient Roman Dinner, complete with Togas. My addition to the dinner was Lucanian Sausages. I used a Kitchen Aid Mixer with the meat grinder and sausage attachment. If you do not have the luxury of these appliances the meat can be ground in a food processor or finely minced by hand and the sausages can be hand stuffed using a pastry bag, though this method is not ideal. Natural casings were obtained at Hilo’s Sack n Save. We are fortunate to have a store that provides these casings, otherwise I would have had to order them online. My guess is that the large Portuguese population here uses a lot of casings for making sausage. Juniper berries can be found in the bulk spice section of most health food stores. They can also be sourced online. 

Lucanian Sausage Recipe 

This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C.

---

4 pounds pork shoulder cut in 1” cubes
½ cup of pine nuts
¼ cup black peppercorns
¼ cup pink pepper corns
3 tablespoons cumin seeds
3 tablespoons fennel seeds
30 bayberries or juniper berries (if available)
2 teaspoon coarse ground black pepper
1 teaspoon smoked salt
1 teaspoon chopped fresh or dried rue
2 teaspoons dried savory
1 tablespoon oregano
¼ cup chopped fresh parsley
¼ cup fish sauce
¼ cup honey
sausage casings

1. Grind meat using the large die on the grinder
2. Toast pine nuts and set aside, be careful not to burn
3. If you are using natural casings, they are preserved in salt and should be rinsed several times in water, including the inside. Do this by attaching the sausage filling ring to a length of sausage, then fill with water, then squeeze all of the water out. Then soak the casings in water for at least 20 minutes, finally rinse and place in a clean bowl.
4. Toast the seeds, pepper corns and juniper berries, allow to cool
5. Using a mortar and pestle, grind the seeds etc. to a rough consistency
6. In a large bowl add the ground meat, the seeds, herbs, parsley, fish sauce, honey, salt and pepper.
7. Using a 2-3 foot or so length of casing, push the casing over the sausage filling funnel on the sausage stuffer. Tie the end of the casing and secure with kitchen string. Have a large needle handy in case of air bubbles. If you get an air bubble, poke it. Run the machine on the #6 setting to fill the sausage. If you do not have a sausage stuffer, put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage. It will take some practice before you get this procedure right.
8. I like to work with 2 foot sections of casing, filling it completely, but not too tightly, then twist each length of sausage into the size of sausage you want. In this case I was serving many people so I made smaller sausages. I also tied each twist off with kitchen twine because I was smoking the sausages and they have to hang for that.
9. If you are able to smoke the sausages, tie them to the top rack and suspend in cool smoke for 5 hours. You can add a smoke box to a grill if you do not have a smoker. After smoking, grill the sausages briefly till the outsides are caramelized. 

Red Chile Enchiladas

I love any kind of Mexican Food. I spent a good deal of my life in Mexico. These Enchiladas are also typical of what you might find in New Mexico where they grow and dry some of the world’s best mild chilies. The secret is in the sauce, simply made but dense and complex at the same time. Give it a try! I usually double this recipe and make enough to freeze. It just makes so much sense when making a mess and when a dish freezes as well as this one does.

Ingredients:

20 dried New Mexico or California Chiles (look for supple ones that are dark red in color)

4 tablespoons canola oil and more for softening the tortillas

15 cloves of garlic cut into chunks

¼ cup of fresh lime juice (about 2-3 juicy limes)

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2 tablespoons sugar or agave

Sea Salt to taste

Crushed red pepper to taste (just a pinch)

1 dozen fresh corn tortillas

1 cup grated cheddar

2 cups grated queso fresco or jack cheese

1 cup of goat cheese crumbled

1 large red onion finely chopped

1 can of chopped green chilies (fresh is better if you can find them)

1 can of sliced black olives rough chopped

½ cup chopped cilantro

¼ cup finely crumbled cojita cheese (parmesan can be substituted in a pinch)

4 green onions sliced, tops included

Mexican Crema (if you have a Hispanic Market you can find it there, if not thin some sour cream with cream or use Crème Fraiche

Method:

Pre-Heat Oven to 450˚

Take Chiles and cut off the stem end, empty of seeds and veins.

Using a hot flat skillet, toast the chilies for a few minutes on each side, then cover with boiling water or broth if you have it.  Allow the chilies to reconstitute for about 15-30 minutes.

Heat the oil in a 12 inch skillet add garlic and seeds. Toast for about 2-3 minutes.

In a blender place the chilies and broth along with the garlic and seeds. Puree till no chunks are visible. Add lime, sugar, salt and red pepper. Puree again. Strain through a sieve using the back of a spoon to push through the pulp. Place in the skillet and warm up. Reserve. 

Take the cheddar and jack cheeses and mix together. Reserve about a ¼ cup. To the larger  bowl of cheese, add the goat cheese, onion, olives and cilantro. Mix together. This will be the filling for your enchiladas.

In a small skillet add some oil and briefly warm the tortillas. You only want the tortillas to soften, not get crispy. Drain on paper towels.

In a baking dish (unless I am serving more than two people I do this in small dishes and freeze one or two.) add a ladle of sauce. Dip the tortilla in the sauce and then add a generous hand full of filling, squeezing to compact. Roll into a tube shape and place in the pan seam side down. When the pan is full, top with additional sauce and a bit of the reserved cheese mixture. When all pans are full, place in the oven for 10 minutes or until cheese is melted. 

To serve place 2-3 enchiladas on a plate, sprinkle with the cojita cheese, crema and chopped green onions. This goes well with a nice crisp salad. 

Wasabi Grilled Mahi Mahi with Grilled Brussels Sprouts

This simple dinner can be done on the grill in a matter of minutes. The sprouts take about the same amount of time as the fish. You can also use Ahi Tuna for this method. We are fortunate to have an abundance of fresh local Mahi Mahi and Ahi in Hawaii. If you live in a land locked location, you may use frozen defrosted mahi mahi fillets.

Preheat your grill and then turn the flame down to medium

The Fish

2 filets of Mahi Mahi

Sweet Soy Sauce (Available in Asian Markets, also known as Kecap or Indonesian Soy Sauce.)

Wasabi Paste in a Tube

Dark Sesame Seeds 

Place the fish on a plate, coat with the sweet soy sauce on both sides. Place on a medium grill for 3 minutes, flip and then spread about a tablespoon of wasabi on the filets. Sprinkle with sesame seeds and finish cooking, about another 3 minutes.

The Brussels Sprouts

This is my favorite way to make Brussels sprouts. It is simple and fast and retains fresh flavor and nutrients.

12-15 Brussels sprouts stem end cut off and then cut in half

Olive Oil

Smoked Salt

Freshly cracked black pepper

Crushed Red Pepper

Place the sprouts in a bowl, toss with a generous amount of olive oil, add salt and pepper to taste. Keep in mind that when grilling a good bit of the seasoning sticks to the grill, so be generous in seasoning.

I usually serve this with coconut rice. It would also be great with mashed potatoes. I also sometimes serve this with grilled pineapple, as shown.