Tuesday, January 26, 2010

Firehouse Gourmet

Hello all! I am so excited. Today I officially became the Sous Chef to Chief Chef Don Heiser of Firehouse Gourmet. We look forward to seeing you in one of our cooking classes. We also offer catering. Thanks. Have a great day! http://firehousegourmet.com/
April 10th at 5:00pm

The Basics of Wine - or -
The Basics of Wine and Cigars
If you would like to learn to appreciate wine, learn how to taste, select, and understand wines then this class is for you. We will taste four whites and four red wines. We will cover the process of tasting and exercise your pallet so you will begin to know what it is in wines you prefer. If interested we will also cover an appreciation of cigars and take you through the basics of selecting a good smoke just for you.

April 17th at 5:00pm

Lamb Dinner
If elegant is what you’re after, lamb chops are the way to go. They make any dinner an occasion. So don’t miss Chef Don’s lamb dinner where you will enjoy lamb marinated in a Pinot Noir and Thyme and then grilled, also sautéed baby vegetables and grilled fingerling potatoes. We will start with seared scallop atop cauliflower puree, move on to a fresh corn chowder and then the Chefs salad stack with a blood orange vinaigrette. Dessert will be the Chef’s lava cakes. All matched to fine wines.

Monday, January 25, 2010

Some of my upcoming classes/events

May 1st at 5:00pm
Food and Beer
We will make a Firehouse steak sandwich with a roasted pepper mayonnaise, and learn to do double dip Firehouse onion rings with two great dipping sauces. Brother Tom will also match some beers to three great artesian cheeses as well as some of his favorite beers to go with the steak sandwich and onion rings. Of course his home brew will be out for tasting.

May 15th at 5:00pm
All About Tequila
Come enjoy chef Dons’ famous margaritas while we learn to incorporate tequila into our foods. We will start with a jalapeno tequila burger and then make a shrimp and pasta salad with a tequila chile dressing. We will finish with tequila banana rellenos. During all of this the chef will cover the qualities and kinds of tequila and of course sample some fine tequila.

Sign up at

Katherine Wichmann Zacharias
Kitchen Aide & Caterer

Monday, January 18, 2010

Lomi Lomi Salmon

Great side dish we ate on Sat night from the Big City Diner in Honolulu, Oahu

Lomi Lomi Salmon

Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.

8 oz. salted salmon filet
fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)

This is the most basic recipe for Lomi Lomi Salmon. Additional ingredients can be added based on personal taste.

Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomotoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)

If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.

Hawaii 2010

While I was in HI last week for my 40th we had some amazing food! The Shrimp Shack has awesome spicy garlic shrimp!

The Big City Diner has a killer kimchee fried rice that is a must. Sam Choy's restaurant is also a must, we had the most amazing, biggest, yummiest, juiciest, oysters I have ever had there.

While at the Big City Diner my hubby got a yummy dessert, here's the recipe:

Sweet coconut cream custard cubes are a favorite Alii Luau dessert.
Yield:1 regular baking pan

Coconut Milk, 2 each 16 oz cans
Water, 3 cups
Cornstarch, 16 oz
Sugar, 1 cup
Mix 2 cups water with cornstarch. Set aside.
Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
When mixture is smooth and thick pour into a clean baking tray.
Cool to room temperature, then chill until cold.
Cut into 1-inch squares.
Serve on ti leaf lined trays