Ohana Cookbook

‘Ohana Cookbook F R O M O U R FA M I LY T O Y O U R S Ka ‘Ulu Pū ‘Ana, Growing Together

Take Your Work Life to The Next Level… …with The Center for Professional Advisors

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Aloha!

The excellent work that you do in our islands is not only helping your clients and their families — it’s also strengthening communities across our state. Through your contributions of time, talent, and treasure, you are helping to care for our kūpuna, educate our youth, and build up our families so that they have the opportunity to thrive in Hawai‘i.

Thank you for your commitment and partnership. And remember — we stand ready as your resource to assist you with helping your clients reach their charitable goals.

As the Hawaiian phrase says, Ka ‘ulu pū ‘ana, we are growing together and prospering as a community. Mahalo for being a part of our ‘ohana and helping to create a better Hawai‘i.

We hope that you enjoy this book filled with recipes from the heart from our ‘ohana to yours.

With warm aloha,

MICAH A. K ĀNE

JEN-L LYMAN

K ATE LLOYD

HCF CEO & President

Dir. of Philanthropic Partnerships

Vice President & General Counsel

Rhonda L. Griswold

2018 Outstanding Professional Advisor in Philanthropy

What brings you joy?

My family!!!

What do you hope for Hawai‘i’s future?

That everyone can have safe, affordable housing.

Why is it important to incorporate philanthropy into your clients’ financial or estate plans?

Such planning helps to perpetuate their own values.

People are surprised when they learn…

I grew up on Aloha Street in Red Bluff, California.

My favorite word is…

Blessings (e.g., count them!).

3

Rosemary Chicken with Oranges & Avocados Ingredients 1 Tbs. Margarine or Butter

1⁄ 2

cup Fresh Orange Juice

4 Cloves Garlic

1⁄ 4

cup Orange Marmalade

4 medium Skinless, Boneless Chicken Breasts

1 tsp. Cornstarch 1⁄ 4

1 1 ⁄ 2 tsp. Rosemary, crumbled

2 Fresh Oranges

1 ⁄ 2 tsp.

1–2 Avocados

Ground Black Pepper

cup Water

1 tsp. Kosher Salt Directions 1. Pound chicken breasts between wax paper to make consistent thickness. Rub salt, pepper and rosemary into chicken.

2. Melt butter in large non-stick pan over medium high heat. Add garlic and then add chicken to pan. Cook about 5 minutes and then turn chicken, reduce heat to medium, cover and cook until juices run clear and chicken is done. Transfer to platter and keep warm.

3. While chicken is cooking, mix orange juice, marmalade, cornstarch and water in small bowl.

4. After removing chicken from pan, add orange juice mixture to the same pan, heat to boiling, and deglaze pan. Cook about a minute until sauce thickens. Add chicken back to pan to reheat briefly.

5. Spoon 1 chicken breast and sauce over brown rice. Garnish with orange and avocado slices. Enjoy!

4

Meg Obenauf

2018 Outstanding Professional Advisor in Philanthropy

What brings me joy?

Cooking and baking for my family.

Why is it important to incorporate philanthropy into your clients’ financial or estate plans?

To help them connect their ‘ohana to our larger community.

People are surprised when they learn…

I have 4000–5000 calories in my minivan at any given moment.

My favorite word is…

Pono.

5

Giant Chocolate Chip Cookies Ingredients 2 cup Flour

3⁄ 4

1 tsp. Salt

2 Eggs

1

1 tsp. Vanilla Extract

1 ⁄ 2 tsp.

Baking Soda

1 cup Butter, soft

cup Light Brown Sugar, packed

12 oz. Milk Chocolate Chips

1 cup Sugar Directions 1. Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.

4. Drop 1⁄ 4 cup mounds of dough onto ungreased baking sheets, at least 4" apart and away from edges of pan. Bake until golden, 15–18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

5. Cool 1–2 minutes on baking sheets, then transfer to a rack to cool completely.

6

Alan Okamoto

2018 Outstanding Professional Advisor in Philanthropy

What brings you joy?

Helping families achieve their basic objectives to help family members and others in their community.

Why is it important to incorporate philanthropy into your clients’ financial or estate plans?

Many clients appreciate what others in their community have done for them and for their families, and they wish to help others in a similar way.

What is your approach to helping clients with charitable giving?

I listen to find out what clients wish to do to help others.

Some clients have definite charities or causes while others need help in identifying how they can help. For clients who wish to help students with their education or to support worthwhile causes in their community.

HCF and university foundations can help them define more specific objectives which can be incorporated into their estate plans.

7

8

Gregg Takara

2018 Outstanding Professional Advisor in Philanthropy

What brings you joy?

When I have had a helping hand in people reaching their goals.

What do you hope for Hawai‘i’s future?

I hope that in Hawai‘i’s future, we have a diversified economy where our STEM educated young people can earn enough to be able to stay in Hawai‘i.

Why is it important to incorporate philanthropy into your clients’ financial or estate plans?

My approach to helping clients with charitable giving is to make it a win-win for both my client and the nonprofit, and making sure it is efficient from a tax angle.

People are surprised when they learn…

That I lived in Montana during some of my high school years.

My favorite word is…

Satisfaction!

R EC I P E FOR SUCCE SS Work hard today so that you can hardly work tomorrow.

9

Easy Clam Pasta Ingredients 1 pkg. Pasta

2 Cloves Garlic

2 cans of Chopped Clams

Sea Salt, to taste

1â „ 2

Italian Seasoning, to taste

block of Butter

Directions 1. Melt butter and garlic. Add clams, salt and seasoning and pasta.

Cook for 5 minutes on high heat, then serve.

10

Russell Siu

11

Mom's Swiss Steak Ingredients 8 Each. Chuck (4 oz. each)

1 Tbsp Garlic, finely chopped

3⁄ 4

3 Bay Leaves

cup Ap Flour

Kosher Salt and Black Pepper

1 cup Diced Tomato

1⁄ 2

cup Oil

1 Tbsp. Tomato Paste

1⁄ 2

cup Carrots, finely chopped

Pinch of Rosemary and Thyme

1 cup Onions, finely chopped

1 quart Beef Stock

1⁄ 2

1⁄ 2

cup Flour

3⁄ 4

cup Water

cup Celery, finely chopped

1 Green Bell Pepper, cut into rings with seeds removed Directions

1. Pound meat with a tenderizer until 1⁄ 4" thick.

2. Season with salt and pepper. Dredge in flour and shake off excess.

3. In a deep skillet over high heat add in oil. When oil is hot, add in beef. Turn and sauté until brown. Remove meat from pan.

4. Sauté onions, celery and carrots over medium high heat for about 3 minutes. Add in garlic and tomato paste and sauté for another minute.

5. Add in bay leaves, diced tomato and beef stock. When stock comes to a boil, turn down heat to a low simmer.

6. Add in bell pepper rings and beef and braise for about 1 hour, or until tender.

7. Mix together flour and water whisk until smooth add to beef/stock mixture. Thicken stock and simmer for 15 minutes to cook out the flour. Season with salt and pepper. Enjoy! Serves 4.

12

Recipes for Success

Be kind.

Be grateful.

Stay humble.

GLORIA BUCKINGHAM 2015 Outstanding Professional Advisor in Philanthropy

14

1 ton of the following: Gratitude, Humility, Passion, Work Ethic, and Resilience.

And the Secret Sauce from the Wizard of Oz: Courage, Applied Knowledge (a.k.a. Wisdom), and a Heart of Gold.

ROGER HIGA 2017 Outstanding Professional Advisor in Philanthropy

15

Honor your word and live into a future that’s moving and inspiring.

MATTHEW BEALL 2016 Outstanding Professional Advisor in Philanthropy

16

Keep your wife happy.

ERIC FUJIMOTO 2015 Outstanding Professional Advisor in Philanthropy

17

Love what you are doing and work with passion.

RAYMOND OKADA 2013 Outstanding Professional Advisor in Philanthropy

18

Deliciousness

DA R L GLE E D 2017 Outstanding Professional Advisor in Philanthropy

I love Mango Season! Salad Ingredients Mangos, cubes

Arugula (optional)

Cucumbers, diced

Blueberries (optional)

Cherry Tomatoes, halved

Sea Salt

Onions, slices

Pepper

Bacon, cut into pieces

Olive Oil

Pistachios (optional)

Balsamic Vinegar

Directions 1. Marinade onions in vinegar, water and a little salt.

2. Fry bacon pieces.

3. Mix mangos, cucumbers, cherry tomatoes, marinated onions, and bacon together.

4. Add the optional ingredients: pistachios, arugula and blueberries.

5. Add sea salt, pepper, olive oil and balsamic vinegar.

20

E R I C LA‘A Senior Development Officer

Seven Layer Salad Ingredients 1 medium Head Lettuce, shredded

2 tsp. Sugar

8 oz. Baby Spinach

1⁄ 2

1⁄ 2

1 tsp. Seasoned Salt

cup Green Onions, sliced

Parmesan Cheese, grated

1 cup Celery, thinly sliced

1 ⁄ 4 tsp.

1 cup (8 oz.) Water Chestnuts, drained and sliced

3 Eggs, hard cooked and grated

1 pkg. Frozen Peas 2 cups Mayonnaise

3⁄ 4

Garlic Powder

lb. Bacon, fried

2 medium Tomatoes, cut into wedges

Directions 1. Mix lettuce and spinach together in a 4 quart glass serving bowl.

2. Layer green onions, celery, water chestnuts and uncooked peas.

3. Spread mayonnaise over top.

4. Mix sugar, parmesan cheese, seasoned salt, and garlic powder together.

5. Sprinkle over mayonnaise.

6. Just before serving, sprinkle with grated eggs and bacon. Garnish with tomato wedges.

NOTE: Can add a layer of shrimp or chicken to make a meal. Serves about 20.

21

L I NDA TA KE H ARA Accounting Assistant

Taegu Ocean Salad Linguine Ingredients 8 oz. pkg. Linguine 3 oz. Taegu 2 Japanese Cucumbers, seeded and sliced in 1" strips 8 oz. Imitation Crab, shredded 8 oz. Fresh Green Ocean Salad 1 â „ 2-1.9

oz. bottle Furikake

12 oz. Tropics Oriental Dressing, to taste Chinese Parsley, to garnish (optional) Directions 1. Break linguine into thirds and cook according to package directions. Drain and cool.

2. Mix linguine with taegu, cucumbers, imitation crab and ocean salad.

3. Just before serving, mix in desired amount of furikake and Tropics Oriental Dressing.

Garnish with Chinese parsley if desired.

22

H A R MON BROW N 2013 Outstanding Professional Advisor in Philanthropy

Classic Ceviche Ingredients 1 lb. fresh Skinless Snapper, Bass, Halibut or other ocean fish fillets, cut into ½" cubes 1 1 ⁄ 2 cups Fresh Lime Juice 1 medium White Onion, chopped into 1 ⁄ 2" pieces 2 medium–large Tomatoes, chopped into 1 ⁄ 2" pieces Fresh Hot Green Chiles (2–3 serranos or 1–2 jalapeños), stemmed, seeded and finely chopped 1⁄ 3

cup Cilantro, chopped, plus a few leaves for garnish

1⁄ 3

cup Manzanillos or Pitted Green Olives, chopped

Salt 3 Tbs. Fresh Orange Juice or 1 ⁄ 2 tsp. Sugar 1 Large or 2 Small Ripe Avocados, peeled, pitted and cubed 1–2 Tbs. Extra-virgin Olive Oil (optional) Tostadas, Tortilla Chips or Saltine Crackers for serving Directions 1. In a 1 1 ⁄ 2 quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1 ⁄ 2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Recipe from www.foodandwine.com

23

Make Ahead The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,� drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

NOTE: There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Suggested Pairing Chile tends to be known for inexpensive reds, but the real secret is the country’s terrific Sauvignon Blancs. The cold winds off the Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness, perfect for ceviche (something else they do extremely well in Chile).

24

T E S S D E LA RAMA Front Office Administrator

Baked Scotch Eggs Ingredients Hard Boiled Eggs Dry Breadcrumbs or Panko Raw Hot or Mild Sausage (Jimmy Dean)

Raw Langonisa (Sweet Filipino Sausage, optional) Flour

Directions 1. Unwrap the regular and sweet sausages and mix together.

2. Peel eggs, dip in cool water and coat with flour.

3. Wrap eggs evenly in a portion of meat/sausage, being sure they are covered completely. Coat thoroughly in breadcrumbs.

4. Chill for 1 hour.

5. Bake until golden brown on a cookie sheet at 350ËšF / 400ËšF, about 30 minutes. If thicker meat coating it will be about 45 minutes.

25

J E N-L LYMA N Director of Philanthropic Partnerships

Hash Brown Casserole Ingredients 24 oz. Hash Brown Potatoes (Simply Potatoes)

1 cup Mushrooms, sliced

2 cups each of Swiss Shredded Cheese and Monterey Jack Shredded Cheese

3⁄ 4

1 1⁄ 2 – 2 cups Ham (Farmer John Ham Steak), diced

5 Eggs cups Milk

3⁄ 4 tsp.

Salt

Paprika, for garnish (optional) Parsley, for garnish (optional)

Directions 1. Layer hash brown potatoes in 9" x 13" pan and dot with butter and bake 425°F for 20 minutes, or just defrost hash browns well.

2. Beat eggs; add milk and salt.

3. Layer in pan hash brown potatoes, cheese, ham, cheese, mushrooms.

Top with egg mixture. Sprinkle with paprika and parsley.

4. Bake 40 minutes or until center is set (can take up to an hour depending on oven and your pan) at 350°F.

26

N A N CY J. BUD D 2014 Outstanding Professional Advisor in Philanthropy

New Year Ozoni Ingredients 3 1 ⁄ 2 cups Dashi 1 tsp. Light Shoyu

1 Daikon, cut into 1 ⁄ 4" thick 2" hexagonal shapes

1 Tbs. Sake

1 Kamaboko, cut into 1 ⁄ 4" slices

1 can Clams, drained

4 Mochi Cake

1 Medium Carrot, cut into 1 ⁄ 4" rounds or thin 2" sticks

Mizuna

Directions 1. Parboil carrots and daikon.

2. Add carrots, daikon, kamaboko and clams to the dashi and heat over medium low heat.

3. Parboil mizuna leaves, rinse in cold water, gently squeeze and chop coarsely.

4. Broil mochi cakes until mottled and pierce with a fork or toothpick.

Place in bottom of each bowl.

5. Ladle ozoni into bowl and top with mizuna.

Click chopsticks across the table… grateful for each other, the past year and the year to come.

Happy New Year from the Budd-Yamakawas!

27

FRANCES LUI-KWAN 2013 Outstanding Professional Advisor in Philanthropy

Mochi Rice with Lup Cheong Ingredients 4 cups Mochi Rice, washed and soaked overnight or for at least 4 hours 3–4 Lup Cheong Sausage Links, cut into small peices Dried Shiitake Mushrooms, soaked and cut into small peices

1â „ 4

cup Oyster Sauce

2 Tbs. Shoyu 1 Tbs. Sugar 2 Tbs. Sesame Oil 1 tsp. Black Pepper

Directions 1. Soak shiitake mushrooms in water for at least 30 minutes.

Retain water.

2. Drain mochi rice and add to Zojirushi rice cooker.

3. Add all other ingredients.

4. Add 1 cup of retained water from shiitake mushrooms.

5. Add water to brown rice measurement and cook.

6. Garnish with chopped green onions and serve in a pretty bowl.

NOTE: This sauce can also be used for fried rice.

28

E T H A N WUN G Development Data Manager

Ultimate Stuffed Sticky Rice Ingredients 5 cups Short Grain/Mochi/ High Starch Rice 2 lbs. Pork Shoulder or Pork Belly (if not too fatty)

12–16 oz. Lup Cheong (Chinese sausage, Taiwanese brand best if you can find) 1 cup Roasted Chestnuts (Optional)

6–12 oz. Dried Shrimp

Shoyu (regular, not low sodium)

1–2 cups Dry Roasted Onions/ Chive Flakes

Sugar Corn Starch

6–12 oz. Dry Shiitake Mushroom Preparation before cooking 1. Cook rice in rice cooker with specified amount of water for 5 cups.

2. Soak dried shrimp in tap water overnight (do not refrigerate, keep covered) to soften (can nuke in microwave in water if you don’t want to soak).

3. Soak shiitake mushroom in tap water over night (keep covered and do not refrigerate) to soften (can nuke in microwave in water if you don’t want to soak).

4. Chop up pork into strips not more than an 2" long and a couple of centimeters wide.

5. Take pork strips and marinate (shoyu, 1 cup of sugar, 1–2 Tbs. of corn starch) enough to completely cover pork, do not dilute marinade with water.

6. Marinade pork strips overnight or at least 12 hours, 24 preferred.

Continued on next page.

29

Preparation for cooking 1. Drain and dry softened shrimp with paper towel, dice shrimp up into centimeter chunks.

2. Drain and dry softened shiitake mushrooms with paper towel, cut mushrooms in to long thin slices, throw away the hard stem area, cut around it.

3. Chop up the lup cheong into slices about a centimeter or so thick.

4. Drain and dry marinated pork strips with paper towel, save marinade liquid do not discard.

Cooking* 1. Add generous amount of cooking oil (corn oil) to cover bottom of pan.

2. Heat pan till oil is very hot.

3. Add pork strips and stir fry until fully cooked or golden brown. Taste test a piece, it should be extremely salty, if not add some marinade until it is, reduce heat as necessary to not burn to pork.

4. Turn down heat to low.

5. Add mushrooms in and mix.

6. Add shrimp in and mix.

7. Add lup cheong in and mix.

8. Add cooked Sticky rice and slowly mix together, you will need a very strong ladle or spoon and helpers to mix until it is all even.

9. Add roasted onions/chives, mix.

10. Add roasted chestnuts (optional), mix.

*

NOTE: A wok is preferred but deep frying pan will also work.

30

T I N A S AN TOS Executive Assistant

Fried Rice with Bacon — Santos Style Ingredients Bacon

Oyster Sauce

Eggs

Sweet Onions

Rice

Pepper

Celery

Shoyu

Green Onions

Directions 1. Chop bacon into thin slices (the more the better). Add to a hot pan and fry until crispy. Drain oil but leave just a little. Remove from pan.

2. Add chopped sweet onions and celery to pan and sauté. Add bacon back into the pan. Add oyster sauce and stir. Add left over rice to pan, stir all together. Add shoyu (Aloha Shoyu is the best) to taste.

3. Push rice to one side of pan and add 2–3 eggs and sprinkle with pepper. You can add eggs whole or pre-scrambled. If adding whole, use the spatula to break up the eggs and continue to stir while it is cooking. Start to mix eggs and rice all together. Add more shoyu and oyster sauce if you want. Add chopped green onions and serve.

31

MI C A H K ĀN E CEO & President

Kāne’s Famous Kitchen Sink Chow Fun Ingredients 5 Tbs. Vegetable Oil 1⁄ 2

lb. Char Siu, thinly sliced

1 large Maui Onion, sliced to desired size

1⁄ 2

Roast Pork, thinly sliced

3⁄ 4

cup carrots, julien sliced

3⁄ 4

cup Celery, thinly sliced

1⁄ 2

Boneless Chicken, soaked overnight in Shoyu, Ginge and Sugar Sauce; cut into 1 ⁄ 2 pieces

1⁄ 4

pound shelled shrimp, cut into pieces

1 ⁄ 2"

1 cup Green Onion, chopped in 1 ⁄ 2" length 8 Tbs. Oyster Sauce 3 Tbs. Shoyu (Aloha Brand)

1 thumb-sized piece Ginger, minced

8 pkgs. pre-cooked Chow Fun Noodles

5 cloves Garlic, minced

1 stick Kamaboko Fishcake, thinly sliced for garnish

3 cups Bean Sprouts

Continued on next page.

32

MI C AH KĀ N E CEO & President

Kāne’s Famous Kitchen Sink Chow Fun Continued from previous page.

Directions 1. Heat oil in wok.

2. Add ginger and garlic and half of the Maui onion. Stir fry for 1 minute.

3. Add chicken first. Stir fry for 2 minutes.

4. Add char siu and roast pork. Stir fry for 2 minutes 5. Add shrimp. Stir fry for 1 minute 6. Add half of shoyu and oyster sauce 7. Add carrots, celery, onion; cook until half-done.

8. Add bean sprouts stir lightly. Remove everything from pan.

9. Heat pan and add in 4 tablespoons vegetable oil.

10. Add chow fun; cook for 1 minute or until noodles separate and lightly browned.

11. Toss in the meat and vegetable mixture. Taste and add balance of oyster sauce and shoyu (add to desired taste).

12. Garnish with green onions and kamaboko fishcake just before serving.

NOTE: Can substitute any meat, chicken or shell fish — it’s the “kitchen sink” strategy. Never the same, but always ‘ono!

33

LO U ISE IN G 2016 Outstanding Professional Advisor in Philanthropy

Noodles with Hoisin Sauce Ingredients 14 oz. Noodles or Fine Spaghetti

3 Tbs. Oil

1 1 ⁄ 2 cups Ground Pork

1⁄ 3

6 pieces Salted Turnips, chopped fine

1 Tbs. Shoyu

2 cups Cucumbers, peeled and finely diced

2 tsp. Sugar

4 cups Bean Sprouts

½ tsp. Salt

1⁄ 4

cup Chives

cup Water

1 Tbs. Sherry 1 tsp. Gourmet Powder

4 Tbs. Hoisin Sauce

Continued on next page.

34

LO U I SE IN G 2016 Outstanding Professional Advisor in Philanthropy

Noodles with Hoisin Sauce Continued from previous page.

Directions 1. Mix shoyu, sherry, sugar, gourmet powder and salt. Set aside.

2. Bring 8 cups water to a boil. Add noodles and simmer 3 minutes.

Drain, rinse in hot water, and place on a platter.

3. Pour 2 cups boiling water over bean sprouts and let stand for 2 minutes. Drain.

4. Heat pan, add oil and Hoisin sauce. Stir 1 minute.

5. Add port and sautĂŠ 1 minute. Add shoyu mixture and chives, mix well and cook 1 minute. Add 1 â „ 3 cup water and cook 2 minutes, stirring frequently.

6. To serve, put individual servings of noodles in bowls. Add bean sprouts, cucumbers, and preserved turnips. Pour hot Hoisin sauce and pork mixture, over it and serve. Mix well before eating.

NOTE: Unlace the salted turnips and let stand for at least 20 minutes.

Wash before chopping.

35

K AT E LLOY D Vice President & General Counsel

Not Your Mama’s Brussel Sprouts Ingredients 1⁄ 2

cup Unsalted Butter

6 cloves Garlic, minced 4–6 oz. Prosciutto, thinly sliced cut into strips 2 lbs. Fresh Brussel Sprouts, trimmed and cut into thin slices 3 Tbs. Flour 1 tsp. grated Nutmeg 1⁄ 2

cup Parmesan Cheese

1 1 ⁄ 2 cup Heavy Cream 1 cup Light Cream or Half and Half 1⁄ 4

cup Sweet Marsala Cooking Wine

Salt and Pepper, to taste

Continued on next page.

36

K AT E LLOY D Vice President & General Counsel

Not Your Mama’s Brussel Sprouts Continued from previous page.

Directions 1. Pre-heat oven to 350°F. 2. Melt butter on high heat, add prosciutto and garlic. Sauté for 4 minutes.

3. Add sliced brussel sprouts. Toss for 4 minutes.

4. Stir in flour to coat. Gradually stir in heavy cream, light cream and sweet marsala. Reduce heat and simmer until brussel sprouts are just tender, about 5 minutes.

5. Add nutmeg, salt and pepper.

6. Stir in 1 cup of parmesan until just melted. Remove from heat (can prepare to here day before and refrigerate).

7. Transfer to glass baking dish. Top with rest of cheese. Bake until bubbly, about 20 minutes or so. Serve hot!

37

CHRISTOPHER DANG 2014 Outstanding Professional Advisor in Philanthropy

‘Ono Chili Ingredients 1 lb. Hamburger

1 can Kidney Beans

3–4 cloves Garlic

1 can Pork and Beans

1 cup Onions, chopped

1 can Cream of Mushroom Soup

1 cup Green Bell Peppers, coarsely chopped

1 can Tomato Soup 1 pkg. (1.25 oz.) McCormik Chili Mix

Directions 1. Brown the meat with garlic.

2. Add onion and bell pepper, cook until tender.

3. Add all the rest of the ingredients.

4. Simmer a while.

38

LY N ELLE MARBLE Senior Director of Communications

‘Oooo-ono Chili Ingredients 1 Portuguese Sausage, cut into bite size chunks 1⁄ 2

Kielbasa Sausage, cut into bite size chunks

4 Strips of Bacon 1 1 ⁄ 2 lbs. Hamburger 1⁄ 2

cup Fresh Mushrooms, sliced or 1 small can of Sliced Mushrooms

1 Medium Onion, chopped 2 Stalks Celery 1 can Stewed Tomatoes 1 small can of Tomato Sauce 1 pkg. Chili Seasoning 1 can Chili Beans 1 can Kidney Beans 2 Tbs. Brown Sugar 2 Tbs. Vinegar 2 dashes of Worcestershire Sauce Salt and Pepper, to taste

39

Directions 1. Cook meats until browned, about 5–7 minutes. Drain fat.

2. Add mushrooms, onions and celery. Cook until onions are translucent, about 5–7 minutes.

3. Add tomato sauce, chili seasoning, chili beans and kidney beans.

Simmer for another 5 minutes.

4. Add remaining ingredients. Simmer for 15–20 minutes on low heat, stirring occasionally.

5. Serve with rice, hot dogs, buns, cornbread, Fritos, or all by itself!

40

J A ME E K UN IC H I KA Vice President of Special Projects & Operational Support

Beef Stew Ingredients 2 lbs. Beef Short Ribs

1⁄ 2

Round Onion, cut

2 cans Tomato Sauce

Salt

1 ⁄ 2 tsp.

Worcestershire Sauce

Pepper

1 ⁄ 4 tsp.

Sugar

1 Tbs. Flour

3 Potatoes, peeled and cut

Canola Oil

2 Carrots, peeled and cut

1 cup Water

Directions 1. Salt and pepper the ribs. Dust ribs with flour and brown with oil in a large pot.

2. Add water, enough to cover the ribs and simmer for 1 hour.

3. Add carrots, onions, sugar, and Worcestershire sauces. Cook on medium for 30 minutes.

4. Add potatoes and cook for another 20 minutes.

5. Mix the flour and water in a small bowl. Turn up the heat and bring stew to a boil. Slowly add the flour/water mixture to the stew while stirring constantly. Reduce heat to low.

41

I N G E R T ULLY Senior Philanthropy Officer, Maui County

Slow-Cooked Moroccan Lamb Curry Ingredients 1 1 ⁄ 2 – 2 lbs. organic, grass-fed Lamb, cut into 1" pieces, or Stew Meat 1 tsp. Sea Salt 2–3 Tbs. Coconut Oil 2 Sweet Onions, chopped 2 Garlic Cloves, minced 1 ⁄ 2" piece

Ginger Root, minced

2 tsp. Ground Cumin 2 tsp. Ground Turmeric 1 tsp. Ground Cinnamon 1 Bay Leaf 8 oz. (1 cup) Gut Healing Broth 13.5 oz. can Coconut Milk 6 cups Fresh Greens, chopped (kale, spinach, etc.)

2 Tbs. Fresh Mint, chopped (for garnish)

Continued on next page.

42

I N G E R T ULLY Senior Philanthropy Officer, Maui County

Slow-Cooked Moroccan Lamb Curry Continued from previous page.

Directions 1. Sprinkle the lamb with salt and place the pieces in a slow cooker.

2. Heat the coconut oil in a medium pan.

3. Add the onions and garlic, and sauté the mixture for a few minutes.

4. Add the ginger, cumin, turmeric, cinnamon, and bay leaf, and sauté for another 5 minutes, or until some caramelizing appears on the bottom of the pan.

5. Add the broth and coconut milk, and scrape the bottom of the pan with a wooden utensil to deglaze it.

6. Bring the mixture to a boil, then pour it over the lamb in the slow cooker. Cook the lamb on a low setting for about 8 hours or on a high setting for about 4 hours.

7. Stir in the greens about 30 minutes before the lamb is done and cook them until they are soft.

8. Serve the curry garnished with fresh mint.

NOTE: Serves 4–6. This dish cooks for 4–8 hours in the slow cooker, so prepare this in the morning to enjoy for dinner.

43

RO BBIE A N N K ANE Director of Programs, Omiydar Initiatives

Garlic Codfish Ingredients Codfish

Water

Oil

Chili Pepper or Chili Water

Garlic

Chinese Parsley

Vinegar Directions 1. Soak Codfish. Fry in oil, take out.

2. Brown garlic in oil, take out and put on codfish vinegar and water (2:1 vinegar), chili pepper, or chili water.

3. Replace garlic, add Chinese parsley.

NOTE: All according to taste and feel.

44

T E S S D E LA RAMA Front Office Administrator

Chicken Afritada Ingredients 5 lb. Party Chicken Wings

2 tsp. Pork or Chicken Buillion

2 Potatoes, peeled and halved

1 bottle Banana Ketchup

1 Round or Red Onion, sliced

1⁄ 2

1 head Garlic, minced

2 Tbs. Virgin or Cooking Oil

1 Green Bell Pepper, sliced

Salt and Pepper, to taste

cup Sweet Chilli Sauce

1 Red Bell Pepper, sliced Directions 1. In a cooking pot or wok, heat oil. Sauté garlic and onions.

2. Add chicken until slightly brown.

3. Pour the banana ketchup, sweet chilli sauce and buillion. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

4. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

5. Add green and red bell peppers, simmer for an additional 1–2 minutes. Add salt and pepper to taste.

45

K AWE N A BE AUPR E Sr. Director of Gifts & Compliance, & Assoc. General Counsel

Aunty Bobbie’s Shoyu Chicken Ingredients 1 1 ⁄ 4 cups Shoyu

1⁄ 2

cup Italian Dressing

1 cup Sugar

5 lb. box Chicken

Directions 1. Mix ingredients together and add chicken.

2. Bring to a boil then simmer for about 1 ⁄ 2 hour.

46

U R I MA RTOS Philanthropy Officer, Kaua‘i

Chamorro Chicken Kelaguen Ingredients One whole BBQ or Oven Roasted Chicken

1⁄ 2

1⁄ 2

2 or more Hot Chili Peppers (optional if you want it spicy)

Round Onion, diced

1⁄ 2

cup Green Onions, chopped and extra to garnish

cup Lemon Juice, freshly squeezed

Salt to taste 1 cup fresh or frozen (defrosted) grated Coconut

Directions 1. Debone and chop the chicken and place in a large mixing bowl.

2. Add onions, green onions, chilis and lemon juice. Mix well.

3. Season with salt to taste.

4. Add grated coconut and mix well.

5. Chill kelaguen for a couple hours. Serve chilled with red rice or flat bread.

47

ROBERT KAWAHARA 2014 Outstanding Professional Advisor in Philanthropy

Super Simple Baked Potato Bud Chicken Ingredients 8–10 Boneless Skinless Chicken Thighs

Mayo

Garlic Salt

Potato Buds

Onion Powder

Parmesan Cheese

Black Pepper

Directions 1. Heat oven to 375°F. 2. In a separate bowl mix potato buds with parmesan cheese (about a 1:4 ratio of cheese to potato buds).

3. In a separate bowl mix mayo, garlic salt, onion powder and black pepper. Use seasonings to your preference.

4. Coat chicken thighs in mayo mix then coat with potato bud mix.

5. Place on greased foil on a baking sheet.

6. Bake for 45–60 minutes, or until potato buds are nice and golden brown.

NOTE: Feel free to season to your preferences.

48

WA L LY C HIN Senior Vice President & Chief Financial Officer

Hoi Sin Glazed Baby Back Ribs Ingredients 1 cup Ketchup

4 tbsp. Curry Powder

3⁄4

cup Hoi Sin Sauce

4 tbsp. Sesame Seed Oil

1⁄ 2

cup Honey

5 tbsp. Shoyu

2 tbsp. Chinese Black Beans, minced

5 tbsp. Dry Sherry or White Wine

2 tbsp. Garlic, minced

1⁄ 4

1 tbsp. Asian Garlic Chili Paste or your favorite hot sauce

cup plus 2 tbsp. White Wine Vinegar or White Vinegar

1⁄ 4

cup Toasted Sesame Seeds

3–5 lbs. Baby Back Ribs

Directions 1. Cut ribs in half slabs and boil in salted water for approximately 30–45 minutes. Let ribs cool.

2. In a large bowl, mix all ingredients together. Reserve half of the sauce for basting. Use remaining sauce and marinate ribs overnight if possible.

3. Brown ribs over charcoal (not too hot) and use remaining sauce to baste ribs.

Don’t burn ribs! Slice ribs to serve…no forks or knives required to eat.

49

S T E PHE N RE E SE 2013 Outstanding Professional Advisor in Philanthropy

Mom’s Meatloaf Cupcakes Ingredients 1 lb. Ground Beef 1 1⁄ 2 lbs. Ground Turkey 1 large Onion, chopped 1 cup Seasoned Bread Crumbs 1⁄ 3 cup BBQ Sauce, plus more for pan

1 large Egg 2 Tbs. Olive Oil 1 tsp. Salt

Continued on next page.

50

S T E PHE N RE E SE 2013 Outstanding Professional Advisor in Philanthropy

Mom’s Meatloaf Cupcakes Continued from previous page.

Directions 1. Preheat oven to 350° F. 2. Heat olive oil over high temperature, add onions and sauté until opaque, about 2 minutes, reduce heat to medium and continue to cook until onions brown nicely, about 5 minutes more; stirring occasionally. Remove from heat and set aside to cool.

3. Put all other ingredients in a large bowl. Add cooled onions and mash everything together with your hands until well mixed.

4. Lightly grease a cupcake pan and cover the bottom of each well with BBQ sauce. Form meat into large balls and drop into cupcake wells. Coat each cake with more BBQ sauce.

5. Cook until done: Regular cupcake size = 15 minutes Jumbo cupcake size = 20–25 minutes Loaf tin = 45–60 minutes Serve in a bed of mashed potatoes. Serves 6–8.

NOTE: Put a rimmed cookie sheet under the cupcake pan to catch any drips.

51

RO BBIE A N N K ANE Director of Programs, Omiydar Initiatives

Portuguese Pickled Pork (Carne de Vinha D’alhos) Ingredients 3–4 lbs. Pork Shoulder or Butt (can also use meat)

3 Cloves Garlic

1

1⁄ 2

Potatoes, peeled and quartered

1

1 ⁄ 2 tsp.

cups Vinegar Salt

1 tbsp. Shortening All Spice, to taste

2 Red Peppers or 3 Chili Peppers Directions 1. Cut pork into small pieces. Combine vinegar, salt, peppers, garlic with meat. Marinade overnight.

2. Squeeze out marinade from pork/meat. Roast in 350°F oven; 35–40 min per lb.

3. Parboil potatoes in marinade. Cook in oven til brown.

52

RO B BIE A N N K ANE Director of Programs, Omiydar Initiatives

Rib Roast Ingredients Rib Roast Hawaiian Salt Garlic Directions 1. Rub rib roast with Hawaiian salt and garlic.

2. Roast in 375°F oven for 2 hours.

3. Turn off oven. Leave roast in oven. Do not open oven doors for 2 1 â „ 2 hours.

4. Remove roast and cover with foil til ready to serve.

53

Sweetness

MA RT HA H AN S O N Director of Donor Relations

Chocolate Chip Bars Ingredients 1 cup Soft Butter

2 1 ⁄ 4 cups Flour

3⁄ 4

cup Brown Sugar

1 tsp. Baking Soda

3⁄ 4

cup Sugar

1 tsp. Salt

1 tsp. Vanilla

1 cup Chopped Nuts

1 ⁄ 2 tsp.

12 oz. Chocolate Chips

Water

2 Eggs Directions 1. Beat butter, brown sugar, sugar, vanilla and water until creamy.

2. Beat in two eggs.

3. Sift and mix in flour, baking soda and salt.

4. Add in chopped nuts.

5. Spread on greased 12" x 17" x 1" baking pan and sprinkle with chocolate chips. Lightly press chips into dough.

6. Bake at 375°F for about 15 minutes.

55

J OA N N E WATASE YANG Communications Officer

Mrs. Watase’s Gau Ingredients 2 lbs. Mochi Flour or 2 boxes Mochiko

2 lbs. (2 boxes) Light Brown Sugar

24 oz. Trappey’s Golden Yams, strained with juice

Toasted Sesame Seeds

2 3⁄ 4 cups Water

1⁄ 3

cup Wesson Oil

5 Ti Leaves

Directions 1. Trim both ends and hard strips on back of ti leaves. Slit 2 ti leaves for 4 sides of the baking pan. Wash and dry with paper towels and oil with brush. Pan to be lined.

2. Heat water and sugar and cool. Add cooled water and sugar to mochi flour. Mix well until there are no lumps — use a wooden spoon and rubber spatula.

3. Add strained yams and mix well.

4. Add Wesson oil and mix well. Make sure there’s no lumps.

5. Pour mochi mixture in baking pan lined with oiled ti leaves. Sprinkle top with toasted sesame seeds 6. Cover with oiled heavy weight tinfoil and aluminum cover. If aluminum cover for baking pan is not available, oiled tinfoil must be tied down securely. Put a larger pan than baking pan or 2 baking pans of water on bottom shelf before starting.

7. Bake 3 1 ⁄ 2 hours at 300°F. When done, turn off the oven and leave pan for 10 minutes longer.

8. Take cover off and cool gau in pan without drying or hardening the top. To let air out, put about 9 larger than pan cooking chopsticks, covered with long paper towels and large tinfoil. Change paper towels every 1 1 ⁄ 2 – 2 hours). About 8 – 9 hours later when gau is thoroughly cooled, turn baking pan over, peel ti leaves off and turn over gau for slicing. Be sure to slice with plastic knife and wrap right away.

56

J OA N N E WATASE YANG Communications Officer

Bavarian Tart Ingredients for Crust

Ingredients for Filling

2 blocks Butter, or 1:1 Butter and Margarine

1 lb. can Bartlett Pear

1 ⁄ 2 tsp. Vanilla

2-8 oz. blocks Cream Cheese, at room temperature (about 2 hours)

1 1 ⁄ 2 cup Flour

1⁄ 2

1⁄ 2

1 tsp. Vanilla

2⁄ 3

cup Granulated Sugar

cup Walnuts, chopped

cup Sugar

2 Eggs 2 tsp. Cinnamon Directions 1. Mix well butter and granulated sugar for crust.

2. Press mixute in bottom of a 13" x 9" pan. Bake 10 minutes at 350°F. Remove from oven, set aside.

3. Drain and cut Bartlett pears into wedges — cut each half into 10 thin wedges, will be just about right.

4. Place wedges on cream cheese filling. Sprinkle top with cinnamon and bake for about 30 min. at 350°F. 5. Let cool a bit. Cut into squares while warm, but let it cool in the pan before serving.

57

J OA N N E WATASE YANG Communications Officer

Butter Mochi Ingredients 1 box Mochiko

1 stick Butter, melted

3 cups Sugar

3 large Eggs

3 tsp. Baking Powder

1 can Coconut Milk

2 cups Milk Directions 1. Preheat oven to 350°F. 2. Mix mochiko, sugar, and baking powder in a bowl. Mix together milk, butter, eggs, and coconut milk and add to dry ingredients.

3. Spray a 9" x 13" pan with non-stick cooking spray and pour in mixture.

Bake at 350°F for one hour. Cool and cut into desired pieces.

58

J E N- L LYMAN Director of Philanthropic Partnerships

Almond Cookies Ingredients 6 cups Flour

2 cups Shortening

2 cups Sugar

1 Egg

1 tsp. Salt

2 tsp. Almond Extract

1 tsp. Baking Soda

Red Food Coloring

Directions 1. Sift dry ingredients together.

2. Cut in shortening. Add eggs (mix well). Add almond extract.

3. Knead dough. Roll into 1" balls placed on ungreased cookie sheet.

4. Press center with thumb. Dot center with red coloring.

5. Bake 325°F for 20 minutes. Makes 100 cookies

59

J E N-L LYMA N Director of Philanthropic Partnerships

Butter Mochi Recipe Dry Ingredients

Wet Ingredients

1 block Cream Butter or Margarine, softened

2 cups Milk

1 box Mochiko Flour

1 tsp. Vanilla Extract

3 cups White Sugar

12 oz. can of Coconut Milk

5 Eggs

3 tsp. Baking Powder Directions 1. Mix dry ingredients first, add butter, and then mix the remaining ingredients with spoon.

2. Mix wet ingredients. Add the coconut milk last.

3. Pour into well greased 9" x 13" pan or glass pyrex. Bake 350°F for 1 hour.

60

A NT H ON Y F. C HUN 2017 Outstanding Professional Advisor in Philanthropy

Custard Mochi Ingredients 1⁄ 2

cup Butter, softened

2 tsp. Vanilla

1 3 ⁄ 4 cups Sugar

2 cups Mochiko

4 Eggs

2 tsp. Baking Powder

4 cups Milk Directions 1. Preheat oven to 350ºF. 2. Grease a 13" x 9" x 2" pan.

3. In large bowl, cream butter and sugar. Add eggs, one at a time.

Add remaining ingredients and mix until well blended.

4. Pour into pan and bake for 1 hour and 20 minutes. Cool and chill.

Makes 24 servings.

61

MIYA ZIALCITA Executive Assistant, Engagement, Culture & Donor Experience

Berrymisu Ingredients 12 oz. pkg. Raspberries, frozen unsweetened 12 oz. pkg. Cream Cheese 1 1 ⁄ 2 cups Sugar 2 cups Whipping Cream, chilled 1 cup Water 1⁄ 2

cup Lemon Juice

40 Lady Fingers Fresh Raspberries, for garnish Fresh Mint, for garnish Directions 1. Purée thawed raspberries in processor until smooth. Strain in med bowl pressing solids to extract as much liquid as possible. Discard seeds in strainer.

2. Using electric mixer, beat cream cheese and 1 ⁄ 2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl until peaks form. Gently fold whipping cream into cream cheese mixture.

3. Add raspberries and fold until just combined.

4. Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small sauce pan, stir frequently and cool slightly.

5. Dip one biscuit briefly into syrup to coat. Place flat side up in 12 cut trifle dish. Repeat until enough biscuits to cover bottom.

6. Spread 1 ⁄ 3 of raspberry cream cheese mix over biscuit. Repeat layers with cream cheese and biscuits.

7. Cover and refrigerate at least 3 hours up to a day, until set.

8. Garnish with mint and fresh raspberries.

62

RO B E RT ‘BILL’ HASTINGS 2013 Outstanding Professional Advisor in Philanthropy

J. Lynn’s Apple Crisp from Café Pesto Ingredients for Filling

Ingredients for Crust

6 medium Granny Smith Apples, peeled, cored and cut into small pieces

1 cup Mac Nuts, diced

1 cup Butter 1 1 ⁄ 2 cups Sugar 1⁄ 2

cup Honey

2 tsp. Cinnamon 1⁄ 2

63

cup Cornstarch

1 cup Flour 3⁄ 4

cup Sugar

1⁄ 2

cup Butter

Directions 1. Combine butter, sugar, honey, and cinnamon in saucepan. Stir until combined over medium heat.

2. Add apples and cook until apples have released their water, about 4 minutes.

3. Combine cornstarch with about 1–2 Tbs. water and slowly stir into apple mixture. Cook until barely thick.

4. Cool the mixture in frig in shallow covered tray or pan.

5. Mix mac nut crust ingredients in food processor, or use a pastry cutter until butter is evenly distributed.

6. Spray Pam in bottom of casserole dish, put half the crust mix in bottom of dish, then pour on the cooled apple mixture. And top with the remaining crust mix.

7. Bake about 45 minutes at 350°F, until slightly browned and bubbly.

NOTE: This dessert is very rich and yummy. Serve hot with lots of Vanilla Bean Ice Cream!

64

K AW E N A BE AUPR E Sr. Director of Gifts & Compliance, & Assoc. General Counsel

Nana’s Chocolate Chip Pie Ingredients 2 Eggs, beaten until foamy 1⁄ 2

cup Flour

1 cup Butter, melted and cooled to room temperature

1⁄ 2

cup Sugar

1 cup Chocolate Chips

cup Brown Sugar, firmly packed

1 cup Walnuts, chopped

1⁄ 2

1 Graham Cracker Ready-made Crust

Directions 1. Add flour, sugar, and brown sugar to eggs and mix well.

2. Beat in butter then add chocolate chips and walnuts.

3. Pour mixture into crust. Bake 1 hour at 325°F.

65

K AWE N A BE AUPR E Sr. Director of Gifts & Compliance, & Assoc. General Counsel

Lim ‘Ohana’s Banana Bread Ingredients 1 cup Butter

2 1 ⁄ 2 cups Flour, sifted

2 cups Sugar

2 tsp. Baking Soda

6–7 Bananas, mashed

1 tsp. Salt

4 Eggs, beaten Directions 1. Cream butter and sugar together. Add bananas and eggs.

2. In separate bowl mix flour, baking soda, and salt together.

Mix well then add to liquid ingredients. Don’t overmix.

3. Pour into loaf pan and bake at 350°F for 45–50 minutes.

66

I P O E H IA Gifts & Compliance Associate

Pumpkin Roll Wet Ingredients

Dry Ingredients

Ingredients for Filling

1 1 ⁄ 2 tsp. Salt

3⁄ 4

2⁄ 3 cup Pumpkin Purée

1 tsp. Baking Soda

1-8 oz. pkg.

Cream Cheese

1 cup Sugar

1 ⁄ 2 tsp.

1 cup Powdered Sugar

3 Eggs

1 tsp. Cinnamon

cup Flour Salt

1 tbsp. Butter 1 tbsp. Vanilla

Directions 1. Pre-heat oven to 350°F. 2. Mix wet ingredients. Add Dry ingredients. Mix well.

3. Line jelly roll pan with wax paper. Pour batter into pan and spread evenly. Cook for 15 minutes.

4. While still hot roll the pumpkin bread. When cool, unroll bread, take off wax paper, add filling and re-roll. Cut in half. Wrap in foil and place in freezer to firm up.

67

Index

‘O HA NA COOKBO OK | FROM OUR FAM I LY TO YO U R S

Rosemary Chicken with Oranges & Avocados, Rhonda L. Griswold

3

Giant Chocolate Chip Cookies, Meg Obenauf

5

Easy Clam Pasta, Gregg Takara

9

Mom’s Swiss Steak, Russell Siu

11

Recipes for Success Gloria Buckingham

14

Roger Higa

15

Matt Beall

16

Eric Fujimoto

17

Ray Okada

18

Deliciousness I Love Mango Season! Salad, Darl Gleed

20

Seven Layer Salad, Eric La‘a

21

Taegu Ocean Salad Linguine, Linda Takehara

22

Classic Ceviche, Harmon Brown

23

Baked Scotch Eggs, Tess Dela Rama

25

Hash Brown Casserole, Jen-L Lyman

26

New Year Ozoni, Nancy Budd

27

Mochi Rice with Lup Cheong, Frances Lui-Kwan

28

Ultimate Stuffed Sticky Rice, Ethan Wung

29

Fried Rice with Bacon — Santos Style, Tina Santos

31

Kāne’s Famous Kitchen Sink Chow Fun, Micah Kāne

32

Noodles with Hoisin Sauce, Louise Ing

34

Not Your Mama’s Brussel Sprouts, Kate Lloyd

36

‘Ono Chili, Christopher Dang

38

69

KA ‘ULU PŪ ‘ANA | GROWI NG TOGET H ER

‘Oooo-ono Chili, Lynelle Marble

39

Beef Stew, Jamee Kunichika

41

Slow-Cooked Moroccan Lamb Curry, Inger Tully

42

Garlic Codfish, Robbie Ann Kane

44

Chicken Afritada, Tess Dela Rama

45

Aunty Bobbie’s Shoyu Chicken, Kawena Beaupre

46

Chamorro Chicken Kelaguen, Uri Martos

47

Super Simple Baked Potato Bud Chicken, Robert Kawahara

48

Hoi Sin Glazed Baby Back Ribs, Wally Chin

49

Mom’s Meatloaf Cupcakes, Stephen Reese

50

Portuguese Pickled Pork, Robbie Ann Kane

52

Rib Roast, Robbie Ann Kane

53

Sweetness Chocolate Chip Bars, Martha Hanson

55

Mrs. Watase’s Gau, Joanne Watase Yang

56

Bavarian Tart, Joanne Watase Yang

57

Butter Mochi, Joanne Watase Yang

58

Butter Mochi, Jen-L Lyman

59

Almond Cookies, Jen-L Lyman

60

Custard Mochi, Anthony Chun

61

Berrymisu, Miya Zialcita

62

J. Lynn’s Apple Crisp from Café Pesto, Robert ‘Bill’ Hastings

63

Nana’s Chocolate Chip Pie, Kawena Beaupre

65

Lim ‘Ohana’s Banana Bread, Kawena Beaupre

66

Pumpkin Roll, Ipo Ehia

67

70

Together, we can create a thriving Hawai‘i for all and always.

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