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Food & Dining // Heart-y Chef
Diana Helfand

A Symphony Of Flavor For Grilled Meats

For the last few months, the newly founded Hawaii Symphony Orchestra has been gracing the stage at Blaisdell Concert Hall.

So far, most of the concerts have been traditionally classical in nature, but the more contemporary version with Hawaii Symphony Pops has launched its season and continues with another installment May 31 under the exciting leadership of Maestro Matt Catingub, with the legendary Jimmy Borges.

Grammy-nominated Catingub, a favorite of Hawaii audiences, has written symphony charts for some of the most celebrated artists in the world including Pat Benatar, Michael McDonald and Natalie Cole.

The Hawaii Symphony Pops season began in April and wraps up on the Fourth of July with a rousing musical extravaganza led by Catingub and a cast of Hawaii’s favorite artists.

Hawaii Symphony Pops will move outside for the remainder of the season in a series of concerts at Waikiki Shell, including Kenny Loggins, Vertical Horizon and an all-star Fourth of July extravaganza to end the season.

There’s no better time to come back to the symphony!

To learn about Hawaii Symphony Pops and more, visit hawaiisymphonyorchestra.org.

The apricot is very high in vitamin A, especially when dried. Apricots also are rich in potassium and a good source of vitamin C. They are said to stimulate the appetite and help fight anemia. Dried apricots have a higher concentration of nutrients, making them rich in vita-min A, potassium, iron and riboflavin. They also are a good source of copper and magnesium. When dried, apricots are mildly laxative and should be consumed in moderation.

Here is a great sauce to pour over grilled chicken or pork. You can marinate overnight and then brush with sauce while grilling.

APRICOT GRILLING SAUCE

* 1/4 cup dried apricots, finely chopped
* 1 cup orange juice
* 1 tablespoon minced fresh mint
* 1 tablespoon honey
* 1/2 teaspoon lemon juice
* salt and pepper, to taste
* 2 teaspoons cornstarch dissolved in 2 teaspoons water

Soak the apricots in the juice with the minced mint for about two hours in the refrigerator.

Transfer the apricot mixture to a food processor. Add honey, lemon juice, salt and pepper, and process until combined. Cook in a small saucepan over medium heat for one to two minutes, or until heated through; add cornstarch mixture and stir until combined. Reduce heat to low and cook, stirring constantly, until slightly thickened.

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