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Food & Dining // Heart-y Chef
Diana Helfand

A Symphony Of Flavors In A Salad

The newly founded Hawai’i Symphony Orchestra will present its first season this spring at Blaisdell Concert Hall. A grassroots organization, it promises to bring us joy and artistic excellence. The Hawai’i Symphony Orchestra season runs from early March to late May.

Leading the artistic charge for the orchestra is JoAnn Falletta, one of America’s most admired and active conductors.

“On April 6 and 7, our two Russian pieces will glow with the power and passion of our players and I think our audience will be thrilled by both the Tchaikovsky and RimskyKorsakov,” said Falletta. “The Fifth Symphony is my very favorite Tchaikovsky symphony, filled with brooding emotion that explodes in a cataclysm of brilliance and exuberance at the end. And, the Rimsky-Korsakov is a gorgeous evocation of Easter, as celebrated in Russia. And virtuoso Michael Ludwig also will bring his violin fireworks to a great showpiece for a soloist: the Wieniawski Second Concerto.”

This column is dedicated to Falletta and the new orchestra.

Olives and olive oil are considered sacred and are mentioned in many religious writings. Olive oil was used for cooking, ointments and lighting sacrificial altars. It was used to anoint kings and athletes in ancient Greece, and was burned in sacred lamps of temples.

The olive tree is native to the Mediterranean and Western Asia, and it spread to nearby countries from there. It is estimated that the cultivation of olive trees began more than 7,000 years ago.

Olives contain a concentrated dose of healthful monounsaturated fat along with fiber, calcium, magnesium, potassium, vitamin E and antioxidants. They should be consumed in moderation as they are high in sodium and calories.

JOANN FALLETTA’S MOROCCAN FRUIT SALAD

* 1/2 honeydew melon, cut into 1-inch pieces
* 4 oranges, peeled and sliced into 1/2-inch rounds and cut into quarters
* 18 pitted black olives, halved
* 1 tablespoon chopped fresh mint
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon cinnamon
* 1 tablespoon olive oil
* 2 tablespoons balsamic vinegar
* 3/4 teaspoon coarsely ground black pepper

Place fruit and olives in a large bowl. Combine all remaining ingredients in another bowl and mix thoroughly. Add to fruit; toss well. Refrigerate for at least an hour before serving.

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