Zippy’s Joins In To Set ‘The Good Table’
Lanakila Pacific invites the public to purchase a one-of a-kind table offering, a memorable dining experience at The Good Table, Thursday, Oct. 3. Back for its fifth year, this benefit for Lanakila Meals on Wheels, Hawaii’s largest and only islandwide meal provider to homebound kupuna, is presented by Hawaii Government Employees Association, Island Insurance Companies, Finance Factors and Kai Hawaii.
More than 50 popular Oahu dining establishments, including Alan Wong’s, 3660 On the Rise, Beachhouse at the Moana Surfrider, Brasserie Du Vin, Café Laufer, California Pizza Kitchen, Hula Grill, Michel’s, Roy’s Restaurant, Tiki’s Grill & Bar, and Zippy’s (islandwide), among others, are serving special chef-designed feasts for pre-purchased tables in their respective restaurants for the benefit.
With a weakened economy and one of the fastest-growing senior populations in the nation, our kupuna really need our help. Tables are available for sale through Sept. 21. To find out more about the participating dining establishments, visit thegoodtable.org or call 531-0555.
Wayne Komamura, Zippy’s research and development chef, has more than 20 years of culinary experience. He graduated from Kapiolani Community College’s Culinary Program, trained in various hotels throughout the Hawaiian Islands, and served as Hawaii Convention Center’s executive chef when it opened in 1998. Chef Wayne lived and studied in Paris, and attended classes at the famed Le Cordon Bleu. He has a diploma from the world’s premier culinary arts institute, Ecole de Gastronomie Francaise Ritz-Escoffier, and is passionate about food!
Here is a simple yet delicious summer salad recipe from Chef Wayne Komamura.
ZIPPY’S FRESH STRAWBERRY SUMMER SALAD
* 8 cups spring mix greens, baby spinach or a combination
* 1 pint fresh strawberries, trimmed and sliced
* 1/2 cup glazed pecans or toasted, sliced almonds
* 4 ounces blue cheese or goat cheese (optional)
* favorite sweet salad dressing or, for a delicious, simple salad dressing, combine 1 part each sugar and red wine vinegar, 3 parts salad oil, and season to taste with salt, pepper, dry mustard and a small amount of grated fresh onion
Mound greens onto four chilled salad plates. Garnish with strawberries, cheese and nuts. Serve with dressing.
Makes four servings.
