Hawaii Community College’s Culinary Program prepares students to work in the food industry and the experiences they gain as second year students at the Bamboo Hale further gives them a taste of working in a restaurant. The students work either in the back or front of the house to hone their skills in the hospitality industry
My friend Lisa and I went to The Bamboo Hale in Hilo when they had the Italian menu and thoroughly enjoyed it.
Antipasto or appetizers included Stuffed Mushrooms — mushroom caps filled with a delightful blend of breadcrumbs, chopped mushroom stems, garlic, parsley, lemon and Parmesan, and baked until tender and Arancini, fried Italian golden crisp rice ball served with a sauce.
Insalata or salad choices were Caprese with ripe tomatoes, creamy mozzarella and basil leaves, drizzled with extra virgin olive oil and a touch of balsamic vinegar glaze and a Caesar’s Salad.
Zuppe or soup course included Minestrone, a hearty Italian favorite full of fresh seasonal vegetable, tender benas, and pasta, simmered in a rich tomato broth infused with aromatic herbs topped with a drizzle of extra virgin olive oil with a sprinkle of Parmesan cheese, and Italian Pea Soup, a velvety blend of sweet green peas, fresh herbs, a hint of garlic, finished with a drizzle of extra virgin olive oil.
Antipasti or entrees included Chicken Marsala, succulent pan-seared chicken in a rich Marsala wine sauce with earthy mushroom, finished with a touch of cream and fresh herbs, served with sauteed vegetables and homemade pasta, and Carbonara Pasta, al dente homemade pasta tossed in a creamy Parmesan sauce, enriched with a hint of garlic and cracked black pepper.
Desserti or desserts were Tiramisu, layers of delicate homemade ladyfingers soaked in espresso and coffee liqueur, nestled between creamy mascarpone cheese and dusted with rich cocoa powder, and Strawberry Mousse, light and creamy dessert made with strawberries, whipped cream, and a touch of vanilla. Each spoonful with a bursting of sweet fruity flavor served chilled.
Dishes were well presented, very tasty and the service was excellent. Please go to support the students, who in a few months will be out in the world, working in the culinary field.
The Aracini and minestrone soup were created to use up leftover ingredients.
Arancini was made the day after risotto was served and in the 2nd century BC Rome conquered Italy, there was economic growth and a variety of new vegetables were introduced to the markets. The Italians gathered leftover meals and created a “poor man’s soup,” or minestrone soup, which is the national soup of Italy.
With just some good garlic bread, you can make a meal out of minestrone soup.
Here’s a vegetarian version for a hearty meal for the winter cool weather. You can freeze the soup before adding the pasta.
Minestrone Soup
Serves 4
In a large pot or Dutch oven over medium high heat, add and saute for 5 minutes or until the onions are soft:
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
2 large carrots, sliced
Add after the onions are translucent and cook for 10 minutes:
1 medium Yukon Gold potatoes, diced into 1/2 inch cubes, about 1 cup
Add and cover, cook on medium low heat for 15 minutes:
1 (28 ounce) can fire roasted crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
6 cups vegetable broth
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
Stir in and cook uncovered for 8 to 12 minutes or until the pasta is al dente and green beans are tender:
8 ounces green beans, trimmed and cut into 1 inch pieces
4 cups spinach
4 ounces elbow macaroni, small shells or fusilli
Pour into bowls and serve with Parmigiano-Reggiano cheese on top. Serve with toasted garlic bread.
Chicken Marsala is made with chicken breast in a slightly sweet yet savory Marsala sauce and comes from the Sicilian city of Marsala where the French there created this dish. Pounding the chicken breast after you have cut them in half lengthwise creates cutlets which cook faster with a more even tender bite. This dish can be served with pasta, rice or garlic mashed potatoes with a side of roasted asparagus, green beans or broccoli.
Chicken Marsala
Serves 4
Cover with plastic wrap and pound them with a meat mallet until they are 1/2 inch thick”
4 chicken breasts, cut in half lengthwise, but not through
Sprinkle with salt and pepper to taste. Dredge with flour.
Fry in olive oil until golden over medium-high heat for 5 minutes. Do not overcook. Remove to a plate.
In the same pan, add and cook over low heat for 3 minutes:
3 small shallots, chopped
3 cloves garlic, pressed
Add and saute for 5 minutes:
1 cup button or Hamakua Ali’i mushrooms, sliced
Season with salt and pepper to taste
Add and cook for 1 minute:
1 tablespoon flour
Add and turn heat to medium:
1/2 cup good quality Marsala wine
1 cup chicken broth
Simmer a few minutes and allow the sauce to thicken.
Serve with chopped Italian parsley.
Email Audrey Wilson at audreywilson808@gmail.com.
