Howdy Kats and Kits,
The weather has, once again, gone evil. I am beginning to think Chicago is built on top of some ancient native burial ground, but I digress. In a vain attempt at forced delusion, we at the cooking army have decided to cook food from an island paradise where roasting a whole pig underground seems like a decidedly un-insane idea. I speak, of course, of our Japanese bastard child, Hawaii. Since we have neither a whole pig nor ground under which to roast it, we will instead prepare for you all an array of tropically glazed meats (and meat-like substances), vegetables, fruits and other type things.
Words!
When: Next Wednesday, November 9th. Cooking starts at 6:30. Food ready as early as 7:30.
What: Shoyu Chicken, Sesame Crusted Mahi Mahi with Ginger Butter Sauce, Tropical Salad with Pineapple Vinaigrette and Spam Musubi.
Having never been to Hawaii, I can only guess that any beverages you bring should come with a tiny umbrella. Word to the wise on that. So bring your friends, bring your appetites and bring one of those awesome coconut bras and leaf skirts if you are so inclined. It’s time to eat.
-Jeremy