HAWAIIAN EVENTS
September 2, 2013 (Monday)
Kilohana Grill is closed
September 6, 2013 (Friday)
Concord Senior Center presents "12th Annual Hawaiian Fusion Benefit Luau" Featuring: Nathan Aweau and Steven Espaniola Centre Concord, 5298 Clayton Road, Concord 5:30 pm
September 6, 2013 (Friday)
Faith Ako presents "New CD Release -- Kulaiwi, My Beloved Homeland"Spreckels Performing Arts Center, 5409 Snyder Lane, Rohnert Park 8:00 pm
September 21, 2013 (Saturday)
Academy of Hawaiian Arts presents "A Perfect 10: A Decade with the Academy of Hawaiian Arts"Reed L. Buffington Visual and Performing Arts Center, Chabot College, 25555 Hesperian Blvd., Hayward 7:00 pm
http://pw1.netcom.com/~halkop/events.html
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Got Kilohana?
MAUI WOWI 4833 Hopyard Rd, Pleasanton, CA  Maui Wowi carries our Hawaiian BBQ Beef, Hawaiian BBQ Chicken, Kalua Pork, potato salad. Check them out when you're in the Pleasanton area! |
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Got Jam?
 Try some Hawaiian Sun jam - available in our store
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PIDGIN CORNER - LEARN SOME LOCAL "SLANG"
Luau Feet= Big Feet Dat boy got luau feet - he no need fins when he swims!
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HAWAIIAN WORD OF THE MONTH Some handy terms:
E 'olu'olu - eh oh loo oh loo - Please
Mahalo - mah hah low - Thank You
He Mea iki - heh meh ah ee key - You're Welcome
Aloha - ah low ha - Hello, Good bye, Love, Peace
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Where did the summer go?
Can't believe summer has come and gone. There are many happy moms and some not so happy kids going back for a new school year! We've watched our customers grow, and grow up over these last ten years!
Great news to share! Kilohana Grill was featured in the San Francisco Chronicle Bargain Bites issue on August 22! It was a really nice write up and we've been blessed with new customers that have come in because of the article. http://www.sfgate.com/restaurants/bargainbites/article/Kilohana-Grill-packs-Hawaiian-punch-4750204.php (Please note that we will be closed on Monday, Sept 2 in observance of Labor Day)
Pam and Myron Kashima and all of the staff at Kilohana Grill
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DAYS OF MY YOUTH - Growing up on Kauai
Myron Kashima 
HOMEMADE JAM
Mom and dad used to make our own homemade jam. They didn't buy the fruits- dad had his favorite spot where fresh guavas grew wild in the rainforests. He also picked fresh unwanted pineapple from the plantation before they were tilled under for the next growing season. These pineapples were small so he had to pick a lot and he carried them home in a 50 lb burlap bag. He'd get some papayas from Grandpa and Grandma's farm that were made into jam too.
The hard work of cleaning, peeling, boiling and straining took hours and hours. Ummmm, the aroma of the fruits cooking filled the house. Making jam was a family project. The kids would try to help but we probably got in the way a lot. There would be rows of jars filled with fruit and when the wax was melted for sealing the jam, we knew they were done. We couldn't wait till they were ready to eat because the jam they made had chunks of fruit that wasn't like the store bought kind.
They were probably saving money by making the jam instead of buying them from the store. But as I look back, they also ended up making memories that have lasted a lifetime of our family working together and eating fresh, wholesome jam. Yummm.
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Yield: 1 9×13 coffee cake
For the Streusel
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon coarse salt
6 ounces ( 3/4 cup) cold unsalted butter
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons coarse salt
4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons) (any fruit zest will work fine)
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk (I made it with almond milk mixed with 1 teaspoon apple cider vinegar)
1 cup guava jam (or whichever jam you prefer)
Directions:
Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
Preheat oven to 350 degrees. Next, line a baking pan (9 x 13) with parchment paper and set aside. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with buttermilk.
Spoon the batter evenly into cake pan. Spoon the jam in a few sections over the batter. With a butter knife, swirl the jam around gently.
Sprinkle the chilled streusel evenly over the batter.
Bake until cake is golden brown and a tester inserted in the center comes out clean, about 30-35 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
Step by step pictures on the link:
http://www.cakeduchess.com/2012/01/guava-jam-coffee-cake.html
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I hope you enjoyed our newsletter. I welcome your feedback and you can unsubscribe at anytime. Until next month..... A hui hou - until we meet again
Aloha, PAM KASHIMA KILOHANA GRILL |
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