LIHU‘E — Nicky Lucidarme, entering the annual Chili Cook-Off for the first time, captured two of the four top awards presented at the event at Kukui Grove Center. Lucidarme, who works at the Kaua‘i Community College culinary-arts department, said she’s
LIHU‘E — Nicky Lucidarme, entering the annual Chili Cook-Off for the first time, captured two of the four top awards presented at the event at Kukui Grove Center.
Lucidarme, who works at the Kaua‘i Community College culinary-arts department, said she’s always wanted to use some of the Puerto Rican spices to create a chili, and the recent event afforded her that opportunity.
The mixture of spices also earned her the Best Novice award for her Chili Dioja, along with her award-winning second entry, a Roasted Veggie Chili with White-Bean Relish.
Lucidarme pocketed the Best Vegetarian award for that entry.
Patrons who picked through the offerings at the various stations set up in the foodcourt area of the mall commented that Lucidarme’s Chili Dioja tasted like pateles, except that it didn’t resemble the usual appearance of the popular local delicacy.
Lucidarme, who had the sponsorship of leaders of Tradewindow & Consulting from Kapa‘a as well as a private Lihu‘e business whose owner prefers to be anonymous, was thrilled with the day’s outcome, noting that she was up against the Kaua‘i Marriott Resort & Beach Club’s formidable culinary department.
Under the direction of Jim Paleracio, Lynn Nagaoka, Bryce Nakamura and Sharon Ariola were kept busy ladling out samples of their chili that earned the Marriott crew the Most Authentic award.
Leaders at Kauai Bakery & Cinnamon, one of the mall’s tenants who always seek out dishes for their employees, thrilled Ariola when they placed an order for 20 helpings, enough to feed their staff and then some.
The event also proved to be a good inaugural platform for Rey Montemayor, the new sous chef at the Kaua‘i Marriott Resort & Beach Club, as Montemayor joined the front-line crew by making sure their pans were kept filled.
Jolene Ogle of the Kaua‘i Marriott Resort & Beach Club Human Resources Department said that Montemayor will be working directly under Executive Chef Guy Higa.
Isaiah Cantotay from Tomkats was presented the Most Creative award from the Cook-Off.
Samples were available for $1 per sample, with proceeds helping out the KCC Culinary Arts Club.
Another creative offering was produced by the team of Henry Awong and Dean Kaai of the Aloha Beach Resort-Kauai in Wailua, as they were kept busy ladling out Turkey Chili, as was KCC culinary-arts student Cresencio Lagazo, who had his Bob’s Southwestern-Style Chili available.
Another favorite with patrons was the entry submitted by chefs at Gaylord’s Restaurant, under the culinary expertise afforded by Richard Cariaga, Ashton Contrades, and Edward Daligcon. “It’s hot, but it’s not that hot. It’s just right,” was the unanimous opinion of the samplers.
