August 24, 2002
The Tomato Festival at the Hollywood Farmers Market is Sunday, August 25th from 9am to 1pm. There will be a taste testing, cooking demonstration and preservation instructions. New parking spaces are available at the Arc Light Theater Parking Structure at Sunset and Ivar Ave. 1st hour is free with market validation. Free parking is available at the Doolittle Theater lot at 1623 N Vine St. Market location is at Selma and Ivar near Caheunga and Hollywood Blvd.
Volunteers are needed for the IAWF's Days of Taste program, October 1 through October 4th. This program teaches elementary school kids how food comes from the farm to the table. Kisd will visit the farmers market then cook ingredients with a local chef and eat their selections. Please call 818-902-3724 to volunteer.
Jimmy Williams has a catalog of heirloom tomatoes called "The Hay Ground Organic Catalog of Rare and Heirloom Cultivated Food Plants". Jimmy will begin selling seedlings at the Hollywood Farmers Market on Sundays in September. To reach him regarding his landscape business or his tomatoes, call 323-216-0379.
Su Mei Yu is the author of "Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian Inspired Recipes for your Barbecue," published by Morrow.
Grilled Chicken in Pandanus Leaves You can find these leaves in Thai grocery stores. Go to Bangkok Market 4757 Melrose Ave near Western Ave.
1 tsp white peppercorns
1 tablespoon sugar
1 tsp sea salt
9 garlic cloves, minced (1/4 cup)
1/3 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons fresh lemon juice
1 tsp sesame oil
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
14 fresh or frozen pandanus leaves, or 30 dried corn husks soaked in water for 20 min. then dried
14 to 30 toothpicks, soaked in water for 30 minutes, then dried
1. Put the peppercorns in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning, until they exude a pleasant odor, about 1 minute. Remove from the heat and transfer to a bowl to cool.
2. Grind the peppercorns in a spice grinder and transfer to a large zippered plastic bag. Add the sugar, salt, garlic, soy sauce, oyster sauce, lemon juice and sesame oil. Seal the bag and toss gently back and forth to combine. Add the chicken pieces. Seal and toss several times to coat. Refrigerate for at least 30 minutes and up to 4 hours.
3. Heat the grill.
4. While waiting for the coals to get hot, wrap 1 to 2 pieces of chicken in each pandanus leaf and secure with a toothpick.
5 Rake the hot coals into a mound on one side of the grill. Generously spray the pandanus bundles with water and place on the rack directly over the hot coals. Grill, turning frequently to prevent burning, until the leaves are slightly charred, 2 to 3 minutes. If the leaves start to burn, spray with water. Move the bundles to the empty side of the grill, cover and grill-smoke for about 7 minutes. Be sure to open the air vents in the top of the grill cover. Test for doneness by piercing a bundle with a knife: the juices should run clear. Transfer to a serving platter and let rest for 5 minutes.
6. Unwrap the chicken, discard the leaves, and serve.
Jacqueline Domac is the Chair - Health Dept. at Venice High School
The date for the Healthy Beverage Resolution to ban soda sales at LA Unified Schools will be held on August 27th. The LAUSD Secretariat's address is 333 Beaudry Street between 3rd and 4th. Information can be verified at 213-241-7002. To call in your support, LAUSD School Board Phone #: 213-241-6389. Board members to encourage are Tokofsky, Lansing, Huizar and Young. You can call to get their email addresses.