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Food: Everyone loves pupu platters (even the ones who say they don’t). <br />
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Roast pork and Chinese barbecued spare ribs are also easy to do in your oven. If your kitchen is separate from your mingling area, <br />
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and you want to deep-fry, by all means include egg rolls and fried wontons.
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24/10/2011 03:31
We no longer have a Trader Vic’s in New York, but the city has seen some high-profile Polynesian-themed establishments open in the past year, <br />
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My current apartment, with its open kitchen layout, seemed like the perfect spot to recreate a tiki bar.My menu for the tiki party was a range of finger foods that would go well with the tropical drinks on hand. For the buffet table, <br />
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I made a big bowl of cold sesame noodles and a bowl of Sichuan cucumber salad. Hot foods, including pork and spinach dumplings and garlic-lemon shrimp shewers, came out of the kitchen with regular frequency.
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24/10/2011 03:11
When tiki bar legends Victor Bergeron (founder of trader Vic’s) <br />
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and Don the Beachcomber created their legendary establishments in California in the 1930′s, and grew their franchises in the 1940′s, they sparked off a tiki trend that would last for 3 decades. In creating their menus, they drew a lot of culinary influence from Asia and the South Pacific, <br />
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or at least their own versions of Asia and the South Pacific. Their appetizer menus, in particular, took a lot of cues from Chinese restaurants. In one or two decades, pupu platters (drawing from a Hawaiian concept for appetizer buffets) became tiki standards, <br />
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serving foods such as Cantonese roast pork, barbecue spare ribs, chicken wings, fried wontons, dumplings, and egg rolls. If you’ve ever wondered where pupu platters at your local Chinese take-out came from, here’s your answer.
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24/10/2011 03:10
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and Don the Beachcomber created their legendary establishments in California in the 1930′s, and grew their franchises in the 1940′s, they sparked off a tiki trend that would last for 3 decades. In creating their menus, they drew a lot of culinary influence from Asia and the South Pacific,<br />
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or at least their own versions of Asia and the South Pacific. Their appetizer menus, in particular, took a lot of cues from Chinese restaurants. In one or two decades, pupu platters (drawing from a Hawaiian concept for appetizer buffets) became tiki standards,<br />
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serving foods such as Cantonese roast pork, barbecue spare ribs, chicken wings, fried wontons, dumplings, and egg rolls. If you’ve ever wondered where pupu platters at your local Chinese take-out came from, here’s your answer.
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