Pierce County residents are invited to join the parents, grandparents, and brothers and sisters of University of Puget Sound students for a colorful evening of Polynesian music, dance, and food on Saturday, April 8.
Once again, the Spring Luˋau, presented each year by the Ka Ohana me ke Aloha student club, is coinciding with the college’s Spring Family Weekend—a time when the families of Puget Sound students come from around the country to explore the City of Destiny and the campus that is now home to their college-going offspring.
The Saturday, April 8, Spring Luˋau will include a Hawaiian dinner and an internationally inspired stage show, with traditional dances from Pacific Ocean cultures. The event, now in its 48th year, is one of the biggest celebrations of Polynesian culture in the state, attracting nearly 1,000 people each year.
Dinner will be served from 5 p.m. to 6:20 p.m. in Marshall Hall of Wheelock Student Center, near the N. Alder Street and N. 15th Street entrance to campus. The stage show will begin at 6:30 p.m. in Memorial Fieldhouse, just off the corner of Union Avenue and N. 11th Street. See below for ticket details and a map of campus.
The Ka Ohana me ke Aloha organizers have chosen the theme this year of Aia Ka Home Me Ka Pu’uwai or “Home is Where the Heart is.” The theme encourages students and visitors alike to think about the places that they come from and the place that they hold within their hearts.
“Home can be interpreted so many different ways, depending on the person,” said Austin Chikamoto ’17, president of Ka Ohana Me Ke Aloha. “Home can mean where one has spent their childhood, where one has moved as an adult, or, for us college students, right here at the University of Puget Sound.”
Music will be provided by Northwest Blend, a local group specializing in Hawaiian infused music, who include four-part harmonies in their songs. The show will include dances from cultures including Hawaiian and Tahitian, as well as the spectacle of grass skirts, the malo (loincloth), and colorful island dresses. The dinner will include mac salad, fresh pineapple, lomi lomi salmon, cucumber and carrot namasu, Hawaiian sweet rolls, Kalua pig, huli huli chicken, sticky rice, haupia, coconut guava cake, and punch.
Tickets are on sale now, and are available in advance or at the door.
When: Saturday, April 8, 2017
Where: Lu`au dinner: 5 p.m. in Wheelock Student Center, N. 15th Street and N. Alder Street
Lu`au show: 6:30 p.m. in Memorial Fieldhouse, N. 11th Street and Union Avenue
Tickets: General admission: Combo show and dinner: $20
Show only: $10
Dinner only: $11
Puget Sound campus members, seniors (65+), and those 12 and under:
Combo show and dinner: $15
Show only: $8
Dinner only: $9
Children 4 years old and under enter free.
To pay with a credit card call Wheelock Information Center at 253.879.3100.
(Monday–Thursday, 8 a.m.–10 p.m.; Friday, 8 a.m.–7 p.m.; Saturday and Sunday, 10 a.m.–3 p.m.)
To order online go to: tickets.pugetsound.edu
Tickets can be picked up on the day of the Lu`au, 10 a.m.–6:30 p.m., at the Information Desk in Wheelock Student Center, or 6:45–7:45 p.m. at the box office in Memorial Fieldhouse.
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Sean “Diddy” Combs and the Makers of CÎROC Ultra Premium Vodka proudly unveiled CÎROC Summer Colada, the newest addition to the successful flavor portfolio. The limited edition flavor is made with CIROC Ultra Premium Vodka infused with Coconut, Pineapple and other natural flavors. The liquid is packaged in an all-white bottle with a gold orb to entice the feeling of summer luxury. Summer Colada can be enjoyed on the rocks or with one of many fruit juices such as pineapple or passion fruit. A first for this brand, CÎROC Summer Colada will be available for a limited time only.
To introduce the world to CÎROC Summer Colada the brand launches a new campaign this week featuring “Escape (The Piña Colada Song)” performed by British-American composer, singer-songwriter, and Tony Award Winner Rupert Holmes. The creative is inspired by Combs’ first trip to paradise, a life changing journey in which he learned the importance of taking the time to celebrate the fruits of the hustle. The spot runs through June on select digital outlets.
“CÎROC is always dreaming up new ways to celebrate, and this year we wanted to do something extra special for summer. CÎROC Summer Colada takes an incredible liquid that everyone will want to enjoy and delivers it in a special white bottle designed exclusively for the season,” said Sean “Diddy” Combs Chairman of Combs Enterprises. “CÎROC continues to deliver the most successful flavor innovations and this will be no exception. We look forward to making Summer Colada #1.”
Starting in April, CÎROC Summer Colada makes its first stop in Coachella Valley, home to one of the world’s most famous music festivals, as it travels to bring consumers unique experiences in paradise. Throughout the music festival weekend, fans will break from the hustle and experience their first taste of summer at the Revolve Desert House and other celebrity-studded, exclusive day parties, brunches and influencer events in Palm Springs. The makers of CÎROC will offer festival-goers safe transportation to and from select sponsored activities to reinforce the importance of responsible celebration. CÎROC is also enlisting a #CIROCsummer Squad featuring some of today’s most recognized and celebrated movers and shakers to join the movement. The weekend will set into motion a series of events which includes pool parties, rooftop brunches and tastings in top markets nationwide all leading up to the official first day of summer, June 21st ensuring fans of the brand enjoy the ultimate #CIROCsummer.
CÎROC has created the following signature cocktails to help get you summer ready:
1.5 oz. CÎROC Summer Colada
3 oz. pineapple Juice
Garnish: Pineapple wedge or mini Pineapple and Mini Umbrella
1.5 oz. CÎROC Summer Colada
1 oz. banana juice (or 1 whole banana)
2 bar spoon of coconut cream
½ oz. lemon
1 glass of ice
Blend all the ingredients
Serving: Rocks or Globe glass
Garnish: Pineapple leaves, bananas slices and cherry
1.5 oz. CÎROC Summer Colada
1 oz. pineapple juice
1 oz. coconut water
½ oz. lemon juice
Serving: Rocks glasses or frozen
Garnish: Pineapple leaves with a chunk of coconut
CÎROC Summer Colada is available in very limited quantities at liquor stores and top hotspots nationwide. Be sure to get your hands on a bottle before it is too late. Lock in your order online today at https://www.reservebar.com/
ABOUT CÎROC ULTRA PREMIUM:
CÎROC Ultra Premium is made from Fine French grapes, which are distilled five times, providing a crisp, clean taste and citrus nose. CÎROC Ultra Premium launched nationwide in January 2003. In October 2007, DIAGEO – the world’s largest spirits and beer company – made spirits history by entering into a strategic alliance with entertainment entrepreneur Sean “Diddy” Combs, in which Mr. Combs and Combs Enterprises assumed the lead on all brand management activities for CÎROC. The infused Vodka flavors in the portfolio to date include CÎROC RED BERRY, CÎROC COCONUT, CÎROC PEACH, CÎROC PINEAPPLE, CÎROC APPLE, and CÎROC MANGO in addition to CÎROC TEN Vodka. The brand received a 2013 Beverage Industry News Award of Excellence, was named 2011 Spirits Brand of the Year by Market Watch, and earned a double gold medal from the San Francisco World Spirits Competition in 2010.
- 3 lbs. small russet potatoes
- Olive oil cooking spray
- 1 cup shredded reduced-fat or regular Monterey Jack cheese
- 1 cup shredded rotisserie chicken
- 1/4 cup buffalo wing sauce
- 1/2 cup crushed Blue Diamond Sea Salt Nut Chips
- 1/3 cup chopped Blue Diamond Blazin’ Buffalo Wing Almonds
- 1/4 cup sliced green onion tops
- 1/2 cup light sour cream
Makes 6 to 8 appetizer servings.
Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife. Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly. Cut in half and scoop out potato leaving a 1/4-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp. Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with nut chips and almonds and bake for 5 minutes more. Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.
The National Pork Board kicks off #PorkNowSweeps with more than $10,000 worth of prizes
Cooks all across the country are making flavor happen, and it’s all thanks to pork. Pork is the protein for every day, perfect to indulge with and prepare some mouthwatering recipes. That is why the National Pork Board (NPB) has teamed up with celebrity chef Richard Ingraham, responsible for the flavorful, well-balanced diets and meal planning of celebrities including NBA and NFL superstar athletes. Ingraham will bring to life ‘The Taste of Now’campaign, aimed at creating awareness of pork’s unmatched flavor and now value.
“There is no better time than now to cook and enjoy pork and I’m excited to bring pork’s ‘The Taste of Now‘ to the African American community,” said Chef Ingraham. “It’s my favorite protein to cook with because of its rich flavor, versatility and healthy options.”
Chef Richard Ingraham Brings the Taste of Now:
Whether you are celebrating the big game or a family reunion, Valentine’s Day dinner or Easter brunch, pork will surely make a statement on your table. Chef Ingraham will feature two new mouthwatering recipes from PorkBeInspired.com:
Oven-Roasted Back Ribs – We like to call these “rainy day ribs.” If you don’t want to man the grill in the rain, that’s when these oven-roasted ribs come into play. Served with a rib sauce that tastes like it was passed down for generations, toasted whole-grain buns and coleslaw, this is a meal that will definitely be added to your weekly rotation.
Garlic-Mustard Pork Roast – The garlic-mustard paste is the hero of this recipe. Made with garlic, oregano, olive oil, mustard, salt and pepper, this paste adds a rich, delightfully tangy flavor to pork loin. This recipe takes a little over an hour to make, but trust us, it will taste like you were roasting all day.
Win Great Prizes Everyday with #PorkNowSweeps1
To celebrate America’s love of pork, the NPB is inviting people to share a simple photo of pork on their fork — as it’s happening now — for the chance to win great prizes. Every single day through April 15, someone will win a coupon good for $10 off fresh pork, in addition to more than $10,000 worth of prizes.
Consumers can enter for a chance to win by sharing a photo of the pork dish they’re cooking or enjoying on Instagram or Twitter with the hashtag #PorkNowSweeps, or by entering on the Pork Be inspired Facebook page.
More than $10,000 worth of prizes celebrate a love of pork now– from the hottest cookbooks and kitchen gear to an all-expenses-paid trip to Memphis in May World Championship Barbecue Cooking Contest, a catered Houston-inspired game day spread, and more.
To join the ‘Taste of Now’ conversation, like our Facebook, and follow us on Twitter, Instagram and Pinterest @PorkBeInspired. For recipes, visit our website or YouTubechannel.
Visit Pork Be Inspired for recipe ideas and visit your nearest retailer for pork cuts at a great value.
About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.
PorkBeInspired.com is a resource of pork information and inspiration, including easy-to-make and delicious recipes, nutritional content of pork, choice cuts, health and safety information and cooking tips.
About Richard Ingraham
Richard Ingraham is currently and has been Dwyane Wade’s private chef since 2005. The combination of his world-class training, recognitions, and passion for fine cuisine and spirits has allowed him to create a network of Private Chefs called ChefRLI, that serves a plethora of NBA, NFL, MLB, entertainment personalities as well as corporate clients across the country. Selected for South Beach Food and Wine Festival’s “The Best Thing I Ever Ate at the Beach” alongside Wade a few years ago, Ingraham has joined Michelle Bernstein and Michael Schwartz in First Lady Michelle Obama’s Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country’s youth. ChefRLI combined its charitable efforts with Beyond the Boroughs Scholarship Fund Founder and NFL Vet Tutan Reyes, to provide healthier eating options to kids in New York City. The Ben and Sarah Gibson Culinary Scholarship was created as a result of the partnership to help high school graduates attend culinary school.
- In a small bowl add the salt, cayenne pepper, garlic powder, oregano, thyme, onion powder, and pepper and mix to combine.
- To break down the turkey, ask the butcher to cut the breasts in half lengthwise, then 4 times crosswise into pieces. Cut the thighs into 4 pieces and wings into 3 pieces. Cut the top portion off of the leg, discarding the meatless bottom portion of the leg, while keeping the bones in and skin on.
- Place turkey pieces in a zip top bag or roasting pan. Whisk 3 cups of buttermilk and 3 tablespoons of the cajun spice mix to combine. Seal or cover and refrigerate overnight.
- Place two baking racks inside of two baking sheets.
- Remove the turkey pieces from the marinade to a baking rack fitted inside a baking sheet and allow to come to room temperature. Preheat canola oil in a large Dutch oven to 340ºF.
- Place flour in a baking dish and add 2 tablespoons of cajun spice blend. Add remaining buttermilk to a second baking dish. Dredge turkey pieces in flour and remove to the baking rack, shaking off any excess flour. Then dip in buttermilk mixture and back into the flour, shaking off any excess. Repeat with remaining pieces of turkey.
- Place the dredged turkey into the fry oil and fry until golden brown and cooked through, or a meat thermometer reaches 160ºF, about 6-8 minutes. Remove to a clean baking rack and repeat with all turkey pieces. Season with salt. Serve with hot sauce.
- Tip: Fry before dinner and keep warm in a 200ºF oven. Place a baking rack inside of a baking sheet and place turkey on the baking rack to keep the skin crispy.