Hawaii Community College’s Culinary Program gives students a hands-on experience in the food industry. In their second year, students work at The Bamboo Hale, learning the ins and outs of restaurant operations both in the kitchen and front of house.
Recently, I visited Bamboo Hale with my friend Lisa, and we had a fantastic time enjoying their Italian menu.
We started with some delicious antipasto. The stuffed mushrooms were a hit—filled with breadcrumbs, garlic, and Parmesan, baked to perfection. We also loved the Arancini, which are crispy fried rice balls served with a tasty sauce.
For our salad, we chose the Caprese. It featured fresh tomatoes, creamy mozzarella, and fragrant basil, all drizzled with olive oil and balsamic glaze. The other option was Caesar Salad, a classic choice.
Next, we savored the zuppe. The Minestrone was a hearty blend of vegetables and pasta in a rich tomato broth, while the Italian Pea Soup was smooth, made with sweet peas and herbs, finished with a drizzle of olive oil.
For the main course, we enjoyed the Chicken Marsala, a tender chicken dish in a rich Marsala wine sauce with mushrooms, teamed with sautéed vegetables and homemade pasta. The Carbonara was equally delightful—perfectly cooked pasta in a creamy Parmesan sauce with garlic and cracked black pepper.
To wrap things up, we indulged in dessert. Tiramisu was layered with coffee-soaked ladyfingers and mascarpone, while the Strawberry Mousse was light and fruity, a perfect end to our meal.
The presentation of each dish was beautiful, and the flavors really stood out. The staff were friendly and attentive, making our visit even more enjoyable. Supporting these students is a great way to help them as they prepare for their culinary careers.
Interestingly, the Arancini and Minestrone soup made good use of leftovers. In ancient Rome, people would create minestrone soup from leftover meals, making it a dish of resourcefulness. It has evolved over the years and now stands as Italy’s national soup.
If you want to recreate this comforting soup at home, here’s a simple vegetarian recipe:
Minestrone Soup (Serves 4)
In a large pot, heat:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 large carrots, sliced
Sauté for 5 minutes until the onion softens. Add:
- 1 medium Yukon Gold potato, cubed
Cook for an additional 10 minutes and then add:
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Cover and simmer for 15 minutes. Then stir in:
- 8 ounces green beans, cut into 1-inch pieces
- 4 cups spinach
- 4 ounces elbow macaroni or small shells
Cook until the pasta is al dente, about 8 to 12 minutes. Serve with Parmigiano-Reggiano cheese and garlic bread.
Another delightful dish from our meal was Chicken Marsala, hailing from the Sicilian city where this savory-sweet dish was born. To prepare:
Chicken Marsala (Serves 4)
Cover and pound:
- 4 chicken breasts, cut in half lengthwise
Season with salt and pepper, then dredge in flour. Fry in olive oil on medium-high heat for 5 minutes until golden. Remove and set aside.
In the same pan, cook:
- 3 shallots, chopped
- 3 cloves garlic, pressed
- 1 cup mushrooms, sliced
Once tender, add:
- 1 tablespoon flour
- 1/2 cup Marsala wine
- 1 cup chicken broth
Simmer until thickened, then serve with chopped parsley on top.
Enjoy these recipes and perhaps take a trip to The Bamboo Hale to support the next wave of culinary talent!
Check out this related article: Exciting $1M Grant Transforms Downtown Mount Vernon with New Food Hall Experience
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