Hawaiian Plate Lunch with Chef Wilma Consul
It’s called lunch, but it’s also eaten for dinner or anytime of the day. This combo plate in Hawai’i reflects the diversity of Asian cultures in the islands, where comfort food means a scoop or two of rice and mac(aroni) salad that let the star dish shine – usually Japanese teriyaki, Korean kalbi or fried mahi-mahi, sometimes with kim chi on the side. This is a perfect way to celebrate the beginning of May, the Asian American Native Hawaiian Pacific Heritage Month.
- Teriyaki Chicken
- Macaroni Salad
- Steamed Rice
About Chef Wilma: Journalist-turned-chef Wilma B. Consul is the director of culinary, outreach and media at ECO City Farms in Hyattsville, MD. She also teaches team-
building cooking classes for Sidewalk Food Tours. She received her cooking and pastry certificates from L’Academie de Cuisine and Carlos Rosario Charter School for adults, where later she taught in its culinary arts program that included ServSafe (food safety and sanitation) and life skills. Her kitchen experience includes Susan Gage Caterers, Centrolina’s Mercato and J. Chocolatier in Washington, DC and Purple Yam in Brooklyn. For five years, she has planned and cooked the Breakfast of Hope fundraiser for the homeless advocacy of St. Augustine, the mother church of Black Catholics in DC. She also was executive chef of Fly by Light youth peace-arts retreats, serving vegetarian and vegan meals. In 2023, she received her master’s in World Food Cultures and Mobility from the University of Gastronomic Sciences in Italy.
