February 2011 - Tribute to Uncle Ed

This month I thought we would have some fun and do a few "Island" recipes in honor of my uncle - Ed Gurkin. Edward McCoy Gurkin fought in the Pacific in WWII. My Dad - Jim Gurkin (who fought in Europe in WWII) did a wonderful biography on Uncle Ed - you can read it on the Gurkin Family Website at: http://www.rickgurkin.com/gurkinfamily/Page52.html . Many GIs came back home after WWII in the late 1940s and early 1950s with the sights and sounds of the Pacific islands still fresh in their minds. As a result, many "Tiki" restaurants were opened to satisfy the desires of these soldiers.

I'm going to focus on one particular "Tiki" restaurant that opened in Sacramento, California in 1949 - the Coral Reef. Unfortunately, I'm not aware of any "Tiki-style" restaurants being opened in the Raleigh area of North Carolina - I did hear-tell of one out on the Outer Banks though. After WWII, the tiki culture captured the nation's imagination. It was strongly influenced by veterans of the Pacific theater who had returned with exotic souvenirs, memories of white-sand beaches and palm trees, and a fondness for South Seas-style food.

From day one, the Coral Reef was positioned for success. The only similar menu and decor anywhere nearby was in San Francico at Trader Vics. The Coral Reef caught the attention of Hollywood and many stars visited the restaurant - including Bob Hope, Bing Crosby, Ginger Rogers, Esther Williams and many more.

A few items on the Coral Reef's menu in the early 1950s looked something like this:

• "Appetizers": paper-wrapped chicken, barbecued spareribs and fried prawns - all for $1
• "Salads": shrimp salad featuring the famous Coral Reef salad dressing - only $1
• "Chinese dishes": Lots of chow meins and foo yungs ($1 to $1.50), steamed Mandarin duckling in spices, boned and molded in cakes, served with a delicious sauce ($2)
• "Meats and chicken from our broiler": Here's where the menu takes a break from pure "Cantonese" and crosses over to "American", with steaks, lamb chops, ground round and chicken ($1.95 to $3.95)
• "Friday dinner suggestions": African lobster tails, fresh rainbow trout, broiled fresh sea bass or salmon, with side dishes ($2.75)
• "Chinese gourmet dinners" ($2.45 per person) - multicourse meals
• "Island Cocktails" ($1): Mai Tai, Fog Cutter, Blue Hawaii, Red Habiscus - very generously served rum drinks - known "For the strong of the weaker sex."

So - here are a few appetizer and drink recipes that would be a lot of fun to make at your next "Tiki" party!