Luau at home — Embrace the aloha vibe and taste of Hawaii

Maybe you've imagined yourself soaking up the sun in Hawaii, sinking your toes into the warm sand and drinking a tropical slush in your favorite flavor. However, you don't have to travel that far to enjoy a bit of the atmosphere and taste of the islands this summer.

"Casual island dining can transport you to a more relaxing place and time," said Lori Bennett, who taught the cooking class "Dinner on the Lanai" at Thanksgiving Point.

Bennett has been to Hawaii several times, and many of the recipes she demonstrated were inspired by her trips. While there, she found ideas from local restaurants and vendors to develop, re-create or modify a collection of Hawaiian dishes.

Below are several of her recipes to enjoy for an evening of tropical dining on a veranda, roofed patio or in the backyard, with friends or family.

Wherever you have the meal, Bennett recommends creating a Hawaiian ambiance by using a setting that already has plenty of greenery, or by decorating with tropical plants, torches, seashells, a fish net, bamboo mats, leis and colorful dishes.

Creating a relaxed, island atmosphere at home will definitely be cheaper than a real trip to Hawaii, but it could still leave you looking for ways to save money. So Bennett suggested buying the following ingredients at an Asia market, when possible, as they are often less expensive there: coconut milk, cream of coconut, oyster sauce, panko bread crumbs, sesame oil and yakisoba noodles.

Chow Mein

1 to 2 packages fresh yakisoba noodles (can be purchased at most grocery stores or an Asian market)

1 tablespoon oyster sauce

1/2 cup chicken broth

2 tablespoons soy sauce

2 teaspoons sesame oil

1/2 teaspoon white sugar

1 teaspoon fresh ginger, grated

3 tablespoons vegetable oil

6 ounces lean pork or cooked rotisserie chicken

2 teaspoons garlic, minced

3 heads baby bok choy (baby bok choy can be difficult to find, so regular bok choy can be substituted)

1 1/2 cups bean sprouts

3 green onions, cut in 1-inch slices on the bias

1/2 cup red pepper, diced or sliced