COOK'S CORNER EXPERIENCE POLYNESIA, TRADER VIC'S STYLE.

Byline: Natalie Haughton Food Editor

Mention Trader Vic's and it brings back fond memories of the days we dined at a San Francisco Bay Area restaurant location (Oakland) on Polynesian food and drinks in the lush, tropical decor of the legendary restaurateur, Victor Bergeron. Started in 1934 (as Hinky Dinks), today there are 22 Trader Vic's around the world - from Beverly Hills to Berlin and Osaka.

Now you can get a taste of this tiki culture in the recently released ``Trader Vic's Tiki Party! Cocktails & Food to Share With Friends,'' by Steve Siegelman (Ten Speed Press; $19.95). It's filled with recipes (past and present) for the restaurant's 100 most popular tropical cocktails (including the mai tai the Trader invented in 1944) and 35 island-style nibbles, both savory and sweet. The book also includes tips and ideas for easy tiki decorating and entertaining at home along with a guide to bar-tending equipment and techniques.

Although Bergeron is gone (he died in 1984 at the age of 82), you can re-create the spirit of his tropical dream at home with his inspired food and drinks - for a summer party or just for a few. Give these creations from the book a whirl.

TONGA PUNCH

The first rum drink ever made at Trader Vic's, and the hands-down favorite of the Trader's daughter Bonnie.

2 ounces silver rum

1 1/2 ounces orange juice

3/4 ounce lemon juice

1/2 ounce orange curacao

1/4 ounce lime juice

1/4 ounce grenadine 

1 cup crushed ice

1 sprig mint, for garnish

Combine rum, orange juice, lemon juice, orange curacao, lime juice, grenadine and crushed ice in an electric blender and pulse for a few seconds, just until uniformly combined. Pour into a highball glass and garnish with the mint sprig. Makes 1 serving.

NO PUNCH MAI TAI PUNCH

A no-alcohol, sparkling version of the Trader Vic's signature drink, sized to serve a crowd.

1 (25.4-ounce) bottle (Trader Vic's) mai tai mix

4 cups orange juice

4 cups pineapple juice

4 cups sparkling water

2 cups lemon juice

6 cups ice cubes

16 sprigs mint, for garnish (optional)

Combine mai tai mix, orange juice, pineapple juice, sparkling water, lemon juice and ice cubes in a 2-gallon punch bowl. Garnish each serving, if desired, with a mint sprig. Makes about 1 gallon, about 16 servings.

COSMO SALAD

A time-honored Trader Vic's appetizer salad, reinvented as finger food.

SALAD:

4 artichoke bottoms, cut into 1/4-inch dice

8 ounces button mushrooms, cut into 1/4-inch dice

6 stalks celery, cut into 1/4-inch dice

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

COSMO DRESSING:

1 cup mayonnaise

2 tablespoons Dijon mustard

1 small shallot, minced

1/2 teaspoon medium sherry

TO SERVE:

24 lettuce leaf cups, for serving

12 cherry tomatoes, quartered, for garnish

Chopped chives, for garnish

To prepare Salad, in a large bowl, combine artichokes, mushrooms and celery. Season with salt and pepper.

To make Dressing, in a small bowl, whisk together mayonnaise, mustard, shallot and sherry until smooth. Pour over salad and toss gently. Taste and adjust seasoning.

To serve, spoon salad into lettuce cups. Garnish each filled cup with 2 tomato quarters and sprinkle with chopped chives. Serve immediately. Makes 5 cups salad, about 24 servings.

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(color) no caption (book: ``Trader Vic's Tiki Party! Cocktails & Food to Share With Friends'')