Monthly Archives: April 2013

Locally Grown

Posted on April 27, 2013 by admin
0 Comments

[caption id="attachment_117" align="alignright" width="584"] Nalo Farms, a local farm on Oahu where we get a lot of our produce.[/caption] Locally grown and raised is the big trend right now and that’s a wonderful thing. It’s how it was in Hawaii for millennia.  It’s a return to an authentic past. The resources and spices and plants and vegetables of your local region are utilized. It just makes more sense, it’s fresh, it’s supporting local farming and it’s he... Read more

Empty Bowl Project

Posted on April 22, 2013 by admin
0 Comments

This is a great organization that I am proud to be a part of, take a look and I hope you join us at this annual event! Empty Bowl Project is a grass roots effort to fight hunger. Local artists make bowls and sell donated soup from neighborhood restaurants to support a designated local food service organization. Mission: Fighting hunger in our community. Description: In 2009, Hawaii Potters' Guild brought the Empty Bowl Project to Hawaii. Empty Bowl Project is ... Read more

It’s the Sauce, Stupid

Posted on April 13, 2013 by admin
2 Comments

A sauce is often the last thing you taste, that’s why they are important. Designing sauces is a lifelong journey. We make our sauces from scratch at Tiki’s. The most interesting thing in my apprenticeship was learning how to make sauces. The Saucier that I trained under, Mark Brathwaite at Copley Plaza Hotel, was from the island of Barbados and learned mostly from French and German Chefs on Cruise Ships. He had long dark dreadlocks and sported a new Lincoln Town C... Read more

Guenoc & Langtry Estate & Vineyards Wine Dinner Party

Posted on April 03, 2013 by admin
0 Comments

[imagebrowser id=2] Guenoc & Langtry Estate & Vineyards Wine Dinner, what a success! Great energy, great wines, lots of cool local products. I love those opihi so much I think I'm going to put them on the next dinner which is Wednesday May 15th at 6:00 in the evening. Being a chef executing a five course meal for sixty-five people is a huge orchestration with a finely tuned professional staff that is on-top of every detail. Collaboration between the front and back... Read more