Category Archives: Food

Invited to cook and teach for a Tahitian Cruise

Posted on October 16, 2014 by admin
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I’m very excited to invite all the cruise fans, Pacific Rim Cuisine connoisseurs and French Polynesia lovers to a very special event. On Monday, October 20 we’ll be hosting a special cruise night at Tiki’s Grill and Bar from 5:30-7:00 pm along with representatives from Ultimate Vacations. We’ll be providing some light pupus and cocktails and I’ll be on hand to talk about the classes that I’m putting together for the 2015 Hale 'Aina Awards Cruise. Ultimate Vacations approached me about being part of this cruise based on Tiki’s consistently being voted by Honolulu Magazine readers as the best restaurant in Waikiki to bring out-of-town guests and as a top pick for great seafood. This is my third stint as the executive chef of a Hale 'Aina award winning restaurant so I feel comfortable I have the background and knowledge to really add something to the experience for the guests that will be joining us on this cruise. This is going to be a small group looking to combine a real culinary experience with an amazing destination. The cruise will be fantas... Read more

Back to School – Lessons Learned at a Touch of Iolani Fundraiser

Posted on August 08, 2014 by admin
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[caption id="attachment_437" align="alignright" width="414"] The 19th annual Touch of ‘Iolani welcomed alumni and their families.[/caption] I had a chance to go back to the Touch of Iolani school fundraising event recently and show some school pride. I grew up in Massachusetts and graduated from a high school culinary program near Boston so I never attended classes there but my son Roman will be graduating from Iolani next spring. It’s been a great school for him and a really fantastic organization to be associated with. This was their 19th annual Touch of Iolani and maybe the 10th one for me. For this year’s event we made Big Island wild boar sausage ragout with French lentils along with pickled onions, kale chips, beet puree and a savory pastry stick. We served it in a compostable bamboo leaf cone   Doing Some Homework My son was there to help and we also got to cruise the other stations, see some of my chef friends and taste some great food. Roman said he loved our dish and 3660 on the Rise who were serving braised boneless beef ribs w... Read more

A Taste for Radio

Posted on May 13, 2014 by admin
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For two decades, Jo McGarry has been the voice of Honolulu’s restaurant scene. Actually she’s covered culinary news across the whole state. I’ve known her for 13 years and during that time she’s been really supportive. The first time I remember her writing something about me she said something about me having “Hollywood good looks”. I’m not going to lie and say I wasn’t flattered, I was. You remember stuff like that. She’s also had a lot of good things to say about my approach to cooking and how I run my kitchen. I appreciate that. Jo is very well respected in the industry and I think everyone appreciates what she does. A couple years ago she was cohost of the Hawaii Restaurant Association big hall of fame gala. That was partly out of respect for how hard she works to showcase local restaurants and respect for how well informed she is about the Hawaii industry. Plus she’s really good in front of a microphone. Definitely better than me. The New MoJo Radio Her long running show, Table Talk has recently gone through a huge overhaul. The n... Read more

Give-N-Grind – Hawaiian Style

Posted on April 25, 2014 by admin
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Somebody asked me the other day why we do fundraisers. We do a lot of events and we just finished the Muscular Dystrophy event at the Royal Hawaiian. It was a great night. The organizers put on a first class event with some great restaurants and I was really proud of my team. I thought about that and I thought about the question and it really comes down to three things: my team; the people at the event; and the food. [caption id="attachment_306" align="aligncenter" width="630"] Mahalo to all the Tiki's Grill & Bar Ohana that volunteered to work the event.Photos by Kat Wade / Special to the Honolulu Star-Advertiser Honolulu PulseMore at: http://www.honolulupulse.com/2014/04/pics-mda-spring-soiree-2014[/caption] My Team My staff works really hard at these events and there are a few that sign up to do every single one. They love coming out, being part of the community and representing the restaurant. We get a chance to showcase our people and that’s important. We’re there for exposure too, of course. I want people to know what we have to offer at ... Read more

Duck, Duck Mousse

Posted on October 18, 2013 by admin
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‘Iolani school, a private, culturally diverse, co-educational, college preparatory school for 1800 students in grades K – 12 just celebrated their 150th anniversary. My son attends this school so I volunteered to serve my signature Duck, Duck Mousse for their annual fundraiser. 29 tables sold for $10,000 each and 9 went for $25,000 each. The event was almost completely sold out by purchasing tables alone so not a lot of tickets were available. The Silent auction had things like Suberbowl 2013 tickets with round trip airfare and hotel. These things start at 20,000. The schools following and loyalty is just phenomenal. We made duck confit with a five spice. Cooked in in our perpetual duck & vegetable fat that we use to make here in our restaurant. We cook this for hours, picked it all apart. It’s served with duck breast slices and froie gras mousse. It’s got cognac, white pepper and truffle oil. Our foie gras is from Hudson Valley and humanly treated. It’s delicious, it’s a delicacy and it’s a beautiful thing. We made a lavender French toast... Read more

Cooking for Causes

Posted on September 28, 2013 by admin
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Creating a sensational dish is even more rewarding when having the opportunity to do it for a good cause! October 4th I will be on the Big Island at Mealani’s Taste of the Hawaiian Range. The purpose of this event is to “provide an educational venue to encourage and support local production of agricultural products through social, cultural and scientific exchanges. It features a diverse array of talents brought together for the purpose of developing an ethos of compatibility, tranquility and sustainability with this land we co-inhabit.” We will be making mutton. I’m bringing Mike Kealoha with me, his family has a secret recipe passed down from generation to generation for smoking, curing and seasoning meat. We are acquiring Big Island lamb. Serving with a vanilla bean and poha berry agradolce.  Sambo from Sambo Berries is hand picking me the plumpest most beautiful poha berries just for this event. It will be a non-thickened, reduced, vinegar, sugar and berries with vanilla beans. We’ll add this to the marinated, treated smoked meat. White shoyu ... Read more

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