Category Archives: Food

Kauai Expedition with CIP & KCCCS

Posted on March 20, 2013 by admin

[imagebrowser id=1] What a jam packed 48 hours of teaching, cooking, learning and fun! I want to say how much I enjoyed working with the kids at Kauai Community College Culinary School. They were so eager to absorb and so responsive. It was very rewarding and their energy made me feel like I was back in school. Not only did I  have the opportunity to do a seminar, a pop-up dinner for Culinary Institute of the Pacific - Diamond Head fundraiser, we toured an organic farm that has an excellent restaurant. They broke down the science of growing pesticide and chemical free products and the lamb couldn't have been more delicious! One of the other exciting parts of the trip was to go off-road quading in Kauai Ranch, a 4300 acre cattle ranch. Just a pristine spectacular place. We even picked herbs from Chef Guy Higa's garden. The weekend embodied local, organic and delicious. Lucky to Cook Hawaii is all I can say. The workshop theme was French cuisine and the paté I made with all of these fresh, organic local ingredients was all the better because of it. It was grea... Read more

The Trouble with Tapioca

Posted on March 16, 2013 by admin

You’d think cooking tapioca pearls isn’t rocket science. You buy the non-instant stuff and you have to boil it for a pretty long time until it becomes clear. The cassava root is super dense, it’s got weird molecular properties and an incredible amount of starch which makes for super strong thickening properties. The small ones are pretty easy. Boil until clear and your good. The large pearls however are a different story. You can cook it all day long and it just makes the water thick. Some say what you do is just soak ‘em and if you do this they do become clear but just doesn’t have the desired texture. And here I have eight Laotian cooks and they couldn’t tell me what to do, well they said “boil in water” but they didn’t tell me boil in lots and LOTS of water! The key is that you need 30 or 40 times the water volume then you have in pearls and just boil them for about an hour and a half… Your welcome.... Read more

Molecular Gastronomy

Posted on March 09, 2013 by admin

Molecular gastronomy Is actually evident in the cooking we already do. You can’t escape basic tastes. It’s essentially focusing way, way in on a tip of an iceberg, on a specific aspect of cooking and taking that off on a tangent. It’s the extreme focus is what makes that a trend. In Molecular Gastronomy, all the flavors are basic flavors, it’s about tricking your eyes and your mouth. So you look at something and they look like fish eggs but they taste like bell peppers or a flavored foam of squid ink to add a briny ocean flavor.  Something frozen that isn’t normally gives a flavor and temperature contrast as we usually associate cold with sweet and alcohol flavors.  It can be a wonderful thing. What’s your take, do you have any experiences with this cuisine?... Read more

My Take on the Alexander Valley Vineyards Wine & Dinner Party

Posted on February 22, 2013 by admin

Three days of prep not to mention all the planning, staging and flawlessly timed execution involved to orchestrate a wine dinner party for fifty. We put this together to give you a glimpse of what's involved and how I came up with each course. Next party is March 11. I recommend you come and experience it for yourself. You can get tickets here. ... Read more

Lots to do for the party…

Posted on February 05, 2013 by admin

Lots happening around Tiki's in preparation for our Alexander Valley Wine Pairing and Dinner Party which will be hosted by Winemaker Harry Wetzel, IV and yours truly. Here's some Big Island lamb we are preparing. Posted from my Instagram page. If your not following me on Instagram yet why not? #chefronnie. Video and behind the scenes of this whole event is to follow in the next few days so check back in.... Read more

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