Category Archives: Giving Back

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

Make A Wish

Posted on September 21, 2013 by admin
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[imagebrowser id=10] Xhosa Chinn is a really sweet kid from Orlando Florida who has heart problems. He’s 6’4” and was playing basketball. His wish was to come to Hawaii and see what it would be like to be a chef. I was given the honor by the wonderful people at the Make A Wish Foundation to be that chef for Xhosa. So I made a list of proteins, starches, vegetables and finally sauces we could make from scratch. We “Iron Chef-d” it; took a bunch of ingredients without a preconceived idea of what to do and make something cool out of it. I collaborated with Xhosa on his ideas and what he wanted to make. He was really into making egg rolls. I told him we’d make some nice authentic multi-cultural egg rolls. All of the proceeds of Xhosa’s special that would be sold that night would go back to Make A Wish. We decided to make a combo plate for greater value. I took him through the process of putting together a special, why you could use this fish, what makes it great, this is the kind of sauce that you can make to compliment it. I have some great Lao... Read more

Delicious Vegetarian

Posted on May 14, 2013 by admin
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[imagebrowser id=7] This week I spoke at the Association of Nutrition and Food Service Professionals conference for about a hundred CDM’s who were there for continuing education credits.  There were many speakers covering different professions, HFM Food Service solicited me to be speak about vegetarian options for seniors in care facilities. I did a cooking demonstration called raw essentials at the Pacific Beach Hotel. I was asked to give better vegetarian options to cook up for their care facilities. I wanted to incorporate Turmeric (Hawaiians call it Olena) containing anti-inflammatory and anti-oxidant properties, and Maggis, an anti-oxidant amino acid. I mixed up a Wellness Shot and a Hot Shot. The Wellness shot had these two ingredients plus ginger, lime juice, honey and garlic. The Hot Shot had all this plus Ni’oi (Hawaiian Chile’).  Each ingredient added its own rich health benefits. Curcumin is the active ingredient in Turmeric which makes it very strong and astringent. The lime gave it acidity and the honey balanced it out so it’s palatabl... Read more

My Twist on Panna Cotta

Posted on May 05, 2013 by admin
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[imagebrowser id=3] Penne Cotta is traditionally a sweet summer dessert, cream and raspberries and such. If you can take cream and gel flavors and gelatinize it, penne cotta can be anything. I've seen Hiroshi do Uni Penne Cotta. I came up with Hau'ula Tomato Penne Cotta! So I had to make tomato paste, I took sixty pounds of tomatoes and I blended them, I strained the seeds and the skin out of the raw excess tomato bitters. Then I reduced it down, I separated the yellow ones and put some turmeric in with it. Then I cooled and hardened them in the refrigerator at an angle to for an interesting look. The candied maple smoked bacon was baked in simple syrup, removed it from the syrup and continued to bake it on parchment paper until crisp and candied. We have all the tastes covered. Acids from the balsamic and the tomatoes, peppery flavor from crab pepper and arugula, sweetness from the candied sugar and the reduced gastric out of the balsamic syrup, spiciness, tart, salty, bitter from the arugula and even uname from the tomatoes. It's a very complete sensory ... Read more

Empty Bowl Project

Posted on April 22, 2013 by admin
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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 an international grass roots effort to fight hunger started in Michigan in the 1990's. Local artist groups make bowls and solicit donated soup and bread from neighborhood restaurants to support a designated local food service organization. For a small contribution, you can enjoy a simple meal of soup and bread, and take home a handmade bowl as a reminder there are always Empty Bowls in the world. Empty Bowl Hawaii Set for April 26, 2013 at Ala Moana Center 5,000 Bowls Ready to Go Honolulu, HI (March 7, 2013)—The Third Annual Empty Bowl Hawaii is set for Friday, April 26, 2013, 6-8 ... Read more

Kauai Expedition with CIP & KCCCS

Posted on March 20, 2013 by admin
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[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

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