Wai-TIKI with Leeward Culinary Arts

Posted on November 14, 2014 by admin

For this blog post I have some very exciting news about the Leeward Community College Culinary Arts Program special dinner titled Wai-TIKI that I recently participated in. The evening featured a five course dinner with wine pairings by Chuck Furuya and some incredibly creative work by LCC’s culinary stars of tomorrow. A lot of preparation went into getting ready for this evening and I can tell you that it was awesome. Linda Yamada, David Millen and Don Maruyama, the chef instructors at LCC did a fantastic job preparing the students. I’ve known Don going back to when I started at Roy’s in 1992 where he was a sous chef. I’ve known Linda for a long time too and done many charity events with LCC over the years but this was the first time I had created the menu for the special dinner that they feature once each semester. Preparing the Menu I put together some really great tasting dishes with lots of fresh local ingredients of course and some preparations that I thought would also present a learning opportunity for the students. We made Kauai Shri... Read more

Invited to cook and teach for a Tahitian Cruise

Posted on October 16, 2014 by admin

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

[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

Sous Vide Kauai No Ka ‘Oi

Posted on June 27, 2014 by admin

I recently had the opportunity to go to Kauai along with my Sous Chef Noel Gomes as part of the Hawaii Culinary Education Foundation (HCEF) chef mentoring program. We did a sous vide class for 35 students in the culinary arts program at Kauai Community College. Sous vide has a really impressive tradition in top kitchens around the world. Chef Georges Pralus pioneered sous vide as a way of cooking foie gras at the Michelin three star restaurant, Troisgros in France. That was in the 1970s and chefs are continuing to find new applications. The technique has a lot of advantages from a food quality and cost control standpoint. You can maintain exceptional flavor and moisture plus really beautiful color and texture while still being able to prepare the food many hours in advance. This is one of the big advantages of using the technique when catering events where maintaining really good flavor and texture while still serving a large number of guests can be a challenge.           We went over the basic technique which... Read more

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