Irish Day at Pearl City High School
It was a great day to spend with the students of Pearl City High School getting ready for Irish Day! We talked about all the things needed to run a kitchen. Menu planning, the cost of items, execution of our plan, and overall life as a chef. I'd like to thank their teacher Shawn Kimball for having me and letting me be a part of their day! As you can see from the above picture shared by their teacher, they did an outstanding job! #FutureChefs [bctt tweet="Help be a part of building our #Future culinary minds!" username="tikisgrill"] ... Read more
Eat Local, Buy Local The month of March is a busy one for me with a couple of special projects on the books. One of them is working with Localicious Hawaii! They promote participating restaurants who are committed to buying local and features a "Localicious Dish". During the month of March buying that dish supports AG education in our public schools (Veggie U Kit). Every "Localicious Dish" ordered, the restuarant will donate $1! Localicious Hawaii is a part of the Hawaii Agricultural Foundation who's mission is: "to support and sustain Hawaii’s agricultural industry by addressing critical needs and services of farmers and the agricultural industry in Hawaii, and by better connecting the farmers with the community and vice-versa. This involves educational and outreach programs in the community, as well as direct marketing, technical, educational and in-the-field support for farmers." Our goal is to at least raise $500, which will go toward adopting a school wanting a Veggie U kit. The kits will ... Read more
Food to Write Home About
Something to Write Home About My friend and boss Bill Tobin wrote a book. The title, Food to Write Home About is Bill’s answer to the sort of comment he sometimes comes across in on-line reviews. Anyone who knows Bill and his passion for the Hawaii culinary scene could imagine his reaction when he scrolls down to see: “The food was OK, but nothing to write home about”. When you’ve come to appreciate the quality and variety of Hawaii’s cuisine like Bill has, something like that could get under your skin. It’s a testament to Bill’s character that from his frustration came inspiration and not surprising for Bill, action. Along with his coauthor Brian Berusch, Bill has set out to tell the story of his culinary evolution in Hawaii. Each of his stories comes in the form of a letter home to his mom and he uses many well-known local chefs to illustrate each culinary revelation along the way. Twenty-one of Hawaii’s top chefs are featured along with a recipe from each chef. I was honored to get a keepsake copy of the book, my reward... Read more
Who Are You Calling a Fruitcake?
Not Your Granny's (Or My Mom's) Fruitcake In mid-October, I appeared on Kitchen Creations to make another Betty Shimabukuro recipe. This time, it was for her popular "spice cake," a.k.a. that most dreaded and ridiculed holiday pastry of all--fruitcake. In her article in the Honolulu Star-Advertiser, she jokes how she brought the fruitcake to work, called it a spice cake, and watched it disappear. Since the holidays are right around the corner, I thought it would be fitting to revisit this TV segment, and set the record straight about fruitcake. Now, I don't have the normal aversion to this pastry that some people seem to have, in large part because my mom used to traditionally make it for the holiday season--like I mention in the video, giving out fruitcake was the 70's housewife thing to do. Betty's recipe calls for brandy, and you can substitute whiskey for this, but all the alcohol will cook out. The brandy is to add flavor, but will also help the cake to rise, because alcohol evaporates at a lower temperature, which ma... Read more