My Twist on Panna Cotta

Posted on May 05, 2013 by admin

[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

Locally Grown

Posted on April 27, 2013 by admin

[caption id="attachment_117" align="alignright" width="584"] Nalo Farms, a local farm on Oahu where we get a lot of our produce.[/caption] Locally grown and raised is the big trend right now and that’s a wonderful thing. It’s how it was in Hawaii for millennia.  It’s a return to an authentic past. The resources and spices and plants and vegetables of your local region are utilized. It just makes more sense, it’s fresh, it’s supporting local farming and it’s healthier. Take it one step further, if animal husbandry was more common there possibly wouldn’t be things like swine flu for example. When killing a pig or any other animal, for that matter, and taking direction from the worlds pauper cuisines, you wouldn’t waste any of it. If I could raise a pig and chickens without pissing my neighbors off then I would! What we do grow at home right now is an herb garden with basil and rosemary chili peppers, Hawaiian and Korean peppers, bananas, papayas, avocados, yuzu tree (no fruit yet), calamansi, mango tree, tangerine tree, trying to get a taro garde... Read more

Empty Bowl Project

Posted on April 22, 2013 by admin

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

It’s the Sauce, Stupid

Posted on April 13, 2013 by admin

A sauce is often the last thing you taste, that’s why they are important. Designing sauces is a lifelong journey. We make our sauces from scratch at Tiki’s. The most interesting thing in my apprenticeship was learning how to make sauces. The Saucier that I trained under, Mark Brathwaite at Copley Plaza Hotel, was from the island of Barbados and learned mostly from French and German Chefs on Cruise Ships. He had long dark dreadlocks and sported a new Lincoln Town Car and could sing like a nightingale.  It was the 80’s and he was in a Reggae band in Boston.  He was SO into what he did, his sauces and his music. That’s the wonderful thing about this trade; it’s so eclectic. I remember we would taste things and we’d make gallons of sauce based off those tastes for the high-end Copley Plaza and the Back Bay Hilton. They were sister hotels with the Park Plaza in New York City. You gotta understand the components salt, pepper, acid, sweet, sour, sugar; your basic flavors. What kind of spice component? Bags of Lobster bodies, 50 pound bags of onions... Read more

Guenoc & Langtry Estate & Vineyards Wine Dinner Party

Posted on April 03, 2013 by admin

[imagebrowser id=2] Guenoc & Langtry Estate & Vineyards Wine Dinner, what a success! Great energy, great wines, lots of cool local products. I love those opihi so much I think I'm going to put them on the next dinner which is Wednesday May 15th at 6:00 in the evening. Being a chef executing a five course meal for sixty-five people is a huge orchestration with a finely tuned professional staff that is on-top of every detail. Collaboration between the front and back of house is crucial. Adrenaline and tongue lashings are all part of the deal. Take a look at the slideshow above, then the behind-the-scenes madness video below. Now click here to order your tickets for the next party which is a guaranteed sell out. Hope to see you there!   ... Read more

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

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