Duck, Duck Mousse

Posted on October 18, 2013 by admin
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‘Iolani school, a private, culturally diverse, co-educational, college preparatory school for 1800 students in grades K – 12 just celebrated their 150th anniversary. My son attends this school so I volunteered to serve my signature Duck, Duck Mousse for their annual fundraiser. 29 tables sold for $10,000 each and 9 went for $25,000 each. The event was almost completely sold out by purchasing tables alone so not a lot of tickets were available. The Silent auction had things like Suberbowl 2013 tickets with round trip airfare and hotel. These things start at 20,000. The schools following and loyalty is just phenomenal. We made duck confit with a five spice. Cooked in in our perpetual duck & vegetable fat that we use to make here in our restaurant. We cook this for hours, picked it all apart. It’s served with duck breast slices and froie gras mousse. It’s got cognac, white pepper and truffle oil. Our foie gras is from Hudson Valley and humanly treated. It’s delicious, it’s a delicacy and it’s a beautiful thing. We made a lavender French toast... Read more

Biking with my Babe

Posted on October 05, 2013 by admin
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Currently on the Big Island for Taste of the Hawaiian Range Event you can find out more about that on my previous blog post. I've been prepping for that this week so too busy to write other then to post a pic of me and my beautiful wife out riding my Harley around the island. She is my rock and my love and the person that has stuck by my side all the way and helped to make this life possible. Talk to yas next week.... Read more

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

New York City Dining Part 3 of 3

Posted on September 13, 2013 by admin
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  Welcome back to my final two days of exploring New York’s dining culture. We continue our journey from our previous posts Part 1 and Part 2. Day 4 An amazing new concept in NYC are single named celebrity chef venues with many genre’s of food stations that you can order, from homemade breads and pizzas to sushi bar, homemade pasta and homemade sausage station and much more. It’s an amazing signature spin on a traditional food court. Today we visited Todd English’s Food Hall and I was blown away with the quality of the food. There were about 10 different restaurants. The sushi was excellent, I was amazed considering I’ve been eating sushi in Hawaii for the past 20 years which has great, premium fresh fish. Seemed no matter what you chose; Spanish, Italian, sushi, grill, raw oyster bar, a communal theme, all fantastic. You could take it home with you or eat it there. Next my dining consociate and I, Brian Berusch, went to East Village, very cool and eclectic. There we checked out Lady M Confections, Manhattan’s hottest bakery of t... Read more

New York City Dining Part 2 of 3

Posted on September 05, 2013 by admin
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DAY 2 We continue our urban cuisine adventure from our previous post. We started the day with lunch in Tribeca at the Manhattan institution Tribeca Grill. After an Ozzy Osbourne sighting we were able to sit with the owner/restaurateur Drew Nieporent, one of the most renowned in Manhattan, he opened the first Nobu, launched Montrachet and other venerable NYC hot spots. Food was hearty and straightforward, and the dessert sit-down with Drew was enlightening. [imagebrowser id=9] Continuing to Walk through Tribeca up to SoHo to an Italian sandwich shop called Alidoro, known to “in-the-know” circles throughout Manhattan. It was formerly “the sandwich Nazi” story that gave way to the “soup nazi” of Seinfeld fame, but was bought by an Italian family. Endured an amazing prosciutto and roasted pepper hero. We spent an hour and a half at Mario Batali’s latest forray Eataly. An entire Manhattan 
city block devoted to Italian specialty foods/ingredients for purchase. Salumeria, custom pasta maker/counter, fish monger, butcher, plus a pasta ... Read more