Thoughts on Menu Development
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Christmas is over, but it's still the holiday season! So it's appropriate that we made a wreath. Every vegetable on this plate is grown in Hawaii. The farmers represented are:
Richard Ha from Hamakua Springs
Bob and Janice Stanga from...
Taking the Portuguese gift to Hawaii, chili pepper water, to the next place, using fresh aji Amarillo, a Peruvian yellow pepper, and making it the traditional way. However, adding anchovies, kafir, lemongrass, saffron, and ginger. Steamed them clams...
Michelle wanted to have this, so we worked on it again. It’s a version of "Da Bag" that we did at Magic Island for the Wall Street Journal. She absolutely loves the truffle butter in the bag. We took this dish out of the bag...