Cooking Demonstration Schedule

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Made in Hawaii FestivalCooking Demonstration Recipe Booklet

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FRIDAY, AUGUST 214 p.m. Chef Russell Siu, 3660 On The Rise6 p.m. Chef Lance Kosaka, Fifty Three by the Sea

SATURDAY, AUGUST 22Noon Chef Lee Anne Wong, Hawaiian Airlines / Papa‘aina at the Pioneer Inn2 p.m. Chef Chai Chaowasaree, Chef Chai

SUNDAY, AUGUST 23Noon Chef Andrew Recca, Koko Head Cafe2 p.m. Chef Jason Ichiki, Roy’s Hawaii KaiSchedule subject to change.

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RIX ISLAND WEAR

2015 Made in Hawaii Festival • 3

CHEF LANCE KOSAKA

Fifty Three by the SeaMADE IN HAWAII WARABI SALAD

Yields 1 serving

Tsuyu recipe

1 cup ichiban dashi

½ cup yamasa shoyu

½ cup mirin

½ cup katsuoboshi (dried bonito flakes)

Method:

• Place dashi, soy sauce, and mirin in a small sauce pot and bring to a simmer.

• Add katsuobushi and turn off the heat. Allow to steep for 5 minutes.

• Strain mixture and refrigerate until cold.

Warabi salad

3 ozs warabi, blanched and chopped into 1 inch lengths

1.5 ozs Ho Farms cherry tomatoes, halved

.5 oz Mahi Pono onion, sliced

1.5 oz Kona Kanpachi, sliced

1 oz Big Island abalone, cooked, sliced

¼ cup tsuyu

½ tsp freshly squeezed lemon juice

1 tsp canola oil

2 tsp chopped soft dried cuttlefish

garnish with micro shiso or chopped shiso

Method:

• Place all ingredients into a mixing bowl

except for the shiso

• Mix together and place in a serving bowl

• Garnish with shiso

2015 Made in Hawaii Festival • 3

EXECUTIVE CHEF RONNIE NASUTI

Tiki's Grill & BarCATAPLANA STEWYields 4 servings

• Soak your clams in a large bowl filled with ice and water for at least 15 minutes—this will help them release some of the sand in the shells. Then scrub and rinse under cold water. Back east we used to put some cornmeal in the water for the clams to eat and spit out the sand.

• Heat olive oil in a Cataplana pot (or a Dutch oven or other large pot with a tight-fitting lid) until shimmering, then add sausage. Brown, stirring occasionally, until the sausage gets a little color, about 5 to 7 minutes. Add the onions and pepper and continue to cook, stirring now and then, until the onions are soft but not brown, about 4 minutes. Add the garlic, and cook one minute more. Add the bay, pinch of saffron, Pele’s spice, tomatoes, and splash of white wine, stirring to deglaze the pan. Slowly add the clam juice, then cook at a low simmer for about 20 minutes, until the tomatoes lose a little acidity and all the flavors have sufficiently co-mingled.

• Increase the heat to bring to a boil, add the clams, cover the pan and cook about 5 to 10 minutes, shaking occasionally. Stir occasionally until the clams pop open, 5 to 10 minutes. Once the clams have opened, slowly stream in the cream and stir, then shower with fresh parsley.

• Serve the Cataplana with Pandesal bread.

EXECUTIVE CHEF LEE ANNE WONG

Hawaiian Airlines / Koko Head CafePapa‘aina at the Pioneer InnBANANA CEREAL PANCAKES

Yields 8-10 medium pancakes

In a large mixing bowl, combinethe following and whisk until wellcombined:

2 cups all purpose flour1/4 cup granulated sugar4 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon saltIn a separate mixing bowl,whisk together untilsmooth and homogenous:1 large egg2 teaspoons vanilla extract1 1/2 cups milk1/4 cup melted butter

Directions:

• Preheat a non-stick skillet or griddle to 375°F.

• Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes, then give it another quick stir.

• Lightly butter your pan or griddle, then drop 2-3 pieces of banana onto the pan and scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter.

• Once the batter is on the griddle, top the top/wet side with your favorite cereal (about a tablespoon).

• Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Have ready:

2 cups sliced bananas1 cup favorite breakfast cerealButter for the griddle

Creamy maple syrup:

1/2 cup Grade A maple syrup1/4 cup sweetened condensed milk1/4 teaspoon fine sea saltStir until well combined. Keeprefrigerated until needed.

2015 Made in Hawaii Festival • 3

f¼ cup fresh thyme

EXECUTIVE CHEF JASON ICHIKI

Roy’s Hawaii KaiTRUFFLE BACON BUBU MONCHONG

Yields 6 servings

Truffle Aioli2 cups Best Foods mayonnaise ¼ cup truffle oil¼ cup chives ¼ cup parsleySalt and black pepper to taste

Bacon bubu crust2 cups crispy bacon bits (no grease) 2 cups bubu arare½ cup furikake

Sear 5# Monchong fish on one side making a nice golden brown crust. Put truffle aioli on fish, acting like glue, and then put bacon bubu crust to cover fish and bake at 350 until medium about 3 mins.

Pono Pork Bolognaise5# ground Pono Pork2 Mahi Pono onions 1 carrot6 celery stalksCut into bruonione size6 cups Cabernet wine2 cups demi-glace1 cup Worcestershire sauce1 cup oyster sauce¼ cup dried oregano1/8 cup garlic powder

Saute pork then sweat veggies , add tomato paste, add dry spices and herbs to toast. Deglace with wine, reduce out, add demi-glace and crushed tomatoes. Bring to a boil and simmer on low heat for 4-6 hours. Season with Worcestershire, oyster sauce, ¼ cup butter, and fresh basil, parsley and thyme. Season with salt and black pepper.

(continued on next page)

¼ cup dried thyme 1/8 cup onion powder5 bay leaves2 cinnamon sticks½ tsp red chili flakes½ cup crushed canned tomatoes1 cup tomato paste¼ cup butter¼ cup fresh basil¼ cup fresh parsley¼ cup fresh thyme

2015 Made in Hawaii Festival • 3

EXECUTIVE CHEF JASON ICHIKI

Roy’s Hawaii KaiTRUFFLE BACON BUBU MONCHONG (CONT.)

Potato Gnocchi4 Mahi Pono potatoes 6 eggs yolks 4 cups all-purpose flour½ cup shimeiji mushroom½ cup spinach1 tbsp garlic

Wrap potatoes in foil individually. Bake for 1 to 1½ hours depending how big the potatoes are. When they are soft, put through a ricer and mix with egg yolks and half of the flour (save other half to thicken gnocchi, if needed). Don't add too much flour because then it will be tough, but too little will be sticky. Cut into little balls and roll out to the size of your pointer finger, then cut a little less than 1/2” wide and little less than 1/2” long. Boil in water until they float to the top then place in ice bath immediately. When chilled, strain water out. Sauté in a hot pan with oil, browning the outside of the gnocchi. Add shimeiji mushrooms, spinach and garlic cream. Cool down with a little water - shouldn’t be too soupy.

Nalo Herb Chimichurri4 cups chopped parsley4 cups chopped chives1 cup chopped tarragon2 cups chopped basil2 lemons zest and juice1 tsp melted butter1 onion minced and 1 cup garlic sweated on the side

When butter is cooled, add herbs, lemon, sweated onions & garlic, season with salt and pepper.

AssemblyUse the Bolognaise as the base of dish, place Gnocchi on top of Bolognaise, and fish on top of Gnocchi. Mix a little butter sauce with the Chimichurri and spoon around fish. Garnish with local garnishes (pea tendrils, micro greens). The crust on the fish is part of the garnish.

2015 Made in Hawaii Festival • 3

EXECUTIVE CHEF RONNIE NASUTI

Tiki's Grill & BarCATAPLANA STEWYields 4 servings

• Soak your clams in a large bowl filled with ice and water for at least 15 minutes—this will help them release some of the sand in the shells. Then scrub and rinse under cold water. Back east we used to put some cornmeal in the water for the clams to eat and spit out the sand.

• Heat olive oil in a Cataplana pot (or a Dutch oven or other large pot with a tight-fitting lid) until shimmering, then add sausage. Brown, stirring occasionally, until the sausage gets a little color, about 5 to 7 minutes. Add the onions and pepper and continue to cook, stirring now and then, until the onions are soft but not brown, about 4 minutes. Add the garlic, and cook one minute more. Add the bay, pinch of saffron, Pele’s spice, tomatoes, and splash of white wine, stirring to deglaze the pan. Slowly add the clam juice, then cook at a low simmer for about 20 minutes, until the tomatoes lose a little acidity and all the flavors have sufficiently co-mingled.

• Increase the heat to bring to a boil, add the clams, cover the pan and cook about 5 to 10 minutes, shaking occasionally. Stir occasionally until the clams pop open, 5 to 10 minutes. Once the clams have opened, slowly stream in the cream and stir, then shower with fresh parsley.

• Serve the Cataplana with Pandesal bread.

EXECUTIVE CHEF LEE ANNE WONG

Hawaiian Airlines / Koko Head CafePapa‘aina at the Pioneer InnLOCAL FISH STEW(CHINESE EGG DROP FISH SOUP)Yields 8-10 servings

Soup Ingredients

Sesame oil1 small Mahi Pono onion, sliced thin (1 cup)1 medium Mahi Pono potato, diced into small 1” pieces (1 cup)3 tablespoons ginger root, minced2 tablespoons garlic, minced1 Serrano chili, sliced thin½ teaspoon dried red chili1 tablespoon toasted Szechuan peppercorns4 cups Okoa FarmsChinese cabbage, cut into 2” pieces2 cup bok choy leaves, cut into 2” pieces3 ripe Kamuela tomatoes, cut into large chunks (about 2 cups)1 cup shaoxing rice wine½ cup shoyu1 tablespoon sugar4 cups chicken stock or vegetable stock

For the fish:

2 lb fish filet, cut into thin 1/4” thick pieces3 egg whites, beaten lightly2 tablespoons shaoxing rice wine1 tablespoon shoyu

In a large wok, heat 3 tablespoons sesame oil and add the Mahi Pono potatoes and onions. Sauté in high heat for 4-5 minutes until vegetables begin to color. Add the aromatics ginger, garlic, serrano, dried chili, and Szechuan peppercorns. Stir fry for another 3-4 minutes. Add in the cabbage and bok choy and tomatoes. Cook for 5 minutes more then deglaze with the shaoxing wine and then add the rest of the liquid, the shoyu and chicken stock. Bring the soup to a boil and reduce the heat to a simmer. Add the sugar and salt to taste. Simmer until the cabbage begins to wilt and tenderize in the broth, about 7-8 minutes. In a separate bowl, whisk the egg whites, shaoxing rice wine, shoyu and cornstarch together until a smooth batter is formed. Coat the fish pieces in the batter, then add the fish to the simmering pot, a few pieces at a time. Stir lightly and repeat until all of the fish has been added. The fish should cook within a few minutes depending on the size of your cuts. Season to taste again. Serve hot. Garnish with green onions, drizzle with a few drops of sesame or chili oil (optional). Add salt to taste.

1/3 cup cornstarch Green onion for garnishSesame oil for garnishSea salt to taste

2015 Made in Hawaii Festival • 3

CHEF RUSSELL SIU

3360 On The RisePAN SEARED FILET OF MAUI CATTLE BEEF TENDERLOIN, SOY BUTTER SAUCE, MAHI PONOWHITE CREAM POTATOES AND MAHI PONO ONIONS

Yields 4 servings

4 each Maui Cattle Company tenderloin filets, 7 ounces4 large Mahi Pono white cream pototoes1 Mahi Pono onion2 T Sesame Oil¾ C Soy Sauce, Yamasa3/8 C Mirin

Method:• Season filets with salt and pepper. In a saute pan over high heat add in sesame oil.• Sear meat until one side is nicely carmelized and turn over.

• Finish in oven at 350 for about 10 minutes more for medium rare.

Sauce• In a sauce pot add in soy sauce and mirin. When it comes to a boil, slowly whisk in

butter.• When all the butter is melted, add in shallots, ginger and garlic.

Mahi Pono White Cream Potatoes

Boil potatoes until cooked – do not overcook, chill and slice into 3/8 inch thickness. Saute in pan with butter and season with salt and pepper.

Sauteed Onions

Julienne one onion and saute in pan over high heat with butter. Season with salt and pepper.

Assembly

• Place potato slices in a circle just touching but not over lapping.

• Place some onions in center of potatoes and top with filet.

• Ladle sauce over beef.

• Garnish with remaining sautéed onions & stalks of green onion.

3 TSP. Shallots, finely chopped 1 ½ TSP. Ginger, finely chopped1 ½ cloves Garlic, finely chopped8 OZ. Butter, unsaltedGreen Onion for Garnish

2015 Made in Hawaii Festival • 3

CHEF ANDREW RECCA

Koko Head CafeBeef Luau Recipe

Yields 3-4 servings

2 Pounds Beef Chuck (Maui Cattle Company)½ cup garlic minced¼ cup ginger minced1 large Mahi Pono onion (Julienned)5 Quarts Coconut Milk3 Tablespoons Fish Sauce1 cup Tamari Shoyu1 Tablespoon Hawaiian Salt1 Tablespoon ground pepper1 teaspoon chili flakes3 Tablespoons brown sugar 1 # Luau Leaves cooked/processed

DIRECTIONS: In a saucepan, brown meat seasoned with Hawaiian salt/pepper, stir in onions; cook onions until clear, then add garlic/ginger into mix. Add 5 quarts coconut milk, bring it to a boil, lower the heat and cook for 1-1/2 hours until meat is tender. Add luau leaves and stir, slowly add the fish sauce, shoyu, chili flakes and brown sugar. Once luau is tender, turn heat to low,

Lomi Tomato1 Hauula tomato (5"x6” size) small diced 1 small sweet Maui onion diced1 teaspoon inamona1 pinch of chili flakes ( if desired spiciness)1 oz minced sea asparagus (Garden Valley Isle)1 oz minced limu1 pinch of Hawaiian Salt

DIRECTIONS: In a small mixing bowl, toss together tomatoes, onions, inamona, chili flakes, sea asparagus, limu, Hawaiian salt. Tomato, when it sits, may leave extra liquid; that is ok.

(cont. next page)

2015 Made in Hawaii Festival • 3

CHEF ANDREW RECCA

Koko Head CafeBeef Luau Recipe (cont.)

Beer Battered Tempura Onion 1 can beer ( Maui Beer Company) Coconut Hiwa1 oz vodka ½ cup tempura batter mix1 teaspoon cornstarch 1 small sweet Maui onion julienned

DIRECTIONS: Mix beer, vodka, tempura mix, and cornstarch. Using tweezers or chopsticks loosely break apart cut onions, coat in batter and fry at 350 degrees, until golden brown and crispy. Salt to taste.

Garlic Rice2 cups fully cooked rice (Nishiki)1 teaspoon garlic oil1 pinch of fresh minced garlicSalt to taste.(Best served in a skillet for crispy rice)

DIRECTIONS: Add garlic rice into a large or single size skillet and turn heat to medium for 4 ½ minutes, you should see the outer rim of the skillet browning. Gently give a tap of the skillet and see if it’s golden brown, once crispy, add luau on top of the rice, then lomi tomato with beer batter crispy onion for garnish.

Optional: Top with fried egg and bubu arare. Garnish with chopped green onions and pickled Fresno peppers.

2015 Made in Hawaii Festival • 3

CHEF CHAI CHAOWASAREE

Chef ChaiTom Kah Kai Creamy Lemongrass Soup with Chicken and Mushroom

Yields 2 servings

2 cups chicken stock 2 cups coconut milk8 oz. chicken, slices3 oz fresh Hamakua mushrooms, sliced2 stalks lemongrass, smash to release flavor8 kaffir lime leaves, tear in half to release flavor2 small galangal (Thai ginger), about 1 teaspoon size, sliced2 cloves garlic, whole1 clove shallot, whole1 cilantro root (if available), whole1 jalapeno pepper, sliced ½ tablespoon chili paste in oil (prix prao) 1 oz. fish sauce (to taste based on how salty the chicken stock) ¼ tablespoon sugar 1 oz. lemon or lime juice (to taste) 3 stems cilantro for garnish

PreparationIn a pot with medium heat, add chicken stock, lemongrass, kaffir lime, garlic, shallot, chili pepper, cilantro root and galangal and bring to a boil.

Add chicken and mushroom and season with fish sauce, sugar, and chili paste in oil. Bring to a boil, remove lemongrass & kaffir leaves, simmer 3-4 minutes until the chicken is cooked. Turn heat off, add lemon juice and garnish with cilantro.

For vegetarian, sub tofu for chicken, water or vegetable stock for chicken stock.

Add chili paste in oil with fresh chili pepper for heat.

2015 Made in Hawaii Festival • 3

EXECUTIVE CHEF RONNIE NASUTI

Tiki's Grill & BarCATAPLANA STEWYields 4 servings

• Soak your clams in a large bowl filled with ice and water for at least 15 minutes—this will help them release some of the sand in the shells. Then scrub and rinse under cold water. Back east we used to put some cornmeal in the water for the clams to eat and spit out the sand.

• Heat olive oil in a Cataplana pot (or a Dutch oven or other large pot with a tight-fitting lid) until shimmering, then add sausage. Brown, stirring occasionally, until the sausage gets a little color, about 5 to 7 minutes. Add the onions and pepper and continue to cook, stirring now and then, until the onions are soft but not brown, about 4 minutes. Add the garlic, and cook one minute more. Add the bay, pinch of saffron, Pele’s spice, tomatoes, and splash of white wine, stirring to deglaze the pan. Slowly add the clam juice, then cook at a low simmer for about 20 minutes, until the tomatoes lose a little acidity and all the flavors have sufficiently co-mingled.

• Increase the heat to bring to a boil, add the clams, cover the pan and cook about 5 to 10 minutes, shaking occasionally. Stir occasionally until the clams pop open, 5 to 10 minutes. Once the clams have opened, slowly stream in the cream and stir, then shower with fresh parsley.

• Serve the Cataplana with

CHEF WADE UEOKA

Hawaiian Airlines / MW RestaurantSHOYU CHICKEN

Yields 3-4 servings

Ingredients

1 pound of chicken(about 3-4 boneless thighs)6 cups water1 small piece konbu2 oz soy sauce2 oz mirinCornstarch slurry(mixture of equal partscornstarch and water)1 oz green onion3 oz onion3 oz carrot3 oz daikon

Directions:

• Add 6 cups of water to pot and bring to a boil.

• When the water begins to bubble, add chicken thighs and konbu to pot.

• On the side, dice onions, carrots and daikon into chunks and chop green onions.

• Once complete (about 5 minutes), throw vegetables (except green onions) into boiling water and move chicken to cutting board.

• Cut chicken into similar sizes to the vegetables and throw them back into the pot.

• Add in soy sauce and mirin to taste.

• Mix ingredients together and slowly add cornstarch slurry until the liquid thickens.

• Add green onions.

• Enjoy!