Recipes
Over the course of the last 2 years, I’ve been working in Oahu with a tremendously talented local culinary team. I now realize that Poke is almost a religion throughout Hawaii and a deeply embedded part of the historic culture of Hawaii. This version is somewhat...
Recipes
4 Servings / Serving Size: 1/4 recipe 8 ounces peeled and deveined shrimp 1 carrot, peeled, julienne on mandolin 1 each Kirby cucumber, thinly sliced (can use English) 1 medium pomelo, peeled, diced into large chunks (can substitute papaya) 1/4 cup mint leaves,...
Articles
When I left Whole Foods Market over ten years ago, I somehow knew that people would eventually want the kind of multi ethnic, plant forward cuisine that I have been creating for decades. I took a massive leap of faith when I left right after writing the Whole Foods...
Recipes
This is one of my favorite dishes to make during local corn season. I know that you can get commercially grown corn any time of the year now, but I prefer seasonal local sweet corn for a few reasons. It’s one of my total “trigger” foods. These key ingredients release...
Recipes
Serves: 8 / Serving Size: 1/8 recipe Spice rubs are simple to make in a blender and keep for weeks refrigerated. This wet rub is a rich, ruby color with deep complex spicy flavors of Korean chili, Matcha tea, and lime. This rub is wonderful on seafood, meat, poultry,...
