Tuesday, March 18, 2014
Saturday, September 14, 2013
Monday, August 12, 2013
The restaurant has been known for comfort food for awhile, and chicken and waffles was one item almost always on the menu. I will admit, the previous version was rather boring, so I removed it completely to rethink the dish. I decided to do a BLT version of chicken and waffles for a special and it was a hit. Chances are likely it will make it on the new menu, coming soon.
This BLT consists of a southern spiced battered and breaded chicken thigh, maple lacquered and peppercorn crusted applewood smoked bacon (my favorite part), fava-maple aioli, kamuela tomato and baby iceberg lettuce in between 2 Belgian style, crispy waffles. I served it up with sweet potatoe French fries. It was a hit.
Monday, June 24, 2013
This was the special the other night, and it went over well. I blackened the Ahi with Cajun spices then sauteed andouille sausage, onions, fingerling potatoes and mushrooms. The honey-lime butter is garnished with Chili oil and the fish is topped with fresh roasted bell pepper and grilled Maui onion guacamole.
Sunday, May 12, 2013
This giant pork shank is one of the newest additions to the Joe's menu. I serve it with fresh fava beans, both cheddar and purple cauliflower, baby romanesco, hericot verts, roasted tomatoes, and corn shoots. A smoked pork jus give the dish a serious burst of flavor and really rounds out the flavors of this summer time dish.
Tuesday, March 19, 2013
Here is a shot of my house grown baby lettuces. I have a nice variety of red and green romaine, tango, mizuna, baby arugula, and green oak leaf lettuces. There is nothing like a salad made from lettuces picked just minutes before!
Monday, January 14, 2013
Tonight's special turned out really nice. We brought in some good looking fresh monchong caught locally off these Maui shores. I served it with fennel and watermelon radish slaw, seasoned with fresh squeezed lime juice, white coral Hawaiian sea salt and keiffer lime leaf. The citrus red quinoa turned out really nice and compliments the mango butter nicely. The Chile oil adds a touch if heat to round off the flavors in the dish. It was well received by our diners tonight.
Monday, November 12, 2012
In November, most places in the world, the temperatures are dropping and frost or snow become killers of gardens until spring. Not on Maui. Today I took a few minutes to walk through my home garden an snip just a few things. I have starfuit, bright lights chard, lemongrass, garlic chives, eggplant, red okra, mojito mint, (opal, cinnamon, lime, kafro, and Genovese) basils, and a nice variety of peppers that were right for the pickin'.
Sunday, November 4, 2012
Saturday, September 8, 2012
Friday, September 7, 2012
Friday, July 27, 2012
Thursday, July 26, 2012
These salmon stuffed scallops were just for fun tonight to show the guys how to use "meat glue". They came out nice though, with a really great texture and just a subtle salmon flavor. The lemongrass butter adds a citrussy richness that compliments both the scallop and the salmon nicely. This may not be on the menu, but the gears are turning in the heads of my cooks tonight.
Monday, July 23, 2012
Tuesday, June 19, 2012
One of tonights specials is this braised pork belly. It's served with sauce made from reducing the braising liquid, adding demi and finishing with butter. I served it with creamy polenta balls, grape tomatoes and a roasted hearts of palm and mushroom pico de gallo.
Tuesday, May 29, 2012
Wednesday, May 16, 2012
I just got in a few new items to try out some new molecular recipes. I finally got the "caviar" stopper so I don't have to make them one drop at a time. I also brought in more tapioca maltodextrin that i have used in past posts, but would like to do more experimenting with. Powdered agar, pectin, soy lecithin and
Carrageenan are also additions to my shelf, so I plan to work on some new, fun stuff for our different restaurants. I am excited to liven up our menu a bit with some unusual components.