Aquaponics Video

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Monday, May 11, 2015

Rombauer Wine Dinner, May 9th

All Said and done, it was a VERY LONG DAY, but it finished nicely with this wine dinner featuring Rombauer Wines. We had a fun time creating these dishes and I believe the hard work paid off. We had 3 emersion circulators going for the Kangaroo, Veal and the House Dry Aged Beef Tenderloin Brochettes. Thank you to all who attended the dinner, and especially to my great team for making it happen tonight.

Tuesday, March 18, 2014

Seared Scallops with Local Pohole Ferns and Lilikoi Puree

Here is our current scallops dish from the menu. It is a cumin and corriander dusted U10 scallop, with roasted bell pepper-potato puree, cilantro chimichurri and fresh lilikoi sauce. We serve it with local pohole ferns from our good friends at Hana herbs. Such a nice scallop dish.

Saturday, September 14, 2013

Local Fish can't get more fresh

I have the luxury here on Maui, to buy my fish from the fisherman rather than from a large company. We have many licensed  fisherman come to the kitchen, often at odd hours, with fish they caught only hours before. Most of the time they come straight from the water to the restaurant, eliminating the middle man and the time it may sit in the fish companies refrigeration. In the islands we get some of the freshest fish in the world, that on the mainland has to be shipped overnight, then distributed to the fish companies, before being fileted then sold. My point is, the fish I'm getting is as fresh as you're going to find.

Monday, August 12, 2013

Chicken and Waffles "BLT"

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

Blackened Ahi with Honey-lime butter, andouille sausage and fingerling potato hash

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

Braised pork shank

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

House grown lettuces

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

Sauteed Monchong Special

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

A November harvest

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

Yukon gold potatoes.

Yukon potatoes are taking off! I planted these sprouting potatoes less than a week ago and they are everywhere.

Saturday, September 8, 2012

Starfruit are beginning to grow.

I planted this small statfruit tree about a year ago and the fruit is finally growing. From the look of it, this little plant should produce quite a bit of starfruit as well.

Friday, September 7, 2012

Roast night on Sundays

We are now running a roast night on Sundays featuring herb crusted prime rib, house made porchetta, and while rotisserie roast chicken.

Friday, July 27, 2012

Spicy Ahi and Kajiki Sashimi

This is Ahi and kajiki that is I bind together, seasoned, seared and sliced. It's pretty cool to have two different fish in the same slice of sashimi. This will give a new look to our weekend buffets.

Thursday, July 26, 2012

Salmon stuffed scallops

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

Won ton tacos

Here are a couple pupus I made for a couple clients the other day. Kalua pork tacos and schichimi seared Ahi tacos to start their lunch out right.

Tuesday, June 19, 2012

Braised pork belly

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.

Wednesday, May 16, 2012

New supplies

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.

Thursday, May 10, 2012

Prosciutto Wrapped Scallops, Morel Mushroom Broth

Another nice appetizer to get your mouth watering. This is a simple, popular dish that I really enjoy. We wrap U-10 scallops in thinly sliced Italian prosciutto and pan sear. They are served on a house grown basil pesto infused polenta cake. The morel broth is hit with tomato and shallots, and of course, finished with whole butter.

Pepper Seared Ahi with Whipped Molokai Sweet Potatoes

Killer feedback on this dish. My new favorite entree. We take a medium 2+ Hawaiian caught Ahi filet and clean it to just the beautiful center cut. We coat the entire loin with hand crushed black pepper, hawaiian sea salt and extra virgin olive oil and sear the whole thing rare. We cut a 6 oz portion to order and give it one final sear before serving. The combination of the high quality ahi, molokai purple potatoes and the vanilla and cherry demi makes for a very well rounded entree.

Passion of Hamachi and Ahi

Here is a new app on the menu. It is the passion of hamachi and ahi. We do a nice little ahi poke tower with cilantro and kaffier lime sour cream, served with fresh hamachi sashimi, pickeld radish and daikon radish.

Duck Bacon "BLT"

This was last nights little $6 appetizer. It is house made duck bacon, fresh house made mozzarella with house grown Thai basil pesto aioli, kamuela tomato and sprouts in a house made sliced maui onion bread. I served it with molokai potato chips. We were not slammin' busy, but one of the tables that ordered this app, actually bought another one for after their dinner because they really enjoyed the first one.

Sunday, April 1, 2012

Todays home harvest

Today we got some green beans, red and green jalepenos, kung Lai chile's, green and purple tomatillos, and a few snap peas. We are figuring out what works best here in Kihei without too much trouble.

Wednesday, March 28, 2012

A few more garden shots.

It's still in its infancy, but this garden has an aweful lot of potential.

My home garden

Here are a few items I have planted in my Maui lava rock raised bed garden.