March2016

Let’s Talk Food: Chef with Hilo roots

Chef Jon Matsubara, culinary executive director for Bloomingdale’s at Ala Moana Center in Honolulu, has roots in Hilo.

Read More

Tom Douglas at Kapiolani Community College, February 29, 2016

Coal Roasted Sweet Potatoes with Sake Braised Kale Seared Big Island Sirloin Yield: 8 tasting portions Coal Roasted Sweet Potatoes 1 pound sweet potatoes, about 2 medium sweet potatoes Bake the sweet potatoes until soft enough to eat, but firm to touch. Place sweet potatoes in the coals to char the outside all over. Wipe off the coal ash. Split the sweet potatoes in half, then cut each half into chunks. Honey Butter

Read More

Seattle chef – Tom Douglas puts veggies front and center

What’s the difference between “hard char” and “burnt”? Burnt is a mistake, while a nicely charred vegetable is the product of a deliberate act that caramelizes the natural sugars to produce a bittersweetness. A vegetable like that can take the center of a $15 plate in a restaurant like Tom Douglas’ new Carlile Room in downtown Seattle. “It’s hard to get the idea of ‘hard char’ across so you don’t feel freaky about it,” Douglas said Monday as he showed off a slice of pineapple bearing a solid charred crust. Read More >>

Chef Jackie Lau Poultry Maui Culinary Academy program

Whole Chicken Technique Brine and Roast

Read More