Chefs go to school: Charcuterie Class with Bruce Aidells

Feb 24, 2011

Expect more charcuterie—housemade bacons, pates, mousses, sausages, salamis—on Hawaii menus.


When the Hale Aina Ohana brought the “King of Meat Cookery” Bruce Aidells to Hawaii for classes, the room was packed with top chefs.


Among others: Ed Kenney and the crew from Town.  Kevin Hanney and Bobby McGee from 12th Avenue Grill.  Jackie Lau and a whole panoply of chefs from the various Roy’s Hawaii restaurants.  John Memering and Jason Iwane from Kalapawai Cafe.  In from the Big Island, Faith Ogawa and Merriman’s Waimea chef Alan Hess. > Read more