Golf, dine to help chefs help students

Apr 10, 2017



The Hawaii Culinary Education Foundation hosts its 19th annual golf tournament April 11 at the Kapolei Golf Course. All proceeds benefit culinary education in Hawaii.

The Hawaii Culinary Education Foundation hosts its 19th annual golf tournament April 11 at the Kapolei Golf Course. The foundation sponsors programs for Hawaii’s high school and college culinary students, bringing local, mainland and international chefs into the classroom to share cutting-edge knowledge and techniques.

The golf tournament, the group’s key fundraiser, kicks off with a buffet lunch, then offers participants the chance to win prizes and enter raffles. Cost for a team of three is $1,400. All proceeds benefit culinary education in Hawaii. Visit

This week, enjoy recipes from the foundation’s guest instructors.

Sauteed Mahimahi on Zucchini Noodles

Chef George Mavrothalassitis, Hawaii Culinary Education Foundation board member

  • 1 medium zucchini, ends removed
  • 2 cups ice
  • 1-1/4 cups salted water, divided
  • 3 cloves garlic, thinly sliced
  • 1 pound mahimahi, center cut, cut into 2 portions
  • Sea salt, to taste
  • 1/4 cup extra virgin olive oil, divided
  • Juice of 1/2 lemon

Cut zucchini lengthwise into 1/4-inch slices, discarding core. Cut slices lengthwise into 1/4-inch strips.

Fill a mixing bowl with 2 cups ice and 1/2 cup salted water. Place another bowl on top of ice.

In a saucepan, bring remaining 3/4 cup salted water to boil. Add garlic and zucchini; cook 2 minutes. Remove to bowl on top of ice, stirring to accelerate cooling. Reserve cooking water.

Season fish with salt. In a nonstick frying pan, add 2 tablespoons olive oil and place fish in pan, skin side down. Turn on heat and cook fish, turning once. Remove from pan.

Add lemon juice and reserved cooking liquid to pan; bring to boil. Add remaining 2 tablespoons olive oil and zucchini; cook 1 minute. Taste and adjust seasonings.

Place zucchini on 2 serving plates along with cooking juices. Top with mahimahi. Serve with steamed white or basmati rice. Serves 2.

Approximate nutritional analysis, per serving (not including salt to season fish): 470 calories, 30 g total fat, 4.5 g saturated fat, 165 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 43 g protein

Brined & Roasted Chicken

Chef Jackie Lau, culinary consultant

  • 1 whole chicken, giblets removed, rinsed
  • Fresh thyme and parsley sprigs
  • 1 cup cold butter
  • Olive oil, for basting
  • Salt and pepper, to taste
  • >> Brine:
  • 2 quarts cold water
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 2 tablespoons garlic salt
  • 1 tablespoon celery salt
  • 1 tablespoon white pepper
  • 1 tablespoon dry thyme
  • 1 ounce onion powder
  • >> Mirepoix (vegetable mix):
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped

Combine brine ingredients in large bowl; mix well. Immerse chicken in brine and soak, covered, in refrigerator for 24 hours.

Heat oven to 300 degrees. Remove chicken from brine and pat dry with paper towels. Place thyme and parsley sprigs with butter in cavity.

Place mirepoix in shallow roasting pan. Place chicken on top, breast side up. Brush skin with olive oil and season with salt and pepper. Roast 2 hours, basting every half hour. Remove from oven and let rest about 10 minutes before serving. Serves 6.

Approximate nutritional analysis, per serving (includes 1 tablespoon oil for basting and not including salt to taste): 840 calories, 68 g total fat, 30 g saturated fat, 245 mg cholesterol, greater than 2,000 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g sugar, 39 g protein

HCEF Trains Hawaii’s Future Food Stars

Apr 5, 2017


Popular chefs share cooking chops with local students

Mar 1, 2017

Mauinews2017Some of Maui’s popular chefs are sharing their star status and knowledge with Maui high school students in an effort to inspire a future wave of culinary talent on the Valley Isle.

Lanai City-raised chef Adam Tabura, who won the Food Network’s “Great Food Truck Race,” was recently at King Kekaulike High School, where he mentored 160 students over two days.

“We talk about them mostly, what they want to do, but hopefully I’ve inspired them,” Tabura said, who taught the students how to make Hollandaise sauce last month while he was on the island for business and promoting his new products and cookbook.

Tabura added that even if the students don’t want to be chefs, he is there to give guidance.

Tabura is part of the Hawaii Culinary Education Foundation’s High School Chef Mentoring program. On Maui, he is joined by three other chefs mentoring at high schools: Ryan Luckey of Leilani’s on the Beach, at Lahainaluna High; Kyle Kawakami of Maui Fresh Streatery food truck, at Maui High; and Tylun Pang of Fairmont Kea Lani, Maui, at Baldwin High.


Celebrated chef shares his story

Jun 18, 2016

Credit: Honolulu Star Advertiser

The hottest food trend on the mainland right now is something we in Hawaii have taken for granted for generations: poke.

Chef Sam Choy hopes it’s not just a flash in the pan, he told culinary educators at a workshop. Not because he just opened Sam Choy’s Poke to the Max in Seattle after finding success with food trucks there, but because, as he said, “it’s a true taste of Hawaii.”

His Seattle restaurant brings in 1,000 pounds of ahi each week from Hawaii, Choy said.

The Hawai‘i Culinary Education Foundation staged the workshop at ChefZone on Thursday to give high school and community college culinary teachers insights into Choy’s career journey. The educators got to see a demonstration of classic and contemporary poke dishes, and watched the chef prepare a dish from a box of mystery ingredients, among other things.

Golf tournament to benefit culinary non-profit

Apr 16, 2016

The eighteenth Hawaii Culinary Education Foundation Charity Golf Tournament will be held on Monday, April 11, 2016 at the Kapolei Golf Course. Tournament proceeds benefit the culinary nonprofit dedicated to culinary education in Hawaii. (more…)