Hawaii Chef’s Choice: Favorite ahi poke and Portuguese Bean Soup recipesby: Derek Paiva
posted: Tue Oct 18, 2011 at 06:36 PM
HAWAII Magazine’s annual Food Issue is coming soon to a mailbox or newsstand near you.
You'll be ready to hop the next available Hawaii flight after you’ve finished reading all of our November/December 2011 issue’s mouth-watering features focusing on Hawaii food culture and cuisine. Among the stories on our menu:
• A visit to Maui’s T. Komoda Bakery for its famous handmade cream puffs and a look at the family run business’s six decades of confection perfection.
• Our guide to enjoying loco moco in the Big Island birthplace of the popular Hawaii comfort food dish.
• On the 50th anniversary of Oahu comfort food haven Rainbow Drive-In, owner Jim Gusukuma’s shares the 5 Things He Loves About Hawaii-style plate lunch.
In our main features section you’ll find "The HAWAII Magazine Guide to Local Eats”—a collection of features spotlighting the comfort foods we always seem to reach for when we’re hungry here in Hawaii, or crave when we’re away. There’s a photo-filled glossary of “Gotta Eat Hawaii Grinds,” the 32 local food favorites we feel everyone must have while in the Islands; and even a lively look at the “Evolution of the Hawaii Food Truck,” from Honolulu dockside pushcarts at the turn of the century to Oahu’s current convoy of multicultural gourmet food trucks.
Here on HawaiiMagazine.com we’re sharing a sneak peak (and a few extras) from one of our "Guide to Local Eats" features we had the most fun putting together, “Chef’s Choice.”
For the feature, we asked five Hawaii chefs to reveal their favorite local comfort foods and—as a bonus to readers—where in Hawaii you can get them, or recipes for making them at home. The line-up of chefs and choices includes BLT Steak Waikiki chef de cuisine Johann Svensson and his favorite Hawaii-style version of a popular Korean grilled meat dish; Star Noodle executive chef Sheldon Simeon’s go-to dish when he’s got a refrigerator full of leftovers and a pot of rice; and Hilo Bay Café executive chef Joshua Ketner’s favorite all-day, all-purpose snack for Big Island fishing trips.
On the following pages, you’ll find the stories and exclusive Hawaii comfort food recipes from two of our "Chef's Choice" chefs: Halekulani executive chef Vikram Garg and his favorite ahi poke and Alan Wong’s Honolulu chef de cuisine Wade Ueoka and his twist on Portuguese bean soup.
Read on, and bon appetit!
Check out these related HawaiiMagazine.com posts:
HawaiiMagazine.com's best Hawaii food and cocktail recipes ... so far
How to mail order Hawaii-made Portuguese sausage on the Mainland
Make Hawaii-style ahi poke wherever you are. Here's a recipe.