Hawaii Restaurant
Entree Competition
Recipe By: Ryan L. Vargas, Chef, Banyan Tree Restaurant, Ritz Carlton-Kapalua Maui ... Recipe By: Stacy Ambrosio, Chef de Cuisine, Bree Garden Restaurant ... Recipe BY: Sam Favella, Chef, Village Steak and Seafood Restaurant, Hilton Hawaiian Village ... [Read More]
Salad Competition
Recipe By: Scott Hiraishi, Cook, Sam Choy's Restaurant ... Recipe By: Rene B. Caba, Chef Garde Manger and Glen Yagyagan, Pantry, Hau Tree Lanai Restaurant, The New Otani Kaimana Beach Hotel ... Recipe By: James McDonald, Executive Chef, Pacific 'O Restaurant ... [Read More]
Appetizer Competition
Recipe By: Wong F. Keng, Sous Chef, Canoes Restaurant, Ilikai Hotel Nikko Waikiki ... Recipe By: Roberto Los Banos, Executive Chef, Humuhumunukunuku'apua'a Restaurant, Grand Wailea Resort ... [Read More]
Hawaii Seafood Buyers' Guide - Seafood Recipes
Recipe BY: Sam Favella, Chef, Village Steak and Seafood Restaurant, Hilton Hawaiian Village ... Recipe By: Ryan L. Vargas, Chef, Banyan Tree Restaurant, Ritz Carlton-Kapalua Maui ... Recipe By: Brendan James Mahoney, Executive Sous Chef, Lokelani Restaurant, Maui Marriott Hotel ... [Read More]
Opah - Moonfish
Substitution: Rising demand for fresh fish, particularly in the restaurant trade, has increased the interest in previously underutilized species, like the opah. This species has found a place on restaurant menus as a "catch of the day," particularly when more popular species are unavailable. ... Preparations: The opah's large-grain flesh is rich and fatty, with a versatility of use that is attractive to restaurants. Opah is used for sashimi, for broiling, and occasionally for smoking. ... [Read More]
Department of Business, Economic Development & Tourism
Develop larger local, national and international markets in order to stabilize prices. Promote underutilized species, especially from large resources. Position the image of Hawaii seafood in the gourmet restaurant markets. ... [Read More]
Opakapaka - Pink Snapper
Product Forms And Yields: The ethnic and household retail market components have a strong preference for small (1 or 2 pound) opakapaka. The larger-sized fish are filleted (usually leaving the skin on to allow buyers to identify it as true opakapaka) for the restaurant market. The yield of fillet from a whole fish averages about 45% (see Table 5). ... Substitution: Substitutions are possible among the deepwater snapper species available in Hawaii. However, no other snapper has gained the reputation of the opakapaka, and there is only weak substitutability for opakapaka in the up-scale restaurant market. Nevertheless, uku is sometimes substituted for opakapaka during the summer months when the former species is most available and the latter species is least available. ... [Read More]
2000-2001 DBEDT Annual Report
Supported Hawaii's industry/product associations to generate additional sales, namely: a) Big Island Products Board (BIPB) - Supported BIPB's participation in the 4th and 5th Annual Made In Hawaii festivals; co-sponsored a gift buying guide that appeared in Hawaii Magazine and Aloha Airline's in-flight magazine, among others. It is estimated that these activities generated approximately $100,000 in sales and 200 wholesaler contacts for BIPB's members; b) Made in Maui Trade Council (MIM) - Supported MIM's advertising campaign in Aloha and Hawaiian Airlines' in-flight magazines, as well as in Hawaii Magazine and the 1999 Maui Vacation Planner , among others. Also supported MIM's participation in the 1999 Hawaii Hotel & Restaurant Show , in July 1999 and the Hawaii Lodging, Hospitality & Foodservice Expo , in July 2000. These activities are estimated to have generated tens of thousands of dollars in product sales and 3,000 inquiries to MIM's members; and c) Kauai Products C ... [Read More]
|