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Alex Franco

August 29, 2012, 3:01 am
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Alex Franco

[media-credit id=1 align="alignleft" width="350"]Jo McGarry photo[/media-credit]
Alex Franco
ALEX FRANCO President, Maui Cattle Company Where were you born and raised? I was born and raised on Maui, and I've been involved with agriculture my whole life. My dad had cattle, so I was raised around them. I loved working with them from when I was very little. Our island beef industry is still in its early years. Do you see it as a very long-term project? Yes, of course. The industry is doing great right now, and there's a lot of demand for locally produced food products. We have tremendous support from our local restaurant industry. So it's all good. What's the toughest thing about this part of the food industry? We're really impacted right now by the drought conditions we're experiencing, so we're having to pull back. We're hoping that rains will come soon and we'll get back to normal production. Part of the difficulty of the industry is explaining that to people. Are we getting closer to a sustainable Hawaii? In order to cultivate our local food movement, the people in Hawaii have to be a part of it. The more people buy local products, the more we can invest in the industry and the more we can produce. It has to be gradual - and we all have to play a part. But for the most part, it's good. A lot of restaurants right now are advocating nose-to-tail eating. It seems easier with pork ... maybe just because of the sheer size. Are we there yet with beef? We pretty much have a diversified market for all parts of the cattle, so we don't waste too much. But the offal - the heart, liver and tongue - needs to be a bit more in demand. You mean people need to eat more liver! (Laughs) Yes. I think over time it will come, but people still need some education about offal. What are your favorite cuts of beef? Two cuts: rib eye and flat iron steak. How do you like to cook them? We grill country-style steaks. With the flat iron, for example, the way we prepare it is to slice it into small strips, season it well, and then it cooks up real fast and tender. With whom would you most like to have a steak dinner? My buddies from Maui Cattle Company, Jimmy Gomes of Ulapalakua Ranch and Wes Wakuzawa, would be two ... Favorite restaurants on Maui? Ko at Kea Lani - where Tylun Pang and his team have been big supporters of ours. And Alan Wong's new restaurant, Amasia, is wonderful. We like Amigo's restaurant, too - they do a great job with Mexican food - and Merriman's Monkeypod restaurant has amazing burgers. Peter and Alan and Chef Tylun have been great supporters of our beef - as have so many local chefs. -Jo McGarry

Alex Franco

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Alex Franco

August 29, 2012, 3:01 am
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President, Maui Cattle Company Where were you born and raised? I was born and raised on Maui, and I've been involved with agriculture my whole life. My dad had cattle, so I was raised around them. I loved working with them from when I was very little. Our island beef industry is still in its early years. Do you see it as a very long-term project? Yes, of course. The industry is doing great right now, and there's a lot of demand for locally produced food products. We have tremendous support from our local restaurant industry. So it's all good. What's the toughest thing about this part of the food industry? We're really impacted right now by the drought conditions we're experiencing, so we're having to pull back. We're hoping that rains will come soon and we'll get back to normal production. Part of the difficulty of the industry is explaining that to people. Are we getting closer to a sustainable Hawaii? In order to cultivate our local food movement, the people in Hawaii have to be a part of it. The more people buy local products, the more we can invest in the industry and the more we can produce. It has to be gradual - and we all have to play a part. But for the most part, it's good. A lot of restaurants right now are advocating nose-to-tail eating. It seems easier with pork ... maybe just because of the sheer size. Are we there yet with beef? We pretty much have a diversified market for all parts of the cattle, so we don't waste too much. But the offal - the heart, liver and tongue - needs to be a bit more in demand. You mean people need to eat more liver! (Laughs) Yes. I think over time it will come, but people still need some education about offal. What are your favorite cuts of beef? Two cuts: rib eye and flat iron steak. How do you like to cook them? We grill country-style steaks. With the flat iron, for example, the way we prepare it is to slice it into small strips, season it well, and then it cooks up real fast and tender. With whom would you most like to have a steak dinner? My buddies from Maui Cattle Company, Jimmy Gomes of Ulapalakua Ranch and Wes Wakuzawa, would be two ... Favorite restaurants on Maui? Ko at Kea Lani - where Tylun Pang and his team have been big supporters of ours. And Alan Wong's new restaurant, Amasia, is wonderful. We like Amigo's restaurant, too - they do a great job with Mexican food - and Merriman's Monkeypod restaurant has amazing burgers. Peter and Alan and Chef Tylun have been great supporters of our beef - as have so many local chefs.

Alex Franco

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Linda Chan, Owner of The Mandalay

September 5, 2012, 3:01 am
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Linda Chan, Owner of The Mandalay

Were you born here in Hawaii? I was born and raised in Hong Kong. Did you grow up in a food industry family? Was food a big influence? No, not at all (laughs). Only when we came to Hawaii did we become interested in the restaurant business. What made you choose restaurants as a career? The industry is really hard work. Really, it's such a happy business. When you see customers happy, it makes you feel good. So many restaurant owners tell me that, and despite the expense of running a restaurant, they do seem to be happy. Here we have a lot of happy occasions. We cater weddings, birthdays, graduations, baptisms - all of them are happy occasions. So you only see the good side of everyone. (laughs) You could say that ... and we deal with a lot of different people, too - everyone from politicians to families to business crowd. It's a very diverse and happy group. You serve dim sum daily, but you don't have dim sum carts. Our dim sum is made fresh daily and is cooked to order. This is very important because with dim sum, if you leave certain items in a cart or leave them sitting too long, then the texture of the shrimp or whatever is inside changes. Does that mean a longer wait? No, it's fast. The chef says when there are 200 or 300 people for lunch, it's better. He piles the baskets high in the kitchen and gets them to the table very fast. The more the merrier. Where do you and your husband go when you dine out? Oh, we like to try different food, like Japanese and Italian, but we also enjoy going to other Chinese restaurants to see how they operate and to see how we can get better! Do you cook at home? Yes, we do. We enjoy making soups with herbs or melon - the kind of Chinese soups that you can't find so easily in most restaurants. What is always in your fridge? Chicken and fish. After 20 years in the restaurant business, how would you offer help to someone just starting? I think it's important to know that the product has to be very, very good, but it's also so important to cater to people and to understand what they want. You have to really listen. If you hadn't been in the restaurant business, what would you have done? I majored in accounting. I love numbers. It's a totally different field of course. There's a little more activity in the restaurant business I think. The Mandalay 1055 Alakea St.

Linda Chan, Owner of The Mandalay

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Kei Yoshida

September 12, 2012, 3:01 am
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Jo McGarry photo

Waiter, Menchanko-Tei, 903 Keeaumoku St. Where were you born and raised? I was born in Japan and came to Hawaii when I was about 2 years old. Graduated from Kaimuki High School. Did you grow up in a restaurant family? Not really, but for a long time my mom worked at Menchanko-Tei in Waikiki. They were recognized already for having some of the best noodles. When the owners decided to move the restaurant out of Waikiki and open here, we were able to help. The restaurant moved from Waikiki and opened here in April. How's it been without all those tourists? (laughs) It's starting to get a little more normal. When we first opened, we had lines out of the front and the back door. Within the three-hour lunch period we were seeing 50 or 60 groups of people coming in and out. As we can only seat about 45 people, it was a little crazy for the first few months. The noodles are ranked No. 1 in Japan, and people rave about them in New York. How do you help people choose what to eat when they first come? I always ask what they want to eat first, rice or noodles. That way we can direct them to different dishes. And then, if they haven't been before, I'd suggest the Menchanko-Tei noodle. It's not a typical ramen; it's a mixture of two types of noodle, a hybrid of regular skinny noodle and udon. I'd just tell people to go straight for the tonkatsu, actually. It's incredibly good. Oh yes. (laughs) People get cravings for the tonkatsu. Even I get cravings for it. There's certainly a rumor starting about our tonkatsu being the best ... Where do you like to eat when you're done working? Even though I work at a ramen shop, I have been a ramen-crazed person since I was little. I look forward to going to Goma Ichi each week. I like their uniqueness. With whom would you most like to have dinner? B.B. King. I'm a huge fan. Menchanko-Tei 903 Keeaumoku St. 946-1888 -Jo McGarry

Kei Yoshida

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Mattson Davis

September 19, 2012, 3:01 am
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Mattson Davis

Mattson Davis - President, Kona Brewing Company Where were you born and raised? I was born in Milwaukee, Wis., and I grew up in the Midwest. Was your family in the restaurant industry? No, but my family really enjoyed eating together every night, and I think that's what made me aware of the happiness that you can give people through food and beverage. You came to Hawaii at the start of the craft brewery movement, which seems like a long time ago. (laughs) Yes, I came over when Kona Brewery was in its infancy. It has been a great journey. Where do you like to eat when you're home on the Big Island? I love Annie's in Kainaliu, where the whole menu is locally sourced - everything from the bread to the beef, to gelato ... it's all amazing. They make incredible basil and garlic french fries. And, of course, Beach Tree (Hualalai) is fabulous. Do you cook at home? I used to, but my wife does nowadays. What's always in your fridge? A variety of cheese. And I'm the condiment king. If it's good, then I believe it's better with hot sauce. Oh, and we usually have homemade pesto in there, too. Can we still call you a microbrewery? Technically the term is regional brewery nowadays, as we're quite a bit bigger than when we started. Twenty years ago it was a bit of a struggle to get people to put Kona on tap. Oh, absolutely, it was. In most bars there'd be two or three domestic beers and maybe an imported beer on tap, and people were so worried that we weren't able to fill their orders they were almost afraid to order from us. Today it's so much easier because there are way more people who are educated about craft beers and about great food. People know what's possible and they expect more. What's your personal restaurant philosophy? And the answer is yes. Now, what was the question?' With whom would you most like to have dinner? Bill Clinton. It would be a fascinating evening of conversations. I heard him speak recently and he was so engaging. And President Obama is an amazing speaker who I hear enjoys a good beer. New beers we can look forward to drinking this fall? We're just playing with local flavors right now - ones that you can only find in Hawaii. Our Island Series beers feature Rift Zone Red made with yeast from the slopes of Mauna Loa, and we're using local Big Island cherries - local ingredients enhance the beers. What are you eating and drinking right now? A trio of fish - salmon, ahi

Mattson Davis

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Women – And Bloody Marys – Rule

September 19, 2012, 3:05 am
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Women - And Bloody Marys - Rule

Anyone who turned up for breakfast at Hyatt Regency Waikiki Beach last Sunday could not have failed to be impressed by the stunningly colorful array of food on display for a modern-day brunch created by some of the top female chefs in the country. Christina Tosi (Momofuku Milk Bar, N.Y.) handed out miniature glasses of milky coffee to sip alongside softly poached eggs on tiny muffins topped with sweet onion marmalade, as Top Chef Masters' Susan Feniger (STREET) wowed the happy crowd with fried apple bananas glazed with sweet shoyu and coconut jam. During the all-too-short two-hour brunch high above the crowds in Waikiki, our expectations of Sunday brunch were elevated. No soggy pancakes or wilted omelets at this extraordinary event pulled together by Roy's corporate executive chef Jacqueline Lau, whose own ocean-inspired offering of moi with Kahuku sea asparagus, limu salad and watermelon radish was one of the most colorful and creative of the morning. And amid the food, champagne and lively conversation, the highlight was a Bloody Mary bar so bountiful that there were at times guests who mistook the drink station for the breakfast buffet. Southern Wines and Spirits mixologist Chandra Lucariello and colleague Erin Suzuki spent the morning introducing guests to the wonders of an expertly made modern-day Bloody Mary. If your idea of the popular weekend breakfast drink is tomato juice with a splash of Tabasco, then think again - contemporary consumption of vitamins and vodka today are garnished with everything from rainbow baby carrots to celery, cucumber, shrimp, fresh basil, anchovies, mini mozzarella balls, tomatoes - all topped with a rimful of colorful herb-and-spice-flavored Hawaiian salt. Anyone looking to see how far we've come since the 1990s in our food culture need only take a look at the Bloody Mary then and now. I recommend organizers start looking for a much larger location for next year's Girls Got Game brunch. No self-respecting foodie will miss out next year. And if we've put you in the mood for an excellent Sunday brunch, then head to Orchids at Halekulani or Hoku's at Kahala Resort and Spa for two of the fanciest the Islands have to offer. For something simpler - but no less delicious - Goran Streng's Tango offers breakfast daily, and across the street at Tango Market there's a Sunday brunch that lasts all day. Try the Cheddar and dill scones with smoked salmon and a dill sauce for the chef's version of "Biscuits and Gravy." And if you're searching for a Bloody Mary worthy of a second sip, then head to Chart House Waikiki, where the decades-old recipe is still good enough to revive a flagging Sunday morning spirit. Happy eating!

Women – And Bloody Marys – Rule

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Randal Abrams

September 26, 2012, 3:01 am
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Randal Abrams

Where were you born and raised? Los Angeles. Did you grow up in the restaurant industry? In my early teens I started working in restaurants, so you could say that. In Los Angeles I was able to work in a lot of restaurants and get a lot of experience. I went to culinary school in the U.S. Virgin Islands, and when I moved to Seattle I opened my own catering company. You've got a hefty book of photos in your café showing famous people you've catered to. Yes, when I started the catering company I was fortunate to have a lot of celebrity clients like Frank Sinatra, Bill Gates, the Seattle Seahawks, Alex Rodriguez ... Aroma Caffe has just opened at Ala Moana Center. What's the story behind the café? My partner Jonathan Rotmensch and I really saw a need for a high-end café with great service and quality coffee and food. We're trying to offer the complete package of service and quality, and bring the kind of experience people might get in Italy. With whom would you most like to have coffee? Stephen Covey (author) - it would have been good to chat with him - and Howard Schultz (Starbucks). I'd like to pick his brain. Do you cook at home? Not as much as I used to. I'm always on the run. And when you consider the time it takes to shop, to prep, to cook, to clean up ... it's a lot easier to eat out. So what's always in your fridge? Garlic, rosemary ... not too much else, because I'm always on the run nowadays. Would you share some tips on coffee storage? I hear so many people who say the best place to keep coffee is in the freezer. That doesn't seem right ... I'm a firm believer you should leave coffee at room temperature, stored in a cool, dry space. Any kind of moisture will spoil the flavor, and the refrigerator has odors than can get into the coffee. I seal my coffee at home, put it in a Tupperware and then keep it in the pantry. You offer really nice European-sized portions, especially with pastries. Nice to see instead of the gargantuan cookies and pastries we're sometimes faced with! Yeah, for us, it's all about quality. Pastries and desserts can be small but really good quality. And when people are shopping, they need to be able to grab and go. What's a good way to experience Aroma Caffe for the first time? Order a pure espresso. It's so smooth and sweet and chocolatey, you should be able to drink it without adding sugar or cream. I wouldn't want to spoil it by adding anything at all. A shot of espresso in a china cup, maybe with a cranberry-and-walnut scone - that should be perfect. Aromacaffehawaii.com

Randal Abrams

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Don Assam

October 3, 2012, 3:01 am
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Don Assam

Don Assam General Manager, Ruth's Chris Steak House, Restaurant Row
Where were you born and raised? Honolulu. I graduated from Moanalua High School, first graduating class: 1975. How did you get into the industry? Back in the '70s in the summer, the choices were kinda limited. You either worked at Dole Cannery or went into the restaurant side. I started working as a dishwasher at the Pancake House and worked my way up to busboy and then to cooking. Did you decide then it was the business for you? Not really. I worked in other fields, but I kept coming back to the business, kept working nights. I was in the car-rental business for 15 years, but eventually came full time to restaurants. So you were always a people-orientated person? Yes! Absolutely. For me it's all about working with people. The general public can be so difficult, don't you think? No, never (laughs). People are just so different. You never know who you're going to meet. You can have the sweetest-looking old lady in the world who is incredibly mean, and you can have a big, strong, mean-looking guy who could be the kindest person around. You can't judge people by how they first appear. When people come to Ruth's Chris they have a really high expectation of their evening. Is that stressful for you and your team? No, not stressful, but it's different from other fine-dining restaurants. Since 1965 we've been executing the same kind of menu. Other restaurants may create one dish as a special for the night. Our "wow" factor is making our known dishes consistently special night after night. People expect that from us, and that consistent experience is what we deliver night after night. Where do you like to eat when you're done working? Oh, you don't even want to know. (Laughs) Anything that's on the late-night value menu! Hmmm ... kidding, right? No, serious (laughs). Late-night fast food is a form of comfort food ... And I love mom-and-pop restaurants, especially the oxtail soup from Asahi Grill. Do you cook at home? Not too much. I enjoy cooking, but it's more of a time issue nowadays. Not too much time to spend cooking at home. What's always in your fridge? Beer, water, milk and kim chee. With whom would you most like to have dinner at Ruth's Chris? The Virgo group. OK. I'm pretty sure I'm not the only person who doesn't know who they are ... We're a group who met back in the old days when we realized that many of us in the industry are Virgo (born Aug. 23-Sept. 22). We've been celebrating together as a group for 27 years, and I hold the people who come to our celebrations very special in my heart. Back in the '70s we had, at times, 75 people meet up once a year. Today there are three of us who've made all 27 years in a row. It would really be something to have the Virgo group at Ruth's Chris!

Don Assam

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Jonah Souza

October 10, 2012, 3:01 am
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Jonah Souza

Founder and co-owner (FC) Fresh Catch Sauces Where were you born and raised? Kahaluu, Kaneohe. Do you have a food background? Not really, but kinda. My family always did catering and cooking, and my sister and brother-in-law started Fresh Catch on Waialae Avenue. My background is in entertainment. I was a promoter. I did concerts before I got into developing the sauces. There must be some pretty good parties at your place. (laughs) Oh, yeah. Always good pupu, good poke, good music ... yes. What came first, Fresh Catch or the FC Sauces? The sauces were being made from scratch at the Waialae restaurant and everyone loved them. And then someone from Longs was eating there and told us we should try to bottle them. So we went through the process to bottle the original sauce, and then took them to Longs for a sampling. We sold 10 cases first try. So, then I guess you went back, because there are a lot more sauces in Longs today ... (laughs) Yeah, we bottled the salad dressing, and next time we went to Longs we sold 20 cases. Now there are eight different dressings and sauces - and they're in nearly all the supermarkets: Foodland, Sack N Save, KTA on all islands ... everywhere. Where do you like to go out to eat? I'll tell you, there's not too many places in Kaneohe! (laughs) The Mai Tai Bar at Ala Moana early in the evening has real good local music. Not too many people know that. So we go there. And for sushi, I like Sasabune. Kinda expensive, though (laughs). Do you cook at home? I do, but too busy right now. Although, with our sauces, all I have to really do is get some fresh fish from the auction, cut up some onion, add the sauce and we're good to go. What's always in your fridge? FC sauces ... What's next for you? We have a cookbook that's just come out, Fresh Catch Savory Sauces, and we have our poke mix out, too. With eight sauces and all of that, we can hardly keep up with the bottling right now!

Jonah Souza

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Byron Goo

October 17, 2012, 6:38 pm
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Byron Goo

CEO, The Tea Chest Where were you born and raised? Kaimuki. I was born into a restaurant family. My grandfather had a country store in Manoa Valley that supported the plantations back there. Then Safeway came in, and he had to reinvent himself. He opened Manoa Chop Suey. Did you work there as a kid? Yeah, my job was to clean the bean sprouts. We had these giant tubs of bean sprouts and I had to pick all the green shells out of them. I was so jealous of my friends out playing while I worked. Did it give you a passion for the restaurant business? No (laughs), I hated it ! I saw my grandfather and my parents get up at 4 in the morning and work all day in the restaurant. But now here I am working with people who love food, who love the food business. I guess it's in the blood! You started your tea business at the perfect time. The early '90s ... I had an idea that what was happening to wine and to coffee would happen to tea ... This was 1993. It took me two years to connect the dots, do the research, and we opened in 1995. Do some teas blend better than others? We pride ourselves in having the largest loose leaf collection in the state. There are 2,000 varietals and then infinite possibilities in blending, but there are personal favorites that receive the tropical flavors really well. Our Indian teas have great body, better acidity - they're vibrant in your mouth. They're the teas we have won awards for. What are you drinking right now? A jasmine pearl iced tea. It's very clean - there's no aftertaste, there's no sugar in it, but it's a very refreshing tea. Where do you like to go out to eat? CPK with our family. And we go to Alan Wong's once a year. Oh, and The Pineapple Room has the best iced tea in the world! The rest of the time we love hole-in-the-walls. With whom would you most like to share a pot of tea? My mom. She passed away before I started the business, and everyone still reminds me what a great baker she was. It would be fun to sit with her and drink tea. Tea is the ultimate talk-story drink.

Byron Goo

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Bryan Ashlock

October 24, 2012, 3:01 am
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Bryan Ashlock

Food and Beverage Director Turtle Bay Resort and Spa Where were you born and raised? I was born in Rosieres-en-Haye. It's about 200 miles from Paris, but my family moved a great deal as my dad was in the Air Force. He came to Hawaii and married my mother, who was born and raised in Hawaii. We lived in so many different places. When my dad retired, we came back to Hawaii. I've been here since 1969. Did you go to culinary school here? Yes, I graduated from Kapiolani Community College and furthered my training in Japan and Hong Kong before joining Starwood Hotels and moving through its properties. What started your passion for cooking? When I was 15, I'd watch my mom and dad come home from work and start to get dinner ready for us five kids. I felt so sorry for my mother, as she had no time to rest. So I started setting the table and preparing meals - just simple stuff. But my parents were so surprised and so happy that they had time to relax after work that I started to do more. I really believe it when you say you cook to make people happy ... that's a great story. Yes, I really do enjoy everything about cooking for people. My first job was as a currency clerk at First Hawaiian Bank - I counted money all day long. It drove me crazy ... Do you cook at home? Yes. When my kids were growing up, I always made good food for them ... like they were eating in a restaurant. Their friends would come over and ask, 'Do you always eat like this?' (laughs). Where do you like to eat out? Mom-and-pop Japanese restaurants are a big favorite of mine. Any authentic Japanese food is good with me. Favorite foods to cook with? I usually keep some sort of seafood in the fridge or the freezer. And recently I've been growing ghost peppers - I bought some from a grower at Kailua Farmers Market and germinated the seeds. They are fabulous. I make a ghost pepper jus. It's a cold marinade that you can use for lots of different dishes - we use it here at Turtle Bay in our poke, for example. With whom would you most like to have dinner? Jesus, I think. I know it's impossible, but there would be a lot I'd like to ask him. If you hadn't been a chef ...? I would have loved to have been an entertainer (laughs) - not that I'm a musician or anything, but I might have enjoyed the freedom of only being dependent on myself.

Bryan Ashlock

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Dave Newman

October 31, 2012, 3:01 am
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Dave Newman

Owner/Operator of Pint and Jigger Where were you born and raised? North Hollywood, Calif. I came to Hawaii about six years ago. To open Nobu, right? Yeah, I was working for Nobu in Malibu, and when I heard they needed people to come to Hawaii, it wasn't a tough decision. You're really on the cutting edge of food and beverage - first at Nobu and now at Pint and Jigger (on South King Street). Did you grow up in a food-centric house? (laughs) No, my parents didn't really cook for me at all. There were a lot of TV dinners in my childhood. And I ate everything. So, when we went to restaurants I was drawn to higher-end dishes - and I'd try to eat everything I could. It drove my parents crazy, of course. I was the kid who ate everything. So now do you cook at home? Yeah, love to cook. Usually we start with champagne and a good cheese plate. I love to cook Italian, but everything, really. What's always in your fridge? Whiskey, good cheese, wine, ribeye. Cocktail pairings, kitchen-meets-cocktail and new ways of creating drinks are huge in Hawaii right now, and Pint and Jigger is one example of some of the very cool bars and restaurants that are opening. For a small group of islands, we seem to have more than our fair share of talented bartenders. I don't think people really realize who we have working here. There are so many bartenders doing phenomenal things. I go to cocktail events around the country, and what we're doing here in Hawaii is right up there at the top. It's absolutely crazy . Speaking of absolutely crazy, you are now serving a cocktail sous vide. Explain, please. (smiles) Yeah, sous vide is basically a really slow way of cooking something under pressure in water, so we've been adding toasted whiskey barrel chips and "cooking" them for 24 hours. Basically you mimic barrel aging - the depth and flavor you can get in such a small amount of liquid is incredible. Oh, and we have a carbonated Mai Tai on tap right now. What would surprise people about you? That I am really shy. I'm comfortable behind the bar, confident in my craft and very comfortable interacting with people there. It's part of what you learn over 20 years. With whom would you most like to have a cocktail? I'd love to have one more drink with my grandpa. He taught me to make my first cocktail: a Glenlivet Perfect Rob Roy. It's an absolutely perfect cocktail and very close to my heart. I still serve it the same way today. May we have the recipe? Yes, you may. Glenlivet Perfect Rob Roy: 2 ounces Glenlivet 12-year-old; 1/2 ounce Carpano Antica Sweet Vermouth; 1/2 ounce Dolin Dry Vermouth. Stir and strain into a cocktail glass. No garnish.

Dave Newman

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John Memering

November 7, 2012, 2:01 am
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John Memering

Chef/owner Cactus Bistro, Kailua Where were you born and raised? Eugene, Ore. Did you grow up around people who loved to cook? Yes, definitely. Both my grandmothers were great cooks, my mom loved to cook, even my dad liked to cook. So who was your inspiration as a child? Well, it was my great aunt who taught me how to make my very first dish - scrambled eggs! If you could have a dish from your childhood, what would it be? That's funny you should ask - I was just thinking about that today. My grandmother used to go to the local butcher's shop and she'd make a simple ground veal pattie cooked in a pan with just a little butter glaze and served with a béarnaise sauce You've been part of the farm-to-table movement for a long time, but what inspired your detour into the food of the Americas? I got the opportunity to work as Diana Kennedy's sous chef about 15 years ago. She was doing a book tour and I worked with her throughout the tour, cooking in San Francisco, Portland and Vancouver. That must have been fascinating. It really was. Especially as I'd been classically French-trained, and I'd never really looked at Mexican cuisine before or realized how incredibly complex it is. It practically takes a village to bring some dishes - like mole - to the table. Your food seems tailor-made for Hawaii. It's a perfect marriage. Yes, the food is a natural with our climate. It's light, it has flavor without being heavy, and it has a lot in common with many of our other local cuisines. Where do you like to eat on the rare occasions you're not at the restaurant? I'm a sucker for a good burger, for sushi ... just simple, good foods. Cactus "celebrates the cuisines of the New Americas." What dish best encapsulates that ? Probably our Shinsato pork shoulder pernil. We marinade the pork shoulder in garlic, Hawaiian orange juice, cumin and oregano and slow-roast it for three and a half to four hours. We serve it with a tamarind-agave glaze, Waialua mango escabeche and whipped potatoes with Naked Cow jalapeno butter. With whom would you most like to have dinner at Cactus? My grandmother, who passed away just as my career was taking off.

John Memering

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Grace Simon

November 14, 2012, 2:01 am
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Grace Simon

Occupation: Mid City Restaurant Supply, Saleswoman Where were you born and raised? Korea. I came to Hawaii when I was a baby. Did you grow up in a food-centric home? Being Korean, my parents always cooked at home. So we had tons of good food, but it was always Korean food. We didn't cook or eat anything outside of that. My interest in restaurants and in food came as soon as I got my first job. Which was where? Baskin Robbins in Alaska. I know, it's weird (laughs), but we moved to Alaska for a couple of years. As soon as we came back to Hawaii, I started working in the restaurant industry. It seems that you have always had an interest in the service side of the industry rather than the kitchen. Yeah, when I was a child and we'd go out I was fascinated by the job waitresses did. Even as a really young child I remember thinking I wanted to do that. And when I started working in restaurants, I just loved the interaction between the people - the customers, the kitchen, the staff ... A lot of people don't know that they can shop where chefs shop and buy the same kitchen things they use. Yes! And at fabulous prices (laughs). Mid City Restaurant Supply has a store where the public is welcome to come and browse. It's at 500 Alakawa St. and is open Monday-Friday. We have everything a restaurant would need - and everything for home cooks, too. You recently opened a restaurant (Pint and Jigger). Was service a big part of that vision for you? Yes! We really want people to feel that they belong, and that they know we're grateful to them for coming to the restaurant. We do regular checks to make sure that people are feeling good about being here. Favorite places to go when you're not at either of your jobs? With two kids aged 4 and 1, it's really hard to go anywhere (laughs), so CPK and Dave and Buster's are good for family outings. We're definitely regulars there. And without the kids we love to check out what's going on at places like Manifest, Lucky Belly, town and, of course, P&J. Do you cook at home? I do - mostly Korean food. What's always in your fridge? Kim chee - we have a separate kim chee fridge - and breakfast staples. We always eat breakfast together as a family. With whom would you most like to have dinner? My dad. He passed away nine years ago, and if he could see what we've done it would be really awesome.

Grace Simon

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Dana Bergman

November 21, 2012, 2:01 am
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Dana Bergman

Owner, Island Olive Oil, Ward Centre Where were you born and raised? Born in Denver, but I'm a bit of a traveling Wilbury. My family was in the construction business, so we lived in a number of different places including Northern California and Hawaii. From construction to food and beverage - how did that path begin? I've always been a foodie with an appreciation of good food and wine. I think what first inspired me was that I worked in Napa Valley for a time, and I lived in San Francisco, which is a food paradise. I was working in the engineering field, but you can't live in Northern California and not be aware of great food and wine. Your olive oil and vinegar store is unique in Hawaii. What was the inspiration? I stumbled across the idea on the Mainland through friends who had a similar store, and I thought it would be a cool idea to bring to Hawaii. How does it work? It's an olive oil and balsamic vinegar tasting bar, so you can come into the store and taste whatever you like - our oils and vinegars are the freshest you'll taste and they change with the seasons, so there will always be something different. So the idea is that people just come by, taste oils and vinegars, choose the ones they like and you bottle for them on the spot? Yes, people can come in and taste as much as they like. We have experts on hand to help and everyone is welcome. We have the new harvest of oils from Italy coming soon. Most people are used to buying one or two bottles of olive oil and that's it. What's the reaction been like to the store and its amazing displays? The feedback is overwhelmingly positive! Everyone loves the idea. Most people have no idea that there are so many different types of olives, but we're really like the wine industry where different grapes make different wines. Do you cook at home? I do, but not as often as I'd like to since we opened the store. What's always in your fridge? Veggies and fruit from the farmers market - it's easy to drizzle the oil and vinegar over fresh produce and make a great salad. Current favorite olive oil? Picual from Australia. It has a very banana-like characteristic. My favorite vinegar right now is our lavender-infused balsamic.

Dana Bergman

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Kenwei Chong

November 28, 2012, 2:01 am
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Owner, La Gelateria, Cedar Street As we head into one of your busiest periods, can you tell us what kind of seasonal gelatos we can expect to taste this year? Lots of pumpkin crunch, eggnog, peppermint, spiced apple and spiced wine are just a few of the seasonal favorites we're making, in addition to our regular gelato flavors. I know you love to cook, eat and travel. Are the three all part of the same story for you? Absolutely. I traveled through Indonesia, Vietnam, Thailand, Malaysia and East India for about 15 months, and I cooked with families in their homes and even in a monastery in the hills of Myanmar. Food is an icebreaker in those situations when you don't really know people. Do you cook at home? Yes, love to. I do 90 percent of the cooking at home. I go through different phases. Sometimes I go back to my E&O days and re-create dishes like our corn fritters or tofu with basil. My latest kitchen gadget is an electric pressure cooker. It's phenomenal. What's always in your fridge? Sambal oelek, fresh, locally made udon noodles and lots of greens. Who'd you most like to share a pint of gelato with? I'd love to sit down with a third- or fourth-generation master gelato-maker from Italy. And there are a handful of chefs who are really fun. Oh, and there would have to be a bunch of kids. You can't really have a gelato party without inviting kids. Do you miss the restaurant business? Yes, but being in the gelato business gives me an opportunity to let the chef and the teacher in me come out. What's the main difference between gelato and ice cream? Gelato has much less air than ice cream and it's not as fatty. The flavor in gelato comes from the fruit, and from the quality of the ingredients. There's a huge emphasis on quality in gelato-making. Oh, and there are no artificial flavorings or additives. Infusing local fruits into your gelato has become a trademark. What are some of your favorite fruits to use? Most of our local fruits are fabulous, but mango season is always great, and we try to get as much as we can so we can keep our prices down. My daughters and I literally drive around in my truck with 5-gallon buckets and a picker, and we stop at houses with trees. It's a great way to spend time with my kids and show them what it's like to work and be part of the community. How do you decide which fruits work? Lots of trial and error and lots of tasting! When we look at new flavors, we make sure the flavors aren't too delicate or too acidy, and they have to be fun.

Kenwei Chong

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Jonathon Lee

December 5, 2012, 2:01 am
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Jonathon Lee

Owner, Dish-Go Restaurant, 2494 S. Beretania St. Where were you born and raised? I was born in Korea. I came to Hawaii when I was in third grade. I've been living here ever since. Did you grow up in the food business? No, not really. I started off running a commercial fishing fleet at the old Kewalo Basin. We ran the biggest commercial fleet at the time. OK, so how did you get from the fishing industry to the restaurant industry? The fishing industry changed so much as it grew and as fuel prices, among other things, rose. It seemed time to find a business based on land and not sea. A colleague wanted to sell his wholesale business - a meat distribution company - and it seemed like a great opportunity. So it's not too difficult to see how you went from meat distribution to a meat-focused restaurant. Yes, when you have all this excellent product, you want to share it with people (laughs). Dish-Go combines high-quality meat with a combination of yakiniku and shabu shabu - people can choose what they like and in the style that they like. It's a completely new and innovative concept. We think that people are starting to eat in a different way and that they want an experience when they go out, not just same old food in the same old environment. What we offer is something that's different - and people so far think it's pretty good. Where do like to go when you have time to eat out? I have a favorite pho restaurant in Waikiki, Pho Mei, next to the Watermark Building and 7-Eleven. It's a little store that's really good. What's always in your fridge? Meat, usually. Right now there's Wagyu beef from Japan. It's amazing, but the cost is unbelievable (laughs). What kinds of meats are on the yakiniku or shabu shabu menu here? There are 20-plus side dishes and 13 different meats at dinner. We have two different kalbi, two kinds of pork belly - Korean-cut pork belly and Japanese-cut - marinated barbecued beef, pork, marinated chicken, short ribs ... want more? No, I think we get the idea. Anything about you that might surprise people? I was chef garde manager at Pacific Beach Hotel. I used to do the ice and vegetable carving, and food decoration. Occasionally I still decorate the vegetables and fruit here if I have time.

Jonathon Lee

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Kunani Blake

December 12, 2012, 2:01 am
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Kunani Blake

General Manager, Romano's Macaroni Grill Were you born in Hawaii? Yes, born in Waimea on Kaua'i, and I went back and forth a lot between Oahu and there. And I once spent some time on Niihau when I was a little boy. It was a great experience. I went with my grandmother to visit family there. I remember there was no running water, no electricity. It was an incredible experience that I will always remember. Totally different way of living. What sparked your interest in the restaurant industry? I kinda fell into it, and liked it right away. My first job was at Hard Rock Café when it first opened. I worked my way up from busboy to manager. What do you like about front of house? The energy, the pace, it's really fast, especially during the holidays. But it can be really stressful during the holidays, don't you think? (laughs) Well, it is. But if you just take a step back, take a breath when other people get stressed, then you can keep everything positive. Do you eat out much? When I do it's definitely comfort food - those kind of hole-in-the-wall, mom-and-pop type places. I like sushi, noodles - anything that's simple and good. Do you cook at home? When there's time I like to barbecue because it's hard to mess things up on the grill. What's always in your fridge? Nothing special, the usual milk and eggs for breakfast ... apart from that, I'm not too fussy. There's a new menu at Macaroni Grill, with smaller, lighter portions. Anything that you especially like? Our chicken under a brick. It's cooked in a 500-degree pan with a hot brick on top - people absolutely love it. And you can't go wrong with the chicken marsala. And now we have these great lunch specials with three salads, soups and salad combos ... there's a lot to try! What would you be if you hadn't been in the industry? A helicopter pilot. I definitely wanted to be a pilot at one time. Favorite thing about the holidays? Oh, it sounds trite, but seeing the smiles on people's faces ... the happiness ... the fact that people try to be nicer, and try to be a little more kind and compassionate. All of that's good. And even though it's still stressful, it's good to be around!

Kunani Blake

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Garret Kamei

December 19, 2012, 2:01 am
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Garret Kamei

General Manager, the Willows restaurant Were you born and raised here? Born in Honolulu, went to Kailua High School and then to UH-Manoa to study business. Was your intent to go into the food and beverage industry? Not initially, but I grew to love it, as most people do. My first job was as a busboy at Oahu Country Club. I really would hate to tell you how long ago. Was cooking a big part of your family life? My mom and my grandmother always cooked for us, and to this day I still go home as often as I can for a home-cooked meal! What's something you get at your mom's that no one else can make? Oh, her nishime. It's the best. Do you cook at home for your wife and children? No. (laughs) I am always here. I eat here and practically sleep here! I have no time to cook. So I'm guessing what's in your fridge are lots of takeout boxes from the Willows. Yes, you're right (laughs). Leftovers. I eat beef stew here almost every day - it's so good. And my wife and kids love me to bring home leftovers once in a while. Favorite places to eat on the rare occasions you're not here? I love sushi. Gaku is a favorite ... but recently I've really been eating here all the time! The Willows is a great place to eat. We have a new chef, a whole new menu ... customers who've known the Willows are coming back to see the new chef and the new buffet, and the results are so positive. For a while there was a fine-dining restaurant upstairs at the Willows. Yeah, but one of the reasons that was tough was because people going to the fine-dining restaurant would walk through the buffet first, be tempted by the food and just stay and eat there! It's challenging to run a place where you have literally hundreds and sometimes thousands of people coming through the doors in a day. People come here to celebrate important events, so it's a big responsibility to make sure that they consistently have a great time. It makes for fun work, though. If you could be anything in life, what would it be? A professional surfer. I'm not good enough to be pro, but I love it. Anything about you that might surprise people? (Long pause) I enjoy show tunes. (Laughs). My favorite movie is The Sound of Music. Oh, you're kidding. Years ago, when I interviewed Dean Okimoto (of Nalo Farms), he said the same thing. What's with that movie and you guys? It's such a good movie. I've seen it more than 20 times, and would watch it again anytime. When the kids were little I would sing them all the songs. They seemed to like it then. But not so much now? No, not so much. Now they realize I can't sing.

Garret Kamei

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Daniel Bruce

December 26, 2012, 2:14 am
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Daniel Bruce

Bartender at Ruth's Chris Steak House Honolulu Born and raised? Kailua, Oahu. Did you imagine a career in the food and beverage industry? Never. When I was younger, I thought all bartenders were like Sam Malone (Cheers). Why gravitate toward the bar rather than restaurant? One of the things I love about the bar is that 11 different people can sit down and I can start 11 different conversations with each of them. Or they merge into two or three conversations or, on a rare occasion, one giant conversation. People will walk past each other on the street without saying hello, but sitting at a bar they can seem like best friends. It's beautiful. Do you make drinks at home? Always! I love trying new ideas for drinks and I have no problem being my own guinea pig! What's always in your fridge? Ingredients for an awesome Bloody Mary! At any given time, anyone can walk into my house and have one. Who doesn't love a great Bloody Mary? Where do you like to go when you're not working? Pint & Jigger (South King Street) and Ferguson's Irish Pub downtown. Both have great atmospheres and high-quality cocktails, and they are both great places to have a drink after work or catch a football game. What makes a good bar? Three things: atmosphere, service and quality. I'll pay $20 for a drink if I walk into a place that feels fun, has a great bartender and makes a high-quality, hand-crafted cocktail! Your favorite holiday cocktail? My holiday cocktail is a Manhattan with spice-infused bourbon and a touch of apple cider with a Madeira-soaked cherry. Delicious! Dining at the bar versus dining in the restaurant. You never know who you are going to sit next to, or what you are going to be talking about at the bar. There are some truly interesting people in this world, and you often find them dining at the bar. Dining in a restaurant is different because you already know who you're spending the entire evening with. What would you be if you weren't tending bar? A teacher. I love to talk and love to teach new things to people, so I think I'd be a good fit. Favorite dish at RCSH? The Cowboy Ribeye. It's a 22-ounce bone-in, wet-aged, well-marbled cut of beef cooked perfectly and served on a hot plate with melted butter. (Please don't touch the plate). And dessert? Chocolate Sin Cake. Our flourless chocolate cake is rich and delicious! It's perfect with a glass of red wine or port.

Daniel Bruce

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