Category: Winter 2016

Kojima Legacy



Kapaʽa was said to have lost a piece of its history when it closed its doors to the century-old Kojima Store; after five generations of family operations. A Kauaʽi landmark, the Kojima Store began as a family business first in Wailua, then moved to Waipouli and finally settled in its current location on Kuhio Highway in Kapa’a. The store back then was a 1-stop-shop selling clothes, hardware, feed and even grave monuments. Known for it’s convenient location, family focus, affordable prices and local food such as, grass fed beef and it’s famous Korean style short ribs the store endured until it shuttered in June 2014.

Since the June hiatus, Glenn Kojima, son of Henry Kojima, one of seven children of the original owners, Eiji and Okono Kojima was introduced to a new business named Hanai which would continue a business in this building that supported the local community and families but with a renewed focus was a generational gift. Hanai has had previous success across Kauai in the  community highlighting locally sourced food and drink with their ever-popular events.

Hanai is a natural fit for bringing a pulse back into the lifeless building.  The foundation was in place for new owners, Chef Adam Watten and Creation Director Collin Darrell, to continue what was the heartbeat of a small community but with new offerings. Hanai, which in Hawaiian means to adopt, take in, nourish, sustain and to be close. Their intent is to feed and educate the community through a farmers’ market, cooking classes and prepare food in a restaurant that is focused on locally foraged, delicious food.

Originally from the Shenandoah Valley in Virginia and formally trained at The New England Culinary Institute, chef Adam Watten continued training at some of the country’s top restaurants in Washington D.C. and Portland Oregon before arriving on Kauai in 2009 to open Red Salt at Poipu’s Koa Kea Hotel. “What the Hanai space previously meant to the people and to the generations before needs to be kept in this community,” remarks the chef, “with both the restaurant and the weekly farmers’ markets we have planned for the spot, the concept plans to give farmers and producers another venue for their goods selling directly, becoming a part of the menu and having the opportunity to rent kitchen space.”

With a vision to create a place of integrity extending through ingredients, education and support of the community, the Hanai menu is sourced 100% from Hawaiʽi with a focus on Kauaʽi. Execution is inspired by mentors, experiences and a palatable sense of the “present.”

“I love to nourish people,” responds chef Watten when asked why he does what he does, “I like to make people happy with my hands and to be playful; it’s a great creative outlet, and it’s a lot of fun. My style has evolved throughout the years, coming from a traditional, formal cooking background that was very regimented to eventually wanting to just showcase each individual ingredient and the best possible way to enjoy it. A lot of my technique has become about ‘how to make it work.’ I like to cook simply, yet properly.

“As in the old days, from land and sea, (chef) gathers what is fresh and available, and with a devotion to excellence, plans the daily menu of edible masterpieces!” says Glenn Kojima, “He sources local farmers and fishermen and oftentimes does his own gathering. Traditional and time tested  techniques, (curing, smoking and fermenting)  are also used to create, flavor and preserve ingredients.”

“The ability to produce here is unmatched,” says Watten, in comparison to his culinary training grounds, “growing season is all year. The variety and abundance of crops, fish, cattle operations- it’s all here. The potential to develop a cuisine inherently of this place is something I feel really strongly about. The beef dish below emphasizes reestablishment of a local source (with Wailua ranchers Sanchez family farms) and a market concept; exemplifying how we base our menu off of what is available right now, creating different lines of value added product, eliminating waste and speaking to the very traditional attitude of this community.”

With this approach, Hanai aims to inherently become different, and therefore more attractive to their present day consumer. Menus are healthy, made from scratch (no flour, no cooking oil, fats rendered from animal or vegetable or extracted coconut or avocado oil), local (with no flour or wheat in the state, expect plenty experimenting with alternatives like kiawe flour) and speaks to the island the ‘way it is right now.’

A refreshing, present approach.


Filet of Beef

Mango Kulolo Terrine

Last Bite


Not too long ago, the words “locally sourced ingredients” were enough to make a restaurant stand out on the discriminating diner’s ethical checklist. Happily, this buy/eat local concept has proven quite trendy and locally sourced menus are becoming downright common. Excellent. But what’s the next step in this progression? The folks at the Sheraton Kauai Resort’s RumFire Poipu Beach restau-rant seem to be figuring it out. Since October 2012, RumFire (which features a menu steeped in local ingredients) has been nurturing the Kauai community through its innovative fundraising program, Table 53. Each month the restaurant selects a different local charity to be the beneficiary of 100% of the food and drink sales accrued at Table #53. To date the program has raised over $115,000 for various medical, educational, and humanitarian organizations on the island. Using it’s platform as a fine dining establishment, RumFire helps pave the way to a future that is truly sustainable and supportive of the local community not only before the meal, but after it as well.

Visit Kaimuki

Kaimuki is one of the oldest residential neighborhoods on the island of Oahu. It’s a mix of both public and private schools, mom and pop shops, quaint residential homes and over the past several years a growing hotspot for new and upcoming food and drink establishments.

Kaimuki’s name stems from Hawaiian and means “the ti oven,” because of a legend that menehunes built their ovens in the area. The area held many nicknames including “red dirt section” and “red desert” for the plentiful red dirt covering the ground. However, the proper pronunciation will always be “Ka-imu-ki”.

We encourage you park the car, feed the meter and take time to walk the streets and alleyways to discover shops that have stood the test of time and experience what we feel are some of the most exciting new coffee shops and restaurants on Oahu in the charm of a small neighborhood feel.

After several trips and many hours of walking we have listed our discoveries of places that we have enjoyed.

Tweet #VisitKaimuki

1120 12th Avenue
Honolulu, HI 96816
808-732-9469 12

3660 Waialae Avenue
Honolulu, HI 96816

3620 Waialae Avenue
Honolulu, HI 96816

3565 Waialae Avenue
Honolulu, HI 96816

3506 Waialae Avenue
Honolulu, HI 96816

3441 Waialae Avenue Suite A
Honolulu, HI 96816

1115 12th Avenue
Honolulu, HI 96816

3601 Waialae Avenue
Honolulu, HI 96816

1137 11th Avenue, Suite #102
Honolulu, HI 96816

3605 Waialae Avenue
Honolulu, HI 96821

3613 Waialae Avenue
Honolulu, HI 96816

3447 Waialae Avenue
Honolulu, HI 96816

3458 Waialae Avenue
Honolulu, HI 96816

1145 12th Avenue
Honolulu, HI 96816

3441 Waialae Avenue
Honolulu, HI 96816

3452 Waialae Avenue
Honolulu, HI 96816

1137 11th Avenue
Honolulu, HI 96816

1137 11th Avenue #101
Honolulu, HI 96816

1216 10th Avenue
Honolulu, HI 96816

3221 Waialae Avenue
Honolulu, HI 96816

3538 Waialae Avenue #101
Honolulu, HI 96816

3435 Waialae Avenue
Honolulu, HI 96816

1142 12th Avenue
Honolulu, HI 96816

4211 Waialae Avenue
Honolulu, HI 96816

Tweet #VisitKaimuki

Hot Lava Tomato Bruschetta


Course: Appetizer


  • 1 Large Local Tomato
  • 2 Tbs. Chopped Maui Sweet Onions
  • 2 Tbs. Fresh Opal Basil
  • 1 Tbs. Capers With Vinegar
  • 1 Tbs. Olive Oil
  • 1 Clove Garlic (Minced Fine)
  • Salty Wahine Hot Lava Salt (To Taste)
  • Sliced Baguette


  • Combine all ingredients except baguette.
  • Mix well then spoon onto the baguette.
  • Sprinkle a little more Salty Wahine Hot Lava salt on top for color to taste.

Lilikoi Wasabi Mustard Deviled Eggs


Course: Appetizer, Side Dish, Snack
Servings: 6 Deviled Eggs


  • Small Mixing Bowl


  • 3 Hard Boiled Eggs
  • 3 tsp. Home-Made Mayonnaise
  • 1 tsp. Aunty Lilikoi Wasabi Mustard
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper


  • Peel the boiled eggs and cut them in half.
  • Remove the yolks and place them into a small mixing bowl.
  • Add the remaining ingredients and mix until creamy. 
  •  Scoop the egg mixture back into the egg whites.


A Family Affair

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Motivated by a life-long love of cooking, two Kaua‘i sisters have embarked on second careers in the kitchen. Each woman has her own successful company—Lori Cardenas heads Aunty Liliko‘i Passion Fruit Products, and Laura Cristobal Andersland owns Salty Wahine Gourmet Hawaiian Sea Salts— but their stories are rooted in shared childhood experiences.

It all began during “small kid time” when the girls were growing up on O‘ahu and Kaua‘i. There were five girls in the family; Lori was the oldest and Laura was number two. A mere 15 months separated them in age.

“We had amazing grandmothers who cooked like nobody’s busi-ness,” recalls the younger Laura. “My earliest job was to make the criss-cross in cookies using a fork; I must have been around two years old.”

The girls spent weekends with their grandparents and a host of cousins. “There were at least 20 kids and we all learned to cook, dance hula and play ‘ukulele,” continues Laura. “Grandma taught me how to make tuna casserole and beef stew and I learned how to cook for large groups of people.”

When the girls were 11 and 12, respectively, their mother assigned them with meal planning and preparation.

“It was the early 1970s and mom was working long hours in the emerging data processing field,” details the elder Lori. “Mom wasn’t much of a cook, so we took control of the kitchen and gro-cery shopping.”

The family lived in Lihue a block away from Foodland, allowing the girls to readily shop for groceries. “We walked to the store to get what we needed fairly often,” says Lori.

While the girls worked together in the kitchen to feed a family of five, they had contrasting cooking styles.

“Laura and I attacked cooking in different ways,” remembers Lori. “I could easily read a recipe, follow instructions and turn out some good meals. Being exact, I did all the baking. Laura cooked like a gourmet chef, experimenting with flavors and hardly measured anything.”

“Mom had every faith in us…even though we had to stand on a stool to reach the (stove) burners,” adds Laura.

Lori’s first job as a teen was at the local fast food joint where she did it all, taking orders, making burgers and more -but what she liked best about the job was working with people. “When I was 19, I got promoted to a shift manager and I got excited about that,” she shares. “I liked managing people and processes.”

Lori studied accounting and sales management, at Kauai Commu-nity College and worked for 20 years in supervisory or management capacities for different businesses.

The younger Laura set her sights on a career in the travel indus-try—which she did for 30 years. She admits that people told her she should open a restaurant as a young adult, but adds, “Cooking was always fun for me but I never thought about making it a career.”

Like the saying goes, time changes everything and the two, mid-life sisters decided to retire from their jobs to delve in the culinary field, starting their own companies.

Lori and her husband of 36 years, Tony, purchased Aunty Lilikoi in 2001. At that time, the company consisted of five product recipes and the brand name. Today, the award-winning, Waimea, Kaua‘i-based company has grown to offer 46 items; manufacturing and selling food products made with passion fruit and body care items using passion flower oil.

Lori is “chief cook and bottle washer” at Aunty Liliko‘i while Tony does a variety of jobs including product research, procuring equip-ment, maintaining the website and taking care of the facility.

In the kitchen, Lori concocts jellies, butters, mustards, dressing, syrups and juices to worldwide acclaim. Aunty Liliko‘i Passion Fruit Wasabi Mustard won the coveted Grand Champion Trophy and Gold Medal at the 2005 Napa Valley Worldwide Mustard Compe-tition, besting 300 entrants including mustard giants Grey Poupon, French’s and Guldens.

“Winning Grand Champion in 2005 put us on the map,” says Lori. “Our wasabi mustard is our number one selling product by a long shot.”

While the wasabi mustard is Lori’s favorite product, she is most proud of her passion fruit mango chutney. Originated by special re-quest, it took five years to develop and was named among the top 125 products—out of 2,900 entries—at the Sofi (Specialty Food As-sociation) Awards in New York City. The nod earned Aunty Liliko‘i an Oscar-shaped, silver trophy.

“I knew nothing about chutney so I did my research and figured out what to do,” Lori details. In addition to passion fruit and tropical fruits, it contains tart Granny Smith apples, lemon, onions, ginger, ground cloves, cinnamon and cayenne pepper.

Laura opened Salty Wahine in 2008, attributing her business to “her passion for flavoring foods and making them unique.” She of-fers nearly 20 different sea salts, seasonings, rubs and sugars and specializes in infusion—a proprietary process that infuses each salt crystal with real fruit or seasonings to provide flavor and color.

“I came across the (infusion) process by accident when messing around in the kitchen,” she explains.

She recalls making her first rub at the age of 11, which later became her best seller: Salty Wahine’s Hawaiian Rub. Each salt crystal is infused with different spices and herbs.

“I’ve always loved the properties of salt,” shares Laura. “Grandma taught us its benefits, not only in the bath for soothing, but also for cleansing, cooking and spiritual use in family celebrations. I have high esteem for those who collect it.”

Salty Wahine, which has a factory outlet in Hanapepe, Kaua‘i, sources salt from a Molokai company that is allowed to harvest it commercially. The salt has a certificate of authenticity from the Ha-wai‘i State Department of Health.

Laura’s product line has garnered numerous awards including Best of the Best Kaua‘i-Made Product by readers of the Garden Isle newspaper, and the company was tapped 2012 SBA State of Hawai‘i Exporter of the Year.

“Salty Wahine was a finalist for “Best Hawai‘i Family Business,” continues Laura. “My children help with the business and my son Sean has come up with some amazing blends. We will be leaving the business in capable hands when we pass the torch.”

Laura is most proud of Salty Wahine’s Hot Lava salt mix; a variation of her trademarked Black Lava—which is sea salt infused with hick-ory and activated charcoal (the latter is good for digestion)—plus chili peppers and garlic to give it a hot “kick.” It’s great for season-ing steak, chicken and fish.

With product lines as distinct as the individuals themselves, sisters Lori and Laura collaborate on recipes to add a new, fun twist to their newfound careers in flavor. Find them at www.saltywahine. com and

Apron Strings


Few articles of clothing have the metaphoric weight of an apron. Aprons embody deep nurturing and domesticity; their strings are the ties that bind us to our mothers. They also represent the muscular skills and unsung efforts of the working class. Tying on an apron announces your readiness to work; taking it off says you’re finished for the day.

In the kitchen, an apron is a versatile tool: it protects against oil spatters, sudden spills, and brushes with sharp edges. It’s used to retrieve hot pots from the stove, carry warm baguettes or bundles of firewood, and dry wet hands or the occasional tears. Farmers’ aprons swaddle frantic chickens on the way to slaughter and cradle fresh laid eggs. Aprons put out fires, sop up messes, soak up sweat, and, at the day’s end, stink to high heaven.

The humble apron has a hefty job. Since its emergence in the Middle Ages, this small scrap of cloth has served the needs of cooks and artisans of every stripe. The earliest aprons appear in Renaissance paintings: lengths of homespun linen tied around the waists of bakers and bean sellers. Back then working people possessed just one set of clothes. They needed to protect their garments with something that could be easily washed or replaced. Over several centuries and across diverse cultures, aprons of every imaginable material emerged to meet multiple needs.

In 14th century Japan, fishermen fashioned maekake, half aprons, out of recycled canvas sails. The most entrepreneurial fishers painted their company’s logo onto their repurposed protective gear. The practice spread and soon Japanese rice, sake, and lumber merchants sported beautiful silkscreened maekake that doubled as advertising. In the 1800s, tube-shaped Scandinavian aprons called barvells were standard issue for fisherman, pork packers, tanners, oystermen, and any class of bench workmen exposed to hot or cold temperatures, water, oil, and chemicals. Blacksmiths climbed into oiled leather aprons stiff enough to stand on their own, while butlers and maids pinned starched white bibs atop their spotless uniforms.

Through the 1900s, aprons began to take on a feminine hue, symbolizing motherhood and all of its trappings. Sure, construction workers continued to stuff nails into the pouches of their Carhartt duck aprons—but most people began to associate “apron” with stereotypes of the fairer sex.



In between cleaning and feeding babies, housewives gave vent to latent creativity by lavishing plain cotton rectangles with embroidery or lace. Mothers, aunts, and sisters handed these decorative heirlooms down through generations. The Great Depression inspired further resourcefulness; thrifty homemakers recycled flour and seed sacks into aprons. By the 1950s, TV moms such as June Cleaver, Lucille Ball, and Mary Tyler Moore paired their smart-looking aprons with pearls. Apron fashion peaked in this era: kitchen cupboards overflowed with inventive kitchen wear ranging from calico to chiffon, ruffled or Spartan, utilitarian or elegant. A typical apron collection might include a patchwork smock pieced together from vintage remnants and a frilly, backless satin number to be worn over a cocktail dress. The variety of patterns, fabrics, and embellishments was endless.

Meanwhile, in the professional kitchen, chefs dressed as drones. For nearly two hundred years—thanks to a stuffy Frenchman—international masters of cuisine have worn identical outfits: double-breasted white jackets, houndstooth pants, and tall, pleated toques. This classic kit denotes cleanliness, professionalism, and rank in the kitchen. The taller the toque, the bigger the paycheck.

For many modern cooks, the de rigueur uniform has lost its appeal. It seems affected, showy, or just too darn hot. As celebrity chefs began stepping into the spotlight, a few broke tradition and wore (gasp!) bright-colored coats or hot chili pepper pants. But the majority of the kitchen staff was stuck wearing drab white aprons with straps that frayed after a few washes.

In 2012, a line cook finally had her fill of substandard apparel. “I was tired of wearing a shitty apron every single day,” says Ellen Bennett. “The straps hurt your neck. The fabric wasn’t breathable. The pockets weren’t useable. I knew I could make something better.”

Bennett launched a custom apron company, Hedley & Bennett, and sparked a new trend. She sourced fabric from around the world—European linen, Japanese selvage denim, and Italian chambray—to create functional, fashionable kitchen gear. Her chef friends snapped up the prototypes and now she has a team of twenty sewers to keep up with demand. They produce 2000 units a week, each one dyed, cut, and stitched together in Los Angeles. Detail-oriented chefs appreciated the extras: brass hardware and chest pockets for sharpies and tweezers.

“We’ve worked really hard to make sure [the aprons] hung and fit just right and that we had options for people who are taller or who want something that doesn’t come down quite as far on their legs,” says Bennett. “I listen when chefs come to the office and say ‘I wish you had an apron like this.’ I use those ideas to make our aprons better.”

On a Chef Near You:
look for the sassy new collaboration between Hedley & Bennett and edible Hawaiian Islands. The limited edition apron features “a little island flare mixed with Hedley & Bennett’s classic style.”


Thanks in part to her efforts, today’s top chefs are ditching coats for designer aprons. Her “Apron Squad” includes David Chang of Momofuku, Mario Batali of Babbo, Nobu Matsuhisa of Nobu’s, and Naomi Pomeroy of Beast. A recent collaboration with photographer Gray Malin resulted in “Nude Beach” –a limited edition apron printed with an aerial photo of nude Barcelona beachgoers.

Perhaps the old guard would wince, but Bennett is clearly on the cutting edge—and she isn’t alone. Blunt Roll, a Toronto-based company, turns out longwearing aprons that chefs salivate over. Made with supple leather, they feature pockets that double as a knife roll. Pastry chefs dressed up in white cowhide don’t have to worry about streaks of flour diminishing their style quotient. Blunt Roll’s “Mutha of all Shuckers” apron even comes with a special holster for an oyster shucker.

“There has definitely been a change in kitchen attire,” says Sheldon Simeon, executive chef at Migrant on Maui. “Chefs are wearing coats less, turning to teeshirts or button downs with stylish aprons. Right now I am on a rotation of aprons made by Hedley & Bennett and Annie Apron.”

The latter sells strictly by word of mouth. Simeon heard about them from his pal, Jeff Scheer of The Mill House at the Maui Tropical Plantation. Who is Scheer’s secret source? His mom. Ann Hobstetter starting outfitting her son and his friends about a year ago. She took time finding the right fabric. “Nothing too heavy,” says Scheer. “The kitchen’s hot. But not too light or it won’t last.” Hobstetter settled on a soft denim, which she equipped with pockets for tweezers and rags. “I think it’s the perfect apron,” says Scheer. Naturally—apron strings are strong indeed. But his style-conscious friends are big fans, too.

“I constantly get compliments on [Annie’s] aprons at events,” says Simeon, who regularly travels as an ambassador of Hawaii’s ripening food scene.

For some, even this new, pared-down kitchen uniform can feel overdressed. In a moment of post-shift frivolity, chef Mark “Gooch” Noguchi of Mission Social Hall & Café convinced a handful of his colleagues to shuck their clothes for an aprons-only impromptu photo shoot. The risqué trend took on a life of its own. If you dare, search the #nakedapronseries hashtag on Instagram or Twitter to find Hawaii’s celebrity chefs posing half-clad in various kitchens and outdoor locales. Don’t worry—it’s safe for your workplace, if not theirs.


The Burns ‘Ohana



The rhyming musicality of ‘Anahola Granola’ sounds like manifest destiny, but the small batch, handmade cereal started out nameless.

“In response to the urging of friends who said, ‘your granola is so good, you should sell it,’ I began doing so at Christmas Fairs in 1986,” reminisces owner Becky Burns. “As things started to take off, I had no idea what to name my business. You would think the name would be obvious to me as I lived in Anahola, but it didn’t come together until a friend came to visit and said, ‘Duh. How about Anahola Granola?’”

Over the years, Becky slowly grew her business, employing individuals with disabilities and even opening a cafe in 1989. However, Anahola Granola’s first big leap forward came after Hurricane Iniki in 1992. “When a road block is placed in front of me, I figure out a way to get around it. I marketed the granola to the executive chefs of the hotels on the outer islands. They took pity on me and the plight of Kauaʻi, and ordered my tropical blend.”

Whether due to sympathy or (more likely) the product itself, the Hawaiian-themed granola – rich with coconut, papaya, pineapple, macadamia nuts and Hawaiian honey  was popular with resort guests. “This sounds crazy now,” Becky remarks, “but when I started, not many people knew what granola was. Many of the people I met thought oats were for horses and couldn’t imagine eating it, especially for breakfast.”

As Becky nurtured the blossoming business, she did the same for her growing daughter. Just two years old when Anahola Granola started, Malia Burns grew up in the kitchens where her mother worked. “The oldest memories I have of our granola are sensory ones,” Malia recalled. “I remember the way the commercial oven doors sounded as they opened and released the sweet smells of baking granola.”

As a single mother of one, Becky’s “second child” became her company. “I constantly had to juggle caring for both of my ‘babies,’” she laughed. “But keeping the business small enabled me to focus on my greatest love: Being a mother. Still, Malia grew up alongside Anahola Granola.”


Naturally, there were growing pains. “I vividly remember being five years old, and a local TV company contacted my mom to do a segment,” Malia shared. “At the end, they thought it would be sweet if they showed me eating the granola saying, “yum, it’s good!” For whatever reason, I chose to use the temporary power imbalance to my advantage and refused. My mom, upset and embarrassed, took me to the only private part of our bakery – the bathroom where I had a full-blown tantrum. ‘I’ll only do it if you take me to the store and buy me a Barbie, AND I’m going to spit the granola out after I do it.’  For the one and only time in my 31 years, she backed down. I walked out of that bathroom, put on the sweetest smile, ate a big bite and exclaimed, “Yum! It’s so good!”

“When a road block is placed in front of me, I figure out a way to get around it.”

A few years have passed since that incident, and Malia now leads Anahola Granola in many marketing initiatives. “Malia has helped me from the beginning, but her greatest contribution has been in the past five years,” Becky said. “She has a fresh eye for marketing – something I don’t – and our recent rebranding and repackaging was a way for us to share our vision and work creatively together.”

Despite the new look, Anahola Granola started with a formula people loved and Becky has kept true to that tradition. “It’s still the same recipe, still hand-mixed in a big round bowl and still the exact, same way I baked it when I started the business,” Becky noted.  In addition to the original, tropical and mango ginger-flavored granolas, the line has expanded to include trail mix and “Maca-Mania” bars, all utilizing as many products as they can source from the islands.

“Although we would like to continue to grow our customer base, we will never do that at the expense of losing being a local Kauaʻi product,” Malia stated.

“I have lived my entire life with a commitment to growing, eating, and serving healthy, nutritious food,” Becky added. ”This may sound corny, but to me Anahola Granola is more than food. Within the product is everything I care about: Healthy nourishment, strong Hawaiian heritage, respect for people and an experience of the extraordinary place Hawaiʻi is. I feel an honor and an obligation to be a part of this community and to build on it.”

Filet of Beef



Photo By Aaron Feinberg
Editorial Note – The recipes presented within this department, Cooking Fresh are without directions and measurements. Here is a quote from chef Adam Watten that will help guide you.
“My hope was that I could translate the process of approaching food this way to print. By doing so, my thought was that we could teach people to look at the cooking process differently. They now have to be much more engaged and open to the concept that cooking can be more than a repetitive process. They assume more of a role in the act itself. It becomes an intimate experience and adds another level of excitement to making a meal. It helps create awareness of our time and place here in Hawaii. The recipes do require some knowledge of cooking. I think that most of your readership will have the ability to make any of those dishes. By showing people this method we can hopefully empower them to eat this way. I believe that it’s good for our small local producers, our health, and our collective well-being.”
Course: Main Course
Author: Adam Watten


  • Knife
  • Butcher’s Twine
  • Bag(For Marinating)
  • Large Iron Skillet
  • Coffee Grinder
  • Baking Tray



  • Beef Filet (Grass Fed, Dry Aged)
  • Salt
  • Black Pepper
  • Kiawe Syrup

Kiawe Hibiscus Sauce

  • Hibiscus Wine
  • Kiawe Syrup
  • Salt


  • Small Shallots (Roasted Whole)
  • Rendered Beef Fat
  • Salt

Mushroom Powder

  • Oyster Mushrooms
  • Kiawe Syrup
  • Salt
  • Black Pepper

Mushroom Stuffing

  • Oyster Mushrooms
  • Garlic Chives (Root End)
  • Shallot
  • Hibiscus Wine
  • Black Pepper
  • Rendered Pork Fat
  • Salt
  • Squash (Rooted Separately)


Prepare Mushroom Stuffing.

  • Cut squash in half, remove seeds, season with salt and pink pepper, roast.
  • Once roasted through, remove from skin and reserve.
  • Heat large skillet with beef fat to sautee mushrooms until almost dry, season with salt and black pepper.
  • Add shallots, garlic chives, and lower heat.
  • Deglaze with hibiscus wine and reduce.
  • Allow mixture to cool before stuffing beef.

Prepare Filet of Beef.

  • Clean and trim filet, then butterfly whole filet open.
  • Season inside with salt and black pepper, then add squash (careful to not overstuff).
  • Roll back into original shape and tie with butcher’s twine.
  • Place in a bag to marinate with kiawe syrup (12 hours if possible).
  • Pat dry, season with salt and black pepper and sear all sides in a large hot iron skillet to desired temperature.
  • Place filet on side to rest before slicing.
  • Slice and garnish with shallots, mushroom powder, and Mexican tarragon flowers.

Prepare Kiawe Hibiscus Sauce.

  • Deglaze the drained and seasoned pan from filet with hibiscus wine and reduce.
  • Add kiawe syrup to desired consistency.

Prepare Shallots.

  • Season with salt and toss shallots in beef fat and roast in hot oven until cooked through.
  • Let cool and remove skins.

Prepare Mushroom Powder.

  • Toss mushrooms in kiawe syrup and season with salt and black pepper.
  • Roast in the oven until browned, then dehydrate until completely dry.
  • Grind in a coffee grinder to make powder, reserve.

Mango Kulolo Terrine



Photo by Aaron Feinberg
Editorial Note – The recipes presented within this department, Cooking Fresh are without directions and measurements. Here is a quote from chef Adam Watten that will help guide you.
“My hope was that I could translate the process of approaching food this way to print. By doing so, my thought was that we could teach people to look at the cooking process differently. They now have to be much more engaged and open to the concept that cooking can be more than a repetitive process. They assume more of a role in the act itself. It becomes an intimate experience and adds another level of excitement to making a meal. It helps create awareness of our time and place here in Hawaii. The recipes do require some knowledge of cooking. I think that most of your readership will have the ability to make any of those dishes. By showing people this method we can hopefully empower them to eat this way. I believe that it’s good for our small local producers, our health, and our collective well-being.”
Course: Dessert
Author: Adam Watten


  • Knife
  • Terrine Mold
  • Dehydrator
  • High-Speed Blender
  • Nonreactive Saucepot


Mango Kulolo Terrine

  • Mango (Ripe)
  • Kulolo
  • Ice Cream
  • Banana
  • Vanilla Sugar

Breadfruit Crumble

  • Breadfruit (Roasted And Dehydrated)
  • Turbinado Sugar
  • Cacao Nibs

Barbados Cherries

  • Cherries
  • Sugar (1 Part)
  • Honey (1 Part)
  • Water (2 Parts)


Prepare Mango Kulolo Terrine.

  • Clean mango from skin and seeds and cut it into 2”x1” pieces.
  • Cut Kulolo and bananas into 2”x1” pieces.
  • Season mango and banana with vanilla sugar.
  • Line a terrine mold with plastic wrap, layer fruits, compress.
  • Cook terrine in a water bath at 300F for 40 minutes.
  • Chill and compress the terrine overnight.
  • Remove from mold, slice, and brulée.
  • Serve with fresh mulberries and kaffir lime leaf.

Prepare Breadfruit Crumble.

  • Roast breadfruit whole then remove skin and seeds when soft.
  • Dice small and place in a dehydrator, dehydrate until completely dry.
  • In a high-speed blender mix equal parts breadfruit, cacao, and sugar, reserve for later.

Prepare Barbados Cherries.

  • Place sugar into a non-reactive saucepot.
  • Add water until it’s a “wet sand” consistency.
  • At medium heat cook sugar until light brown.
  • Quickly add water to stop the cooking process.
  • Add honey and heat until dissolved.
  • Place in a canning jar with a lid in fridge overnight.


  • Plate breadfruit crumble.
  • Add terrine on top of the crumble.
  • Decorate with cherries.
  • Serve and enjoy!