Kevin Hanney, owner and chef of 12th Avenue Grill, joined Hawaii’s Kitchen to prepare one of their most popular items in the SHAD Thermador Kitchen, Hokkaido Scallops with Kaffir-Kahuku Corn Puree; Kolea Farms sunchoke chips, house made pancetta, and Hau`ula tomato fricassee. The diver scallops are collected in environmentally sustainable fisheries and the boats supply fresh scallops every day. 12th Avenue Grill prides itself in always working hard to bring the freshest ingredients into their kitchen, despite the challenges of living on an island. They are proud to have won the 2017 Gold Farm to Table Hale Aina award, since sourcing local ingredients is a main priority.


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