Hawaii’s Kitchen: Scratch Kitchen and Meatery and their Creole Shrimp n’ Grits

Scratch Kitchen and Meatery is the sister restaurant of Scratch Kitchen and Bake Shop in Chinatown. They’re located in Ward Village at South Shore Market and are open for breakfast and lunch from 9:30 a.m. – 3:00 p.m. on weekdays, weekends from 7:30 a.m. – 3:00 p.m., and dinner from 5:00 p.m. – 9:00 p.m. everyday except Sunday. Their new dinner program will include a dry-aged selection of smoked meat and charcuterie.

Hawaii’s Kitchen had the chance to cook two of Scratch’s signature dishes, Sous Vide Beef Short Rib and Creole Shrimp n’ Grits, with owner and chef Brian Chan in the Servco Monogram Kitchen.
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Hawaii’s Kitchen: Herringbone Waikiki and their Buffalo Octopus

Herringbone is an ocean-to-table restaurant opening this August at the International Market Place in Waikiki. They’ll focus on line-caught fish and the freshest products from the ocean, ranch, and field. Brunch, lunch, oyster hour, and dinner will be offered along with specialty cocktails, craft beers, and wines.

Executive Chef, Chad Horton, and Executive Sous Chef, Ray Locquiao, tell Hawaii’s Kitchen more about the new restaurant, while preparing two dishes for us in the Servco Monogram Kitchen: Buffalo Octopus and Mushroom Carbonara.
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Hawaii’s Kitchen: Amy Pottinger and her Pineapple Shortbread with Rum Sauce

Amy Pottinger is a local resident who’s currently competing on the national cable show “Food Network Star.” She gave Hawaii’s Kitchen a peek behind the scenes of Food Network and taught us how to make one of the delicious dessert recipes from her cooking blog “Caviar and Crayons.” Get ready for Pineapple Shortbread with Rum Sauce, prepared in the Servco Thermador Kitchen. It’s a real winner in our book!
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Hawaii’s Kitchen: Sweet Marie’s Hawaii and their Macadamia Nut Encrusted Chicken Breast

Sweet Marie’s Hawai‘i is the Islands’ first gluten-free bakery and café. People with celiac disease or other intolerances don’t have to worry about the ingredients used in their menu items or baked goods. Many people experience digestive and health problems caused by eating gluten, which is the protein in wheat, barley, and rye. Wheat is a common ingredient in breads, pastas, and cereal but it also appears in foods like soups and salad dressings. Barley is found in foods and beverages containing malt. Rye is most often found in bread, beer, and cereals.

Founder and chef, Marie Cassel, has been applying classical French culinary techniques to gluten-free cooking and baking for over 20 years. She showed Hawaii’s Kitchen how to prepare a delicious Macadamia Nut Encrusted Chicken Breast with Lilikoi Honey Mustard Dipping Sauce in the Servco Thermador Kitchen.

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Hawaii’s Kitchen: Tommy Bahama and their Pineapple Crème Brulee

Tommy Bahama Restaurant & Bar is located in the heart of Waikiki on the corner of Kalakaua Avenue and Beachwalk. Ideal for lunch and dinner, Tommy Bahama features a second-story dining room, as well as a third-story rooftop bar with a beach-inspired cocktail area, complete with a fire pit. The menu features classic dishes in addition to a wide selection of traditional Hawaiian-inspired items incorporating locally sourced produce and seafood.

Hawaii’s Kitchen had the chance to meet Executive Chef Ken MacKenzie and Executive Sous Chef Dell Valdez in the Servco Thermador Kitchen, to prepare three of Tommy Bahama’s most popular menu items; Duroc Pork Belly Tacos, Spiced Duck Confit, and Pineapple Crème Brulee.

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Hawaii’s Kitchen: Ruth’s Chris Steak House and their Tomahawk Steak

In 1965, Ruth Fertel mortgaged her home to buy a little steak house in New Orleans, named Chris Steak House. After investing her life savings, she proudly added her name to the original, and that’s how Ruth’s Chris Steak House was born.

Ruth’s Chris serves only the finest corn-fed Midwestern beef available, broiled in 1800-degree ovens designed by Ruth herself. The steaks are served sizzling on 500-degree plates so every bite is hot and delicious. The menu also includes expertly executed seafood, lamb, pork, and poultry dishes, as well as classic appetizers, fresh salads, side dishes, and homemade desserts.

Leighton Miyakawa, Executive Chef at Ruth’s Chris Steak House Waikiki, joined Hawaii’s Kitchen at Servco’s Monogram Kitchen, to make two of their popular menu items: the Barbeque Shrimp appetizer and the Tomahawk Steak.

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Hawaii’s Kitchen: Mauka Makai and their Upcountry Gathered Salad

The Westin Nanea Ocean Villas is Maui’s newest oceanfront resort! With this comes the introduction of its signature restaurant, Mauka Makai.

Hawaii’s Kitchen had the chance to cook with Ikaika Manaku, Executive Chef of Mauka Makai, in the SHAD Showroom’s Monogram Kitchen, where they prepared two delicious appetizers: Pork and ‘Ahi (crispy pork belly, shichimi seared ‘ahi, Maui onion jam, Yamasa caramel, and sriracha honey), and Smoked Tako with Upcountry Gathered Salad (kiawe smoked local octopus).

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