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Wednesday, August 18, 2010

Made in Hawaii Recipe: Chef Almar

The 15th annual Made in Hawaii Festival takes place August 20-22 at the Neal S. Blaisdell Center. Festival-goers will enjoy shopping for a selection of ono food, books, unique gifts, arts & crafts, music, plants, jewelry and more. A highlight of the festival each year is the cooking demonstrations from some of Hawaii's finest chefs.

      




 
Cooking demonstrations are made possible with the support of the participating restaurants and the Department of Agriculture's Hawaii Seal of Quality program.
Featured vendors:

Hamakua Springs Country Farms Tomatoes

Chef Almar Arcano, Vice President and Corporate Chef of Laughing Gravy Restaurants --which includes Formaggio Grill and Good to Grill, will present a cooking demonstration on Sunday, August 22 at 12 p.m.

Here is the recipe for his featured dish.

Slow-Roasted Prime Rib with Hamakua Tomato and Maui Onion Salsa

Recipe serves 4-6

Ingredients:
12 lbs. prime rib
1 tbs. marjoram
1 tbs. basil
1 tbs. oregano
2 rosemary
½ cup minced garlic
1 tbs. garlic powder
¼ cup rock salt
½ cup vegetable oil

Preparation
Prepare and mix ingredients and rub the top and bottom of the prime rib. Let it sit in the refrigerator overnight. Before roasting, let the beef sit for 2 hours in room temperature. Put in the oven for 3-4 hours at around 200-250 degrees.

Hamakua Tomato & Maui Onion salsa

Ingredients
2 cups diced Hamakua Springs tomatoes
2 cups diced Maui onions
½ cup chopped green onion
Salt and pepper to taste

Preparation
Combine all ingredients and mix well.

Plating
Use salsa as a complement to the prime rib dish.

 
For information on attending the festival, visit madeinhawaiifestival.com
 

About The Chef

 




Alfredo "Almar" Arcano, Formaggio Grill & Good to Grill

Chef Alfredo “Almar” Arcano started his food service career at the age of six working at his uncle's restaurant in the Philippines. By 19, Almar moved to Hawaii, working in the plantation fields picking pineapples on Molokai. He eventually moved to Maui where he worked for the Wailuku Sugar Company, jobs in the hotel industry and furthered his education at Maui Community College. In 1974, he moved to Oahu where he attended Kapiolani Community College while working multiple jobs. Eventually, his hard work and tenacity paid off, being named the executive chef at Hy's, a position he held for almost 30 years. In 2006, he left to open up his own business with his long time associate and friend, Wes Zane.

In 2008, Arcano and Zane partnered with Jason Kim in two original new concepts, Burgers on the Edge, and Good to Grill, a wood-fired casual gourmet restaurant. Plans are being drawn to franchise these new concepts in Asia and the mainland USA.
Good to Grill is located in the Safeway Kapahulu complex at 888 Kapahulu Ave. Call 808-734-7345 or visit www.goodtogrill.com for more information. Good to Grill offers Kiawe wood-fired fine dining food without the fine dining prices.
Formaggio Grill is located in Kailua and offers an array of casual gourmet fare. Call 808-263-2633 or visit www.formaggio808.com for more information.


The Made in Hawaii Festival Cooking Demonstrations are coordinated by HONOLULU Magazine and are sponsored in part by the Hawaii State Department of Agriculture's Hawaii Seal of Quality program. All of the recipes featured include farm fresh Made in Hawaii local produce or seafood resources.

The Hawaii Seal of Quality  represents the cream of the crop of Hawaii's agricultural producers. It was established to protect the integrity and value of the marketing cachet for Hawaii branded farm and value-added products.  Products with this seal are genuine, Hawai'i-grown or Hawai'i-made premium products, a guarantee that is enforced by the State of Hawaii.

When choosing your ingredients, consider the Hawaii Seal of Quality. For more information, visit: http://hawaii.gov/hdoa/add/soq/

Posted on Wednesday, August 18, 2010 in Archive Permalink

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