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5 Honolulu Chefs Answer One Essential Question: “What’s in Your Fridge?”

Find out what these chefs eat when they’re at home.


Published:

(page 2 of 5)

Michelle Karr-Ueoka and Wade Ueoka

Chefs/owners, MW Restaurant

“There’s no fresh food in our fridge. We mostly get takeout or go to Sorabol and Zippy’s.”

1. “We need at least one bottle of beer in the fridge. Otherwise Wade gets into the good wines.” 

2. “Our sous chef brought that back from Korea. It’s Korean yuzu—you boil it with water when you’re sick.”  

3. “We’re trying to wean Echigo (their dog) off human food. She’s probably the only dog that eats kimchee and vindaloo. I’ll put Sriracha on the dog food and she’ll just eat the Sriracha and leave the dog food. The other day I bought chicken saltimbocca, and she ate half of it.” 

4. “The pistachios are from a trip with chef [Alan Wong] to Italy. I wanted to try making macarons with pistachios instead of almond meal. That trip was two years ago.” 

5. “That was part of The French Laundry’s annual Christmas gift. (Michelle used to work at The French Laundry.) That year they sent a book on making chocolate truffles and a kit that included things to roll the truffles in, like coconut and chocolate flakes.” 

6. “Wade puts that (aji panca, a Peruvian chile) in his guacamole.”  

7. “Maybe we should just get rid of our dishwasher and put in a wine fridge.”

 

 

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Honolulu Magazine November 2018
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