Made in Hawaii Festival Recipes

The 15th annual Made in Hawaii Festival is presented by
First Hawaiian Bank

Friday, August 20^th

Elmer Guzman, Poke Stop

Elmer Guzman is the Chef/Owner of two Poke Stop restaurants and thriving catering business on the island of O‘ahu. Chef Guzman, born and raised on the island of Maui, gained real world “hands-on” experience in the kitchens of fellow master chefs Alan Wong, Emeril Lagasse, Sam Choy and at the Greenbrier—one of world’s most difficult and prestigious culinary programs. Chef Guzman is equally comfortable in a fine dining setting as he is prepping local-style comfort food for his growing fan base.

Friday, August 20^th at 2 p.m.

Recipe: Singapore style black pepper shrimp and Pulled duck wonton with Lemongrass pineapple sweet and sour sauce

Isaiah Cantotay, Good to Grill

Chef Isaiah Cantotay is the Executive Chef of Good To Grill & Burgers On The Edge. Isaiah grew up on Kaua’i, where he was influenced by Filipino, Puerto Rican, Hawaiian, Samoan, American, and Japanese cuisine. He graduated from the Kauai Comunity College Culinary Program. Isaiah worked for TS restaurants for 5 years as a Sous Chef for Keoki’s Paradise, and Dukes Kalapaki and studied under Mentor Chef Frank Sweeny and Chef Peter Merriman. He later partnered with friend and Mentor Bert Agor Sr. to bring the home town resturant feeling back to old Koloa town with Tomkat’s Bar and Grill. Upon moving to Oahu, Isaiah worked for Restaurants Unlimited at Kincaids at Ward Warehouse. In 2008 he was promoted to Executive Chef where he displayed his years of cooking knowledge on his ‘Fresh Sheet Specials’ with dishes like Herb Crusted Opah, Braised Kalbi Short Ribs, and Kauai Coffee Creme Brule. In late 2009 Isaiah joined the team at Burgers on the Edge and Good to Grill.

Friday, August 20^th at 4 p.m.

Recipe: Herb Crusted Opah with Ponzu Butter Sauce on Nalo Greens

Darren Demaya, Kai Market

Chef Darren Demaya is the executive chef of Sheraton Waikiki’s fresh-from-the-farm concept—Kai Market. Born and raised in Waimea on the Big Island, Chef Demaya brings his sweet “local-boy” attitude, unique skills and knowledge of local style fare to the table at Kai Market. Demaya has worked in the kitchens at Café Pesto in Hilo, Alan Wong’s Honolulu and RumFire.Demaya received his formal culinary training at Hilo Community College Culinary School. Demaya is enthusiastic to have the opportunity to utilize “local, genuine and real ingredients,” which was not possible 10 years ago. Demaya says, “My goal is for people to be talking about how they enjoyed Kai Market’s local-style food prepared by local chefs with products from local farmers. Kai Market will allow people to have a true sense of Hawaii through the foods that locals truly enjoy.” Chef Demaya will demonstrate two of his favorite dish on the menu: Misoyaki Marinated Hapu’upu’u and “Kahlua” Drunken Duck.

Friday, August 20^th at 6 p.m.

Recipes: Miso marinated Hawaiian seabass with Kahuku sea asparagus and Hamakua tomato relish

Kahlua drunken duck with chili mango chutney and shitake mushroom jus

Saturday, August 21^st

Chai Chaowasaree, Chai’s Island Bistro and Singha Thai

Chef Chai is the owner/chef of Chai’s Island Bistro and Singha Thai. Chef Chai is one of Hawaii’s best known chefs and is the host of a popular TV show "Dining Out with Chef Chai". He is one of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine,

Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki, 20 years ago. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu, which has won a Hale Aina Award in every year since it opened.

Saturday, August 21^st at 12 p.m.

Recipes: Thai Red Chicken Curry and Pineapple Shrimp Curry

Iron Chef Masaharu Morimoto, Morimoto Waikiki

Chef Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He has effectively created a signature cuisine that has gained worldwide appeal and positioned him as one of the foremost chefs today. Morimoto is executive chef at Morimoto Philadelphia, Morimoto New York, Wasabi by Morimoto (New Delhi), the Michelin-starred Morimoto-XEX (Tokyo) and Morimoto Sushi Bar (Boca Raton, Florida). In July 2010, chef Morimoto will open his first West Coast restaurant, Morimoto Napa, in downtown Napa’s new Riverfront development, followed by the fall 2010 debut of Morimoto Waikiki in Waikiki EDITION, the new luxury lifestyle hotel being developed by Ian Schrager and Marriott Hotels.

Saturday, August 21^st at 2 p.m.

Recipe: Monchong Nitsuke, Hearts of Palm Salad

Marc Anthony Freiberg, Mariposa

Chef Marc Anthony Freiberg is the chef de cuisine of Mariposa at Neiman Marcus. With 18 years of experience in Hawaii, Freiberg looks for ways to include tastes sampled from his extensive travels. Using fresh, island-grown products, he adds a unique twist to classic dishes.

"Keeping Mariposa diners coming back for more, with a simple but inventive menu – where Mediterranean influence meets Hawaii regional cuisine – is our goal," says chef Freiberg.

Saturday, August 21^st at 4 p.m.

Recipe: Local "Fruit" Salad with a Guava Vinaigrette

Jose "Pepe" Vega, Maui Tacos

Chef Vega was born and raised in Tepa, Mexico. His mother, a Chef and teacher at a local culinary institute, was a big influence on his career. Chef Vega went to Hawaii in 1985 to work with Compadres, a Mexican restaurant which had him traveling between restaurants in Honolulu, Lahaina, Napa and Australia. Chef Vega returned to Hawaii for good in 1996 to work for Maui Tacos. Together with Chef Sergio Perez and Chef Mark Ellman they opened several Maui Tacos locations and partnered in the successful Penne Pasta Café and MALA Ocean Tavern.

Saturday, August 21^st at 6 p.m.

Recipe: Mango BBQ pork and Slaw Bullets

Sunday, August 22^nd

Almar Arcano, Good to Grill/Formaggio

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.

Sunday, August 22^nd at 12 p.m.

Recipe: Slow Roasted Prime Rib with Hamakua Tomato & Maui Onion Salsa

John Memering, Kalapawai Cafe & Deli

Chef John Memering has been in the kitchen for over 20 years and has opened numerous restaurants in the Portland, Oregon, area as well as trained in United States and across Europe. Prior to opening Kalapawai Cafe in 2006, John spent time in Alan Wong’s King Street kitchen, Mid-Pacific Country Club and as a Chef Instructor for the University of Hawaii.

The Cafe’s eclectic menu is a blend of John’s love of world cuisine and his use of seasonal products from Hawaii’s farms and ocean. He promotes sustainable agriculture whenever possible, "you have to give back at some point", he says, "whether it be nature or society".
 

Sunday, August 22^nd at 2 p.m.

Recipe: Grilled Local catch marinated with lemon and herbs, served on grilled ratatouille salad