Jay Eats Worldwide

After a full day at " The Bounty of He'eia " excursion, it's on to the first night of Hawai'i Food and Wine Festival .  "The MODERN Dragon: Morimoto and Friends" presented by Hawaiian Airlines, is tonight's Asian inspired theme celebrating the Year of the Dragon!   Since I'm a Dragon, I took  special interest in the evening... See What Jay Eats... Photo by Ed Morita East meets West at the MODERN Honolulu Photo by Ed Morita Some of the night's participating chefs (Left - Right)  Roy Yamaguchi, Ming Tsai, Masaharu Morimoto,  Alan Wong,  Hiroyuki Sakai, Chai Chaowasaree, Roy Choi,  and Sang Yoon. Photo by Ed Morita Fish Taco Chef Masaharu Morimoto Morimoto Waikiki Hawaii Photo by Ed Morita Event Co-Founder Chef Roy Yamaguchi  with Hawaii New Now's Guy Hagi, tonight's MC Seafood Tower Chef Scott Toner The MODERN Honolulu Hawaii Photo by Melissa Chang Ru...

Not your typical school lunch... During my trip to O'ahu , I was invited to lunch at the Kapiolani Community College (KCC) Culinary Arts' restaurant, Ka 'Ikena Laua'e .  In Hawaiian, "Ka 'Ikena Laua'e" translates into "many minds striving towards the vision".  You can follow them @KCCCulinaryArts . Ka 'Ikena Laua'e is a restaurant where food is prepared and served by students.  It reminded me of the many times I prepared/served food as a culinary student/intern; getting yelled at in different languages, but also the chance to meet top-notch culinary professionals.   @LinhChic  always posts delicious looking pictures from the Ka 'Ikena Laua'e , so it was a special treat for @Melissa808 and me to join her for lunch. See What Jay Eats... While looking over the menu, in-house rolls were served. Or is that "in-school"? Today's Lunch Menu Too many good choices... Since I worked for...

While on Oahu , I enjoyed all of the food at the Hawai'i Food and Wine Festival and the dishes with Shinsato Farms Pork, Kuahiwi Ranch Beef, and a plethora of local produce and seafood.  So when local foodie and friend  Melissa Chang  invited me to a tropical fruit tasting, I wasn't sure what to expect. @Melissa808 sizes up a mango from Makaha Mangoes   When we arrived at the University of Hawaii, I learned that this was part of the Hawaii Tropical Fruit Growers conference and we were to meet people who really knew their stuff.  Having spent many summers in Hawaii, I grew up with papayas, lychee, guava, lilikoi, and pineapples.  I have to admit, some of the fruits on the table were a complete mystery.   #fruitfail See What Jay Eats...  What an assortment of exotic fruits! It was great to taste many of these tropical fruits and some of these I had never had before. The exotic Dragon Fruit One of my favorites, b...

A couple of years ago I was having dinner with friends from Hawaii ( @Melissa808 & @dkMOMUS) and Jeff Nitta mentioned a Korean BBQ place called "Honey Pig" in Koreatown. He said the pork belly was incredible, all I could think about was BACON! Pork Belly "Their Specialty" When it comes to food, I usually don't wait to try a recommended place. But this time I waited for @Melissa808 and @dkMOMUS' next visit to Los Angeles. Unfortunately, @dkMOMUS' schedule didn't permit him to be in LA the same time as Melissa, so we took lots of pictures to send to him. I won't reprint his comments... LOL! See What Jay Eats... The Kim Chee was already on the grill when we were seated The bean sprouts are my favorite! YES! They have rice papers... (dduk bo sam or dduk bosam in Korean) or wrappers (depending where you are) It's a thin rice noodle to wrap the meat in AND one of the reasons why I love K...

When I visit Oahu, I don't get over to Kaneohe or Kailua much. So this time, I made it over the Pali three times, each time to eat. Go figure... I met up with my Honolulu friends, @Melissa808 and @DKMomus, for dinner at The Grove. T he restaurant has a contemporary feel, but yet is casual. We were seated close to the open kitchen. Chef Fred DeAngelo, also of OLA at Turtle Bay, sent out a few starters and see what Jay Eats: Fresh Hawaiian Waters Ahi Poke With Kahuku Sea Asparagus, Avocado, Inamona, Brazil Nuts, House Togarashi, Tobiko Aioli, Kabayaki Reduction and Chili Pepper Gelee The Sea Asparagus gave a nice texture to the poke Adobo Braised Pork Ribs with Mango Chutney Served with Sumida Watercress Also Artisan Cheese Plate Cured Meats & Variety of Cheese, Dried Fruit, House Marinated Olives, Baba Ghanoush and an Assortment of Crackers & Grilled Flatbread By this time, I had a hard time deciding what t...