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HIRABARA FARM VEGETABLES, KOMBU HERB DIP

Chris Kajioka, a Honolulu native, has never wanted to be anything other than a chef. Hawaii has been pumping out some very creative and talented chefs and chef Chris Kajioka is high on that list. A graduate of Iolani High school he then attended culinary school in New York is now making some noise here on Oahu. After years cooking at restaurants across the country—including the Dining Room at the Ritz-Carlton and Aziza in San Francisco and Per Se in New York—he returned to his native Hawaii in 2012 to become the Executive Chef at Vintage Cave.


Chef Chris KajiokaKajioka’s classical culinary training combined with his affinity for his own heritage results in his own unique style: inventive dishes incorporating techniques from contemporary French cuisine with a distinctly Japanese sensibility. His cooking emphasizes the use of fresh, seasonal, and local ingredients.


At Vintage Cave, Kajioka earned nominations for the James Beard “Rising Star” Award and Food and Wine Magazine’s “People’s Best New Chef”, as well as being awarded a place in the “Top Ten Dishes of 2013” from Food and Wine Magazine.


In 2015, Kajioka joined forces with British chef Anthony Rush and began work on their restaurant, Senia, which opened during fall 2016 in Honolulu’s Chinatown. Senia offers a cuisine that showcases their mutual culinary pedigree, as well as a sense of place, heritage and the spirit of collaboration.

 

I finally got to eat at Senia a few weeks ago and I was very impressed. His menu is innovative like the foie gras bon bons or the beef wellington. His partners Anthony rush and Katherine Nomura have created a great casual dining experience. We were lucky to get Chef Chris in the Cooking Hawaiian Style kitchen sharing his Hirabara Farm Vegetables, Kombu Herb Dip recipe with us. 


Posted By: As Seen on OC16
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Ingredients: Print   Add to cart
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400g parsley
150g basil
30g garlic
150g shallot
120g capers
120g anchovies
1 pinch chili flakes
80g dijion mustard
150g shio kombu


Cooking Process:

Make an infusion
Add olive oil to pot on stove
Cut shallots, anchovies, capers and garlic and add to oil
Add chili flakes to oil
Bring infusion to simmer
Then pour into glass bowl and sit

 

Make Dip
Chop fine parsley and basil
Add herbs to infusion
Add shio kombu and Dijon mustard
Put infusion in food processor until smooth 

how to serve:

Serve with fresh vegetables.

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