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Magazine will honor isle chefs in event on Dec. 4

By Star-Advertiser staff


Hawaii's emerging chefs will be in the spotlight in December when, an online culinary magazine, brings its Rising Stars Revue to Hawaii for the first time.

The grazing event, scheduled for Dec. 4, will be hosted by the Halekulani and chef Vikram Garg and co-hosted by Chai Chaowasaree. Pairings will come courtesy of the Halekulani's sommelier, Kevin Toyama.

At the gala, the Restaurant of Distinction and Mentor awards will be announced, along with a people's choice favorite dish award.

The event runs from 6:30 to 9:30 p.m. Tickets are $95, $125 VIP, available at 212-966-7575 or A portion of sales will benefit the Culinary Institute of the Pacific.

Each year, focuses on four U.S. cities to select its Rising Stars.

The awards list was whittled down from more than 50 chefs, who were considered through in-person tastings and interviews. Awardees are:


» Christopher Kulis, Capische (Maui): Featured dish is Australian Beef Carpaccio, Horseradish Aioli, Radish, Lemon Oil, Fried Capers and Parmigiano-Reggiano

» Andrew Le, The Pig & the Lady: Pho with Betelnut Leaf-wrapped Pork Sausages

» Cameron Lewark, Spago (Maui): Onaga Ceviche, Green Papaya Salad, Kaffir Lime, Coconut and Passionfruit Flower

» Nick Mastrascusa, Beach Tree (Hawaii island): Gnocchi with Oxtail Ragout

» Wade Ueoka, Alan Wong's: Oxtail "Soup," Oxtail and Corned Beef Roulade, boiled peanuts and shiitake mushrooms

» Jojo Vasquez, The Plantation House Restaurant (Maui): Australian Lamb Rack, Eggplant Puree and Chickpea Cake


» Michelle Karr-Ueoka, Alan Wong's: Lilikoi Brulee

» Elizabeth McDonald, Honu Seafood & Pizza (Maui): Vegan Chocolate Mousse Cake


» Quinten Frye, SALT Kitchen & Tasting Bar: Octopus, Chorizo, Olives, Potatoes, Compressed Grape Tomatoes, Almonds and Kahuku Corn Puree


» Doug Kocol, SALT: Pork Rillette and Soppressata


» Sheldon Simeon, Star Noodle (Maui): Hapa Ramen: Roast pork, poached egg, bamboo shoots, kamaboko, bok choy, mayo and spicy miso


» Mark Noguchi, Pili Hawaii Catering: Ho‘i‘o Fiddlehead Ferns, Dried Cuttlefish, Kombu, Octopus and Tomatoes


» Ed Kenney, town, Uptown events: Cervena Venison Pipikaula with Bud Bucket Ice


» David Newman, Pint + Jigger: Featured cocktail is The Whiskey Thatcher: rye, mint, lime and flamed pernod rinse

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