Eating House 1849 adds new dishes

Jason Peel has reteamed with his former boss Roy Yamaguchi, this time as executive chef for the International Market Place location of Eating House 1849.

Peel unveiled some new dishes last week. In keeping with the restaurant’s plantation theme — bringing together the culinary influences of each of the ethnic groups that contributed to shaping Hawaii’s cuisine — the menu included ginger scallion kampachi over a shredded oxtail ragu and peanut congee, combining the comfort flavors of cold ginger chicken, jook and oxtail soup.

Other new dishes: soy-glazed short ribs and lemongrass curry-grilled Kauai prawns. The menu will change regularly.

“I try to incorporate what’s comfort to me,” said the chef, who grew up on Kauai.

Peel moved to Oahu to study at Kapiolani Community College and started his culinary career at Michel’s at the Colony Surf in 1998 before starting at Roy’s Restaurant in Hawaii Kai in 2000. He was executive chef there when he left in 2013 to become an instructor for KCC’s culinary arts program, where he continues to teach. He was part of KCC’s coaching team that led students to a gold medal in the American Culinary Federation’s regional cooking competition this year, and a third-place victory in the national finals.