Bryan and Michael Voltaggio named this dish “Bite My Cheek,” a succulent fallapart chunk of braised Big Island beef cheek, coated with a red Thai curry sauce. It sat in a puddle of “nixtamalized” yellow corn grits that were first cured in lime water, and garnished with coconut and Greek yogurt, and a confit of tomato and onion.
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Food can be healthful, food can be sinful. The Naughty or Nice Pool Party brunch event Sunday at the Outrigger Reef Waikiki Beach Resort explored both realms, with six chefs each preparing both a vegan and an indulgent dish.
They proved that both kinds of food can be amazing.
ETHEL’S GRILL (HONOLULU)
Second-generation chef Minaka Urquidi inherited the family eatery, located for 40 years on Kalihi Street. She presented two sweet puddings, one luxurious, one wholesome with fruit — both ono.
>> Naughty: Urquidi’s Breakfast Chocolate Pudding was more like a decadent dessert, with chocolate cake granola, Lonohana Estate Chocolate cocoa nibs, marinated blueberries to offset the sweetness, chocolate condensed milk and local island banana muscovado puree.
>> Nice: The beauty of the Breakfast Haupia Pudding was in the freshness and natural sweetness brought forth in a dollop of local Okinawan sweet potato puree covered with coconut condensed milk and topped with matcha vegan chocolate-chip granola, marinated citrus strawberies and more. A garnish of pretty edible flowers added to the glam factor.
VOLTAGGIO BROTHERS’ STEAK HOUSE (WASHINGTON, D.C.)
We deemed the Voltaggio brothers’ dishes the best of the event — each was creative, balanced and wonderfully delicious.
>> Naughty: Bryan and Michael Voltaggio named this dish “Bite My Cheek” , a succulent fall-apart chunk of braised Big Island beef cheek, coated with a red Thai curry sauce. It sat in a puddle of “nixtamalized” yellow corn grits that were first cured in lime water, and garnished with coconut and Greek yogurt, and a confit of tomato and onion.
>> Nice: “I’ll Be Your Sweet Potato” was probably one of the most memorable sweet potato preparations we’ll ever have. The assertive sweetness of Aloun Farms purple uala was balanced by a lively rub of blackened leeks, sugar, salt, garlic and smoked paprika, then topped with minced chives and coconut-potato foam. Perfection!
