1/1
Swipe or click to see more
Nico Chaize’s Kanikapila Trio
Select an option below to continue reading this premium story.
Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading.
Hawaii seafood was front and center when chef Nicolas “Nico” Chaize presented his “Kanikapila Trio” at the Great American Seafood Cook-Off on Aug. 11 in New Orleans.
Chaize, owner of Nico’s at Pier 38 Restaurant & Fish Market, was selected by Gov. Neil Abercrombie to represent Hawaii in the annual competition.
On the chef’s lineup: ahi poke; pan-seared opah with lilikoi beurre blanc; ama ebi, embellished with black, red and white Hawaiian salts; and sweet potato and taro chips.
“We were supposed to use products from the area we live in,” said Chaize.
Though Chaize didn’t win the cook-off — top honors went to Gregory Gourdet of Departure Restaurant in Portland, Ore. — he and his executive chef, Greg Moad, were pleased with what they presented.
The contest, which featured chefs from 16 states this year, was sponsored by the National Oceanic and Atmospheric Administration to spotlight the nation’s seafood supply.
Chaize says if there is sponsorship to enter next year, he will host a preliminary cook-off at his restaurant.
Chaize stayed in the city for a week and sampled the Cajun fare.
“I always use Cajun spices in my restaurant, but the ones I had in New Orleans were smokier, so I might try something like that,” he said.
