Monday, September 27, 2010

Fresh, local menu by Chef Lindsey Ozawa

For a special family dinner the dishes could have been served at the creme de la creme of Hawaii’s restaurants. The setting and ambience were unmatched anywhere. In the comfort of my niece’s home overlooking Kaneohe Bay, Chef Lindsey Kimo Ozawa served the menu you see below.

Looking for ideas to cook and eat local in Hawaii? Chef Ozawa used fresh, local ingredients from Hamakua to Kaneohe. Island-fresh flavors abound from the silky onaga to the meaty Hamakua ali’i oyster mushrooms. The Kahuku sweet corn soup tasted of a sunny, breezy day on the North Shore carrying scents of plumeria and ocean spray.

Onaga Crudo served with green papaya, dry tomatoes and Italian basil salad with meyer lemon and jabong vinaigrette.

Kahuku Sweet Corn Soup with Dungeness crab and Hamakua piopini mushrooms

Foie gras with port reduction

Papparadelle served with duck ragu

Mahi Mahi Ratatouille

Grass-fed Ribeye with bordelaise on a Yukon potato puree and Hamakua ali’i oyster mushrooms sautee

Strawberry dark chocolate and espresso mocha mochi ice cream

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