RESTAURANT REPLICAS: ALOHA SPIRIT : BRING HOME A TASTE OF THE ISLANDS FROM WESTWOOD RESTAURANT.Byline: Natalie Haughton Daily News Food Editor If you dream of gentle breezes, blue ocean waters, tropical flowers and trees Flowers and Trees was a 1932 Silly Symphonies cartoon produced by Walt Disney, directed by Burt Gillett, and released to theatres by United Artists on July 30, 1932. , sunshine and Hawaiian regional cuisine A standard definition of a regional cuisine would be “a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time.”[1] References 1. ^ winebrats , a dining trip to the islands is at hand at Maui Beach Cafe in Westwood. There you can indulge in the aloha-spirited cuisine of executive chef Mako mako (mä`kō), heavy-bodied, fast-swimming shark, genus Isurus, highly prized as a game fish. Also known as the sharp-nosed mackerel shark, it is a member of the mackerel shark family, which also includes the great white shark and the Segawa-Gonzales, a Hawaiian native, who designed the menu. ``Our food is based on Hawaiian regional cuisine,'' he said. ``We have adapted the foods and cultures of Hawaii to the tastes of the mainland.'' The glitzy glitz Informal n. Ostentatious showiness; flashiness: "a garish barrage of show-biz glitz" Peter G. Davis. tr.v. and colorful but casual restaurant hopes to fill the void on the mainland for those who have a passion for a type of island-style fare, using Hawaiian products, that was developed more than two decades ago by a group of Hawaiian chefs, noted owner Jeff Knight. The dishes at the cafe feature a blend of many cultures besides Hawaiian: Japanese, Chinese, Thai, Korean, Portuguese and mainland American. Segawa-Gonzales' food philosophy and goal emphasize utilizing the freshest ingredients possible to make good food that people will enjoy eating. ``Quality ingredients and a preparation style that accents quality and represents the Hawaiian Islands is what is important to me. It's my heritage. When making a dish, I look at the freshness of the ingredients, the flavor, the aromas, how I can present it and how it will be perceived,'' he pointed out. Segawa-Gonzales strives to use island products - fresh fish, produce and spices - in his cooking where possible. He features some Hawaiian fish such as opah (moon fish), ahi tuna, mahi mahi (a flaky flaky - (Or "flakey") Subject to frequent lossage. This use is of course related to the common slang use of the word to describe a person as eccentric, crazy, or just unreliable. , delicate white fish) and ono (a firm white fish) when feasible. Some of his creations also star mangoes, maui onions, macadamia macadamia (măk'ədā`mēə), name for the nut of the Macadamia ternifolia, an evergreen tree native to Australia, but cultivated in Hawaii. The nuts, also called Queensland nuts, are eaten roasted or raw. nuts, guavas, lilikoi (passion fruit) and coconut. The menu selections, served from 11 a.m. to 11 p.m., range from Asian tapas to noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. to entrees, bowls, salads, sides and desserts. You can dine light, share dishes with friends or opt for an entire meal. To get you in the tropical mood, nine smoothies are available from the bar with names like Haleakala Sunrise, Blue Hawaiian, Sweet Leilani, Surf's Up and Tropical Delight. Maui Beach also offers three to six daily specials, including different lunch combos, one or two fish specials, a meat special and sometimes an appetizer special. But diners continue to order and enjoy the three top-selling menu items - Maui Roll (baked salmon, avocado, cucumber and green onions), Ginger Seared sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. Ahi Tuna and the Dark Chocolate Lava Cake A lava cake is a type of cake (usually chocolate) with a filling (also usually chocolate) in the center. When cut open, chocolate "lava" runs out, like a volcano. A lava cake's (served with vanilla bean ice cream). Once you've tasted them, it's easy to understand why. We sampled a variety of delicious and inspired menu items on a few different visits to the restaurant and have come up with copycat versions you can re-create in your own kitchen. Although it's not usually our style to request recipes from chefs, we did enlist a little help from Segawa-Gonzales in the ingredient and recipe departments. In some cases, the amounts in the shared recipes were too large and unwieldy and had to be reworked and streamlined for home kitchens. In others, we took the liberty of streamlining the cooking steps and ingredients as much as possible for the convenience and ease of home cooks. The seven replica recipes that follow came out very similar to those at the cafe. The Hana Bay Chopped Salad is a delightful mixture of finely chopped lettuces, corn kernels Corn kernels are readily available in bulk throughout maize producing areas. The price as of 2005 is only about $1.80 per bushel in the U.S. This makes it the most inexpensive of all pelletized fuels. Pelletized fuels are used for corn and pellet stoves and furnaces. , chopped tomatoes, chopped green onions and avocado. But a Mango Balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. Dressing - with its sweet and tart flavors - is what makes the salad unique. Although the restaurant dressing includes a hint of vanilla (from a vanilla bean) and coconut (from coconut liquid), which we couldn't detect, we opted to not include them in our recipe, with no adverse results. Serve the salad for a lunch or dinner entree or side dish side dish n. A dish served as an accompaniment to the main course. Noun 1. side dish - a dish that is served with, but is subordinate to, a main course entremets, side order , adjusting the portions accordingly. Garnishing as the restaurant does with crispy cooked rice noodles Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the adds good looks and a nice finishing touch, but isn't required. Frying the noodles is a hassle, one extra step that takes extra time - so we made it optional. If a smoothie smooth·ie also smooth·y n. pl. smooth·ies Slang 1. A person regarded as being assured and artfully ingratiating in manner. 2. A smooth-tongued person. strikes your fancy, whip up the Haleakala Sunrise in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. in the blender with apple juice, frozen strawberries, a banana, nonfat non·fat adj. Lacking fat solids or having the fat content removed. plain yogurt and a little ice. It's thick, simple and soothing - and a great way to start the morning or give yourself a little pick up during the day. Grilled Japanese Eggplant and Goat Cheese Salad is another wonderful possibility for salad devotees. We found a grill pan a boon in grilling the thin Japanese eggplant slices on top of the stove - and in no time flat. To keep the eggplant from sticking, use olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. spray in the bottom of the pan. Also spray the slices before turning to cook the second side. To ensure soft, tender, edible eggplant, cover the pan while cooking over high heat until you have beautiful brown grill marks on both sides. The Roasted Garlic Vinaigrette that goes with the salad is a dynamite dressing - and includes plenty of roasted garlic cloves. We used purchased peeled garlic cloves in a jar from the refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. produce section, as the restaurant does. But to save time and energy, we cheated a bit and roasted them in a microwave oven instead of a conventional oven. It's a neat little trick - it took only two minutes for a half-cup of cloves drizzled with a little olive oil. The salad goes together with assorted baby greens, crumbled goat cheese, chopped tomatoes, eggplant slices and a drizzle of the garlic vinaigrette. If you want a more substantial main-dish salad, simply add some grilled chicken breast slices. The Chicken Lettuce Wraps, a copy of a typically Chinese dish, makes a great starter or snack. Diners are served separate plates of a chicken mixture - fragrant with ginger, garlic, sesame oil Noun 1. sesame oil - oil obtained from sesame seeds vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants benniseed, sesame seed - small oval seeds of the sesame plant , onions, mushrooms, teriyaki ter·i·ya·ki n. A Japanese dish of grilled or broiled slices of marinated meat or shellfish. [Japanese : teri, glaze + yaki, to broil.] Noun 1. and oyster sauces - and iceberg lettuce-leaf cups. Spoon the chicken and sauce into the cups, roll up and eat. Yummy and fun! Brie Pizza was a menu special one evening - and diners liked it so much we zapped out a copycat version. Instead of making pizza crust, we used a 12-inch thin-crust Boboli. The creation goes together almost instantly with purchased shredded mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese, chopped fresh basil, roasted garlic cloves (roast for a few seconds in the microwave) and cut-up pieces of brie cheese. A seven- to eight-minute bake in a very hot oven, and the pizza is done. Fresh greens tossed with apples and mandarin oranges and a vinaigrette dressing round out the meal. A little more complicated to prepare but definitely worthwhile is the Crispy Salmon Rice Bowl. Cooked rice is topped with stir-fried vegetables, sauced with soy sauce, lemon and lime juices and mirin mir·in n. A sweet Japanese rice wine used especially in cooking. [Japanese : Middle Chinese mei, flavor + Middle Chinese lan, (rice wine), and sauteed salmon fillets. If time is short, pick up a package of cleaned, stir-fried fresh veggies Veggies of Nottingham, also known as Veggies Catering Campaign, is a campaigning group based in Nottingham, England, promoting ethicalbum alternatives to mainstream fast food. in the produce section. The mixture from our market contained snow peas, carrots, broccoli, cabbage and more. The Dark Chocolate Lava Cake, designed to appeal to chocolate lovers, is fabulous - and whenever we dine at the restaurant, it's a must-order dessert. (It takes 20 minutes to make, so request it before you finish dinner.) Once you cut into the individual-size serving, a stream of dark chocolate (lava) spills out from the center onto the plate. Served with vanilla bean ice cream, it's divine. The version here is surprisingly easy to make in individual souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. dishes. The chocolate-butter mixture melts in a jiffy in the microwave oven, and then you simply whisk in two kinds of sugars, cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. , whole eggs and egg yolks until smooth. All who taste this creation rave about it. Any or all of these dishes will add pizazz to your repertoire. And when you don't feel like cooking, head to Maui Beach Cafe for a taste of paradise. CHEF PROFILE Mako Segawa-Gonzales Age: 28. Profession: Executive chef, Maui Beach Cafe, Westwood. Hometown: Hilo, Hawaii. Food background: He grew up watching his dad cook. And from the age of 7, with help, Segawa-Gonzales started cooking Japanese and Chinese creations. During his high school years in Tucson, Ariz., he worked in restaurants preparing salads, appetizers and hot and cold foods. He attended the Culinary Institute of America in Hyde Park, N.Y., for two years and graduated in 1992. He landed a job working for chef and restaurateur res·tau·ra·teur also res·tau·ran·teur n. The manager or owner of a restaurant. [French, from restaurer, to restore; see restaurant. Roy Yamaguchi as line cook and sous chef at Roy's Kahana Bar and Grill in Kahana, Maui. After three years there, he moved on and opened Roy's Poipu Bar and Grill in Poipu, Kuaui, where he was executive chef for 2-1/2 years. In the summer of 1997, Segawa-Gonzales joined Maui Beach Cafe, which opened in Westwood in November of that year. Cooking style: Asian cuisine influenced by Hawaiian regional cooking. Kitchen secret: Clean up as you go and always be prepared (especially for diners' special request items so you can accommodate them). Most popular dish he makes: Maui Roll. Three favorite foods: Sushi; a good steak; noodle dishes. Favorite junk food junk food n. Any of various prepackaged snack foods high in calories but low in nutritional value. junk food : Oreo cookies. Foods he dislikes: Vinegary-sour types of foods. Secret food passion: Different spices. Favorite restaurants: Allen Wong's in Honolulu and Wild Ginger in Seattle. Favorite thing to cook and eat: Teriyaki chicken and Kalbi (Korean) ribs. Favorite kitchen gadget: A vegetable turner that he uses for a lot of garnishes so that the vegetables come out in thin threads. Pet peeve: When he can't find a matching sock. Ideal vacation: Relaxing in Hawaii for two weeks. What does he do when not cooking?: Plays with daughter Frankie, 4, and son Makani, 2. If he couldn't be a chef what would he be?: An architect. Dream job: He already has it. Worst kitchen disaster: When the power went out at 8:30 p.m. in the middle of the dinner rush at Roy's in Kuaui on Christmas Eve (the restaurant had just been open a month and was very busy). The restaurant closed; the power came back on 1-1/2 hours later. HALEAKALA SUNRISE SMOOTHIE 1/2 cup apple juice 3/4 cup frozen strawberries 1 banana, peeled and cut up 1/2 cup nonfat plain yogurt 1/2 cup ice In a blender or food processor, combine all ingredients. Blend until smooth. Makes about 1 1/2 cups, 1 serving. HANA BAY CHOPPED SALAD 12 cups finely chopped iceberg lettuce (use packaged pre-washed iceberg salad mix containing lettuce, red cabbage and carrots, if desired, and chop finely) 2 cups finely chopped mixed baby greens 2 cups canned OR frozen, thawed corn 4 large Roma tomatoes, finely chopped (about 2 cups) 3/4 cup chopped green onions 1 avocado, peeled, pitted and diced Mango Balsamic Dressing Garlic pepper to taste (optional) Crispy rice noodles for garnish (optional) In a large bowl, combine all ingredients except Mango Balsamic Dressing, garlic pepper and rice noodles. Toss to mix well. Add amount of Mango Balsamic Dressing desired and toss again. Season with garlic pepper. Divide salad evenly among 4 dinner plates. Garnish with a sprinkling of crispy noodles. Makes 4 servings. MANGO BALSAMIC DRESSING: In a blender or food processor, combine 1/4 cup balsamic vinegar, 1/3 cup fresh OR frozen diced mango pieces, 1 tablespoon chopped shallots, 2 tablespoons brown sugar, 1/2 teaspoon minced fresh ginger OR 1/4 teaspoon powdered ginger and 1/4 cup EACH seasoned rice vinegar and extra virgin olive oil. Blend until smooth. Makes about 1 cup dressing. Dressing recipe can be doubled, if desired. Keep any leftover dressing refrigerated. NOTE: 4 cups chopped grilled chicken breast can be added to salad, if desired. GRILLED JAPANESE EGGPLANT AND GOAT CHEESE SALAD Vegetable OR olive oil spray 4 Japanese eggplant (EACH about 5 to 6 inches long), unpeeled Un`peeled a. 1. Thoroughly stripped; pillaged. 2. Not peeled. and EACH cut lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise into 4 thin slices Roasted Garlic Vinaigrette (use amount desired) 8 cups assorted baby greens 4 large Roma tomatoes, chopped 5 to 6 ounces goat cheese, crumbled Spray a large grill pan with oil spray. Heat over high heat until hot. Add eggplant slices to pan and spray slices with oil. Cover pan and cook over high heat until slices have brown grill marks. Turn and continue grilling until tender. Cool. (OR grill or broil pieces until tender and browned, turning once.) Meanwhile, prepare Roasted Garlic Vinaigrette. Place 2 cups greens on each of 4 large dinner plates. Arrange cool eggplant slices on greens and sprinkle with tomatoes and goat cheese, dividing evenly. Drizzle with Roasted Garlic Vinaigrette. Serve immediately. Makes 4 servings. ROASTED GARLIC VINAIGRETTE: In a blender or food processor, combine 1/2 cup roasted peeled garlic cloves (in a measuring cup, drizzle peeled cloves with olive oil; microwave, covered with plastic wrap, on high power 1 1/2 to 2 minutes or until tender), 1/4 cup EACH red wine and balsamic vinegar and 1/2 teaspoon dried thyme. Blend on medium-high speed until smooth. Slowly add 1 1/4 cups olive oil, blending until as smooth as possible. Season with 1/4 teaspoon EACH salt and freshly ground black pepper and a dash sugar. Makes about 1 3/4 cups. Keep any leftovers refrigerated. NOTE: For ease, use peeled garlic cloves in a jar - available in refrigerated produce section. CHICKEN LETTUCE WRAPS 2 tablespoons sesame oil 1 to 1 1/4 pounds skinless, boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" chicken breasts, diced 2 cloves garlic, minced OR pressed 1 tablespoon minced fresh ginger OR 1 teaspoon powdered ginger 1 large OR 2 medium yellow onions, cut in julienne ju·li·enne n. Consommé or broth garnished with long thin strips of vegetables. adj. also ju·li·enned Cut into long thin strips: julienne potatoes; julienned pork. pieces 1 can (8 ounces) sliced water chestnuts, rinsed, drained and cut up 1 package (6 ounces) sliced fresh mushrooms (If large, cut in smaller pieces.) 2 tablespoons oyster sauce 1/2 cup teriyaki sauce Dash cayenne pepper OR few drops hot chile oil 1 bunch green onions, chopped 16 large iceberg lettuce leaves Crispy rice noodles for garnish, (optional) In a large wok or skillet, heat 1 tablespoon sesame oil over high heat until hot. Add chicken and stir-fry until cooked through and golden. Remove to a plate. Add remaining 1 tablespoon sesame oil to wok along with garlic, ginger and yellow onions and over high heat stir-fry until onions are translucent, about 5 minutes. Add water chestnuts, mushrooms and oyster sauce. Saute 30 seconds. Add teriyaki sauce, cayenne pepper and green onions. Heat to boiling and cook a few minutes to reduce slightly. Return chicken to skillet; heat through. Place crispy noodles on each of 4 small plates and top with chicken mixture, dividing evenly. Serve each portion with 4 lettuce leaves on a separate plate. Diners spoon chicken mixture into cups, roll up and eat. Makes 4 or more servings. BRIE PIZZA 1 (12-inch) precooked pre·cook tr.v. pre·cooked, pre·cook·ing, pre·cooks To cook in advance or partially. Adj. 1. precooked - cooked partially or completely beforehand; "frozen precooked meals from the supermarket" thin pizza crust (such as Boboli) 2 cups shredded mozzarella cheese 3 tablespoons chopped fresh basil OR thyme 12 roasted garlic cloves Pepper to taste 3/4 to 1 cup cut-up brie cheese with rind Place pizza crust on a baking sheet. Sprinkle with mozzarella cheese, basil, garlic cloves and pepper. Top with brie cheese. Bake in preheated 450-degree oven 7 to 8 minutes or until cheese is melted. Cut into wedges. Makes 2 to 3 servings. CRISPY SALMON BOWL 4 skinless salmon fillets 3 tablespoons flour 1 tablespoon cornstarch Salt and pepper
2 tablespoons vegetable oil 1 tablespoon sesame oil 8 cups fresh stir-fry vegetables (snow peas, carrots, broccoli, etc., can be purchased prewashed pre·washed adj. Washed by the manufacturer so as to impart a softer texture or faded appearance. Used of textiles or clothing: prewashed denim; prewashed jeans. in packages in produce section) 2 cloves garlic, put through press 1/4 cup soy sauce 1/4 cup lemon juice 2 tablespoons lime juice 1/4 cup mirin 3 to 4 cups hot cooked white OR brown rice Dredge salmon on both sides in flour mixed with cornstarch, salt and pepper. Heat vegetable oil in a large wok or skillet over medium-high heat until hot. Add salmon and cook on both sides until cooked through. Cover if necessary to cook salmon through. Remove to a plate. Add sesame oil to wok and heat over high heat until hot. Add vegetables and garlic and stir-fry until just crisp-tender. Do not overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" . Add soy sauce, lemon and lime juices and mirin. Heat to boiling. Serve vegetables and sauce and salmon over rice in individual-size serving bowls, dividing evenly. Makes 4 servings. DARK CHOCOLATE LAVA CAKE 1 stick (4 ounces) butter (no substitute), cut up 6 ounces bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. OR semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate 3/4 cup granulated sugar 2 tablespoons brown sugar 1 1/2 tablespoons cornstarch 3 whole eggs 3 egg yolks Vanilla ice cream and hot fudge sauce for garnish In a 2-quart glass bowl, combine butter and chocolate. Heat in microwave oven on high power 1 1/2 to 2 minutes, until mixture is melted and smooth when stirred. Whisk in granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. and brown sugars and cornstarch until well blended. Whisk in whole eggs and egg yolks until smooth. Butter 5 (3- to 3 1/2-inch) individual souffle dishes or spray with nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective vegetable oil spray. Divide chocolate batter evenly among 5 dishes. Bake in preheated 350-degree oven 20 minutes. DO NOT OVERBAKE; cake should be runny run·ny adj. run·ni·er, run·ni·est Inclined to run or flow: runny icing; a runny nose. runny Adjective [-nier, -niest in center. Carefully remove from oven. Let stand 3 to 4 minutes before turning out each one upside down on an individual dessert plate. (Use sharp knife to loosen edges.) Serve warm, garnished with a scoop of vanilla ice cream and drizzled with hot fudge sauce. Serve immediately. Makes 5 servings. CAPTION(S): 5 Photos, Box Photo: (1--Color) Mako Segawa-Gonzales, executive chef at Maui Beach Cafe in Westwood, presents the restaurant's top-selling dessert, Dark Chocolate Lava Cake. (2--Color) Crispy Salmon Rice Bowl (3--Color) Hana Bay Chopped Salad (4--Color) Chicken Lettuce Wraps (5--Color) Mako Segawa-Gonzales Phil McCarten/Daily News Box: CHEF PROFILE (See text) |
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