A total of 800 pounds of locally-sourced ‘ahi or yellowfin tuna was served during the event. Portions were donated by Kaua’i ...

A total of 800 pounds of locally-sourced ‘ahi or yellowfin tuna was served during the event. Portions were donated by Kaua’i ...

More than a decade ago, a confab of Hawaii-based chefs gathered to formally ... an agricultural director, a wholesale fish distributor, a goat-dairy manager, and a chef to share their favorite ...

It's not too difficult to find non-greasy menu items at fast food joints. The trick is knowing which dishes are worth ...

Part of the $350 million, multiyear resort renovation was the total redesign, from the space to the menu, of its signature, ...

Welcome to Where Chefs Eat on Vacation, a column in which chefs tell us what they ate on a recent trip.

Find brunch starters like lobster deviled eggs with wasabi flying fish roe or grilled tako (octopus) “escargot” with bone marrow; brunch entrees like pan bagnat (a French sandwich) with ...

You may know him from MasterChef. Now Chef Graham Elliot is in the Good Day kitchen making a dish from his new restaurant in ...

You may know Chef Graham Elliot from MasterChef. He visited the Good Day kitchen to make a dish from his new restaurant in ...

DALLAS - Graham Elliot is the chef at the new restaurant Pacific Table in Southlake. It opened last month to serve coastal-inspired dishes plus beer, wine, sake, and craft cocktails. Mix the ahi ...

Ahi- 1 lb, medium diced Sesame oil- 1/4 C Sesame seeds- 2 Tbsp Scallions- 1 bunch sliced Persian cucumbers- 1 ea sliced thin Radishes- 2 ea julienned Serrano peppers- 1 ea shaved thin Spicy mayo ...

Mix the ahi, sesame seeds, sesame oil, and sea salt in a bowl and set aside. Mix cucumbers, radish, scallions, and Serrano peppers with lime juice. Place the poke in the middle of the plate and ...