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Recent Posts

Calamari Pasta

A wonderful dish and culinary trompe l’oeil to tease palates. Ingredients 1 lb large squid tubes 1 tsp salt juice of 1 lemon 4 Tbsp olive oil 1/2 lb fresh asparagus…

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Organic Salmon Poke Salad

Chef Wayne Martin Capital Grill & Bar Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. Ingredients Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce…

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Tuna and Salmon Kinilaw

Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the…

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Pan Seared Scallops in Squid Ink Adobo

Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture…

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Escargots

Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s…

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