#LIVE: We’re live at a local restaurant enjoying beetroot risotto with scallops on today’s episode of HI Now Daily. Plus, you’ll be treated to a live opera performance in our studio, as we learn about an upcoming event.
Today on high now daily Hawaii Meals on Wheels is celebrating National nutrition month they’re here with a collection of nutritious recipes with our Cuna in mind plus Hawaii Opera theater’s annual fundraising Gala is weeks away we’ve got the details on how you can support their education programs and Productions hey how’s it again coming up on high now we are live at II by Chef viam gar how this spot is paying homage to the ocean’s Harvest not just by the concept of this restaurant but by what Chef is putting on the menu this and more right now on high now Daily hello and welcome to high now daily I’m Rachel pararo and right now we want to send things out to to my co-host kol Carlson who is out in Wii he is at II by vram gar and they’ve got some special things happening over there what’s happening
Kol yes they do Rachel all right so first of all a lot of people are familiar with Chef Vier guard he’s does a tremendous job with restaurants the food and the menu but before we go inside we want to tell everybody exactly where this place is located so right
Behind me you’re going to see H kulani which many are familiar with h kulani located right across the street is halip Puna by Hal kulani and you just got to make sure you see this sign over here II by vicam gar we’re going to go ahead and
Take you guys inside so again this is right across the street from the h kulani haluna by H kulani come inside with us now as soon as you step in to the hotel you’re actually going to see the lobby over here on the right hand side and then that’s going to be your
Indicator that you’re in the right spot cuz when you come to the left is when you’re going to see II by vickram garget right over here now Chef is waiting for us inside we’re going to talk a little bit about the inspiration for this restaurant and the concept as well come with
Me how’s it going Chef nice to see you very good to see you Chef Chef’s already got some cocktails over is this how all chefs greet people it’s it’s a welcome you know when you walk into house you need a little beverage definitely Che
What do we have right here so we have a v Negroni which is like by signature Negron out here it’s only one drink per guest per evening that’s all you can have so it’s pretty important the my Tha of course we celebrate the Hawaii you
Know we have our own my tai which is original my tai and that’s a pink lady someone who does not want to drink any alcohol they have a zero based cocktail for that oh okay there you go I mean because this one is the I’m going to go
Ahead and cheers to you I think I’m going one alcoholic now cheers cheers to you Chef cheers oh man this is delicious that’s dangerous yeah yeah that’s why it’s only one for evening you know that makes sense uh Chef go ahead and tell us a little bit about II this this restaurant
And and what inspired so II II means ocean in Japanese and mother in Arabic right so it was a I’ve been here for 15 years and when I wanted to open m own restaurant I said what celebrates Hawaii is the ocean the connection of Hawaii is ocean when the pollination came in they
Came to the ocean so we in the middle of an island and what we wanted to really do was celebrate the the the the the island the ocean around us and as you know ocean doesn’t need any passport the fish don’t need any passport they travel
Through so I can have a fish from anywhere in the world right that’s that’s the fundamental of the restaurant now a lot even went into the design uh and the concept of this restaurant as well but we want to show you something really cool that guests can kind of experience when they get
Here as well Chef so what is this this is an augmented reality I want you to take a look we pulled out um our cell phone over here so you scan this right Chef yeah it’s going to open up your Instagram whoa I don’t want to show you
Guys my pass code you know it’s secret okay and then look at that this is a h how did you create this chef so we work with the nais taii tasaki and um he did this origami this is a paper origami so cool printed and we have if you look
From this side you see all the uh the Muro or the tuna and if you look from this side you’ll see the seaweed C FS uh from this angle so it is a two it’s a three-dimensional um if you look at it and it’s hand hand folded and one of the
Fish which we always have on the menu is tuna or Maguro right throughout the year so that’s what celebrating Ai and the ocean so that that’s so cool it’s it’s a little bit of a fun technology involved with the with the with the you know food incredible and then again as he said
That there’s also we have um uh the plates which are ceramic plates um which are made with the all the fruits and vegetables from Hawaii um if you if you see that U it’s like again celebration celebrating the AA celebrating the the the culture and the people so then we
Can do that as well right so you you can bust your phone out scan that QR code oh there you are with all the AI swiming by you so the QR code changes you got to change the of that and do it again we’ll do that for the second hit yeah so it’s
Got all that these are all the vegetables and fruits what we use you see mushrooms tofu okra all of that that is made by artist in the plate to display out there MH and then going back into the center column oh which MAA Makai okay so the grains you can see the
Mountain these are all the special species of of flowers Birds plants from Hawaii they all have a meaning to it so they look like little emojis but it’s a little again how do we bring that Hawaii into into the space absolutely and I feel like everything uh that you guys
Have done in terms of the restaurant curating the menu everything is done with such a attention to detail and a lot of int it feels like absolutely I think the the main my main objective of the restaurant is it’s an experience it’s you know you come to eat you can go
Anywhere to eat but to have a full experience and have a great from from field ocean when it comes to Art the culture the food The Vibes so it it it has to be everything ex yeah it’s it’s uh it’s a beautiful restaurant as soon
As you step in it has you feeling a certain type of way and I’m very excited because coming up a little bit later we’re going to get an opportunity to try uh some of the unique offerings but how would you describe the menu over here at
Umi what what inspires the menu the menu is inspired by the ocean we call it the Ocean Harvest so whatever we can get from the ocean uh whether it’s from here whether it’s from Japan whether it’s from neighboring Islands or neighboring countries we bring it in and and and
Make sure it’s the best of the best what we focus so Seafood is the main focus and with my travel around the globe over the last 37 years you’ll see a lot of global influence and the latest influence I have to confess is last 15 years in Hawaii this is the longest
Day I’ve been in anywhere right out of 15 years I have been to Japan 45 times and I love it so much that you’ll see a little bit of the influence by default subconsciously or even consciously a little bit here and there you will see that well that makes sense you go
Anywhere 45 times it’s not by accident right yeah Chef’s enjoying all right so coming up a little bit later we’re going to get a chance to try some of this really unique Japanese seafood that Chef is curating over here on the menu but for now Rachel we’re going to send it
Back back to you guys in the studio more to come thanks so much kol it looked like a beautiful space out there I can’t wait to see what kind of grinds you guys will be having a little later in the show but right now we are here in our
High now kitchen and we’ve got haie Meals on Wheels because they are celebrating National nutrition month and here with me today is Dash who is a registered dietician and you’ve got your own practice called a dash of nutrition and you’re an also a volunteer with Hawai eat Meals on Wheels and we’ve also
Got Michelle here thank you so much for joining we’re going to have a lot of fun today because you brought a couple of recipes one of them is right here you already got it on a low simmer but first let’s talk about Hawaii Meals on Wheels and
Let’s start with you sure well at Hawaii Meals on Wheels we serve over 719 meals daily to kapuna and disabled and National nutrition month is very important to us because it’s really the nation thinking about food as medicine and what can we do in our own homes to create that for ourselves
And dash has been a wonderful volunteer with us for over 10 years she’s written wonderful recipes and newsletters for all of our kapuna who are with us she gives advice over our client bulletin and um she’s just helped us significantly throughout these many years so appreciate all of Dash’s
Wonderful recipes oh thank you Michelle all right well Dash I heard you’re quite a great cook and today you put together something that maybe you’ve been advising our Cuna to trying to get in the kitchen and make some things that are a little healthier you were telling
Me a lot of times when you talk to the Cuna there are some challenges and it’s your way of kind of going around the challenges to find something that they can in fact eat something that they can make and while keeping everything so fun right yeah that is quite the challenge
So today I made the mofu and I’ve made it a slightly healthier version so it’s going to have a little um less salt so I use low sodium showyou and low sodium chicken broth and then I also substituted the traditional pork with ground turkey so that way it’s a little
Less fat and a little bit healthier that way too very cool so let’s try to like see what’s going on with this are we going to mix that up and get that oh yeah see you already did the hard part so it’s actually just simmering nicely
Warming up and I’m going to probably go ahead and start putting a little bit of rice on here I don’t know is rice rice okay because um I always probably put two scoops but you’re telling me today we’ll we’ll go a little less we got to
Go a little light so a lot of times I hear like we can’t have have rice because yeah that’s perfect is that perfect yeah all right okay so that’s where we’re going to make it a little healthier we go a little less on the rice and what kind of rice are we using
Today uh this is a Japanese brown rice so I recommend this because it comes out a lot softer than traditional brown rice so for people who are kind of on the fence about brown rice I think this is a great alternative yes I agree I love the
Japanese style brown rice it gets a little fluffier and softer but also if you have some brown rice I found my trick is to soak it for as long as you can before cooking it so soak it let it plump up a bit and then my brown rice
Always seems to turn out pretty good that’s awesome yeah okay cool and right now you added the mle tofu right on the top yep so I put on cabbage on the side so that just kind of helps give it a little bit more of that filler so that
Way you you know even though you’re eating a little less rice you have a little extra veggie there to kind of sop up all the good stuff oh my gosh okay so it’s obviously piping hot I’m going to try and Sample this we got to put some
Green onions on top we going to make it even more pretty there we go and then how did you find um H Meals on Wheels uh so I was a student at uh and I was when in one of my nutrition classes they came and spoke and talked to us a lot about
You know all the things that they do uh so I started writing nutrition newsletters and also I started uh delivering in the community as well wow and just um being a part of what you meals on wheels how has that been for you personally it’s been awesome I I
Really enjoyed driving and delivering meals because you really do develop a good connection with the kapuna and so I think that was such a highlight to their day so we always ended up having a blast oh man and if people wanted to support Meals on Wheels Michelle can you tell
Everybody how they can do that sure and you know we’re always in need of volunteers um volunteers who can come and be a friendly face to our kapuna whether it’s even just once a year or every month um we you know any volunteer who wants to come and support our work
We’re we’re always welcome and they would just go on our website at hm o.org okay so go ahead head and check out the recipes cuz they’re also listed on the website as well this one is worth a try so go ahead and check this out this is
The Mao tofu yes ground turkey ground turkey recipe oh and it’s delicious even though it is low sodium I’m still getting a lot of flavor in here we’ll be right back cuz they’ve got a second recipe and we’re going to kind find out what that one is you’re watching hell
Daily we’ll be right back so good girl thank you for that awesome e e e [Applause] Oh hi Rachel oh did it see me there H you join me I wish I could sing like that holy moly this is Leslie and she’s amazing obviously a big talent and of course we’ve got Malia Zoni here and that’s because Hawaii oper Opera theater is having their annual Gala that’s
Coming up and oh my goodness that voice just blew me away thank you you want to tryy okay no come on good is that good that was beautiful okay you going take my job oh my gosh okay that’s going to be a little some something that you’re going
To be doing At the Gala that’s happening right yes lots of different music will be happening at this Gala okay so tell me about this Gala it is the biggest fundraiser of the Year yes our annual Gala is our largest Marquee fundraising event for the hi Opera theater it’s on
April 13th at Sheron W key and it’s going to be full of fun and excitement and singing obviously um and dancing so we’re really happy about being able to be back and online with events okay well let’s talk a little bit about Hoy Opera theater and why it’s so important to
Have uh this big Galla because it’s a supporting these wonderful programs yes so ha Opera theater’s annual fund arranging event the Gaya it supports our educational programs which a lot of people don’t realize hav oper theater does Leslie here is actually an instructor with the educational program
Teaching artists and they call you an pretty they do call me of course they do how can it’s wonderful these kids do not have music in their schools and we bring in three month long residency programs we also bring in we also go around and we do Outreach operas 45
Minute long op for these schools so by supporting the oper you’re supporting the Ki absolutely and we’re talking about over 15,000 Ki annually who are benefiting from these programs it’s really close to my heart because one of the schools that they go to kila Elementary on kaii where I attended as a
Student and my mother was a was a teacher there they go to that school and they support the programs they support the children there so it’s really really important um when you think about the lack of support that some of the schools have in these areas that the Opera
Theater does that and people like Leslie are there to do that so our annual Opera ball is the primary funding source for these programs and so we encourage everyone to get involved support the Opera support the oper Ball by either purchasing a ticket or a table um or
Bidding on our silent auction oh and the silent auctions I feel like there’s going to be a whole ton of things that you’re going to want right from trips to yes so you’re going to get the luxury trips you’re going to get the dining certificates you’re going to get the spa
Certificates the jewelry so all the exciting things that you expect to see in a sun auction you’re going to to see that um and maybe we’ll even see like free lessons from Leslie or something you know for the right price concert which is concert I love it and then you were
Saying that if you can’t make the event you can still bid on the silent auction yes so just visit the website Haw opera.org and you can check out what we’ve got on the silent auction as we near the date again it’s April 13th at Sheron y the beautiful Havi Ballroom is
Going to be transformed into a circus tent the theme of the ball is under the big top and so think like circus wild over the top Les you can wear whatever you want clown she yes she just showed me her dress it is going to be fabulous
I’m excited for this because if anybody knows Malia she is always dressed to the nines and Always In theme when there is one so I can’t wait to see what you ladies are going to be wearing and what you’re going to be performing of course so go ahead and get those tickets on
Their website one more time ha Opera theater.org Hawaii sorry one more time Hawaii opera.org haa opera.org so perfect and then of course that’s going to be on the 13th of April at the Shon Wy key go get those tickets and go and support the kakei because like we
Already talked about a lot of times when programs are cut it’s always the Performing the Arts and that cannot happen because I feel like that’s where we get our character exactly and our K and hav are so talented and so if we don’t have these programs for them to
Realize their talent then what are we doing you know exactly well what we’re doing right now is you’re going to sing us a break because I don’t know she doesn’t way better than Me oh I love it oh well at the Opera ball we’re not just going to have Opera we’re going to have some things that are a little bit more spicy some songs like whatever l wants Lola and little man little Lola Wants You e e e e All right car enthusiasts boat enthusiasts listen up we are with Alex Wang the owner of cleanmax auto detailing and this is a man who is changing the detail game here in Hawaii we’re in a brand new spot so tell people about the location man hi I’m Alex I’m
The owner of climax our new location in alamoana and the kakaako area I’m the Hawaii only Ida certifi detailer G vality and water certify a lot of times people think you wash a car you vacuum a car but when it comes to detailing it’s a very intricate process Yes actually a
Lot of people see oh detailing just Car Wash actually just definitely not detailing is super complicated here’s a clax we offer the service in from Optical uh C coding and to pin correction we also do the classic car pin restore and the touchup pin B detailing and the auto detailing
Interior detail those are going to be mostly like swirl marks scratches it’s going to be full day service it’s going to bring car to like 70 to 80 maximum Perfection we have two stages depending on what you need for your car we have separate interior and exterior detailing
Packages and then we also have different uh levels of ceramic coating and paint Corrections optic coat is different from other ceramic coating where it’s silicone carbide rather than the other silicone dioxide so it’s going to go into the clear coat and it’s actually going to be a permanent coating so
There’s no need to reapply after like a certain amount of years first of all this is a G wagon over here check this R out okay we’re going to apply the optic code so what what does the optic Cod do first thing is going to be have a UV protection your
Car never feeding in the future you can see a lot of the car even brand new car after a couple years the pin going to be feeding but after once you apply the coating no worry about it it stays yes and the shiny all the time easy to
Maintain it’s super easy to wash this looks like a restoration project yes of course this is like completely pin restoration for the detailing we not just wash vacuum this a truly detailing right here this is called pin correction two step when we do the pin correction
I’m literally like doctor and the car as my patient average pin is between like 3.5 Ms to 4.5 M but this one is extremely thin when we working on the pin you going to be careful Alex so what did you just do on this project going to
Remove the texture from the surface make completely flight and then when you see you’re going to feel like manufactur pink replacing the whole top coat on this Mercedes right now so I did the dry sanding and the white sanding the after going to do compounding and polishing
Make this the trunk like brand new we are located at 940 Queen Street sweet B you can give us a call or stop by to make an appointment we’re usually open every day from 10:00 a.m. to 6:00 p.m. and you can give us a call call at 88800 6316 e e e e Al and welcome back to high now daily all associates’s mission is to be a guide for others in In Living a more activated life through health and wellness and now I’m sitting down with Lani almanza the founder and CEO how’s it going hi I’m great thank you I’m
Thrilled to be here we’re so happy to have you and we’re going to be talking a little bit about your Wellness practice and what you do so tell me a little bit about it so alakai Associates was formed out of sort of my own Journey Wellness Journey um and the name alakai meaning
Guide uh and also a leader with Integrity uh which I really um try to be uh and helping people on their Wellness Journey finding simple ways for self-care uh lessons that I’ve learned over my lifetime um sometimes through challenges but really coming to a place of wanting to spread that message um to
Others beautiful and you wrote a book and you’re saying this has been uh years and years in the meeting tell me a little bit about the book and and what’s in it so it’s uh both a memoir and a guide book uh to self-care Wellness spirituality uh first two parts of it
Really talk about my journey and how I got to this point um and then the last section is about the lessons so practices that people can employ that will bring that Wellness um into your daily habits and then how did you come up with alaki Associates I know
It’s a guide but you had your own uh trials and tribulations and it had led you to this point now having your book so if you could share a little bit about that yeah so um years ago about 18 years ago my youngest son at the age of 19 was
Diagnosed with a brain tumor um and at the time I was finishing my Master’s Degree at uh and a professor said that a paper that I wrote about that Journey uh his cancer Journey would be the chapter of a book and I thought well that’s a really nice compliment but maybe someday
Uh but that seed was planted and over the years has been cultivated in a number of ways um that came to a point where it all needed to come together and I found a great writing coach that helped me put that in the book wow so it’s your journey you’re now sharing
With other people to help them on their Journey so when people come in to see you what is that like how do you go about so what I usually I try to really look at the whole person so we do an initial Health assessment um and depends
On where the person is at in their Journey at this point um how intri intricate that assessment is um and from there I help them determine what’s the first small step they want to take whether it’s some of the practices that I have with the book or whether it’s
Nutritional supplements that I also promote um so we just sort of take those small steps because I know for most people taking a big step often leads to failure and disappointment um and so um yeah they’re showing the the one the one lesson that I start with is
Breathe the most important lesson let’s try it let’s do it so um it’s something that we are first thing we come into our life with and the last thing we leave with is our breath but we Al always don’t pay attention to that so intentional breathing three deep breaths
At any point in the day can just help ground you um so that’s something that people can download from my website just to remind them to breathe in and breathe out so uh really helps to breathe in and out both through your nose uh which really gives more energy and power so
Let’s do one two 3 inhale and exhale and there’s really a power to doing it three times um in succession uh there’s actually a great book called three deep breaths that talks about that first one is just sort of the cleansing and grounding the second breath is the
Um discovery of H how did that feel and the third one is the possibility breath of what’s next I love that thank you so much for sharing your book your time and if people want to get their hands on a copy or if they want to learn more about
Your practice let me know yeah so I’ll associates.com is the website the book is available on Amazon in Kindle paperback and hard cover wow okay thank you so much for sitting down with thank you for having me all right and right now we want to send things out to kol
Carlson who you know kol right I know kol from way back when way back when what’s up Kao hey what’s up ladies yes um first of all thank you so much we’re we’re out here live in weiki now earlier we were talking a little bit about where Umi the
The restaurant is located by Chef vigard now we found our way into the kitchen Chef we’re working with some premium Seafood yeah yep so we got some uh Kachi this comes from Japan kagoshima and we have already processed it here uh and we have this dice here it’s a little dish
Which we serve in our restaurant it’s from Japan um the fish it’s so it’s that fish kind of cubed up that’s that gets broken down what did you just add to it Chef uh fenel pickled fenel pickled hikma candid candid lime lemon skin and this is a vinegret which is made with
Sakei and shishito pepper oh yum so it’s a it’s a good influence of Japan we have here we just give a quick mix to this now the um the pepper and prot is that super spicy the one in 100 we got one there I don’t know how spicy is that
Right it’s a if you get a good spicy one it’s good luck you know okay like what you get out of it so we quickly mix it it’s like wa simple quickly cured mixed up and then we just put it on a plate beautiful so what inspired this one Chef
I imagine like as a chef when you’re working with with product like this the fresh Japanese seafood you get inspired you’re already kind of thinking what you can come up with yeah so if you I mean when you get a fish like excuse me when
You get a fish like um U Tachi which is that fresh you don’t want to mess with it too much um just simply you know cure it quickly like you see give it a little bit of acidic flavor um this one is a little playoff on U what I would say
Like a ciche SL Sashimi wa sure okay wait what did you just add what that that’s a that’s a toil which is made with Squid Ink squiding this looks like the most perfectly cooked like crisp like if you were to flick it would just yeah it will it’s very delicate it’s
Very delicate that’s beautiful and this is the shashido peppers which are already smoked and cut up in pieces and again this is the one where you you know might be lucky if it’s spicy um little bit of a a little bit of a fennel we use the fennel base inside and this
Is the fennel um chop right because with it this coming together so nice chef and what is your philosophy I I mean in terms 37 years you’ve been at this Chef what’s your philosophy for creating dishes like this I say everything’s so perfect the this has to be it has to
Speak to the place and personality and to the ingredient I think the main focus is what is the ingredient what can I do with it and how fresh is it because you know we eat for our health first you know and then so want to make sure that
Everything is seasonal fresh and it speaks to the to the place so that’s pretty much the dish what we have out there that is that’s uh it’s hidden out there but once you crack and eat it you will see the fun with it oo o okay I
Can’t wait for that what’s the other dish we’re going to work the other dish we’re doing is aroto it’s the beat the local beets we pickle the beets as you see I’m doing a lot of pickling like like a namasu style you know with the pickle beets here the
Zoto which I already finished off very this is what we are serving for our Japan festival for this week how does it come together like that Chef so it’s a ISO rice we cook it we have pickled beets here you know you look at that you put the pickled beets
They already pickled you want to try a piece sure thank you thank you Pi okay beautiful you’ll see pickle beads finished off and then in the end what we’re going to do is finish never seen it in a rotto rice before Ino rice what and then we have
The goo what’s Gobo uh bck okay yeah the japanesee uh uh they make Kim with that it’s a little bit of a goo cream on top of it and we’ll finish it off with the the scallop from Hokkaido it’s actually this is the one which we are serving right now for the
Japan promotion beautiful you know few scallops on top you know it’s kind of fascinating just watching you build dish up it it’s the flavor just builds and it builds and it gets more gorgeous a little a little bit of a garnish on top to make it look
Pretty and dash off olive oil oh that is looking beautiful this is like a a global experience of you know of flavors in there all right look at these pair of dishes over here and don’t forget Gang This Japanese seafood promotion is going to be all wrapped up on March 22nd II by
Chef vam this is one of the participating restaurants and locations that you guys got to come down and check it out we’re going to go to break but coming up a little later in the show we get to get a chance to grind Chef Absol
Stay with us on high out we’ll be right back thank You e e e e Hello everyone and welcome to this talk story fastk I’m Leni here in h talk story and you know I been getting to know a lot more about Diamond bak and there’s these nostalgic memories that come to mine and I decided to invite my friends Kola Carlson and Rachel pukar
From high now over Diamond Bakery right don’t you have the sweet memories of your childhood yeah one of my favorites got to have that’s right it’s nostalgic it brings back uh so many recipes so I’m ready for grind I know so we’re going to share with you guys our favorite thing
To pair the diamond Bakery soda cracker with canol let’s start with you what you got okay I’m old school very nostalgic for me chicken noodle soup with the diamond Bakery soda cracker this was like the the medicine of all medicines for local kids I feel like yeah you got
To put the butter on the top butter on the top but this is just like this is like Mom I don’t feel good and then the the soup comes with the iconic soda cracker this is memories right here what about you R what do you like I always do
Butter jelly I love me some Lily Koy some guava so anything butter and jelly gr right get out okay so this is my secret our family does this and I’m not going to tell you guys what it is but take a dip oh this is th wo I’m feeling
Condensed milk or something yes okay W I know that’s right my T used to have this it is lifechanging right it is absolutely delicious Diamond Breaky started with three immigrants from Japan and they wanted to perfect the perfect Hawaiian cracker mission accomplished mission accomplished and of course here
In Hawaii the classic everybody has Coco soda cracker so many different ways to enjoy it mhm the one delicious Coco cracker there you go cheers friends Cheers Cheers thank you I hope this has brought up some nostalgic memories for all of you you guys can visit Diamond
Bakery they have a new Factory Store in KH them ho aloh and welcome back to high now daily now here’s a look at what’s coming up tomorrow tune in to high now daily on March 19th for a special edition of high now it’s the inaugural University of Havi Federal Credit Union Financial
Fitness test the Goos edition three different Duos of wah athletes from the University of Havi water polo volleyball and softball teams go head to head from financial literacy to physical strength to eating Zippy’s chili she likes she likes it we put their skills to the test will wah water polo swim
Their way to Victory or will wah softball strike out the competition or will the wah volleyball team complete the sweep tune in to high now on kgnb and K5 as we Crown a champion that’s going to be a really fun one now coming up on Wednesday we’ve got
Another Food Land 5 a chef will be joining us in studio to cook live right here and we’re making a spicy pork boogi I can’t wait to sample that it’s going to be so good you watching night now daily we’re going to take a quick break but we’ll be right Back e e e e All right Aloha and welcome back to high now daily we’re hanging out with Chef vicam gar over here at Umi which is this beautiful restaurant that opened up you’re coming up on a one- year anniversary Chef congratulations thank you so Hal Puna by Hal kulani you want
To tell everybody out there as well you get free valet parking when you come down here to the restaurant right H kulani or Hal Puna by Hal kulani you guys got to come down over here at Spring break this a great date night for the parents to come out we’ve got
Breakfast and dinner available right yes so Chef you recently got back from Japan this was this incredible trip that you took with many Havi chefs um through the Japanese Exchange Trade Organization Jetro to kind of learn about Japanese seafood how’s the trip um I it was
Fantastic I I’m ready to go for the next one what was maybe your biggest takeaway biggest thing that you learned in uh your time there I think the I mean we do use a lot of Japanese sea food already but it was experiencing it with the experts I would say and traveling with
The experts when I say experts the chefs who understand it was a lot of learning experience you know sometimes we know that we think we know everything but you you figur out there’s more to learn about you know the same thing which you already knew about and a different
Perspective of food uh just perspective of uh how the chefs think you know all of us think differently in our Cuisines and in our way of how we cook and U with eight chefs nine chefs together in a room and you know trying out seeing the
Food which is very rare I would say so uh great learning experience got to see firsthand and all the fish auctions and uh I mean I think jro did a fantastic job to put everything together and also taste good food and good sake yeah and now really kind of the the big winners
In this is all of us people back home here in Havi because many of the chefs and participating uh locations are utilizing the Japanese seafood right Chef what are we looking at over here so the we have hokido scallops that’s a like namasu of hokido scalop and
Cucumber with a Dashi and a little Babi toiko in there it’s very refreshing very fresh it’s a great Japanese um influence with very thin sliced food and then on this one we have the risoto little bright color with the risoto with pickled beads again it’s a namasu style
On top is the Gobo cream and alao scallops on there so you got two dishes for scallops out there m right I think you need some S I agree now Chef um Chef has a deep affinity for Japan and it goes into not just the concept of the
Menu but even in terms of I mean this collection that you have tell tell our guest about that so every time I travel to Japan as I said I’ve been there uh you know few dozen times and uh I collect different glass wear so these
Are all artial made GL Sak glasses so we offer our guest what they like to choose or pick one what you like for your I’m going to go ahead and and take this one but all of these are from Japan they’re all from Japan the this is from Aime
This is I picked up it’s a fujian as you see Mount Fuji inside oh wow and this is the idoko U I mean this is very sought after uh art from Japan I’m going to pick up the idoo I love that and so that’s kind of part of the guest experience as well
Correct Chef if people come in they order the they can kind of pick right yeah and and you know drinking the right Spirit of the uh the right beverage and the right glass is always fun and it adds it builds up the connection you know oh man this is so delicious and I
Got to go after this this was the uh that’s the the the Kachi the Buri okay yeah The Bu it’s a with the hi you saw in the kitchen when we were making it um and on top is a squiding chip okay look at that squiding chip it’s all coming
Together I’m to get a little bit of everything here thank you so much chef and I want you to tell everybody out there how do people get reservations come down here to to II and and get a chance to experience all this what’s the
Best way so you can go to Umi by vig.com for reservation open table or you can you can call us uh definitely on uh on on our line our best is to go online om by.com and it takes you straight to our reservation gotcha Chef such an honor to
Eat all of this amazing food make sure you go ahead and check it out again the seafood promotions wrapped up on the 22nd got to get in before then you’re watching high now we’ll be right back cheers e e e e e Hello and welcome back to high now daily we are here in the high out kitchen and I’m back with Dash and Michelle of hoie Meals on Wheels ladies thank you again for joining me today we had the earlier recipe where we made mle tofu with some turkey ground turkey and now you have
Your second recipe tell everybody what that is all right so today I have the ginger poach chicken so it’s here it’s pulled apart so it’s very very soft um so I poached it in hot liquid with ginger and scallion so it infuses a lot of that flavor into the chicken and it
Gently Cooks it so it doesn’t get too tough um once that’s cooked I use chicken thighs here cuz it does have a little bit uh more moist texture I go with the thighs every time too comes out a little softer so then you can put that
In an ice bath and then it cools it down and then you can just hand peel it so it’s really soft sweet so that’s the shredded chicken you use thigh and you also Incorporated some veggies so tell us about the veggies and then what you have in this front pan there okay so
This would be the sauce that I’m going to pour over so in this I have show you vinegar a little bit of sugar and um a little bit of oil some sesame oil so by pouring this this is where all that good flavor comes that looks delicious and it
Smells phenomenal too and it’s hard to believe that this right here is extremely healthy and that’s what it’s all about because it smells so flavorful it looks so good it is so healthy though right yes that’s what it’s all about incorporating some really good ingredients and making it yummy for our
Cuna right yeah so I like it because it’s high protein so it’s a great way to have a good good protein with flavor and when you’re dealing with the Cuna you’re a registered dietitian and so that means you’re helping them kind of create their meals and telling them what they can and
Can’t eat right yeah okay so how how is that working with them and like what are their concerns yeah um so I I I like to work with them because a lot of times they come to and they’re afraid to eat certain foods because maybe their doctor
Family friend somebody said oh no you can’t eat rice for example right and then they’re like oh my God I can’t eat rice that would beak out right what do I do what do I eat I don’t know so it’s nice to be able to help them out so that
They are still happy while they’re eating right yeah cuz it all comes down to portion size so you know it’s finding that balance okay and of course I added the rice and I’m going to mix this with this as well yeah and then Michelle I’m
Going to talk to you about haai Meals on Wheels just talking about the work that you folks do in the community if you can just remind everybody how special this organization is well yes thank you for having us Rachel well Hawaii Meals on Wheels we serve over 1,300 clients
Annually and dash is one of our sacred Angels volunteers who’s been volunteering with us for over 10 years to give nutrition advice through client bulletins and newsletters at Hawaii Meals on Wheels it’s National nutrition month this this month and it’s food as medicine so a lot of this is really
Important to us us to talk to kapuna kapuna and their families about how we can make these nutritious meals at home and with that you know being able to serve so many kapuna throughout our 12 kitchens you know we work with hospitals and nursing homes poomi straw and
They’re making these types of meals for our kapuna and we’re so grateful to them I’m so grateful to you folks for joining me today on high now daily and of course taking care of our Cuna day in day out so go ahead and support Hawaii Meals on
Wheels head to their web website as well because they’ve got these nutritious recipes right there for everyone to enjoy and I’m going to try this as we end the show moalo for watching we’ll see you guys Tomorrow