Take a Bite: Islands to the Bay at CookSpace

Jul. 19, 2014 | 0 Comments

take a bite header

PHOTO BY JASON KIM / Courtesy CookSpace HawaiiChefs Louis Maldonado, left, and Colin Hazama win applause following their cooking demonstration and six-course degustation at CookSpace Hawaii.

COURTESY JASON KIM / COOKSPACE HAWAII

Chefs Louis Maldonado, left, and Colin Hazama win applause following their cooking demonstration and six-course degustation at CookSpace Hawaii.

BY NADINE KAM / nkam@staradvertiser.com

Colin Hazama and Louis Maldonado met when they were culinary students at the California Culinary Academy.

Today Hazama is the executive sous chef at the Sheraton Waikiki and Maldonado is part owner and executive chef of Spoonbar in Healdsburg, Calif. The two friends were reunited during a special collaboration dinner Thursday at CookSpace Hawaii.

The dinner took place just a few hours after Louis’ flight arrived. Just like other recent trips, he’ll be in and out of Honolulu in 48 hours because of his demanding schedule, but he’ll be here just long enough to judge a cooking contest.

The sixth annual Mangoes at the Moana runs from 9 a.m. to 5 p.m. Saturday, with a mango recipe contest taking place from 9:30 to 11 a.m. Hazama will participate in a Mango Throw Down featuring local celebrity chefs in a friendly cooking competition using mango as the main ingredient from noon to 4 p.m.

During the CookSpace demo/dinner/talk story event, the two said they bonded over their love of food and their mixed ethnic heritage. Hazama is Chinese-Japanese and Maldonado is Sicilian-Mexican, so they instantly understood the concept of fusion cuisine before even setting foot in a classroom.

Their collaboration, From the Islands to the Bay, offered both the opportunity to share products they love from Hawaii and the Bay Area.

Here’s a look at what was served:

PHOTOS BY NADINE KAM / nkam@staradvertiser.comThe meal started with two pupu, local sourdough toast topped with avocado, radish and kampachi sashimi, and below, chicharonnes with malt vinegar and a dusting of shichimi, served with yogurt poppyseed foam.

NADINE KAM / NKAM@STARADVERTISER.COM

The meal started with two pupu, local sourdough toast topped with avocado, radish and kampachi sashimi, and below, chicharonnes with malt vinegar and a dusting of shichimi, served with yogurt poppyseed foam.

CS chi

Shaved geoduck clam, chutoro ahi and ikura with pickled herbs and fermented chili.

NADINE KAM / NKAM@STARADVERTISER.COM

Shaved geoduck clam, chutoro ahi and ikura with pickled herbs and fermented chili.

Kona abalone roasted in Sonoma Coast seaweed with Naked Cow Dairy butter and porcini bouillon, topped with Kahuku sea asparagus and dainty beech mushrooms.

NADINE KAM / NKAM@STARADVERTISER.COM

Kona abalone roasted in Sonoma Coast seaweed with Naked Cow Dairy butter and porcini bouillon, topped with Kahuku sea asparagus and dainty beech mushrooms.

PHOTO BY JASON KIM / Courtesy CookSpace HawaiiI sort of overbooked myself so this was actually my third food stop of the evening, so I missed this Ho Farms salad, which is too bad. It looks delicious with its combination of butternut squash, gerkin cucumber pickles, purple long beans and pearl onions surrounding  a gelée of golden Kahuku and mini currant tomatoes.

COURTESY JASON KIM / COOKSPACE HAWAII

I sort of overbooked myself so this was actually my third food stop of the evening, so I missed this Ho Farms salad, which was too bad. It looks delicious with a combination of butternut squash, gerkin cucumber pickles, purple long beans and pearl onions surrounding a gelée of golden Kahuku and mini currant tomatoes.

Once upon a time we could joke about the way chefs from Japan incorporated corn into every conceivable dish. Looks like we've joined in. On the heels of the recent Ante Meridian popup breakfast that included brioche with corn sauce, here, a Guinea hen roulade was coated in sweet corn sauce and accompanied by Kauai shrimp in shellfish emulsion.

NADINE KAM / NKAM@STARADVERTISER.COM

Once upon a time we could joke about the way chefs from Japan incorporated corn into every conceivable dish. Looks like we’ve joined in. On the heels of a recent Ante Meridian popup breakfast that included brioche with corn sauce, here, a Guinea hen roulade was coated in sweet corn sauce and accompanied by Kauai shrimp in shellfish emulsion.

Prickly Ash Sonoma lamb saddle was served with Hawaiian vanilla fondue, a tea-smoked scallop, cilantro essence and peach.

NADINE KAM / NKAM@STARADVERTISER.COM

Prickly Ash Sonoma lamb saddle was served with Hawaiian vanilla fondue, a tea-smoked scallop, cilantro essence and peach.

Dessert was a "Pina Colada" of coconut truffle gelato made with a Pacojet device, toppings of compressed sugarloaf pineapple and ulu chips, with kaffir lime syrup. Below, chef Colin adds the finishing touch of mango ice.

NADINE KAM / NKAM@STARADVERTISER.COM

Dessert was a Pina Colada of coconut truffle gelato made with a Pacojet device, toppings of compressed sugarloaf pineapple and ulu chips, with kaffir lime syrup. Below, chef Colin adds the finishing touch of mango ice. My arm is there, snapping a photo of Mami Yoshimitsu, restaurant sales manager for the Sheraton Waikiki.

COURTESY JASON KIM / COOKSPACE HAWAII

COURTESY JASON KIM / COOKSPACE HAWAII

Cookspace Hawaii is located at Ward Warehouse, second floor suite 2360. Call (808) 695-2205 or visit cookspacehawaii.com for roster of classes.
———
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

No Comments

Comments are closed.