Culinary Exercises with The Blue Tomato

Local vs. Mainland: Side-by-side tasting, one of Chef Alan's exercises.

Chef Alan Wong’s January 22nd book signing event at Borders, Ward Centre, for The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong, will feature three culinary exercises led by Chef Alan, and guest speakers from “The Next Generation” of Alan Wong’s Restaurants’ talented staff: Chef de Cuisine Wade Ueoka and Wine Director Mark Shishido.

Saturday, January 22, 2 p.m.
Borders, Ward Centre
(808) 591-8995

Wade Ueoka, Chef de Cuisine


Attendees at the “talk-story” book signing will have the opportunity to participate in three taste-comparison exercises led by Chef Alan and hear first-hand about culinary techniques used in his restaurants’ kitchens.

Both Chef Wade and Mr. Shishido contributed recipes to The Blue Tomato. Chef Wade’s Mochi-Crusted ‘Opakapaka with Wasabi Kabayaki is an original creation, drawing inspiration, as Chef Alan does in his own dishes, from a favorite childhood dish: fried mochi.

Wine Director Mark Shishido


In The Blue Tomato, Wine Director Mark Shishido shares the recipes for the Locavore Mai Tai – a cocktail he created for a Farmers Series Dinner from 100% local ingredients, down to the syrups and alcohols. (Mark’s falernum syrup is one of the comparison tastings that will be featured in the tasting exercises.)


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