Macy’s Cooking Demonstration & Book Signing
Join Chef Alan Wong, Pineapple Room Executive Chef Lance Kosaka and Alan Wong ’s Honolulu Chef de Cuisine Wade Ueoka at Macy’s, Ala Moana, in the 4th floor demonstration kitchen on Saturday, May 28.
Learn to make Chef Lance’s Singapore Clams and Chef Wade’s Mochi-Crusted ‘Ōpakapaka.
Noon to 2:00 p.m.
(Seating begins at 11:30 a.m.)
The cooking demonstration will be introduced by Chef Alan and followed by a book signing with him. Those who purchase cookbooks will have a chance to win special Alan Wong’s Restaurants gifts.
Through June 30, 2011, a percentage of proceeds from all Blue Tomato cookbooks purchased through Alan Wong’s restaurants (including those purchased at the Macy’s demonstration) will go to With Aloha, a benefit for Tohoku University Hospital in Sendai, Japan.
If the Blue Tomato is about thinking outside the box and never giving up, then that’s our restaurant. Chef Alan took me from a construction background and made me into a chef. This recipe was one of the first recipes I created after returning from a trip to Singapore with Chef Alan. It was the first time that I was able to create a dish like this without a recipe—something I had always admired about Chef. It was also one of the first that I was able to produce on my own. It helped me realize what I was capable of doing—truly a Blue Tomato moment for me.
—Lance Kosaka, Executive Chef, The Pineapple Room
When I was growing up, my mom and dad always stressed the importance of being around good people. “If you hang around with the right people,” they told me, “you’ll stay out of trouble.” Today, working at Alan Wong’s, I am blessed to be able to be with great people. This recipe reminds me of New Year’s. Every year my family had mochi for dinner or sometimes as a snack. I loved it when my mom would fry the mochi—not one of her favorite things because it made such a big mess in the kitchen. I crusted the ‘ōpakapaka fillet with grated mochi and, recalling my childhood experiences, served it with a shoyu, sake and sugar reduction with wasabi.
—Wade Ueoka, Chef de Cuisine, Alan Wong’s Honolulu