Diners are often over-whelmed by the sensual artistry of the dishes Executive Chef James McDonald turns out at two of Maui’s most heralded dining venues — Pacific’O and l’o. A Philadelphia native who has shared the kitchen with an international network of chefs at Ritz-Carlton and Westin hotels and at the five-star Grand Hotel Quellenhof in Bad Ragaz, Switzerland, McDonald has called Hawaii home since 1980.
When he’s not on the road promoting Hawaiian cuisine, McDonald is busy overseeing the award-winning kitchens at Pacific’O and I’o in the town of Lahaina on Maui. In addition to getting rave reviews throughout Hawaii, McDonald is the subject of national and international acclaim. Three years ago he realized a lifelong dream when he was invited to cook at the James Beard Foundation in New York.
Never hesitant to take a risk in the kitchen, McDonald pushes the envelope when it comes to fashion, too. While most of his peers stick to traditional white chef’s coats, McDonald’s armoire is filled with a rainbow of colors, including one of his favorites — periwinkle blue. Still, as fun and cool and hip as he is, it’s McDonald’s artistry in the kitchen that has catapulted him to the zenith of Hawaii’s culinary community. Read on for a taste of Hawaii.
Hapa/Hapa tempura with lime basil sauce, white miso and soy wasabi glazes Serves 4
For the lime basil sauce:
1 ounce lemongrass stalk, smashed and chopped
1 ounce ginger root, smashed and chopped
1 teaspoon yello Thai curry paste
1 teaspoon dry basil
1 tablespoon white miso
2 teaspoons turmeric
3 ounces lime juice
2 tablespoons honey
8 ounces clam juice
1 tablespoon cornstarch with 1 ounce water
1 tablespoon fresh basil, chopped
In a sauce pot over medium-high heat, dry sauté the first 6 ingredients for approximately 30 seconds, then add the lime juice and honey and reduce by half. Add clam juice and simmer for 20 minutes on low heat. Bring sauce to a boil and thicken with cornstarch slurry (cornstarch and cold water combined to a pastelike consistency). Remove from heat, strain, and add fresh basil.
For the white miso glaze:
2 cups white miso paste
1⁄4 cup rice wine vinegar
2 cloves garlic
2 cups peanut oil
Place all ingredients into a blender and puree until smooth. Store in a squirt bottle in the refrigerator until ready to use.
For the soy wasabi glaze:
1 cup wasabi powder
3⁄4 cup water
2 cups low-sodium soy sauce
Combine wasabi and water in a bowl and cover for 5 minutes. Add soy sauce. Store in a squirt bottle in the refrigerator until ready to use.
For the tempura:
4 3-ounce ahi blocks, sashimi grade
4 3-ounce ono blocks (or any other white fish), sashimi grade
1 package tempura batter, mixed per package directions and refrigerated
2 tablespoons fresh herbs (dill, basil, cilantro and parsley) along with ogo (a variety of fresh Hawaiian seaweed), chopped and added to tempura mixture
4 teaspoons tobiko caviar
4 4-inch-by-8-inch sheets nori seaweed
Oil to deep fry
Salt and pepper to taste
Lay out the nori sheets and place ahi blocks at base of each sheet. Spread 1 teaspoon of tobiko caviar on each ahi and place ono block on top. Season and roll blocks in nori sheets to form 4 blocks. Seal edges by wiping a little tempura batter in between sheets. Coat the nori-wrapped fish blocks in tempura mix and deep fry in oil at 360 degrees for approximately 5 minutes to a temperature of medium rare. Remove from oil to paper towels, then cut into 1⁄2-inch slices.
Presentation: Ladle some lime basil sauce on each of four plates. Garnish each with some white miso glaze and soy wasabi glaze. Lay tempura slices on each plate. Note: Tempura vegetables are an excellent accompaniment to this dish.
Coconut macadamia nut crusted catch with Thai peanut coconut sauce, sweet-and-sour glaze and tropical salsa Serves 4
For the Thai peanut sauce:
1 ounce lemongrass, chopped semifine
1 ounce ginger, roughly chopped
1 ounce garlic, roughly chopped
2 ounces lime juice
4 ounces sake
1 ounce shrimp sauce
1 cup chicken stock
1 cup coconut milk
2 cups peanut butter
1 teaspoon sambal chili paste
Salt to taste
In a sauce pot over medium heat, dry sauté the lemongrass, ginger and garlic for 1 minute. Add lime juice, sake and shrimp sauce. Reduce by half. Add chicken stock and reduce by half. Add coconut milk and peanut butter and let simmer 15 minutes. Strain, add sambal and salt to taste.
For the sweet-and-sour glaze:
2 cups sugar
2 cups rice wine vinegar
1⁄4 cup red wine vinegar
1⁄4 cup white wine vinegar
1 ounce low-sodium soy sauce
2 teaspoons cinnamon powder
2 teaspoons chili flakes
2 cinnamon sticks
Place all ingredients into a sauce pot over medium heat. Bring to a boil. Reduce heat. Simmer for 20 minutes, stirring occasionally.
For the tropical fruit salsa:
1⁄2 cup pineapple, diced
1⁄2 cup papaya, diced
1⁄2 cup mango, diced
2 tablespoons cilantro, roughly chopped
1⁄4 cup onion, diced
Combine all ingredients and reserve chilled.
For the crust:
1 cup macadamia nuts, chopped semifine
1⁄2 cup unsweetened coconut thread
1⁄4 cup panko (Japanese bread crumbs)
1⁄2 cup flour
2 eggs, beaten
4 5-ounce fresh fish fillets
Salt and pepper to taste
Mix macadamia nuts, coconut and panko together in a shallow pan. Set up a breading station by placing flour and eggs in 2 separate shallow pans. Dip fish fillets in flour, then eggs, then nut mixture. Bread only 1 side of fish. Season fish and place in sauté pan heated with peanut oil, nut-side down and cook until golden brown. Turn fish over, remove from heat and reserve covered until ready to serve.
Presentation: Ladle a little peanut sauce into the middle of each plate. Place a piece of fish in the center of the sauce. Ladle a little sweet-and-sour glaze over the top of the fish. Top with tropical fruit salsa.
Tiger by the Tail Serves 6
18 extra large (6–8 per pound) prawns
Salt and pepper to taste
Shichimi spice to taste
1 cup polenta powder
4 ounces sake
1⁄4 cup butter
2 tablespoons shallot, minced
1 teaspoon garlic, minced
1 pound oyster mushrooms
1 pound asparagus
1⁄2 cup peanut oil
Lilikoi sauce (recipe follows)
Season prawns with salt, pepper and shichimi spice. Dredge prawns in polenta. Place a sauté pan over medium high heat, add oil, and sauté prawns until browned on each side. Add sake, butter, shallot, garlic, mushrooms and asparagus. Season. Sauté until cooked through.
For the lilikoi sauce:
1⁄2 cup shallot
1⁄2 cup ginger, crushed
1⁄4 cup lemongrass, crushed
4 cups sake
1 gallon shellfish stock
3 cups lilikoi (passion fruit) purée
2 tablespoons coriander seed
1 teaspoon white peppercorn
1 teaspoon turmeric powder
2 quarts cream
1⁄4 cup sugar
Salt to taste
Dry sauté shallot, ginger, coriander, peppercorn, turmeric and lemongrass. Add sake and shellfish stock and simmer for 30 minutes. Add sugar, lilikoi, cream and cornstarch slurry. Season and strain.
Presentation: Arrange on a plate with starch of choice and lilikoi sauce. Serve immediately.
Thessaloniki is the second-largest city of Greece and the most important center of the area. Built near the sea, elegant and refined, the Greek “Lady of the North” is a modern, vivacious city that welcomes visitors eager to learn about its history and culture, and at the same time have fun, relax, go shopping or simply explore the cityscape by the sea.
As part of Germany’s climate package, a plan to reduce emissions, the country will raise departure taxes at German airports. Taxes will go up as much as 60 percent, and are expected to raise up to €740 million. The funds will then be used to lower VAT on rail fares from 19 percent to 7 percent.
Norwegian Cruise Line took delivery of its newest ship, Norwegian Encore, ahead of its naming ceremony Nov. 21. The 1,100-foot-long ship boasts a guest capacity of nearly 4,000. Since Norwegian Cruise Line took delivery of the shi, Oct. 30, Norwegian Encore sailed from Germany to England before making its way to New York City, then Miami, where the christening ceremony takes place next week.
TAP Air Portugal is adding 15 new weekly flights from the United States and Canada by summer 2020, a new record for the carrier of 71 weekly flights between North America and Portugal.
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
Swiss-Belhotel International boasts an impressive portfolio throughout 22 countries, including 10 ASEAN member countries. This growth is continuing with the group’s new plans to debut four properties in Thailand.