Flavors of Hawaii, Regional American Cuisine with Chef Paul Brown
Regional American & Hidden Gems: Hawaii with Chef Paul Brown
Join Chef Paul Brown for a culinary journey to the islands in this demonstration cooking class celebrating the bold, fresh flavors of Hawaii. You'll learn how to prepare classic Hawaiian dishes using locally sourced ingredients, including premium Snake River Farms wagyu.
Techniques:
Grilling
Pickling
Frying
Beurre Blanc
Recipes:
Shoyu Tuna Poke with avocado and crispy wonton chips
Seared Walu (escolar) with passionfruit beurre blanc and chives
Teriyaki-Grilled Snake River Wagyu Strip served with authentic Hawaiian mac salad, Koko’s rice, pickled onions, and quick-pickled cucumbers
Malasadas (Portuguese-style donuts) tossed in spiced sugar and paired with refreshing mango sorbet
Date: May 17, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute
Regional American & Hidden Gems: Hawaii with Chef Paul Brown
Join Chef Paul Brown for a culinary journey to the islands in this demonstration cooking class celebrating the bold, fresh flavors of Hawaii. You'll learn how to prepare classic Hawaiian dishes using locally sourced ingredients, including premium Snake River Farms wagyu.
Techniques:
Grilling
Pickling
Frying
Beurre Blanc
Recipes:
Shoyu Tuna Poke with avocado and crispy wonton chips
Seared Walu (escolar) with passionfruit beurre blanc and chives
Teriyaki-Grilled Snake River Wagyu Strip served with authentic Hawaiian mac salad, Koko’s rice, pickled onions, and quick-pickled cucumbers
Malasadas (Portuguese-style donuts) tossed in spiced sugar and paired with refreshing mango sorbet
Date: May 17, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute
Regional American & Hidden Gems: Hawaii with Chef Paul Brown
Join Chef Paul Brown for a culinary journey to the islands in this demonstration cooking class celebrating the bold, fresh flavors of Hawaii. You'll learn how to prepare classic Hawaiian dishes using locally sourced ingredients, including premium Snake River Farms wagyu.
Techniques:
Grilling
Pickling
Frying
Beurre Blanc
Recipes:
Shoyu Tuna Poke with avocado and crispy wonton chips
Seared Walu (escolar) with passionfruit beurre blanc and chives
Teriyaki-Grilled Snake River Wagyu Strip served with authentic Hawaiian mac salad, Koko’s rice, pickled onions, and quick-pickled cucumbers
Malasadas (Portuguese-style donuts) tossed in spiced sugar and paired with refreshing mango sorbet
Date: May 17, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute