Executive Chef Brandon Perry (4) Recipes and Tips from our Executive Chef Brandon Perry

Executive Chef Brandon Perry

Shrimp & Crab Cakes with Mango-Papaya Salsa

Chef Brandon Perry by

When I think Hawaiian food, I think of all the local delights like shave ice, scoops of macaroni salad, spam, and loco mocos. But I also think of macadamia nut-crusted mahi mahi, fresh ahi poke, tender kalua pork and Kahuku shrimp dripping in garlic butter from Giovanni’s shrimp truck. I could live on this food… With these dishes and the smell of coconut oil in mind, I went into the kitchen to create a new version of shrimp cakes. I haven’t made them for a long time, and get requests for them frequently…they are one of my go to appetizers. I wanted this version to have an unmistakable Hawaiian spin with mango, papaya, coconut, and of course, if I’m making anything, it has to have spice.

How to Marinate and Grill Steaks

Chef Brandon Perry by

It's hard to think of a cut of meat that is more conducive to cooking for a crowd than flank steak. It's got a robust, beefy flavor and a pleasantly tender texture with a bit of good chew. It comes in large, regular shapes that make cooking, slicing, and serving easy, and they're just thin enough that they'll cook through in a matter of minutes, but just thick enough that you can still get a nice, medium-rare center.

Delicious Pumpkin Pancakes Recipe

Chef Brandon Perry by

We might be at the end of pumpkin season, but I had to squeeze in this post… These pancakes are absolutely divine, easy to make, and basically very nutritious. Okay, they’d definitely be healthier without the candied walnut topping, but this is what I call a “special occasion” or “weekend breakfast” – something you’re not going to be eating Monday through Friday.

Risotto Gamberetti E Zucchine

Chef Brandon Perry by

Carnaroli rice – nicknamed ‘the caviar of rice’ – is grown in the Italian towns of Novara and Vercelli, located between Milan and Turin. Carnaroli is traditionally used for making risotto, differing from the more common Arborio rice due to its higher starch content and firmer texture. Carnaroli keeps its shape better than other types of rice in the slow cooking process, making for a more textured dish. The extra starch in the Carnaroli rice is responsible for the creaminess of the risotto, so it is important not to wash the rice grains before cooking them. In this particular dish, the chili flakes add a welcome punch to the creaminess of the rice and the onion, and the bite-size zucchini slices should remain firm while the inside is soft, hot and juicy.

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