Local Chefs Sweep To Victory In Chef's Challenge
"Chefs of Aloha" were sponsored by the Hawaii Restaurant Association

HONOLULU, HAWAII-Amid great cheering from local folks in attendance, Hawaii's "Chefs of Aloha" - Chef Chai and Chef Fred swept the first annual International Restaurant Show's "Chef's Challenge" in Las Vegas. Chai Chaowasaree is owner/chef of Singha Thai Cuisine and Chai's Island Bistro in Aloha Tower Marketplace, and Fred DeAngelo is executive chef and owner of Ola at Turtle Bay Resort.

The trade show, the largest restaurant show in the West, attracted over 120,000 and the Chef's Challenge was a featured highlight. Robin Leach, former owner of The Food Network and creator of the "Iron Chef," hosted this year's inaugural event, which showcased a sizzling competition between the "Chefs of Aloha", and the Las Vegas coupling of Executive Chef Anthony Amoroso of Michael Mina Bellagio and Executive Chef Martin Heierling of Bellagio's Sensi. Each dish was judged by a panel of tasters, with the stage and cooking procedures shown on big-screen TVs throughout the show and exhibition area.

"They were formidable competitors," said Chef Chai. "They are from very popular restaurants in Las Vegas, and it was an intense time." The chefs had only 45 minutes to prepare, from scratch and in an unfamiliar environment, two dishes each, using a "secret" ingredient: in this case, carrots.

"We walked up on stage," recalled Chef Chai, "where we had lots of ingredients, and it took some time just to decide what you wanted to use and then to find what you wanted. We finished plating with minutes to spare!" He has invited Chef Fred to join him on his weekly television show, "Dining Out with Chef Chai," on KHON2, probably in May, to recreate the winning dishes for the local audience.

"Chai and I were honored to be invited by the Hawaii Restaurant Association to represent our State and to compete in this inaugural event," said Chef Fred. "Hawaii has a very strong reputation as a food destination, and participation in this unique event continues to enhance and extend awareness about the diversity and creativity of Hawaii's chefs."

Using purple, yellow and white carrots as the secret/common ingredient, the Hawaii's chefs created four unique offerings.

Chef Chai:
• A salad of Maine lobster poached in coconut and lemon grass broth, with a carrot puree of butter, coconut, salt, pepper, and fresh herbs

• A demi-entree of pan-seared sea bass with a sun-dried tomato and citrus buerre blanc, served on "carrot linguine" (purple, yellow and white carrots shredded like pasta).

Chef Fred:
• An entree of beef tenderloin with carrot puree demi-glace served on bed of sauteed king oysters and mushrooms

• A crepe dessert filled with haupia and diced macadamia nuts and carrots, sauteed in ginger, brown sugar, butter and lemon zest, served with fresh berries

Chef Fred DeAngelo's restaurant Ola features Hawaiian contemporary cuisine, and has gained national recognition for Excellence in Culinary Hospitality & Innovative Cuisine in the western region. Chef Chai Chaowasaree's imaginative blending of spices, herbs, roots and leaves, balanced to enhance the natural flavors and textures of the main ingredients, makes his eateries among the most popular in Hawaii.

Hawaii Restaurant Association
1451 South King Street, Suite 503
Honolulu, HI 96814
Phone: 808-944-9105
Fax: 808-944-9109
Email: hra@hawaiirestaurants.org
www.hawaiirestaurants.org