Sunrise On The Road – Mahalo Tour: Kauai – Rumfire Kauai
Maui Nui Venison tartar prepared by Michael Young, the Executive Chef at Sheraton Kauai.
BLT Steak Waikiki Chef Fred DeAngelo prepares Maui Nui Venison tartare
During BLT Steak Waikiki’s cooking class series, Chef de Cuisine Fred DeAngelo shares his secret on how to make venison tartare. The same techniques can be applied to preparing steak tartare with beef tenderloin bought at any meat market or store.
Westin Nanea – Grand Opening Blessing
BLT Steak/Hawaii News Now: Eland Poke
Chef Fred Deangelo creates Makaweli Meat Company’s Niihau Ranch Eland as poke, on a Hawaii News Now broadcast television segment. Watch here
Hawaii Culinary Education Foundation Niihau Lamb Workshop
HCEF presented a Niihau raised lamb workshop at Leeward Community College for 62 students and instructors. Makaweli Meat Company’s General Manager Jehu Fuller and veteran butcher Neill Domingo discussed animal care, explained the meat cuts, demonstrated cutting techniques, and LCC Chef Instructor Chris Garnier explained cooking methods for each cut. The HCEF-purchased lamb will offer LCC students’ cooking experience.
HCEF provided American Lamb Board recipes and educational materials. Check out these Lamb Recipes
Alan Wong Localious Event
A hit, sliced Niihau lamb on toasted focaccia with pho flavors
The Story Behind Alan Wong’s Newest Menu Item: Eland, African Antelope: Full Honolulu Magazine article here
Burgers and Things
The burgers at this tiny Pauoa hole-in-the-wall are braised, not grilled. Look for the Lamb Bam Thank You Ma’am (a Ni‘ihau lamb burger) on the menu.