Steal this chef's hawaiian fish recipe
- Thread starter abjcooking
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
ironchef
Executive Chef
Jean-Marie Josellin used to be a pioneering force behind Hawaii Regional (Pacific-Rim) Cuisine, along with Roy Yamaguchi and Alan Wong. Bad personal and professional decisions left him bankrupt and his once sucessful "Pacific Cafe" restaurants all closed down. I think only the original flagship restaurant on the island of Kauai is still open, although I could be mistaken about that.
Jean-Marie's biggest drawback is that he only knows how to serve food with different flavors of beurre blancs, with fruit salsas/relishes, and a heavy hand on strong, pungent Asian flavors. Pretty basic, and something that most people would enjoy, but ubiquitous, especially if you're eaten at a lot of places in Hawaii.
Jean-Marie's biggest drawback is that he only knows how to serve food with different flavors of beurre blancs, with fruit salsas/relishes, and a heavy hand on strong, pungent Asian flavors. Pretty basic, and something that most people would enjoy, but ubiquitous, especially if you're eaten at a lot of places in Hawaii.
