Steal this chef's hawaiian fish recipe
- Thread starter abjcooking
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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.
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