Chef Keoni Chang cooks for our partners at Certified Angus Beef®

Every year, our partners at Certified Angus Beef ® brand invite a select group of chefs to prepare a special dinner for their annual company conference. And this year, fresh off of his impressive Supermarket Showdown Win and featured demonstration at the 2012 Hawaii Food & Wine Festival, our Corporate Chef Keoni Chang was invited to show off his skills once again.

The first course of the dinner was a duo of ahi poke. Since we are so well known for our poke, and it's a local staple, Chef Keoni thought it would represent Foodland and Hawaii very well. He plated both Spicy Ahi and Shoyu Ahi poke, with a mini musubi placed in the center.

The second course was a take on the Caesar salad, with a touch of Hawaii. Prepared with just the center of the romaine to prevent any bitterness, Chef Keoni also made a really smooth Caesar dressing.

"When I got to the hotel, the first thing I did was make kalua pork. We took that and shredded and mixed with cooked diced taro and caramelized Maui onions. Then I made them into cakes, and at service, we pan fried them to be crisp. This was sort of the replacement to the croutons. I took tomatoes from the Greenbrier Farm and made them lomi style. The tomatoes were all Heirloom varieties. We had Brandy wine, Zebra Stripe, pear, currant, and some other varieties," said Chef Keoni Chang.

Next, Chef Keoni prepared a beautiful cocktail which he dubbed, "drink intermezzo." Prepared with Wasabi, Gin, Lemongrass, Yuzu, a splash of bourbon, ginger beer, and garnished with a thin slice of pickled cucumber, this was a refreshing cleanse of the palette and a perfect lead into the main course.

These delicious ribs were marinated in soy, mirin, Chinese five spice, cinnamon, garlic, ginger for 24 hours. They were then sous vide cooked for another 24 hours.

"When we served them we flash fried them, glazed in the sauce and served on asparagus and garnished with pea sprouts. A fragrant coconut jasmine rice was also served on the side," said Chef Keoni.

Lastly, the dessert was an exploration of Sweet Gold Pineapple from Hawaiian Crown Farms on Oahu, with Sweet and Savory accompaniments.

"We diced the pineapple and served it with the following: Li Hing Vanilla Salt, Lime Zest and Juice Gel with Cayenne, Coconut and Macadamia Nut Brittle, and Banana Ice Cream with Shaved Pineapple Ice," described Chef Keoni.

We know what you're thinking...where are the recipes for these amazing dishes? Let us know which recipe you'd like to see featured in the comments below, and we'll get Chef Keoni Chang to share the recipes here on soon!

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Comments (2)

Thank you for the comment Jennifer. We will let him know you are interested and keep you posted. Appreciate you visiting us at!

I had the privilege of enjoying Chef Keoni's dinner at the Greenbrier, and it was incredible! I'd love it if he'd share his recipe for the short ribs.

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