Jason Takemura has an understanding of classic flavors and an ability to translate their qualities into locally inspired dishes that transcend the average plate lunch or bento. His Bamboo Catering menu features everything from Adobe Glazed Sous Vide Pork Belly, through Shiso Wrapped Shrimp and Corn Dumplings, to Sake Soy Glazed Boneless Short Ribs and Furikake Mochiko Chicken. His fish dishes ( steamed whole fish, panko crusted fish, grilled island catch with luau sauce, to name just a few) are expertly cooked and travel seamlessly whether you're ordering a casual dinner at home or planning a giant graduation party ( with COVID restrictions in mind, of course!). " After culinary school, I worked my way down the California Coast so i have a lot of California cuisine experience which I meld with my local knowledge... and we try to bring the two together, " he says. The result is wonderful food, delivered by a friendly and professional staff . Perfect for a quiet night in, or a wedding or graduation party, Bamboo delivers . For catering inquiries, call David @ 425 3037 .
And over in Kapolei, Jake Saito and his team are simply mad about pasta... hand made daily at the fun, fast paced Mad Bene
And finally in this episode, sommelier Christopher Lord has a passion for wine that he wants to share with anyone who'll listen. His big idea is a sommeliers lounge, a place where oenohphiles can gather, and where those looking to learn about wine more can take a class or two. " I fell in love with wine at a young age, " he says " And I see a place where people can come together with a library, tasting rooms... a place to learn, to practice and to share knowledge.." We'll drink to that idea!
Slainte!
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