Sponsored by the Hawaii Agricultural Foundation
March is Localicious month! Localicious is a statewide campaign of the Hawaii Agricultural Foundation (HAF) that supports restaurants that buy local while also raising funds for ag education programs in Hawaii public schools. HI Now host Kanoe Gibson is in the HI Now kitchen with Chef Rey Baysa of M.A.C. 24/7 showcasing the restaurant’s Localicious dish: a Garden Napoleon with local vegetables.
RECIPE: Garden Napoleon
2ea. – long sliced zucchini (1/4” thick x 4” long)
2ea – Long sliced yellow squash (1/4” thick x 4” long)
1ea – Large red bellpepper (roast over open flame / remove skin and seeds)
1ea – ½” round slice Maui Onion
1ea – large portabello mushrooms
4oz. – balsamic vinaigrette
1 Tblsp – roasted tomato & garlic pesto
½ Tbsp – Balsamic Glaze (reduced balsamic vinegar)
8oz. – steamed white rice
– Ululua mix greens (for garnish)
- Remove the gill from the portabello mushroom and put aside
- season the Maui onion with salt & ground black pepper and place it onto a saute pan on medium heat / let it caramelize for approximately 4 minutes on each side, when it is soft and pliable then it is done / put it aside.
- Toss the zucchini, yellow squash and portabello mushroom with the balsamic vinaigrette and cook it on grill to about medium in doneness, do not overcook.
- Heat up the roasted red bellpepper on the grill and cut into half
- Place the rice in the center of a serving plate and flatten
- Layer the zucchini and yellow squash, going the opposite direction, followed by the red bellpepper.
- Slice the portabello mushroom into 5 bias cut and place it onto the red bellpepper, making sure that it is layered accordingly.
- Put the tomato pesto on top of the portabello mushroom and spread it to have a better coverage.
- Place the caramelized onion on top and drizzle the balsamic glaze on top of the vegetables and around.
- Finish the dish by garnishing with the Ululua mix on top
- Serve and enjoy
In its sixth year, Localicious encourages consumers to choose a Localicious restaurant, a restaurant that consciously buys from local producers, when they dine out. Each Localicious restaurant, in turn, creates a dish made with a locally grown, caught or raised product and pledges to support ag education in public school classrooms.
All proceeds raised from Localicious help fund HAF’s education programs: Where Would We Be Without Seeds, Veggie U, AquaPono Aquaponics, In The Fields, and Kids Cooking Local. Education is one of the main pillars of HAF’s mission: To connect farmers directly with the community and address the critical needs of Hawaii’s agriculture industry. Chef Baysa says Localicious is a great way to support the kids and get them interested in learning about where food comes from and why it’s important to support the local ag industry. Every time a customer orders a Garden Napoleon, the restaurant makes a contribution to those programs.
About Chef Rey Baysa:
Chef Rey Baysa leads the entire culinary operation for the property while overseeing the food and beverage operations of both the catering department and M.A.C. 24/7, which is a part of the hotel’s five food & beverage outlets. Chef Rey brings to the Hilton Waikiki Beach over 30 years of diverse culinary experience in hotel companies such as Intercontinental, Westin, Embassy Suites, Ritz Carlton, and Hilton. In addition, he has worked with various restaurants including Tommy Bahama and Hard Rock Café.
For more information and full list of participating restaurants, visit localicioushawaii.com