You'll enjoy this attack of the senses
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If you’re looking for a fresh, new lunch spot or a restaurant to shake up date night, head over to Vein at Kakaako. The restaurant offers a modern take on Mediterranean cuisine. HI Now host Kanoe Gibson is with Executive Chef Dell Valdez cooking up Grilled Tako with Warabi Chimichurri.
“We like to associate common flavors that us island people know and incorporate it,” Executive Chef Valdez explains. The dish he’s prepared uses octopus from Spain. “We went through a long process of finding the right octopus for our preparation,” he says.
Each dish at Vein is as colorful as it is flavorful. “Everything we do is edible,” says Executive Chef Valdez. “It’s a little attack on the senses.” He also prepared the restaurant’s house famous Uni Carbonara. “We garnish it with a confit of egg that we poach in extra virgin olive oil,” he explains. “That allows the patron to go ahead and break that and work that egg yolk into the pasta themselves.”
Executive Chef Valdez has a unique way of putting flavors together and says he often finds inspiration in the oddest places.
Vein serves lunch Monday – Sunday from 11 a.m. – 2 p.m. and dinner Monday – Sunday from 5 p.m. – 9 p.m.
Recipe: Grilled Tako with Warabi Chimichurri
Ingredients for Warabi Chimichurri:
1 bunch fresh Warabi
2 bunch chilantro
1 bunch Italian parsley
8 cloves garlic
2tbl yuzu juice
2tbl balsamic vinegar
1 – 2 pc Tako leg
3oz roasted potato
1tsp sliced garlic
1/2tsp onion or shallot
1.5oz rainbow chars or kale
1.5oz Brussels sprout
3tbl Warabi Chimichurri
1) Grill tako
2) Saute pancetta, brussels sprouts, fingerling potato and kale
3) Take off heat and add warabi chimichurri
4) Plate vegetable and pancetta mix
5) Slice tako and arrange on plate