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Gregory Astudillo: Sommelier dengan Painter's Flair

Gregory Astudillo: Sommelier dengan Painter's Flair


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Gregory Astudillo masuk ke ruang bawah tanah wain melalui dapur, di mana dia mula memasak untuk katering perkahwinan ketika dia baru berusia 15 tahun. Dia terus memasak untuk tempat makan di Virginia Barat dan Virgina, tetapi pergi untuk menghadiri kuliah di Universiti Johnson dan Wales di Providence, Pulau Rhode.

Di Johnson dan Wales, Astudillo, mencari tantangan baru, membeli beberapa peralatan lukisan dan mulai mengejar minat yang semakin meningkat. Dia sekarang mengkhususkan diri dalam lukisan minyak besar gambar abstrak, awan, lanskap, dan lautan, dan dia bahkan mencipta gambar dari gambar.

Dia membawa kepekaan artis itu untuk karyanya di Ocean House di Watch Hill, Rhode Island. Selepas sekolah, dia berniat untuk kembali ke dapur, tetapi nasib campur tangan. Beberapa hari dari pindah ke Maryland, Astudillo menemui bakal isterinya. Dia akhirnya tinggal di Pulau Rhode untuknya dan didorong oleh seorang profesor di Johnson dan Wales untuk mengejar semangat baru - seni wain - dengan melatih sebagai sommelier.

Latihan berlangsung selama 18 bulan, di mana Astudillo menghabiskan masa antara 16 hingga 18 jam sehari untuk belajar dan menghirup anggur lebih kerap. Kerja keras itu membuahkan hasil dalam peperiksaan pensijilannya dan kedudukannya di sebuah hotel baru di pantai Pulau Rhode.

Bekerja dengan pengarah program minuman Ocean House, Jonathan Feiler, Astudillo telah mengubah senarai anggur ragtag sekitar 400 botol menjadi bilik bawah tanah pemenang anugerah Wine Spectator lebih dari 900 label dan 8,000 botol yang mengagumkan. "Ketika saya sampai di sini, Ocean House mempunyai banyak pilihan anggur, tetapi mereka tidak terkenal kerana itu," jelasnya. "Tetamu jarang memilih botol yang paling mahal atau paling murah yang anda miliki, jadi dengan menaikkan had harga yang kami tawarkan dan menambah botol mid-range yang lebih berkualiti, kami bukan sahaja dapat menjual lebih banyak wain, tetapi juga menaikkan reputasi program wain di Ocean House. "

Ini tidak bermaksud bahawa Ocean House hanya membawa botol mewah yang tidak terjangkau - sebaliknya, Astudillo membanggakan dirinya dengan pilihan yang luas sehingga dia dapat menjual banyak botol dengan harga runcit. Ketika ditanya mengapa dia memilih untuk kehilangan uang dari beberapa persediaannya, tanggapannya adalah, "Kerana saya ingin menjadi orang yang melakukannya."

Koleksi wain yang menakjubkan ditempatkan di dua bilik bawah tanah di dalam Pusat Seni Wain dan Kulinari yang baru dan terkini di Ocean House, di mana Astudillo mengadakan pelbagai kelas berkaitan dengan arak. "Saya paling suka kelas. Mereka menjadikan pengalaman itu sangat peribadi bagi saya dan para tetamu. Dan ia adalah tindakan mengimbangkan yang menyeronokkan! Dengan setiap kelas, saya mesti merasakan para hadirin dan pada dasarnya menyesuaikannya dengan tahap pengalaman mereka. "

Kesungguhannya terhadap kerjanya tidak dapat lebih jelas, atau lebih ikhlas, sama ada dia mengajar seorang inisiat apa kaki di gelas, atau memasangkan botol yang indah dengan makanan lima bintang. "Saya suka cara wajah seseorang bersinar ketika melakukan pasangan untuk mereka," katanya kepada kami.

Salah satu perkara paling indah mengenai program wain Ocean House adalah bagaimana ia tidak mempunyai kepura-puraan atau kekenyangan. "Anggur mencerminkan suasana di mana anda menyajikannya, dan saya berusaha untuk mewujudkan persekitaran yang tenang, santai, dan lancar. Sekiranya anda membenci campuran tertentu, tidak mengapa, saya di sini untuk menampung dan menjadikan pengalaman anda sehebat dan dapat dilupakan. "

Pengalamannya di dapur dan di hadapan kanvas memberitahu semua kerja Astudillo di Ocean House. "Makanan adalah ekspresi seni yang terbaik," katanya. "Anda harus memberikannya untuk benar-benar mengalaminya."


Michael Mina memperluas sambungan ke meja Hawaii

Koki pemenang Anugerah James Beard, Michael Mina dapat meraih kejayaan di seluruh negara dengan konsep makan yang berani yang muncul di San Francisco. Pabu gaya izakaya-nya kini mempunyai cabang di Boston Bourbon Steak menarik pengunjung di Miami, Scottsdale dan Nashville, serta di Stadium Levi & rsquos dan ruang makan Union Square yang eponimnya juga mempunyai kediaman di Las Vegas, di antara anggota Mina-nya yang lain Kumpulan.

Walaupun sekarang dia menghitung tiga gerai makan di Hawaii di antara 33 di seluruh negara, Mina & rsquos impian untuk membuka restoran di pulau-pulau itu mengambil masa yang agak lama & tepat kira-kira seperempat abad, tepat.

Koki kelahiran Kaherah baru saja mulai mendapat reputasi nasional untuk Aqua, bekas restoran makanan laut San Francisco, ketika dia bergabung dengan koki Roy Yamaguchi untuk acara kuliner di restoran Roy & rsquos di Oahu pada tahun 1991.

& ldquoSaya langsung jatuh cinta dengan segala perkara mengenai Hawaii, terutamanya orang & cinta mereka untuk berkongsi dan rasa keramahan mereka, & rdquo Mina mengatakan. & ldquoPada ketika itu, saya mengatakan bahawa saya ingin mempunyai restoran di Hawaii. Hanya memerlukan masa yang lama untuk sampai ke sana. & Rdquo

Semasa membina rangkaian restorannya di San Francisco dan rakan sejawatnya, Mina mula mengadakan percutian keluarga di Hawaii secara berkala, dengan percutian busman & rsquos sekali-sekala di acara khas seperti Hawaii Food & amp Wine Festival, Kapalua Wine and Food Festival, dan winemaker makan malam. Kepentingan menjamu selera di San Francisco Bay Area dan Hawaii terus bergema dengannya.

& ldquoKetika anda bercadang untuk mengunjungi San Francisco atau Hawaii, anda mulakan dengan membuat senarai tempat makan, & rdquo Mina mengatakan. & ldquoAda dua jenis orang di dunia: mereka yang makan untuk hidup dan mereka yang hidup untuk makan. Orang-orang dari kedua-dua tempat ini adalah tentang hidup untuk makan. & Rdquo

Pada saat Waikiki & rsquos International Market Place memulakan transformasi dramatiknya pada tahun 2014, Mina akhirnya siap untuk meletakkan beberapa akar umbi pulau. Dia membuka Stripsteak Waikiki, versi rumah stik Las Vegas yang sudah lama beroperasi, pada tahun 2016, di pusat membeli-belah kelas atas & Grand Lanai tingkat ketiga rsquos, di sebelah pohon beringin yang ikonik. Rakan-rakan tempatan membantunya mencari sumber wilayah untuk restoran, yang menikah dengan pilihan rumah stik tradisional Amerika dengan bakat Jepun untuk teknik halus dan ramuan yang sangat segar, terutama makanan laut.

Rumah Ikan Mina di The Fours Seasons Resort O'ahu di Ko Olina dilihat di Kapolei, HI Christian Horan / Courtesy The Four Seasons

Chef pastri Michelle Karr-Ueoka dan chef eksekutif Wade Ueoka, pemilik bersama yang berkahwin di Honolulu & rsquos MW Restaurant, adalah & # 39; dua orang yang benar-benar membantu kami pada awalnya & rdquo kata Mina. & ldquoMereka & bertanya kepada orang tempatan yang mempunyai hubungan generasi, dan salah satu perkara paling menarik mengenai Hawaii ialah semua orang kelihatan berhubung dalam beberapa cara. & rdquo

Sambungan tersebut membolehkannya mendapatkan sumber terbaik dari Hawaii, kata Mina, sama ada daging babi warisan tempatan dari Pono Pork, daging lembu yang diberi makan rumput dari Paniolo Cattle Company, hasil bermusim organik dari Ladang Kahumana atau udang manis dari Udang Kauai. Abalone dan udang karang yang dibesarkan di Pulau Besar dan sosis Portugis buatan Maui juga muncul di menu Stripsteak Waikiki.

& ldquoChef Mina seperti keluarga, & rdquo berkata Karr-Ueoka. & ldquoHe & rsquos disesuaikan dengan Hawaii dan menunjukkan apa yang telah memberi inspirasi kepadanya di sini, tetapi dengan gaya peribadinya. Semua yang dilakukannya menceritakan kisah. & Rdquo

Gayanya kelihatan sangat sesuai untuk Hawaii, di mana para pengunjung terobsesi dengan ketersediaan ikan mentah yang berkualiti. Makanan laut segar & mdash termasuk bigeye ahi, ono dan amberjack dari Hawaii dan yellowtail, kerang dan landak laut dari Jepun & ciri mdash di Stripsteak Waikiki & kerang harian rsquos dan pilihan mentah, sementara dapur menyediakan potongan daging lembu Jepun, Australia dan Amerika yang dihiris tangan di tanda tangan Mina & rsquos fesyen: rebus perlahan-lahan dalam mentega, kemudian rebus.

Mina & rsquos usaha baru di International Market Place, the Street, dibuka pada Mei lalu. Selalunya disebut sebagai & ldquofoodies & rsquo food court, & rdquo it & rsquos adalah penciptaan semula kejiranan bandar yang mesra pejalan kaki dengan tempat makan kecil.

& ldquoSaya menjumpai jenis tempat dalam perjalanan saya, dan saya mahu melakukannya dengan cara yang lebih global dengan bekerjasama dengan tukang masak yang berbeza dan membiarkan mereka melakukan sesuatu yang sangat mereka minati, atau sesuatu dari warisan mereka, & rdquo kata Mina, yang merancang untuk membuka lokasi Los Angeles akhir tahun ini. & ldquoIni akan sentiasa berkembang. & rdquo

Pengunjung Street memilih makanan dan minuman dari pelbagai stesen penjaja, bar atau kedai kopi, atau membeli Street Party Pass, yang membolehkan mereka memperlakukan pengalaman seperti festival makanan dan anggur dengan mendapatkan pelbagai hidangan dengan harga yang ditetapkan. Chef dan pengarang Ayesha Curry membuat debut International Smoke, yang menyajikan hidangan barbeku yang diilhamkan secara antarabangsa, di Street sebelum membuka cawangan San Francisco (sebelum ini muncul) pada bulan November. Rakan kongsi Mina & rsquos di San Francisco & rsquos Pabu, Ken Tominaga, berpasangan dengannya sekali lagi untuk membuka Street & rsquos Ramen Bar, sementara persembahan Mina & rsquos sendiri, Little Lafa, menggabungkan rasa segar Mediterania dengan roti Timur Tengah yang dia saksikan memanggang di dalam oven ketika kecil .

Namun, baru akhir 2017, impian Mina & rsquos benar-benar menjadi kenyataan, dengan pembukaan Rumah Ikan Mina & rsquos di Four Seasons Resort Oahu di Ko Olina.

& ldquoIni adalah restoran pertama yang saya reka semasa saya pergi ke Hawaii, & rdquo kata Mina. & ldquoSelepas Aqua, impian saya adalah untuk membuat restoran ikan di Hawaii dengan rantau & rsquos sumber daya yang banyak, dan dapat meminta nelayan datang ke pintu belakang untuk menurunkan hasil tangkapan mereka. & rdquo

Sesuai dengan namanya, masakan dari meja ke meja adalah kemuncak di Mina & rsquos Fish House, di mana pelayan bas Jared Chang memainkan peranan penting. Pada hari pertamanya di meja kerja, Mina mengetahui bahawa Chang adalah salah satu nelayan sukan terkemuka di Hawaii.

& ldquoSaya menukar tugasnya dengan segera, & rdquo Mina berkata. & ldquoDia & rsquos sekarang sommelier ikan kami, bekerjasama dengan nelayan dan bercakap dengan tetamu mengenai pilihan menu mereka. & rdquo

Masih terinspirasi oleh pemandangan kuliner pulau-pulau & rsquo, Mina percaya lebih banyak koki daratan elit akan membuka restoran di sana, terutama jika destinasi mempengaruhi mereka dengan cara yang sama seperti dia.

& ldquoSaat saya pergi ke Hawaii, dalam masa setengah jam, saya & # 39; s orang yang sangat berbeza, & rdquo katanya. & ldquoI & rsquom sepenuhnya selesa dengan segalanya. Apabila anda & # 39; berada di tempat mental yang sangat baik, makanan terasa lebih enak. & Rdquo


Michael Mina memperluas sambungan ke meja Hawaii

Koki pemenang Anugerah James Beard, Michael Mina dapat meraih kejayaan di seluruh negara dengan konsep makan yang berani yang muncul di San Francisco. Pabu gaya izakaya-nya kini mempunyai cabang di Boston Bourbon Steak menarik pengunjung di Miami, Scottsdale dan Nashville, begitu juga di Stadium Levi & rsquos dan ruang makannya yang elegan Union Square juga mempunyai kediaman di Las Vegas, di antara anggota Mina-nya yang lain Kumpulan.

Walaupun sekarang dia menghitung tiga gerai makan di Hawaii di antara 33 di seluruh negara, Mina & rsquos impian untuk membuka restoran di pulau-pulau itu mengambil masa yang agak lama & tepat kira-kira seperempat abad, tepat.

Koki kelahiran Kaherah baru saja mulai mendapat reputasi nasional untuk Aqua, bekas restoran makanan laut San Francisco, ketika dia bergabung dengan koki Roy Yamaguchi untuk acara kuliner di restoran Roy & rsquos di Oahu pada tahun 1991.

& ldquoSaya langsung jatuh cinta dengan segala perkara mengenai Hawaii, terutamanya orang & cinta mereka untuk berkongsi dan rasa keramahan mereka, & rdquo Mina mengatakan. & ldquoPada ketika itu, saya mengatakan bahawa saya ingin mempunyai restoran di Hawaii. Hanya memerlukan masa yang lama untuk sampai ke sana. & Rdquo

Semasa membina rangkaian restorannya di San Francisco dan rakan sejawatnya, Mina mula melakukan percutian keluarga di Hawaii secara berkala, dengan percutian busman & rsquos sekali-sekala di acara khas seperti Hawaii Food & amp Wine Festival, Kapalua Wine and Food Festival, dan winemaker makan malam. Kepentingan menjamu selera di San Francisco Bay Area dan Hawaii terus bergema dengannya.

& ldquoKetika anda bercadang untuk mengunjungi San Francisco atau Hawaii, anda mulakan dengan membuat senarai tempat makan, & rdquo Mina mengatakan. & ldquoAda dua jenis orang di dunia: mereka yang makan untuk hidup dan mereka yang hidup untuk makan. Orang-orang dari kedua-dua tempat ini adalah tentang hidup untuk makan. & Rdquo

Pada saat Waikiki & rsquos International Market Place memulakan transformasi dramatiknya pada tahun 2014, Mina akhirnya siap untuk meletakkan beberapa akar umbi pulau. Dia membuka Stripsteak Waikiki, versi rumah stik Las Vegas yang sudah lama beroperasi, pada tahun 2016, di pusat membeli-belah kelas atas & Grand Lanai tingkat ketiga rsquos, di sebelah pohon beringin yang ikonik. Rakan-rakan tempatan membantunya mencari sumber wilayah untuk restoran, yang menikah dengan pilihan rumah stik tradisional Amerika dengan bakat Jepun untuk teknik halus dan ramuan yang sangat segar, terutama makanan laut.

Rumah Ikan Mina di The Fours Seasons Resort O'ahu di Ko Olina dilihat di Kapolei, HI Christian Horan / Courtesy The Four Seasons

Chef pastri Michelle Karr-Ueoka dan chef eksekutif Wade Ueoka, pemilik bersama yang berkahwin di Honolulu & rsquos MW Restaurant, adalah & # 39; dua orang yang benar-benar membantu kami pada awalnya & rdquo kata Mina. & ldquoMereka & bertanya kepada orang tempatan yang mempunyai hubungan generasi, dan salah satu perkara paling menarik mengenai Hawaii ialah semua orang kelihatan berhubung dalam beberapa cara. & rdquo

Sambungan tersebut membolehkannya mendapatkan sumber terbaik dari Hawaii, kata Mina, sama ada daging babi warisan tempatan dari Pono Pork, daging lembu yang diberi makan rumput dari Syarikat Paniolo Cattle, hasil bermusim organik dari Ladang Kahumana atau udang manis dari Udang Kauai. Abalone dan udang karang yang dibesarkan di Pulau Besar dan sosej Portugis buatan Maui juga muncul di menu Stripsteak Waikiki.

& ldquoChef Mina seperti keluarga, & rdquo berkata Karr-Ueoka. & ldquoHe & rsquos disesuaikan dengan Hawaii dan menunjukkan apa yang telah memberi inspirasi kepadanya di sini, tetapi dengan gaya peribadinya. Semua yang dilakukannya menceritakan kisah. & Rdquo

Gayanya kelihatan sangat sesuai untuk Hawaii, di mana para pengunjung terobsesi dengan ketersediaan ikan mentah yang berkualiti. Makanan laut segar & mdash termasuk bigeye ahi, ono dan amberjack dari Hawaii dan yellowtail, kerang dan landak laut dari Jepun & ciri mdash di Stripsteak Waikiki & kerang harian rsquos dan pilihan mentah, sementara dapur menyediakan potongan daging lembu Jepun, Australia dan Amerika yang dihiris tangan di tanda tangan Mina & rsquos fesyen: rebus perlahan-lahan dalam mentega, kemudian rebus.

Mina & rsquos usaha baru di International Market Place, the Street, dibuka pada Mei lalu. Selalunya disebut sebagai & ldquofoodies & rsquo food court, & rdquo it & rsquos penciptaan semula kejiranan bandar yang mesra pejalan kaki dengan tempat makan kecil.

& ldquoSaya menjumpai jenis tempat dalam perjalanan saya, dan saya mahu melakukannya dengan cara yang lebih global dengan bekerjasama dengan tukang masak yang berbeza dan membiarkan mereka melakukan sesuatu yang sangat mereka minati, atau sesuatu dari warisan mereka, & rdquo kata Mina, yang merancang untuk membuka lokasi Los Angeles akhir tahun ini. & ldquoIni akan sentiasa berkembang. & rdquo

Pengunjung Street memilih makanan dan minuman dari pelbagai stesen penjaja, bar atau kedai kopi, atau membeli Street Party Pass, yang membolehkan mereka memperlakukan pengalaman seperti festival makanan dan anggur dengan mendapatkan pelbagai hidangan dengan harga yang ditetapkan. Chef dan pengarang Ayesha Curry memulakan kerjaya International Smoke, yang menyajikan hidangan barbeku yang diilhamkan secara antarabangsa, di Street sebelum membuka cawangan San Francisco (sebelum ini muncul) pada bulan November. Rakan kongsi Mina & rsquos di San Francisco & rsquos Pabu, Ken Tominaga, berpasangan dengannya lagi untuk membuka Street & rsquos Ramen Bar, sementara persembahan Mina & rsquos sendiri, Little Lafa, menggabungkan rasa segar Mediterania dengan roti Timur Tengah yang dia saksikan memanggang di dalam oven ketika kecil .

Namun, tidak sampai akhir tahun 2017, impian Mina & rsquos yang asli benar-benar menjadi kenyataan, dengan pembukaan Rumah Ikan Mina & rsquos di Four Seasons Resort Oahu di Ko Olina.

& ldquoIni adalah restoran pertama yang saya reka semasa saya pergi ke Hawaii, & rdquo kata Mina. & ldquoSelepas Aqua, impian saya adalah membuat restoran ikan di Hawaii dengan rantau & rsquos sumber daya yang banyak, dan dapat meminta nelayan datang ke pintu belakang untuk menurunkan hasil tangkapan mereka. & rdquo

Sesuai dengan namanya, masakan dari meja ke meja adalah kemuncak di Mina & rsquos Fish House, di mana penumpang bas Jared Chang memainkan peranan penting. Pada hari pertamanya di meja kerja, Mina mengetahui bahawa Chang adalah salah satu nelayan sukan terkemuka di Hawaii.

& ldquoSaya menukar tugasnya dengan segera, & rdquo Mina berkata. & ldquoDia & rsquos sekarang sommelier ikan kami, bekerjasama dengan nelayan dan bercakap dengan tetamu mengenai pilihan menu mereka. & rdquo

Masih terinspirasi oleh pemandangan kuliner pulau-pulau & rsquo, Mina percaya lebih banyak koki daratan elit akan membuka restoran di sana, terutama jika destinasi mempengaruhi mereka dengan cara yang sama seperti dia.

& ldquoSaat saya pergi ke Hawaii, dalam masa setengah jam, saya & # 39; orang yang sangat berbeza, & rdquo katanya. & ldquoI & rsquom sepenuhnya selesa dengan segalanya. Apabila anda berada di tempat mental yang sangat baik, makanan terasa lebih enak. & Rdquo


Michael Mina memperluas sambungan ke meja Hawaii

Koki pemenang Anugerah James Beard, Michael Mina dapat meraih kejayaan di seluruh negara dengan konsep makan yang berani yang muncul di San Francisco. Pabu gaya izakaya-nya kini mempunyai cabang di Boston Bourbon Steak menarik pengunjung di Miami, Scottsdale dan Nashville, serta di Stadium Levi & rsquos dan ruang makan Union Square yang eponimnya juga mempunyai kediaman di Las Vegas, di antara anggota Mina-nya yang lain Kumpulan.

Walaupun sekarang dia menghitung tiga gerai makan di Hawaii di antara 33 di seluruh negara, Mina & rsquos impian untuk membuka restoran di pulau-pulau itu mengambil masa yang agak lama & tepat kira-kira seperempat abad, tepat.

Koki kelahiran Kaherah baru saja mulai mendapat reputasi nasional untuk Aqua, bekas restoran makanan laut San Francisco, ketika dia bergabung dengan koki Roy Yamaguchi untuk acara kuliner di restoran Roy & rsquos di Oahu pada tahun 1991.

& ldquoSaya langsung jatuh cinta dengan segala perkara mengenai Hawaii, terutamanya orang & cinta mereka untuk berkongsi dan rasa keramahan mereka, & rdquo Mina mengatakan. & ldquoPada ketika itu, saya mengatakan bahawa saya ingin mempunyai restoran di Hawaii. Hanya memerlukan masa yang lama untuk sampai ke sana. & Rdquo

Semasa membina rangkaian restorannya di San Francisco dan rakan sejawatnya, Mina mula melakukan percutian keluarga di Hawaii secara berkala, dengan percutian busman & rsquos sekali-sekala di acara khas seperti Hawaii Food & amp Wine Festival, Kapalua Wine and Food Festival, dan winemaker makan malam. Kepentingan menjamu selera di San Francisco Bay Area dan Hawaii terus bergema dengannya.

& ldquoKetika anda bercadang untuk mengunjungi San Francisco atau Hawaii, anda mulakan dengan membuat senarai tempat makan, & rdquo Mina mengatakan. & ldquoAda dua jenis orang di dunia: mereka yang makan untuk hidup dan mereka yang hidup untuk makan. Orang-orang dari kedua-dua tempat ini adalah tentang hidup untuk makan. & Rdquo

Pada saat Waikiki & rsquos International Market Place memulakan transformasi dramatiknya pada tahun 2014, Mina akhirnya siap untuk meletakkan beberapa akar umbi pulau. Dia membuka Stripsteak Waikiki, versi rumah stik Las Vegas yang sudah lama beroperasi, pada tahun 2016, di pusat membeli-belah kelas atas & Grand Lanai tingkat ketiga rsquos, di sebelah pohon beringin yang ikonik. Rakan-rakan tempatan membantunya mencari sumber wilayah untuk restoran, yang menikah dengan pilihan rumah stik tradisional Amerika dengan bakat Jepun untuk teknik halus dan ramuan yang sangat segar, terutama makanan laut.

Rumah Ikan Mina di The Fours Seasons Resort O'ahu di Ko Olina dilihat di Kapolei, HI Christian Horan / Courtesy The Four Seasons

Chef pastri Michelle Karr-Ueoka dan chef eksekutif Wade Ueoka, pemilik bersama yang berkahwin di Honolulu & rsquos MW Restaurant, adalah & # 39; dua orang yang benar-benar membantu kami pada awalnya & rdquo kata Mina. & ldquoMereka & bertanya kepada orang tempatan yang mempunyai hubungan generasi, dan salah satu perkara paling menarik mengenai Hawaii ialah semua orang kelihatan berhubung dalam beberapa cara. & rdquo

Sambungan tersebut membolehkannya mendapatkan sumber terbaik dari Hawaii, kata Mina, sama ada daging babi warisan tempatan dari Pono Pork, daging lembu yang diberi makan rumput dari Syarikat Paniolo Cattle, hasil bermusim organik dari Ladang Kahumana atau udang manis dari Udang Kauai. Abalone dan udang karang yang dibesarkan di Pulau Besar dan sosis Portugis buatan Maui juga muncul di menu Stripsteak Waikiki.

& ldquoChef Mina seperti keluarga, & rdquo berkata Karr-Ueoka. & ldquoHe & rsquos disesuaikan dengan Hawaii dan menunjukkan apa yang telah memberi inspirasi kepadanya di sini, tetapi dengan gaya peribadinya. Semua yang dilakukannya menceritakan kisah. & Rdquo

Gayanya nampak sangat sesuai untuk Hawaii, di mana para pengunjung terobsesi dengan ketersediaan ikan mentah yang berkualiti. Makanan laut segar & mdash termasuk bigeye ahi, ono dan amberjack dari Hawaii dan yellowtail, kerang dan landak laut dari Jepun & ciri mdash di Stripsteak Waikiki & kerang harian rsquos dan pilihan mentah, sementara dapur menyediakan potongan daging lembu buatan Jepun, Australia dan Amerika di tandatangan Mina & rsquos fesyen: rebus perlahan-lahan dalam mentega, kemudian ditumis.

Mina & rsquos usaha baru di International Market Place, the Street, dibuka pada Mei lalu. Selalunya disebut sebagai & ldquofoodies & rsquo food court, & rdquo it & rsquos adalah penciptaan semula kejiranan bandar yang mesra pejalan kaki dengan tempat makan kecil.

& ldquoSaya menjumpai jenis tempat dalam perjalanan saya, dan saya mahu melakukannya dengan cara yang lebih global dengan bekerjasama dengan tukang masak yang berbeza dan membiarkan mereka melakukan sesuatu yang sangat mereka minati, atau sesuatu dari warisan mereka, & rdquo kata Mina, yang merancang untuk membuka lokasi Los Angeles akhir tahun ini. & ldquoIni akan sentiasa berkembang. & rdquo

Pengunjung Street memilih makanan dan minuman dari stesen penjaja, bar atau kedai kopi yang berbeza, atau membeli Street Party Pass, yang membolehkan mereka memperlakukan pengalaman seperti festival makanan dan wain dengan mendapatkan pelbagai hidangan dengan harga yang ditetapkan. Chef dan pengarang Ayesha Curry memulakan kerjaya International Smoke, yang menyajikan hidangan barbeku yang diilhamkan secara antarabangsa, di Street sebelum membuka cawangan San Francisco (sebelum ini muncul) pada bulan November. Rakan kongsi Mina & rsquos di San Francisco & rsquos Pabu, Ken Tominaga, berpasangan dengannya lagi untuk membuka Street & rsquos Ramen Bar, sementara persembahan Mina & rsquos sendiri, Little Lafa, menggabungkan rasa segar Mediterania dengan roti Timur Tengah yang dia saksikan memanggang di dalam oven ketika kecil .

Namun, baru akhir 2017, impian Mina & rsquos benar-benar menjadi kenyataan, dengan pembukaan Rumah Ikan Mina & rsquos di Four Seasons Resort Oahu di Ko Olina.

& ldquoIni adalah restoran pertama yang saya reka semasa saya pergi ke Hawaii, & rdquo kata Mina. & ldquoSelepas Aqua, impian saya adalah membuat restoran ikan di Hawaii dengan rantau & rsquos sumber daya yang banyak, dan dapat meminta nelayan datang ke pintu belakang untuk menurunkan hasil tangkapan mereka. & rdquo

Sesuai dengan namanya, masakan dari meja ke meja adalah kemuncak di Mina & rsquos Fish House, di mana penumpang bas Jared Chang memainkan peranan penting. Pada hari pertamanya di meja kerja, Mina mengetahui bahawa Chang adalah salah satu nelayan sukan terkemuka di Hawaii.

& ldquoSaya menukar tugasnya dengan segera, & rdquo Mina berkata. & ldquoDia & rsquos sekarang sommelier ikan kami, bekerjasama dengan nelayan dan bercakap dengan tetamu mengenai pilihan menu mereka. & rdquo

Masih terinspirasi oleh pemandangan kuliner pulau-pulau & rsquo, Mina percaya lebih banyak koki daratan elit akan membuka restoran di sana, terutama jika destinasi mempengaruhi mereka dengan cara yang sama seperti dia.

& ldquoSaat saya pergi ke Hawaii, dalam masa setengah jam, saya & # 39; orang yang sangat berbeza, & rdquo katanya. & ldquoI & rsquom sepenuhnya selesa dengan segalanya. Apabila anda & # 39; berada di tempat mental yang sangat baik, makanan terasa lebih enak. & Rdquo


Michael Mina memperluas sambungan ke meja Hawaii

Koki pemenang Anugerah James Beard, Michael Mina dapat meraih kejayaan di seluruh negara dengan konsep makan yang berani yang muncul di San Francisco. Pabu gaya izakaya-nya kini mempunyai cabang di Boston Bourbon Steak menarik pengunjung di Miami, Scottsdale dan Nashville, begitu juga di Stadium Levi & rsquos dan ruang makannya yang elegan Union Square juga mempunyai kediaman di Las Vegas, di antara anggota Mina-nya yang lain Kumpulan.

Walaupun sekarang dia menghitung tiga gerai makan di Hawaii di antara 33 di seluruh negara, Mina & rsquos impian untuk membuka restoran di pulau-pulau itu mengambil masa yang agak lama & tepat kira-kira seperempat abad, tepat.

Koki kelahiran Kaherah baru saja mulai mendapat reputasi nasional untuk Aqua, bekas restoran makanan laut San Francisco, ketika dia bergabung dengan koki Roy Yamaguchi untuk acara kuliner di restoran Roy & rsquos di Oahu pada tahun 1991.

& ldquoSaya langsung jatuh cinta dengan segala perkara mengenai Hawaii, terutamanya orang & cinta mereka untuk berkongsi dan rasa keramahan mereka, & rdquo Mina mengatakan. & ldquoPada ketika itu, saya mengatakan bahawa saya ingin mempunyai restoran di Hawaii. Hanya memerlukan masa yang lama untuk sampai ke sana. & Rdquo

Semasa membina rangkaian restorannya di San Francisco dan rakan sejawatnya, Mina mula melakukan percutian keluarga di Hawaii secara berkala, dengan percutian busman & rsquos sekali-sekala di acara khas seperti Hawaii Food & amp Wine Festival, Kapalua Wine and Food Festival, dan winemaker makan malam. Kepentingan menjamu selera di San Francisco Bay Area dan Hawaii terus bergema dengannya.

& ldquoKetika anda bercadang untuk mengunjungi San Francisco atau Hawaii, anda mulakan dengan membuat senarai tempat makan, & rdquo Mina mengatakan. & ldquoAda dua jenis orang di dunia: mereka yang makan untuk hidup dan mereka yang hidup untuk makan. Orang-orang dari kedua-dua tempat ini adalah tentang hidup untuk makan. & Rdquo

Pada saat Waikiki & rsquos International Market Place memulakan transformasi dramatiknya pada tahun 2014, Mina akhirnya siap untuk meletakkan beberapa akar umbi pulau. Dia membuka Stripsteak Waikiki, versi rumah stik Las Vegas yang sudah lama beroperasi, pada tahun 2016, di pusat membeli-belah kelas atas & Grand Lanai tingkat ketiga rsquos, di sebelah pohon beringin yang ikonik. Rakan-rakan tempatan membantunya mencari sumber wilayah untuk restoran, yang menikah dengan pilihan rumah stik tradisional Amerika dengan bakat Jepun untuk teknik halus dan ramuan yang sangat segar, terutama makanan laut.

Rumah Ikan Mina di The Fours Seasons Resort O'ahu di Ko Olina dilihat di Kapolei, HI Christian Horan / Courtesy The Four Seasons

Chef pastri Michelle Karr-Ueoka dan chef eksekutif Wade Ueoka, pemilik bersama yang berkahwin di Honolulu & rsquos MW Restaurant, adalah & # 39; dua orang yang benar-benar membantu kami pada awalnya & rdquo kata Mina. & ldquoMereka & bertanya kepada orang tempatan yang mempunyai hubungan generasi, dan salah satu perkara paling menarik mengenai Hawaii ialah semua orang kelihatan saling berhubungan. & rdquo

Sambungan tersebut membolehkannya mendapatkan sumber terbaik dari Hawaii, kata Mina, sama ada daging babi warisan tempatan dari Pono Pork, daging lembu yang diberi makan rumput dari Paniolo Cattle Company, hasil bermusim organik dari Ladang Kahumana atau udang manis dari Udang Kauai. Abalone dan udang karang yang dibesarkan di Pulau Besar dan sosis Portugis buatan Maui juga muncul di menu Stripsteak Waikiki.

& ldquoChef Mina seperti keluarga, & rdquo berkata Karr-Ueoka. & ldquoHe & rsquos disesuaikan dengan Hawaii dan menunjukkan apa yang telah memberi inspirasi kepadanya di sini, tetapi dengan gaya peribadinya. Semua yang dilakukannya menceritakan kisah. & Rdquo

Gayanya kelihatan sangat sesuai untuk Hawaii, di mana para pengunjung terobsesi dengan ketersediaan ikan mentah yang berkualiti. Makanan laut segar & mdash termasuk bigeye ahi, ono dan amberjack dari Hawaii dan yellowtail, kerang dan landak laut dari Jepun & ciri mdash di Stripsteak Waikiki & kerang harian rsquos dan pilihan mentah, sementara dapur menyediakan potongan daging lembu buatan Jepun, Australia dan Amerika di tandatangan Mina & rsquos fesyen: rebus perlahan-lahan dalam mentega, kemudian ditumis.

Mina & rsquos usaha baru di International Market Place, the Street, dibuka pada Mei lalu. Selalunya disebut sebagai & ldquofoodies & rsquo food court, & rdquo it & rsquos adalah penciptaan semula kejiranan bandar yang mesra pejalan kaki dengan tempat makan kecil.

& ldquoSaya menjumpai jenis tempat dalam perjalanan saya, dan saya mahu melakukannya dengan cara yang lebih global dengan bekerjasama dengan tukang masak yang berbeza dan membiarkan mereka melakukan sesuatu yang sangat mereka minati, atau sesuatu dari warisan mereka, & rdquo kata Mina, yang merancang untuk membuka lokasi Los Angeles akhir tahun ini. & ldquoIni akan sentiasa berkembang. & rdquo

Pengunjung Street memilih makanan dan minuman dari stesen penjaja, bar atau kedai kopi yang berbeza, atau membeli Street Party Pass, yang membolehkan mereka memperlakukan pengalaman seperti festival makanan dan wain dengan mendapatkan pelbagai hidangan dengan harga yang ditetapkan. Chef dan pengarang Ayesha Curry membuat debut International Smoke, yang menyajikan hidangan barbeku yang diilhamkan secara antarabangsa, di Street sebelum membuka cawangan San Francisco (sebelum ini muncul) pada bulan November. Rakan kongsi Mina & rsquos di San Francisco & rsquos Pabu, Ken Tominaga, berpasangan dengannya sekali lagi untuk membuka Street & rsquos Ramen Bar, sementara persembahan Mina & rsquos sendiri, Little Lafa, menggabungkan rasa segar Mediterania dengan roti Timur Tengah yang dia saksikan memanggang di dalam oven ketika kecil .

Namun, tidak sampai akhir tahun 2017, impian Mina & rsquos yang asli benar-benar menjadi kenyataan, dengan pembukaan Rumah Ikan Mina & rsquos di Four Seasons Resort Oahu di Ko Olina.

& ldquoIni adalah restoran pertama yang saya reka semasa saya pergi ke Hawaii, & rdquo kata Mina. & ldquoSelepas Aqua, impian saya adalah membuat restoran ikan di Hawaii dengan rantau & rsquos sumber daya yang banyak, dan dapat meminta nelayan datang ke pintu belakang untuk menurunkan hasil tangkapan mereka. & rdquo

Sesuai dengan namanya, masakan dari meja ke meja adalah kemuncak di Mina & rsquos Fish House, di mana penumpang bas Jared Chang memainkan peranan penting. Pada hari pertamanya di meja kerja, Mina mengetahui bahawa Chang adalah salah satu nelayan sukan terkemuka di Hawaii.

& ldquoSaya menukar tugasnya dengan segera, & rdquo Mina berkata. & ldquoDia & rsquos sekarang sommelier ikan kami, bekerjasama dengan nelayan dan bercakap dengan tetamu mengenai pilihan menu mereka. & rdquo

Masih terinspirasi oleh pemandangan kuliner pulau-pulau & rsquo, Mina percaya lebih banyak koki daratan elit akan membuka restoran di sana, terutama jika destinasi mempengaruhi mereka dengan cara yang sama seperti dia.

& ldquoSaat saya pergi ke Hawaii, dalam masa setengah jam, saya & # 39; orang yang sangat berbeza, & rdquo katanya. & ldquoI & rsquom sepenuhnya selesa dengan segalanya. Apabila anda berada di tempat mental yang sangat baik, makanan terasa lebih enak. & Rdquo


Michael Mina memperluas sambungan ke meja Hawaii

Koki pemenang Anugerah James Beard, Michael Mina dapat meraih kejayaan di seluruh negara dengan konsep makan yang berani yang muncul di San Francisco. His izakaya-style Pabu now boasts a branch in Boston Bourbon Steak draws diners in Miami, Scottsdale and Nashville, as well as at Levi&rsquos Stadium and his eponymous Union Square fine dining room also has a home in Las Vegas, among other members of his Mina Group.

Although he now counts three dining outlets in Hawaii among some 33 nationwide, Mina&rsquos dream of opening a restaurant in the islands took a while to happen &mdash about a quarter-century, to be exact.

The Cairo-born chef was just starting to gain national renown for Aqua, the former San Francisco seafood restaurant, when he joined chef Roy Yamaguchi for a culinary event at Roy&rsquos restaurant on Oahu in 1991.

&ldquoI immediately fell in love with everything about Hawaii, especially the people &mdash their love of sharing and their sense of hospitality,&rdquo Mina says. &ldquoAt that point, I said that I would love to have a restaurant in Hawaii. It just took a long time to get there.&rdquo

While building his network of San Francisco restaurants and their national counterparts, Mina started taking family vacations in Hawaii on a regular basis, with occasional busman&rsquos holidays at special events such as the Hawaii Food & Wine Festival, the Kapalua Wine and Food Festival, and winemaker dinners. The importance of dining to both the San Francisco Bay Area and Hawaii continued to resonate with him.

&ldquoWhen you plan to visit San Francisco or Hawaii, you start by making a list of places to eat,&rdquo Mina says. &ldquoThere are two types of people in the world: those who eat to live and those who live to eat. The people from both of these places are all about living to eat.&rdquo

By the time Waikiki&rsquos International Market Place began its dramatic transformation in 2014, Mina was finally ready to put down some island roots. He opened Stripsteak Waikiki, a version of his long-running Las Vegas steak house, in 2016, on the newly upscale shopping center&rsquos third-story Grand Lanai, next to its iconic banyan tree. Local friends helped him find regional sources for the restaurant, which marries traditional American steak house options with the Japanese flair for refined techniques and ultra-fresh ingredients, particularly seafood.

Mina's Fish House in The Fours Seasons Resort O'ahu at Ko Olina is seen in Kapolei, HI Christian Horan/Courtesy The Four Seasons

Pastry chef Michelle Karr-Ueoka and executive chef Wade Ueoka, the married co-owners of Honolulu&rsquos MW Restaurant, were &ldquothe two people who really helped us in the beginning,&rdquo says Mina. &ldquoThey&rsquore local people who have generations of relationships, and one of the coolest things about Hawaii is that everyone seems connected in some way.&rdquo

Those connections have allowed him to source the best from Hawaii, Mina notes, whether it&rsquos local heritage pork from Pono Pork, grass-fed beef from Paniolo Cattle Company, organic seasonal produce from Kahumana Farms or sweet shrimp from Kauai Shrimp. Big Island-raised abalone and lobster and Maui-made Portuguese sausage also appear on the Stripsteak Waikiki menu.

&ldquoChef Mina is like family,&rdquo says Karr-Ueoka. &ldquoHe&rsquos adapted to Hawaii and shows what has inspired him here, but in his personal style. Everything he does tells a story.&rdquo

His style seems perfectly suited to Hawaii, where diners are obsessed with the availability of quality raw fish. Fresh seafood &mdash including bigeye ahi, ono and amberjack from Hawaii and yellowtail, scallop and sea urchin from Japan &mdash feature in Stripsteak Waikiki&rsquos daily shellfish and raw selections, while the kitchen prepares hand-sliced cuts of Japanese, Australian and American beef in Mina&rsquos signature fashion: first slow-poached in butter, then seared.

Mina&rsquos newer venture in the International Market Place, the Street, opened last May. Often called a &ldquofoodies&rsquo food court,&rdquo it&rsquos a re-creation of a pedestrian-friendly urban neighborhood with small dining spots.

&ldquoI run across those types of places in my travels, and I wanted to do it in a more global fashion by partnering with different chefs and letting them do either something they&rsquore very passionate about, or something from their heritage,&rdquo says Mina, who plans to open a Los Angeles location later this year. &ldquoIt will always be evolving.&rdquo

The Street diners choose food and drink from the different hawker stations, bars or coffee shop, or purchase a Street Party Pass, which allows them to treat the experience like a food and wine festival by getting a variety of dishes for a set price. Chef and author Ayesha Curry debuted International Smoke, which features internationally inspired barbecue dishes, at the Street before opening a permanent San Francisco branch (previously a popup) in November. Mina&rsquos partner at San Francisco&rsquos Pabu, Ken Tominaga, paired with him again to open the Street&rsquos Ramen Bar, while Mina&rsquos own offering, Little Lafa, incorporates fresh flavors of the Mediterranean with the Middle Eastern bread that he watched baking in the oven as a child.

It wasn&rsquot until late 2017, however, that Mina&rsquos original dream truly came to tropical fruition, with the opening of Mina&rsquos Fish House at the Four Seasons Resort Oahu at Ko Olina.

&ldquoThis was the first restaurant I designed when I went to Hawaii,&rdquo says Mina. &ldquoEver since Aqua, my dream was to do a fish restaurant in Hawaii with the region&rsquos wealth of resources, and be able to have fishermen coming in the back door to drop off their catch.&rdquo

True to its name, line-to-table cuisine is the highlight at Mina&rsquos Fish House, where onetime busboy Jared Chang plays a key role. On his first day at work busing tables, Mina learned that Chang is one of the top sports fishermen in Hawaii.

&ldquoI changed his job immediately,&rdquo Mina says. &ldquoHe&rsquos now our fish sommelier, working with the fishermen and talking with guests about their menu choices.&rdquo

Still inspired by the islands&rsquo culinary scene, Mina believes more elite mainland chefs will open restaurants there, especially if the destination affects them in the same way it has him.

&ldquoWhen I go to Hawaii, within a half hour, I&rsquom a very different person,&rdquo he says. &ldquoI&rsquom completely at ease with everything. When you&rsquore in a really good mental place, food just tastes better.&rdquo


Michael Mina expanding connection to Hawaiian tables

James Beard Award-winning chef Michael Mina can claim success across the country with bold dining concepts that debuted in San Francisco. His izakaya-style Pabu now boasts a branch in Boston Bourbon Steak draws diners in Miami, Scottsdale and Nashville, as well as at Levi&rsquos Stadium and his eponymous Union Square fine dining room also has a home in Las Vegas, among other members of his Mina Group.

Although he now counts three dining outlets in Hawaii among some 33 nationwide, Mina&rsquos dream of opening a restaurant in the islands took a while to happen &mdash about a quarter-century, to be exact.

The Cairo-born chef was just starting to gain national renown for Aqua, the former San Francisco seafood restaurant, when he joined chef Roy Yamaguchi for a culinary event at Roy&rsquos restaurant on Oahu in 1991.

&ldquoI immediately fell in love with everything about Hawaii, especially the people &mdash their love of sharing and their sense of hospitality,&rdquo Mina says. &ldquoAt that point, I said that I would love to have a restaurant in Hawaii. It just took a long time to get there.&rdquo

While building his network of San Francisco restaurants and their national counterparts, Mina started taking family vacations in Hawaii on a regular basis, with occasional busman&rsquos holidays at special events such as the Hawaii Food & Wine Festival, the Kapalua Wine and Food Festival, and winemaker dinners. The importance of dining to both the San Francisco Bay Area and Hawaii continued to resonate with him.

&ldquoWhen you plan to visit San Francisco or Hawaii, you start by making a list of places to eat,&rdquo Mina says. &ldquoThere are two types of people in the world: those who eat to live and those who live to eat. The people from both of these places are all about living to eat.&rdquo

By the time Waikiki&rsquos International Market Place began its dramatic transformation in 2014, Mina was finally ready to put down some island roots. He opened Stripsteak Waikiki, a version of his long-running Las Vegas steak house, in 2016, on the newly upscale shopping center&rsquos third-story Grand Lanai, next to its iconic banyan tree. Local friends helped him find regional sources for the restaurant, which marries traditional American steak house options with the Japanese flair for refined techniques and ultra-fresh ingredients, particularly seafood.

Mina's Fish House in The Fours Seasons Resort O'ahu at Ko Olina is seen in Kapolei, HI Christian Horan/Courtesy The Four Seasons

Pastry chef Michelle Karr-Ueoka and executive chef Wade Ueoka, the married co-owners of Honolulu&rsquos MW Restaurant, were &ldquothe two people who really helped us in the beginning,&rdquo says Mina. &ldquoThey&rsquore local people who have generations of relationships, and one of the coolest things about Hawaii is that everyone seems connected in some way.&rdquo

Those connections have allowed him to source the best from Hawaii, Mina notes, whether it&rsquos local heritage pork from Pono Pork, grass-fed beef from Paniolo Cattle Company, organic seasonal produce from Kahumana Farms or sweet shrimp from Kauai Shrimp. Big Island-raised abalone and lobster and Maui-made Portuguese sausage also appear on the Stripsteak Waikiki menu.

&ldquoChef Mina is like family,&rdquo says Karr-Ueoka. &ldquoHe&rsquos adapted to Hawaii and shows what has inspired him here, but in his personal style. Everything he does tells a story.&rdquo

His style seems perfectly suited to Hawaii, where diners are obsessed with the availability of quality raw fish. Fresh seafood &mdash including bigeye ahi, ono and amberjack from Hawaii and yellowtail, scallop and sea urchin from Japan &mdash feature in Stripsteak Waikiki&rsquos daily shellfish and raw selections, while the kitchen prepares hand-sliced cuts of Japanese, Australian and American beef in Mina&rsquos signature fashion: first slow-poached in butter, then seared.

Mina&rsquos newer venture in the International Market Place, the Street, opened last May. Often called a &ldquofoodies&rsquo food court,&rdquo it&rsquos a re-creation of a pedestrian-friendly urban neighborhood with small dining spots.

&ldquoI run across those types of places in my travels, and I wanted to do it in a more global fashion by partnering with different chefs and letting them do either something they&rsquore very passionate about, or something from their heritage,&rdquo says Mina, who plans to open a Los Angeles location later this year. &ldquoIt will always be evolving.&rdquo

The Street diners choose food and drink from the different hawker stations, bars or coffee shop, or purchase a Street Party Pass, which allows them to treat the experience like a food and wine festival by getting a variety of dishes for a set price. Chef and author Ayesha Curry debuted International Smoke, which features internationally inspired barbecue dishes, at the Street before opening a permanent San Francisco branch (previously a popup) in November. Mina&rsquos partner at San Francisco&rsquos Pabu, Ken Tominaga, paired with him again to open the Street&rsquos Ramen Bar, while Mina&rsquos own offering, Little Lafa, incorporates fresh flavors of the Mediterranean with the Middle Eastern bread that he watched baking in the oven as a child.

It wasn&rsquot until late 2017, however, that Mina&rsquos original dream truly came to tropical fruition, with the opening of Mina&rsquos Fish House at the Four Seasons Resort Oahu at Ko Olina.

&ldquoThis was the first restaurant I designed when I went to Hawaii,&rdquo says Mina. &ldquoEver since Aqua, my dream was to do a fish restaurant in Hawaii with the region&rsquos wealth of resources, and be able to have fishermen coming in the back door to drop off their catch.&rdquo

True to its name, line-to-table cuisine is the highlight at Mina&rsquos Fish House, where onetime busboy Jared Chang plays a key role. On his first day at work busing tables, Mina learned that Chang is one of the top sports fishermen in Hawaii.

&ldquoI changed his job immediately,&rdquo Mina says. &ldquoHe&rsquos now our fish sommelier, working with the fishermen and talking with guests about their menu choices.&rdquo

Still inspired by the islands&rsquo culinary scene, Mina believes more elite mainland chefs will open restaurants there, especially if the destination affects them in the same way it has him.

&ldquoWhen I go to Hawaii, within a half hour, I&rsquom a very different person,&rdquo he says. &ldquoI&rsquom completely at ease with everything. When you&rsquore in a really good mental place, food just tastes better.&rdquo


Michael Mina expanding connection to Hawaiian tables

James Beard Award-winning chef Michael Mina can claim success across the country with bold dining concepts that debuted in San Francisco. His izakaya-style Pabu now boasts a branch in Boston Bourbon Steak draws diners in Miami, Scottsdale and Nashville, as well as at Levi&rsquos Stadium and his eponymous Union Square fine dining room also has a home in Las Vegas, among other members of his Mina Group.

Although he now counts three dining outlets in Hawaii among some 33 nationwide, Mina&rsquos dream of opening a restaurant in the islands took a while to happen &mdash about a quarter-century, to be exact.

The Cairo-born chef was just starting to gain national renown for Aqua, the former San Francisco seafood restaurant, when he joined chef Roy Yamaguchi for a culinary event at Roy&rsquos restaurant on Oahu in 1991.

&ldquoI immediately fell in love with everything about Hawaii, especially the people &mdash their love of sharing and their sense of hospitality,&rdquo Mina says. &ldquoAt that point, I said that I would love to have a restaurant in Hawaii. It just took a long time to get there.&rdquo

While building his network of San Francisco restaurants and their national counterparts, Mina started taking family vacations in Hawaii on a regular basis, with occasional busman&rsquos holidays at special events such as the Hawaii Food & Wine Festival, the Kapalua Wine and Food Festival, and winemaker dinners. The importance of dining to both the San Francisco Bay Area and Hawaii continued to resonate with him.

&ldquoWhen you plan to visit San Francisco or Hawaii, you start by making a list of places to eat,&rdquo Mina says. &ldquoThere are two types of people in the world: those who eat to live and those who live to eat. The people from both of these places are all about living to eat.&rdquo

By the time Waikiki&rsquos International Market Place began its dramatic transformation in 2014, Mina was finally ready to put down some island roots. He opened Stripsteak Waikiki, a version of his long-running Las Vegas steak house, in 2016, on the newly upscale shopping center&rsquos third-story Grand Lanai, next to its iconic banyan tree. Local friends helped him find regional sources for the restaurant, which marries traditional American steak house options with the Japanese flair for refined techniques and ultra-fresh ingredients, particularly seafood.

Mina's Fish House in The Fours Seasons Resort O'ahu at Ko Olina is seen in Kapolei, HI Christian Horan/Courtesy The Four Seasons

Pastry chef Michelle Karr-Ueoka and executive chef Wade Ueoka, the married co-owners of Honolulu&rsquos MW Restaurant, were &ldquothe two people who really helped us in the beginning,&rdquo says Mina. &ldquoThey&rsquore local people who have generations of relationships, and one of the coolest things about Hawaii is that everyone seems connected in some way.&rdquo

Those connections have allowed him to source the best from Hawaii, Mina notes, whether it&rsquos local heritage pork from Pono Pork, grass-fed beef from Paniolo Cattle Company, organic seasonal produce from Kahumana Farms or sweet shrimp from Kauai Shrimp. Big Island-raised abalone and lobster and Maui-made Portuguese sausage also appear on the Stripsteak Waikiki menu.

&ldquoChef Mina is like family,&rdquo says Karr-Ueoka. &ldquoHe&rsquos adapted to Hawaii and shows what has inspired him here, but in his personal style. Everything he does tells a story.&rdquo

His style seems perfectly suited to Hawaii, where diners are obsessed with the availability of quality raw fish. Fresh seafood &mdash including bigeye ahi, ono and amberjack from Hawaii and yellowtail, scallop and sea urchin from Japan &mdash feature in Stripsteak Waikiki&rsquos daily shellfish and raw selections, while the kitchen prepares hand-sliced cuts of Japanese, Australian and American beef in Mina&rsquos signature fashion: first slow-poached in butter, then seared.

Mina&rsquos newer venture in the International Market Place, the Street, opened last May. Often called a &ldquofoodies&rsquo food court,&rdquo it&rsquos a re-creation of a pedestrian-friendly urban neighborhood with small dining spots.

&ldquoI run across those types of places in my travels, and I wanted to do it in a more global fashion by partnering with different chefs and letting them do either something they&rsquore very passionate about, or something from their heritage,&rdquo says Mina, who plans to open a Los Angeles location later this year. &ldquoIt will always be evolving.&rdquo

The Street diners choose food and drink from the different hawker stations, bars or coffee shop, or purchase a Street Party Pass, which allows them to treat the experience like a food and wine festival by getting a variety of dishes for a set price. Chef and author Ayesha Curry debuted International Smoke, which features internationally inspired barbecue dishes, at the Street before opening a permanent San Francisco branch (previously a popup) in November. Mina&rsquos partner at San Francisco&rsquos Pabu, Ken Tominaga, paired with him again to open the Street&rsquos Ramen Bar, while Mina&rsquos own offering, Little Lafa, incorporates fresh flavors of the Mediterranean with the Middle Eastern bread that he watched baking in the oven as a child.

It wasn&rsquot until late 2017, however, that Mina&rsquos original dream truly came to tropical fruition, with the opening of Mina&rsquos Fish House at the Four Seasons Resort Oahu at Ko Olina.

&ldquoThis was the first restaurant I designed when I went to Hawaii,&rdquo says Mina. &ldquoEver since Aqua, my dream was to do a fish restaurant in Hawaii with the region&rsquos wealth of resources, and be able to have fishermen coming in the back door to drop off their catch.&rdquo

True to its name, line-to-table cuisine is the highlight at Mina&rsquos Fish House, where onetime busboy Jared Chang plays a key role. On his first day at work busing tables, Mina learned that Chang is one of the top sports fishermen in Hawaii.

&ldquoI changed his job immediately,&rdquo Mina says. &ldquoHe&rsquos now our fish sommelier, working with the fishermen and talking with guests about their menu choices.&rdquo

Still inspired by the islands&rsquo culinary scene, Mina believes more elite mainland chefs will open restaurants there, especially if the destination affects them in the same way it has him.

&ldquoWhen I go to Hawaii, within a half hour, I&rsquom a very different person,&rdquo he says. &ldquoI&rsquom completely at ease with everything. When you&rsquore in a really good mental place, food just tastes better.&rdquo


Michael Mina expanding connection to Hawaiian tables

James Beard Award-winning chef Michael Mina can claim success across the country with bold dining concepts that debuted in San Francisco. His izakaya-style Pabu now boasts a branch in Boston Bourbon Steak draws diners in Miami, Scottsdale and Nashville, as well as at Levi&rsquos Stadium and his eponymous Union Square fine dining room also has a home in Las Vegas, among other members of his Mina Group.

Although he now counts three dining outlets in Hawaii among some 33 nationwide, Mina&rsquos dream of opening a restaurant in the islands took a while to happen &mdash about a quarter-century, to be exact.

The Cairo-born chef was just starting to gain national renown for Aqua, the former San Francisco seafood restaurant, when he joined chef Roy Yamaguchi for a culinary event at Roy&rsquos restaurant on Oahu in 1991.

&ldquoI immediately fell in love with everything about Hawaii, especially the people &mdash their love of sharing and their sense of hospitality,&rdquo Mina says. &ldquoAt that point, I said that I would love to have a restaurant in Hawaii. It just took a long time to get there.&rdquo

While building his network of San Francisco restaurants and their national counterparts, Mina started taking family vacations in Hawaii on a regular basis, with occasional busman&rsquos holidays at special events such as the Hawaii Food & Wine Festival, the Kapalua Wine and Food Festival, and winemaker dinners. The importance of dining to both the San Francisco Bay Area and Hawaii continued to resonate with him.

&ldquoWhen you plan to visit San Francisco or Hawaii, you start by making a list of places to eat,&rdquo Mina says. &ldquoThere are two types of people in the world: those who eat to live and those who live to eat. The people from both of these places are all about living to eat.&rdquo

By the time Waikiki&rsquos International Market Place began its dramatic transformation in 2014, Mina was finally ready to put down some island roots. He opened Stripsteak Waikiki, a version of his long-running Las Vegas steak house, in 2016, on the newly upscale shopping center&rsquos third-story Grand Lanai, next to its iconic banyan tree. Local friends helped him find regional sources for the restaurant, which marries traditional American steak house options with the Japanese flair for refined techniques and ultra-fresh ingredients, particularly seafood.

Mina's Fish House in The Fours Seasons Resort O'ahu at Ko Olina is seen in Kapolei, HI Christian Horan/Courtesy The Four Seasons

Pastry chef Michelle Karr-Ueoka and executive chef Wade Ueoka, the married co-owners of Honolulu&rsquos MW Restaurant, were &ldquothe two people who really helped us in the beginning,&rdquo says Mina. &ldquoThey&rsquore local people who have generations of relationships, and one of the coolest things about Hawaii is that everyone seems connected in some way.&rdquo

Those connections have allowed him to source the best from Hawaii, Mina notes, whether it&rsquos local heritage pork from Pono Pork, grass-fed beef from Paniolo Cattle Company, organic seasonal produce from Kahumana Farms or sweet shrimp from Kauai Shrimp. Big Island-raised abalone and lobster and Maui-made Portuguese sausage also appear on the Stripsteak Waikiki menu.

&ldquoChef Mina is like family,&rdquo says Karr-Ueoka. &ldquoHe&rsquos adapted to Hawaii and shows what has inspired him here, but in his personal style. Everything he does tells a story.&rdquo

His style seems perfectly suited to Hawaii, where diners are obsessed with the availability of quality raw fish. Fresh seafood &mdash including bigeye ahi, ono and amberjack from Hawaii and yellowtail, scallop and sea urchin from Japan &mdash feature in Stripsteak Waikiki&rsquos daily shellfish and raw selections, while the kitchen prepares hand-sliced cuts of Japanese, Australian and American beef in Mina&rsquos signature fashion: first slow-poached in butter, then seared.

Mina&rsquos newer venture in the International Market Place, the Street, opened last May. Often called a &ldquofoodies&rsquo food court,&rdquo it&rsquos a re-creation of a pedestrian-friendly urban neighborhood with small dining spots.

&ldquoI run across those types of places in my travels, and I wanted to do it in a more global fashion by partnering with different chefs and letting them do either something they&rsquore very passionate about, or something from their heritage,&rdquo says Mina, who plans to open a Los Angeles location later this year. &ldquoIt will always be evolving.&rdquo

The Street diners choose food and drink from the different hawker stations, bars or coffee shop, or purchase a Street Party Pass, which allows them to treat the experience like a food and wine festival by getting a variety of dishes for a set price. Chef and author Ayesha Curry debuted International Smoke, which features internationally inspired barbecue dishes, at the Street before opening a permanent San Francisco branch (previously a popup) in November. Mina&rsquos partner at San Francisco&rsquos Pabu, Ken Tominaga, paired with him again to open the Street&rsquos Ramen Bar, while Mina&rsquos own offering, Little Lafa, incorporates fresh flavors of the Mediterranean with the Middle Eastern bread that he watched baking in the oven as a child.

It wasn&rsquot until late 2017, however, that Mina&rsquos original dream truly came to tropical fruition, with the opening of Mina&rsquos Fish House at the Four Seasons Resort Oahu at Ko Olina.

&ldquoThis was the first restaurant I designed when I went to Hawaii,&rdquo says Mina. &ldquoEver since Aqua, my dream was to do a fish restaurant in Hawaii with the region&rsquos wealth of resources, and be able to have fishermen coming in the back door to drop off their catch.&rdquo

True to its name, line-to-table cuisine is the highlight at Mina&rsquos Fish House, where onetime busboy Jared Chang plays a key role. On his first day at work busing tables, Mina learned that Chang is one of the top sports fishermen in Hawaii.

&ldquoI changed his job immediately,&rdquo Mina says. &ldquoHe&rsquos now our fish sommelier, working with the fishermen and talking with guests about their menu choices.&rdquo

Still inspired by the islands&rsquo culinary scene, Mina believes more elite mainland chefs will open restaurants there, especially if the destination affects them in the same way it has him.

&ldquoWhen I go to Hawaii, within a half hour, I&rsquom a very different person,&rdquo he says. &ldquoI&rsquom completely at ease with everything. When you&rsquore in a really good mental place, food just tastes better.&rdquo


Michael Mina expanding connection to Hawaiian tables

James Beard Award-winning chef Michael Mina can claim success across the country with bold dining concepts that debuted in San Francisco. His izakaya-style Pabu now boasts a branch in Boston Bourbon Steak draws diners in Miami, Scottsdale and Nashville, as well as at Levi&rsquos Stadium and his eponymous Union Square fine dining room also has a home in Las Vegas, among other members of his Mina Group.

Although he now counts three dining outlets in Hawaii among some 33 nationwide, Mina&rsquos dream of opening a restaurant in the islands took a while to happen &mdash about a quarter-century, to be exact.

The Cairo-born chef was just starting to gain national renown for Aqua, the former San Francisco seafood restaurant, when he joined chef Roy Yamaguchi for a culinary event at Roy&rsquos restaurant on Oahu in 1991.

&ldquoI immediately fell in love with everything about Hawaii, especially the people &mdash their love of sharing and their sense of hospitality,&rdquo Mina says. &ldquoAt that point, I said that I would love to have a restaurant in Hawaii. It just took a long time to get there.&rdquo

While building his network of San Francisco restaurants and their national counterparts, Mina started taking family vacations in Hawaii on a regular basis, with occasional busman&rsquos holidays at special events such as the Hawaii Food & Wine Festival, the Kapalua Wine and Food Festival, and winemaker dinners. The importance of dining to both the San Francisco Bay Area and Hawaii continued to resonate with him.

&ldquoWhen you plan to visit San Francisco or Hawaii, you start by making a list of places to eat,&rdquo Mina says. &ldquoThere are two types of people in the world: those who eat to live and those who live to eat. The people from both of these places are all about living to eat.&rdquo

By the time Waikiki&rsquos International Market Place began its dramatic transformation in 2014, Mina was finally ready to put down some island roots. He opened Stripsteak Waikiki, a version of his long-running Las Vegas steak house, in 2016, on the newly upscale shopping center&rsquos third-story Grand Lanai, next to its iconic banyan tree. Local friends helped him find regional sources for the restaurant, which marries traditional American steak house options with the Japanese flair for refined techniques and ultra-fresh ingredients, particularly seafood.

Mina's Fish House in The Fours Seasons Resort O'ahu at Ko Olina is seen in Kapolei, HI Christian Horan/Courtesy The Four Seasons

Pastry chef Michelle Karr-Ueoka and executive chef Wade Ueoka, the married co-owners of Honolulu&rsquos MW Restaurant, were &ldquothe two people who really helped us in the beginning,&rdquo says Mina. &ldquoThey&rsquore local people who have generations of relationships, and one of the coolest things about Hawaii is that everyone seems connected in some way.&rdquo

Those connections have allowed him to source the best from Hawaii, Mina notes, whether it&rsquos local heritage pork from Pono Pork, grass-fed beef from Paniolo Cattle Company, organic seasonal produce from Kahumana Farms or sweet shrimp from Kauai Shrimp. Big Island-raised abalone and lobster and Maui-made Portuguese sausage also appear on the Stripsteak Waikiki menu.

&ldquoChef Mina is like family,&rdquo says Karr-Ueoka. &ldquoHe&rsquos adapted to Hawaii and shows what has inspired him here, but in his personal style. Everything he does tells a story.&rdquo

His style seems perfectly suited to Hawaii, where diners are obsessed with the availability of quality raw fish. Fresh seafood &mdash including bigeye ahi, ono and amberjack from Hawaii and yellowtail, scallop and sea urchin from Japan &mdash feature in Stripsteak Waikiki&rsquos daily shellfish and raw selections, while the kitchen prepares hand-sliced cuts of Japanese, Australian and American beef in Mina&rsquos signature fashion: first slow-poached in butter, then seared.

Mina&rsquos newer venture in the International Market Place, the Street, opened last May. Often called a &ldquofoodies&rsquo food court,&rdquo it&rsquos a re-creation of a pedestrian-friendly urban neighborhood with small dining spots.

&ldquoI run across those types of places in my travels, and I wanted to do it in a more global fashion by partnering with different chefs and letting them do either something they&rsquore very passionate about, or something from their heritage,&rdquo says Mina, who plans to open a Los Angeles location later this year. &ldquoIt will always be evolving.&rdquo

The Street diners choose food and drink from the different hawker stations, bars or coffee shop, or purchase a Street Party Pass, which allows them to treat the experience like a food and wine festival by getting a variety of dishes for a set price. Chef and author Ayesha Curry debuted International Smoke, which features internationally inspired barbecue dishes, at the Street before opening a permanent San Francisco branch (previously a popup) in November. Mina&rsquos partner at San Francisco&rsquos Pabu, Ken Tominaga, paired with him again to open the Street&rsquos Ramen Bar, while Mina&rsquos own offering, Little Lafa, incorporates fresh flavors of the Mediterranean with the Middle Eastern bread that he watched baking in the oven as a child.

It wasn&rsquot until late 2017, however, that Mina&rsquos original dream truly came to tropical fruition, with the opening of Mina&rsquos Fish House at the Four Seasons Resort Oahu at Ko Olina.

&ldquoThis was the first restaurant I designed when I went to Hawaii,&rdquo says Mina. &ldquoEver since Aqua, my dream was to do a fish restaurant in Hawaii with the region&rsquos wealth of resources, and be able to have fishermen coming in the back door to drop off their catch.&rdquo

True to its name, line-to-table cuisine is the highlight at Mina&rsquos Fish House, where onetime busboy Jared Chang plays a key role. On his first day at work busing tables, Mina learned that Chang is one of the top sports fishermen in Hawaii.

&ldquoI changed his job immediately,&rdquo Mina says. &ldquoHe&rsquos now our fish sommelier, working with the fishermen and talking with guests about their menu choices.&rdquo

Still inspired by the islands&rsquo culinary scene, Mina believes more elite mainland chefs will open restaurants there, especially if the destination affects them in the same way it has him.

&ldquoWhen I go to Hawaii, within a half hour, I&rsquom a very different person,&rdquo he says. &ldquoI&rsquom completely at ease with everything. When you&rsquore in a really good mental place, food just tastes better.&rdquo


Michael Mina expanding connection to Hawaiian tables

James Beard Award-winning chef Michael Mina can claim success across the country with bold dining concepts that debuted in San Francisco. His izakaya-style Pabu now boasts a branch in Boston Bourbon Steak draws diners in Miami, Scottsdale and Nashville, as well as at Levi&rsquos Stadium and his eponymous Union Square fine dining room also has a home in Las Vegas, among other members of his Mina Group.

Although he now counts three dining outlets in Hawaii among some 33 nationwide, Mina&rsquos dream of opening a restaurant in the islands took a while to happen &mdash about a quarter-century, to be exact.

The Cairo-born chef was just starting to gain national renown for Aqua, the former San Francisco seafood restaurant, when he joined chef Roy Yamaguchi for a culinary event at Roy&rsquos restaurant on Oahu in 1991.

&ldquoI immediately fell in love with everything about Hawaii, especially the people &mdash their love of sharing and their sense of hospitality,&rdquo Mina says. &ldquoAt that point, I said that I would love to have a restaurant in Hawaii. It just took a long time to get there.&rdquo

While building his network of San Francisco restaurants and their national counterparts, Mina started taking family vacations in Hawaii on a regular basis, with occasional busman&rsquos holidays at special events such as the Hawaii Food & Wine Festival, the Kapalua Wine and Food Festival, and winemaker dinners. The importance of dining to both the San Francisco Bay Area and Hawaii continued to resonate with him.

&ldquoWhen you plan to visit San Francisco or Hawaii, you start by making a list of places to eat,&rdquo Mina says. &ldquoThere are two types of people in the world: those who eat to live and those who live to eat. The people from both of these places are all about living to eat.&rdquo

By the time Waikiki&rsquos International Market Place began its dramatic transformation in 2014, Mina was finally ready to put down some island roots. He opened Stripsteak Waikiki, a version of his long-running Las Vegas steak house, in 2016, on the newly upscale shopping center&rsquos third-story Grand Lanai, next to its iconic banyan tree. Local friends helped him find regional sources for the restaurant, which marries traditional American steak house options with the Japanese flair for refined techniques and ultra-fresh ingredients, particularly seafood.

Mina's Fish House in The Fours Seasons Resort O'ahu at Ko Olina is seen in Kapolei, HI Christian Horan/Courtesy The Four Seasons

Pastry chef Michelle Karr-Ueoka and executive chef Wade Ueoka, the married co-owners of Honolulu&rsquos MW Restaurant, were &ldquothe two people who really helped us in the beginning,&rdquo says Mina. &ldquoThey&rsquore local people who have generations of relationships, and one of the coolest things about Hawaii is that everyone seems connected in some way.&rdquo

Those connections have allowed him to source the best from Hawaii, Mina notes, whether it&rsquos local heritage pork from Pono Pork, grass-fed beef from Paniolo Cattle Company, organic seasonal produce from Kahumana Farms or sweet shrimp from Kauai Shrimp. Big Island-raised abalone and lobster and Maui-made Portuguese sausage also appear on the Stripsteak Waikiki menu.

&ldquoChef Mina is like family,&rdquo says Karr-Ueoka. &ldquoHe&rsquos adapted to Hawaii and shows what has inspired him here, but in his personal style. Everything he does tells a story.&rdquo

His style seems perfectly suited to Hawaii, where diners are obsessed with the availability of quality raw fish. Fresh seafood &mdash including bigeye ahi, ono and amberjack from Hawaii and yellowtail, scallop and sea urchin from Japan &mdash feature in Stripsteak Waikiki&rsquos daily shellfish and raw selections, while the kitchen prepares hand-sliced cuts of Japanese, Australian and American beef in Mina&rsquos signature fashion: first slow-poached in butter, then seared.

Mina&rsquos newer venture in the International Market Place, the Street, opened last May. Often called a &ldquofoodies&rsquo food court,&rdquo it&rsquos a re-creation of a pedestrian-friendly urban neighborhood with small dining spots.

&ldquoI run across those types of places in my travels, and I wanted to do it in a more global fashion by partnering with different chefs and letting them do either something they&rsquore very passionate about, or something from their heritage,&rdquo says Mina, who plans to open a Los Angeles location later this year. &ldquoIt will always be evolving.&rdquo

The Street diners choose food and drink from the different hawker stations, bars or coffee shop, or purchase a Street Party Pass, which allows them to treat the experience like a food and wine festival by getting a variety of dishes for a set price. Chef and author Ayesha Curry debuted International Smoke, which features internationally inspired barbecue dishes, at the Street before opening a permanent San Francisco branch (previously a popup) in November. Mina&rsquos partner at San Francisco&rsquos Pabu, Ken Tominaga, paired with him again to open the Street&rsquos Ramen Bar, while Mina&rsquos own offering, Little Lafa, incorporates fresh flavors of the Mediterranean with the Middle Eastern bread that he watched baking in the oven as a child.

It wasn&rsquot until late 2017, however, that Mina&rsquos original dream truly came to tropical fruition, with the opening of Mina&rsquos Fish House at the Four Seasons Resort Oahu at Ko Olina.

&ldquoThis was the first restaurant I designed when I went to Hawaii,&rdquo says Mina. &ldquoEver since Aqua, my dream was to do a fish restaurant in Hawaii with the region&rsquos wealth of resources, and be able to have fishermen coming in the back door to drop off their catch.&rdquo

True to its name, line-to-table cuisine is the highlight at Mina&rsquos Fish House, where onetime busboy Jared Chang plays a key role. On his first day at work busing tables, Mina learned that Chang is one of the top sports fishermen in Hawaii.

&ldquoI changed his job immediately,&rdquo Mina says. &ldquoHe&rsquos now our fish sommelier, working with the fishermen and talking with guests about their menu choices.&rdquo

Still inspired by the islands&rsquo culinary scene, Mina believes more elite mainland chefs will open restaurants there, especially if the destination affects them in the same way it has him.

&ldquoWhen I go to Hawaii, within a half hour, I&rsquom a very different person,&rdquo he says. &ldquoI&rsquom completely at ease with everything. When you&rsquore in a really good mental place, food just tastes better.&rdquo


Tonton videonya: Tom Dyer - 2nd Place. Paris Flair Open 2010. Final (Julai 2022).


Komen:

  1. Taji

    I specially registered on the forum to say thank you for the information, maybe I can also help you with something?

  2. Tuireann

    Saya tidak berpuas hati dengan awak

  3. Hajjaj

    A good option

  4. Northtun

    Saya rasa dia salah. Saya mampu membuktikannya. Tulis kepada saya dalam PM, bincangkannya.

  5. Bradd

    Kes bahawa tangan anda!



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