John Karangis

Sorry, forgot to mention Wolfgang Puck just opened a place in the Grand Wailau (sp?) Resort. Dont forget to follow the "Road to Hana". Remember, in going to Hana, it is not the destination. It is the journey. Stop along the way at the waterfalls, smelling the fresh herbs and eating the guava that just fell from the trees above the small, winding roads. Just writing this takes me back there, to Paradise. I am jealous. Have a great time. As I am sure you will. And dont forget to go into the supermarket and buy Ahi tuna for $4 per pound and eat it like a candy bar. PS. you can stay away from the Pineapple wine, and Plantation red wine.

If you go to Maui, you must go to Sensei Sushi. IT was spectacular. Foie gras negiri, all types of sushi and prepared plates, at great prices. Pacific O, Feast of Le Le and I'o are all owned by James McDonald, who is one of the hottest chefs in Hawaii. We ate at all three and I can say that the fish is extremely fresh (as in all restaurants in Hawaii) and the restaurants are beauitful, feet away from the water, but they did not do it for me. David Pauls Lahaina is another great one to try. Roys places are fun, crowded, and good food. But, definately try Sensei, very nobu-like without all the hoopla and models.

Can you tell me what kind of extra virgin olive oil you use? There are so many, made by so many people. With many being great. I would like to taste different ones. My favorite is the Terra Bormane Taggiashe.

Can you tell me what king of extra virgin olive oil you use? There are so many, made by so many people. With many being great. I would like to taste different ones. My favorite is the Terra Bormane Taggiashe.

I hate to say this but what we dont know wont hurt us. Many of us have worked in N.Y. city restaurants and know what the harsh reality can be. My advice is to always look at what you are eating. eg. Mesclun or any type of micro greens can have little friends around. Even if you pay extra to have it washed a dozen times. Don't take anything for granted and hope for the best. Keep eating!

Steve and Liza, about poaching protein. It reminds me of a dish Jean Georges does at his restaurant JG. It is his poached beef filet. He poaches it not in plactic, although the plastic wrap, or bag keeps the flavor in. He poaches it in plenty of red wine with his usaual spices (cumin, star anise, peppercorns...) on a low heat, probably 120 degrees. Until it is medium rare, or even rare. The meat stays relaxed, doesn't seize or toughen up. Being a chef I can say I have made my interpretation of this dish many times, different ways. It is always a hit at a party. People tell me it is the best meat they have ever eaten, and definately the most tender. Slice and serve with a little coarse sea salt. Or perhaps serve it with the reduced wine juice, maybe some demi. Cook the meat till its 120 degrees and let it rest before cutting. Try it! It is incredible! As is Jean-Georges. And Steve I believe it was Chef Michel Bras who was doing this before that article in the N.Y.Times awhile back. Then of course eveyone else, all the way down to me. Happy eating

I enjoyed your reviews. About a couple of your restaurants you visited in Hawaii, Sansei and Roy's, I agree. Sansei was casual, cool, hip, innovative, touristy, not too pricey, but also the best meal I had in Maui. The Foie Gras negiri, carmelized maui onions, unagi demi glace - simple and delicious. New York needs a place like this. But no reason to overprice and overhype please. ..and Roy's ...you said it perfect.