Mango BBQ Cook Off

Want to be a SPONSOR?

Interested in becoming a SPONSOR for the Mango BBQ Cook Off? Click HERE to learn more about being a sponsor for the 2019 Mango Jam Honolulu Mango BBQ Cook Off featuring two local celebrity chefs competing using locally grown produce from local farms for the title of MANGO MASTER! You won't want to miss out on this opportunity to sponsor this year's Mango BBQ Cook Off!

watch D.K. Kodama's restaurants compete to create the BEST Mango Dishes of the summer! (2018)

Join us for the premier summer culinary competition between two of celebrity chefs from D.K. Kodama's restaurants, Vino & Sansei, compete in the First Ever MANGO BBQ COOK OFF at Mango Jam Honolulu!!! You won't want to miss out on the only opportunity to watch these celebrity chefs compete for judging by MW Restaurant's celebrity chefs and food writer, Lynette Lo Tom!Come early for awesome seats to watch this fabulous competition unfold! Can't wait to see who will be the winner!!!

SATURDAY, JUNE 22, 2018 10:00AM - 12:00PM
Frank F. Fasi Civic Grounds
550 S. King St. // Honolulu, HI 96813

Executive Chef Adrian Solorzano of Sansei Seafood Restaurant & Sushi Bar, Waikīkī and Executive Chef Keith Endo of Vino Italian Tapas and Wine Bar, two of D.K. Kodama's restaurants will compete to create one "savory" mango dish and one "sweet" mango dish using only the freshest summer ingredients from our Mango Market of local farmers! Chefs will head down to the Mango Market to choose their produce, and return back to our main stage to create two dishes for our esteemed judging panel including master pastry chef Michelle Karr-Ueoka and chef Wade Ueoka from MW Restaurant and Lynette Lo Tom, cookbook author and freelance food writer.

D.K. RESTAURANT GROUP

D.K. KODAMA
www.dkrestaurants.com

The D.K. Restaurant group started in the spring of 1996 when founder D.K. Kodama returned to Hawaii from the Mainland and opened his first Sansei Seafood Restaurant & Sushi Bar at the Kapalua Resorts on Maui. His concept of serving contemporary sushi and innovative fusion seafood in a fun and lively setting was an immediate success. Soon after opening, the restaurant received numerous local and national awards and accolades.

Building on this success and to meet the demands of an ever-growing guest list, Kodama opened several additional Sansei restaurants as well as opening an Eurasian tapas restaurant, a steakhouse, and an Italian-style wine bar.
Today D.K Restaurants is comprised of four Sansei Seafood Restaurant and Sushi Bars one each in Kapalua and Kihei, Maui and Waikiki, Oahu and Waikoloa on Hawai‘i Island. DK recently opened his first mainland location with Sansei Seattle. Vino, and d.k Steak House, both located on O‘ahu, complete the portfolio of restaurants.

D.K. Restaurants is noted for their exemplary nationally recognized wine program which is under the guidance of partner, Master Sommelier Chuck Furuya.
In 2008, “Mom” Kodama – the restaurants’ “hostess with the mostest” and biggest booster – passed away. The following year her loving family established the endowed Sunao Sandy “Mom” Kodama Memorial Scholarship Fund in her memory.
D.K. Restaurants is committed to providing guests with great food and excellent service at the best value.

Adrian Solorzano
www.dkrestaurants.com

Born in Mexico and raised in the rough Watts neighborhood of Los Angeles, Chef Solorzano has come a long way with the help of his family and a LOT of hard work.

His interest in cooking began when he was a child. “I remember making toasted sandwiches for my family when I was eight and seeing how impressed my parents were with how good they tasted. After my father passed away when I was nine, my mother worked two jobs to support my siblings and me. My older sister was not the best cook so I gladly took over the task of making dinner for us while my mother was at work.

“I didn’t go to culinary school,” Solorzano explains. “All my experience and knowledge has been on the job. I started working in restaurants when I was 15 as a part-time dishwasher. I would try and keep the dish area clean and clear in order to get a chance to go watch my older brother cook. My chef saw how eager I was and gave me a chance to work the pantry line and I've worked my way up ever since. In my spare time, I always try and read and study anything that has to do with cooking.
It was his stepfather who brought the family to Maui. “After visiting a friend here, he fell in love with the Island and thought it would be great place for our family,” says Solorzano.

He quickly got work at the Kalama Heights Assisted Living Home in Kīhei and then spent several years working at Beverly Gannon’s Maui restaurants. He joined the Sansei family in the summer of 2017.

“My culinary philosophy is ingredient-driven,” says Solorzano. “I love to work with great ingredients and always try and find fresh and local. I have a huge respect for all ingredients from the smallest shallot to the most expensive piece of Grade A ahi. There is a lot of hard work that goes into every dish before it arrives at the table. It starts with the farmers, fishermen, growers, even before it gets to our kitchen. I believe that we owe it to all those people who worked so hard to get us our products to use every ingredient to its full potential. I love to create and make new things and I also truly appreciate consistency. I want to give the people I feed a great meal and a beautiful experience every time.”

Keith Endo
www.dkrestaurants.com

Born and raised in sleepy Hilo, Hawaii Keith began cooking from a young age. While both his parents worked, Keith remembers being able to whip up simple dishes for himself. In high school he took a part-time job at a local mom-and-pop restaurant. He worked as dishwasher but always took advantage of moments to learn recipes and cooking tips. When a co-worker left for maternity leave Keith stepped in to cover her responsibilities in the kitchen. It was this sense of family at a restaurant that bit Keith to enter the culinary industry.

After graduation, Keith moved to Oahu to study culinary at Kapiolani Community College. While in school Keith worked part time in the Oahu restaurant scene and began his life-long journey of on-the-job experience and crazy stories in the kitchen. His journey to Vino is a story of chance, coincidence, and the right connections.

Fresh out of culinary school, Chef Keith was working at Gordon Biersch Oahu with Sean Kinoshita and Ivan Pahk—current Executive Chef at Maui Fish & Pasta. When Sean moved to the Kapalua Bay Hotel he met an up-and-coming chef named DK Kodama. Kodama had just opened his first restaurant at Kapalua and was looking for more people to work with him. Shortly after, Keith joined Sean and DK at Sansei Kapalua. After a few years at the flagship Sansei, Keith moved to Oahu to help open the Restaurant Row location. Later a new opportunity within the DK Restaurants group opened up—Keith moved back to Maui where he worked and trained at Little Vino. Keith learned pasta techniques and a whole new culinary door opened for him.

Keith helped open Vino Italian Tapas and Wine Bar in 2004 and has been given full culinary reign over the kitchen sense. He loves working with Chuck Furuya, DK Restaurants Master Sommelier, to create dishes with wine-friendly ingredients. He also is steadfast in creating core group of dishes—must haves for the customers.

To keep fresh Keith loves to travel and explore new culinary scenes. He loves to bring back new foods, experiences, and techniques to his restaurant and share information with his peers. For more information on Chef Keith or Vino Italian Tapas and Wine Bar, visit: www.dkrestaurants.com.

Meet our Judges

Our esteemed panel of judges will have the difficult task of choosing the most delicious, mango inspiring, and visually exciting dish from both of DK Kodama's restaurants! The battle will be a tough one, but, these judges are up to the challenge! Come down to the MANGO BBQ COOK OFF to listen to all of their insightful commentary and to try samples of the dishes to judge along with our panel!

Michelle Karr-Ueoka

Pastry Chef

Wade Ueoka

Chef

Lynette Lo Tom

Cookbook Author, Food Writer

See Judging criteria below so that you can judge along with our celebrity panel of judges!!!

CRITERIA	% of Score	Possible Points
TASTE - The ono factor! Was this dish a delicious mouthful of mango? Does this recipe incorporate interesting ingredients and a balance of great flavors?	50%	10
PRESENTATION - How was the dish composed? Does the dish make your mouth water just by looking at it? Is the dish visually appealing?	25%	5
USE OF THE MANGO - How well did the dish showcase the mango? Is the dish a creative use of the mango? Is the recipe reflective of a unique twist to or an interesting use of the mango? Was the mango showcased in the dish (not an afterthought)?	25%	5
Total Possible Points -	100%	20

JUDGES SPOTLIGHT

Michelle Karr-Ueoka
www.mwrestaurant.com

Born and raised in Honolulu, Michelle graduated from Punahou School. While obtaining a degree in Travel Industry Management at the University of Hawaiʻi, Michelle’s passion for cooking was ignited after an externship at Alan Wong’s. Pursuing her dream, Michelle furthered her training at The Culinary Institute of America in Hyde Park, New York, during which she completed a stage at Daniel, and an externship at The French Laundry. She rejoined Alan Wong’s where she spent 6 years on the savory side. Moving again, back to New York, she staged at Thomas Keller’s Per Se, and it is here that she realized she wanted to be a pastry chef. In 2012 Michelle received the Rising Star Chef Award from StarChefs.com as a Pastry Chef.

In October 2013, Michelle Karr-Ueoka and husband Chef Wade Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaiʻi Regional Cuisine. Both have traveled around the world, and draw inspiration from their journeys, but none bigger than the melting pot of Hawaiʻi, and its exotic local bounty. In February 2014, MW Restaurant was nominated by the James Beard Foundation in the category of Best New Restaurant, and Michelle Karr-Ueoka in the category of Outstanding Pastry Chef. In 2015, Michelle Karr-Ueoka was nominated for the second year in a row by the James Beard Foundation in the category of Outstanding Pastry Chef.

James Beard Foundation
2014 Best New Restaurant (MW Restaurant, nominated)
2014 Outstanding Pastry Chef (Michelle Karr-Ueoka, Semifinalist)
2015 Outstanding Pastry Chef (Michelle Karr-Ueoka, Semifinalist)
2016 Outstanding Pastry Chef (Michelle Karr-Ueoka, Semifinalist)

StarChefs.com – Rising Star Award
2012 Rising Star Chef Award (Michelle Karr-Ueoka, Pastry Chef)

Ilima Award
2014 Best New Restaurant – Critics Choice

Hale ‘Aina Award
2015 Best New Restaurant – Bronze
2015 Best Dessert – Silver
2015 Best O’ahu Restaurant - Finalist
2016 Best Tasting Menu – Silver
2016 Best Dessert – Silver
2016 Best O’ahu Restaurant - Finalist

Chef Wade Ueoka
www.mwrestaurant.com

Wade Ueoka was born and raised in Honolulu, and graduated from Mid Pacific School. Wade took his first job as a fry cook at Zippy’s. Though his beginnings were humble, they did not deter him. Two years after working at Zippy’s, he landed a job as a prep cook at Alan Wong’s, and seven years after that, Wade rose to become chef de cuisine. Wade possesses a culinary degree from Kapiolani Community College, and notable stages at The French Laundry and Las Vegas’ Alex. His biggest inspiration, and the one that continues to drive him to this day are the Asian delicacies he grew up watching his mother cook.

In October 2013, Chef Wade Ueoka and wife/pastry chef Michelle Karr-Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaiʻi Regional Cuisine. Both have traveled around the world, and draw inspiration from their journeys, but none bigger than the melting pot of Hawaiʻi, and its exotic local bounty. In February 2014, MW Restaurant was nominated by the James Beard Foundation in the category of Best New Restaurant.

James Beard Foundation
2014 Best New Restaurant (MW Restaurant, nominated)

StarChefs.com – Rising Star Award
2012 Rising Star Chef Award (Wade Ueoka, Chef de Cuisine)

Ilima Award
2014 Best New Restaurant – Critics Choice

Hale ‘Aina Award
2015 Best New Restaurant – Bronze
2015 Best O’ahu Restaurant - Finalist
2016 Best Tasting Menu – Silver
2016 Best O’ahu Restaurant - Finalist

Lynette Lo Tom
www.brightlightmarketing.com/lynette_tom

Lynette Lot Tom is the author of "A Chinese Kitchen" cookbook and will have a second cookbook published this October on old-fashioned Hawaiʻi foods. She is a freelance food writer and likes food of all kinds. See her foods on instagram @brightlightcookery