watch D.K. Kodama's restaurants compete to create the BEST Mango Dishes of the summer!
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 30, 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.
SATURDAY, JUNE 30, 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
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D.K. KODAMA
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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.” |
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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
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Michelle Karr-Ueoka
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Chef Wade Ueoka
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Lynette Lo Tom
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Contact Us
Want to learn more about Mango Jam? Contact the Mayor's Office of Culture and the Arts
moca-info@honolulu.gov
facebook.com/mangojamhonolulu |
808.768.6622
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550 S. King St. 2nd Floor
Honolulu, HI 96813 |
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City & County of Honolulu
Mayor's Office of Culture & the Arts
Mission Memorial Building
550 S. King St., 2nd Floor
Honolulu, HI 96813
Mayor's Office of Culture & the Arts
Mission Memorial Building
550 S. King St., 2nd Floor
Honolulu, HI 96813