Chef Colin Hazama shares healthy fish recipe to kick off 2021
With 2020 behind us, it’s time to look to the future and accomplish new goals for 2021! If you’re looking to eat healthier and shed some of that quarantine weight, you’re not alone. HI Now host Kainoa Carlson is in the kitchen with Chef Colin Hazama who’s sharing his healthy recipe for you can try making for dinner that’s sure to impress your significant other.
On the menu is Hazama’s Ginger Basil Poached Onaga served with Ginger crunch, Ho Farms Tomato & Long Bean Ragout, Maris garden Ulu Corn Risotto, and Lemon Basil Oil.
Hazama has been on quite an epicurean journey for most of his life. For many years, guests at Waikīkī hotels got a taste of his extraordinary talent. That journey continues today with C4 Table, a concept that shows off Hazama’s culinary chops and business acumen he learned through the years from legendary mentors Jean-Georges Vongerichten, Alan Wong and Roy Yamaguchi. At just 38 years of age, Hazama is leading a new generation of epicurean pioneers in Hawai’i.
“C” stands for the first initials of the four members of his tight-knit family: himself, wife Christina, daughter Caya and son Cole. As a lifelong spear fisherman, Hazama consistently uses fresh fish on his C4 Table menus, while working with about 20 different farmers around the island.
“Using fresh, local ingredients and produce is at the core of what C4 Table represents,” he says. “My dishes allow me to showcase my island roots through elevated comfort food created by applying the most updated techniques to the best available ingredients locally.”
C4 Table cuisine is currently at the Kaiser High School PTSA Farmer’s Market every Tuesday and Wednesday. There’s also grab and go pre-orders available at M by Chef Mavro restaurant where he collaborates with Chef Jeremy Shigekane.
Follow Chef Hazama on Instagram for more recipes and C4 Table updates @c4_table and @chefcolinhazama.
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