Cooking with Chef Kevin Carvalho: Ahi Poisson Cru and Beef Luau

HI Now Weekender has hosted many chefs on the show, but this time Executive Chef Kevin Carvalho from Dean & DeLuca is the special guest joining host Kainoa Carlson. Throughout the show, he put together an Ahi Poisson Cru and some Beef Luau!

To make the Ahi Poisson Cru, a kind of Tahitian poke, Chef Carvalho brought in a massive Yellow Fin fresh off the docks.

“We try to use the freshest — straight from the boat. We use fisherman rather than the big corporations,” he says. “I’ve been fishing my whole life and it just kind of intertwines with being a chef. You understand where the animal comes from and you get a little deeper respect for having that piece of fish or that product.”

Since the pandemic, Dean & DeLuca shifted its focus to meal kits, farmers markets, and helping to feed the community.

“Not only feeding the community, but more so helping our vendors, helping our farms,” he adds.

With Oahu’s North Shore being hit hard by recent flooding and severe weather, Chef Carvalho and his team are joining Chef Hui to feed those communities at the Hauula Community Center. You can find out more about the Chef Hui organization at

“If anybody does need assistance with food or anything, just give Chef Hui a call,” he says.

After the Ahi Poisson Cru, Chef Carvalho switched gears and whipped up a Beef Luau, consisting of a Chimichurri steak with Hawaii Ulu Cooperative’s Okinawan sweet potato.

For more information on other products from Hawaii Ulu Coop, check out these segments:
Ulu Made Easy: Hawaii Ulu Cooperative offers recipe ready ulu packs
Hawai’i ‘Ulu Co-op launches new ʻUlu Flour and ʻUlu Chocolate Mousse

Be sure to visit Dean & DeLuca at its Royal Hawaiian and Ritz Carlton stores! For more information:

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