"Cooking with alcohol...legal to minors, safe for non-drinkers and a great excuse for a well-stocked bar."
As a Chef of world fusion, I am always seeking out new ingredients, inventing out-of-the-ordinary recipes and testing the limits of food fusion. One thing I've discovered is the many colors, aromas and tastes available through spirits are often overlooked...from sweet fruit liqueurs to spiced rums, from dry Chardonnay to sweet Port, and from light beer to bitter Irish stout. Beneath the harsh alcohol, each beverage has its own distinct symphony of flavor and aroma.
Be advised, this cookbook is not for the sensitive diner, and the recipes are certainly not fat-free. If you are like my younger sister and, "don't like those little thingies" in your food or, if you are like my mother and, "...can't believe you're mixing THAT with turkey" then put this book down...before it's too late!
The following recipes abide by no rules of match-making and the dishes are culinary art pieces that will give your palate a new experience with each bite. Prepare if you dare.
An alumnus of Baltimore's International College and Johnson & Wales University, Chef Jonathan "Keoni" Ho started his career at the ripe-old-age of nine in his home state of Hawai'i.
His father, the owner of a seafood bar in downtown Honolulu, Hawai'i believed, "...when one can reach the microwave, one can cook." So began the career of Chef Keoni.
At age sixteen, Chef Ho relocated to central Pennsylvania. He has since traveled America studying local cuisines from Maine to Florida, and from Texas to Alaska.
An artist at heart, Chef Keoni's world fusion cuisine offers a mixture of unexpected flavors, bright colors and a brand new taste experience with every dish.