Hawaii Hospitality - January/February 2013 - (Page 16)

NEW Res taurants Shinsato Farms pork al pastor tacos with roasted pineapple pico de gallo. C actus 767 Kailua Road • 261-1000 • cactusbistro.com C Memering’s favorite menu item is the slow-roasted ulinary passion, artistry and innovation have a home at Shinsato Farms pork shoulder “pernil” with tamarind agavé Cactus, Kailua’s newest hotspot. Award-winning chef/ glaze, Waialua mango escabeché, whipped potatoes and owner John Memering presents dishes that combine diverse flavors and techniques of the new Americas, including Central jalapeño butter. Yum! Cactus is also the place to order a cocktail or other and South America as well as Cuba, Puerto Rico and Mexico, specialty concoctions, happy hour or not: Memering’s a with top-of-the-line, Hawaii-farmed ingredients. The result? master mixologist. ~ Stacy Pope A totally unique and satisfying dining experience. A veteran of the renowned Alan Wong’s and Kalapawai Café, Memering was classically trained in French cuisine at Portland’s famed Le Cordon Bleu and steeped in the city’s progressive farm-to-table movement. He then toured the West Coast with Diana Kennedy, one of the world’s foremost authorities on Mexican cuisine, and his appreciation for the complexities of Mexican cooking heated up. “It can take more than 30 ingredients to produce a Oaxacan black mole sauce,” he offers as illustration. “And,” he adds, “an entire village to create those ingredients.” Cactus blends Memering’s influences into perfect harmony. He spent months developing the restaurant’s recipes in his home kitchen, where he brought to life his own Latin American-inspired creations and reshaped classics until each dish was a richly layered masterpiece. “However,” he notes, “ingredients and techniques are even more important than the recipes themselves.” Memering’s partnership with a select group of local farmers, ranchers and fishermen ensures that every ingredient is top-grade, sustainable and fresh. So, what’s on the menu? Local squash and Big Island goat cheese croquettes, house-made Argentinian fry bread, Chilean avocado salad, local day-boat fish in Photo by Stacy Pope banana leaves and Brazilian feijoada with a (From l-r) Local squash and Big Island goat cheese croquetas; Owner/Executive Chef John Memering twist, to name just a few. with Sous Chefs Thomas Borges and Matthew Laidlaw. Lunch is casual and cozy at Cactus. 16 Hawaii Hospitality ■ January/February 2013 http://www.cactusbistro.com

Table of Contents for the Digital Edition of Hawaii Hospitality - January/February 2013

Contents - Checking INN
Making of a Host
Chutes, Ducts and Traps
Outstanding Security Professional
Clean Talk with Rose
Talk Story with George Szigeti
News Briefs
Associations
New Restaurants

Hawaii Hospitality - January/February 2013