Times Supermarkets Director of Kitchen Operations / Corporate Executive Chef Matt Holmes creates a mouth watering East meets West salmon dish using fresh ingredients found right in Times Supermarkets! Grant Kawasaki does pretty much nothing except look "handsome," talk too much and take up space as usual. All joking aside, the food service concept for A Taste Of Times is to create dishes that the individual and/or family can eat and enjoy everyday, and do it healthy and cost effectively. Chef Matt Holmes pretty much nails this simple recipe for a home run!

Hearty and robust, this Belgian classic dish will satisfy anyones appetite! So simple yet so enjoyable, and made with premium Sterling Silver Beef, you can't help but imagine what else you can eat this irresistible dish with, such as rice, potatoes, mac salad, kim chee, steamed veggies or maybe some Nalo greens. Chef Matt Holmes is the Director of Kitchen Operations for Times Supermarket and he's got a ton of "ringer" dishes up his chef coat sleeve that will make any lunch or dinner easy once you leave it up his crew that operates the award winning "Taste Of Times" food service system. Go get some!

Want to know what a meal fit for an Air Force General looks like? It looks the same as a meal fit for the king of kings! Especially if the dish consists of a big juicy veal porterhouse. A veal porterhouse is not something you might find very often anywhere except on the order catalog of Y.Hata & Co. Even the polenta cake and veggies are available through the vast Y.Hata & Co. catalog. Interpret this dish your own way to impress any guest, even a General!

Enjoy Y.Hata's Corporate Executive Chef Ernesto Limcaco's version of a classic meal fit for a king! Using a new and phenomenal Australian rack of lamb product that rivals or exceeds the greatest of domestic cuts, this premium butchery item is hormone free, grass fed and raised in a single regional area to ensure quality and consistency. This lamb is brought in exclusively by Y.Hata & Co. This dish is served with a mouth watering balsamic-mint demi glace, accompanied by an assorted vegetable medley and buttered hearty mushroom/whole grains.

Before thinking that the name of this recipe, "Sterling Silver Short Rib BBQ Beef Stew" has redundancies in it, remind yourself that it has 3 kinds of meat! Two of which are Sterling Silver Premium Meats, the short ribs and the ground beef. The third meat source is bratwurst! Talk about flavor, and add the zesty and sweet profile of BBQ sauce to this already flavorful dish and it may be tasty enough to make us want to start a beef stew contest! Check out our home page for the details to our official entry info and hope to see you all at the contest!

This hearty and flavorful dish is a pasta lovers delight! In this dish, fresh basil is used as a flavorful and aromatic component with both fresh and cooked manipulations. This original recipe is developed by Chef Dwayne Ancog who is the executive chef of the prestigious Luana Hills Country Club in the beautiful Maunawili Valley.

Kai Choy is the Asian ethnic nickname of mustard cabbage. Most of us may reminisce its nostalgic flavor from our grandparents or parents days of yesteryear being pickled or served in saimin, pigs feet soup or oxtail soup. It takes a quick and friendly agricultural education to appreciate its versatility, unique flavor and local history. When you eat Kai-Choy it almost seems not closely relative to the cabbage family, or perhaps, maybe it tastes like a pungent-savory-super second cousin. Either way, explore this vegetable that commands a mature palate, provides tons of anti-oxidants and makes your mouth water for local style saimin! Hawaiian Grown Kai-Choy, not just another unknown or forgotten cabbage thanks to friendly farmers like Owen Kaneshiro from Owen K Kaneshiro farms.

Kahuku prawns are celebrated in this Southeast Asian dish with a local twist. Chef Rot-K Thammavongsa lends his ethnic reference on this "Hawaiian Grown" interpretation of his Lao-Thai family recipe. This simple yet elegant dish will impress your company and make them feel like they are in a fancy restaurant in Laos or Thailand, but have flavors that are indeed Hawaiian Grown!

Aloun Farms, in Ewa's Kunia District, grows the sweetest corn on earth! We visited our friend Mit of Aloun Farm's, who credits the sweet corns high-sugar content to the nutrient rich soil found only in select areas of the Kunia plains. In this Hawaiian Grown original recipe, we use Aloun Farm's Ewa sweet corn in a simplified version of the southern classic dish; succotash, with a Pacific-Asian profile. The succulent succotash is topped with bite-size "Poke Pulehu" cuts of the king of kings in steaks, Sterling Silver Rib-Eye, seasoned with Alaea salt! Our good friends, Hawaii's super group and Na Hoku Hanohano award winning artists Maunalua stopped by to talk story and enjoy this recipe. Mahalo to Bruce, Kahi & Bobby for all of the Aloha & making such beautiful music!

Inspired from Ken Kamiya's hybrid wonder-fruit, the La'ie Gold Papaya, this Hawaiian Grown original recipe uses the sweet flesh of the papaya to act as a base for an awesome sauce used mostly for seafood. In this case, we used fresh island mahimahi which also has a mild flavor & sweetness that is complemented perfectly by the papaya sauce. Try this recipe at home and feel free to substitute the ingredients to fit your tastes or dietary needs.