i attended an event at catalyst saturday. chef william kovel of catalyst restaurant did a special menu using King’s Hawaiian products.
seared foie gras, braised cherry, and orange on toasted king’s hawaiian original hawaiian sweet bread
Chicken liver mousse, pickled onion, whole grain mustard on king’s hawaiian crostini
white Gazpacho sips, marcona almond, grape, crispy king’s hawaiian garlic chips.
granddaughter of the King’s Hawaiian founder, Courtney Taira, introducing King’s Hawaiian’s background and products. King’s Hawaiian was founded in 1950s and they are famous for their fluffy texture and unique taste.
maine lobster salad served on king’s hawaiian original hawaiian sweet hot dog bun, house made chips
catalyst burger with caramelized onion and great hill blue cheese served on king’s hawaiian original hawaiian sweet hamburger bun, fries
king’s hawaiian white chocolate chip bread pudding demo by Chef Kovel and Courtney
the recipe can be found at: http://www.kingshawaiian.com/recipes/white-chocolate-chip-bread-pudding-w-caramel-sauce-/
king’s hawaiian white chocolate chip bread pudding with walnut, caramel sauce, and vanilla ice cream. hands down, best bread pudding ive ever had!!!!!!!!!!!!!!!!!!!!!!!!! i highly recommend trying out the recipe!
i left these in the kitchen and my mom finished a round bread by herself one afternoon. she said they are super super super good so she couldnt stop eating it. i just finished the 2nd bag of the sweet round bread as im writing this post; i couldnt stop chewing on it. they are super soft and buttery/sweet. their original hawaiian sweet bread, honey wheat, hot dog buns, hamburger buns, and savory butter dinner rolls are perfect for any family meals and celebrations.
i did not pay to attend this event, but all opinions are my own.
Latest posts by Bunny (see all)
- Driftwood Kitchen | Laguna Beach, CA - April 23, 2017
- Shan Cheng La Mei Zi | Chong Qing Hot Pot | Rowland Heights, CA | Los Angeles - April 15, 2017
- Tamaki Maori Village | Rotorua | Australia + New Zealand Trip Part 8 - April 13, 2017