James Aptakin - Executive Chef
"I used your salts in the largest cooking competition in the world, called World food championships 2016 and won seafood out of 40 teams of 3 to 4 chefs, then won top 10 seafood. We went on to the finals and missed the entire event by .25 of a point out of 9 different food categories!"See the championships here.
Chef Jeremy Correia at Marche Moderne
Chef Correia brings flavors of Hawaii to his dishes using "For J's" Kona Deep Kiawe Smoke Salts and "For J's" Pineapple Cane Sugar.
Mike Shy’s Island Grill
The Kalua Pork is one of our big sellers here! We get a lot of compliments on the flavor! Here is a picture of our Kalua Pork Tacos I wanted to share. Thanks again!
Craig Erickson, Executive Chef, Sea House Restaurant at the Napili Kai Beach Resort
"Janis, we use your salt and sugars because they compliment the flavors with a burst of intensity that doesn't over power our recipes.
The fine-grained mango sugar [available to the food service industry] is used for finishing our coconut crème brûlée because when it hits the table there is an effervescence the guests can't immediately identify but makes the dish a sensory experience through scent and taste.
The coarse-grained mango sugar is used to garnish our Haupia sorbet to add a touch of texture and flavor.
The Kiawe Smoke Red 'Alae Salt is used to crust Kona Kampachi [prized Hawaiian yellowtail] to give a color and texture variation with the Kiawe flavor. We also use it with fresh rosemary to crust our prime rib ... the flavor runs all the way through the meat!
The Garlic Red 'Alae Salt is used to season our varieties of rice to give a distinct flavor while remaining a vegan dish. The garlic salt is also a seasoning for our mashed potatoes with Maui onion jam.
We depend on the seasoning we put into our food to be consistent and distinct. With For Js we have that as well as a company based in Hawaii using Hawaiian ingredients to make a great product."
Dean Mishima, 20 years as executive chef for Liberty House, now at Dean's Drive Inn
Dean now has his own restaurant in Kaneohe call “Dean’s Drive Inn”. Dean’s favorite salt is “For J’s Hawaiian Chili Pepper Sea Salt”.
“In this area, most local people want their food plain and tasty,” Dean explains. “For example, the first time I served lamb, I prepared it with a marinade and rosemary, but customers would eat it and say, ‘What am I tasting?’ So, I decided to do it local, pulehu style, seasoned with For J’s Hawaiian Chili Pepper Sea Salt and cooked over the charcoal. You don’t want the meat to be overpowered.”