All recipes are created by Chef Mike Lofaro.


4 medium potatoes (about 2 lb.s)
1 tsp. salt
2 eggs
1/4 cup extra virgin olive oil
1/4 cup melted butter
1/2 cup parmesan cheese
1/2 cup kiawe bean flour
1/2 cup all purpose flour
2 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. canola oil

Roast potatoes at 350 in convection oven for one hour.  Let sit for 5-10 minutes.  Cut potatoes in half lengthwise and scoop potato into bowl.  Use potato masher or food mill to break up the potatoes.  Create a crater in the middle of the potatoes and crack the 2 eggs into it.  Add the 1/4 cup oil, the 1/2 cup butter, cheese, salt, and flour.  Mix well.  Knead.  Add more flour as needed to reach proper consistency, which should be like a pasta dough.  Do not over knead.  Flour a large cutting board or granite counter top and knead the dough a little more.  Cut off a small piece about and cover the ret of the dough so it doesn’t dry out.  Roll out the piece of dough with your hands until it is a log of about 1.5 inches in diameter.  Cut off 1/2”-1” pieces from the log.  Roll the gnocchi up the back side of a fork to make indentations, which creates a little “well” for sauce.  In a pot boil water with a pinch of salt. Boil gnocchi for 2 minutes.  When they float at the surface for about 30 seconds they are done.  Add the 2 Tbsp. butter and oils to a hot pan.  Add gnocchi and sauté until golden brown.

1/2 cup chopped cooked applewood bacon
3 cups chopped kale
1 tsp. salt
1/8 tsp. pepper
1/2 cup butter
1/2 cup lemon juice
grated zest of one lemon
1/4 cup fresh grated parmesan cheese
1/4 cup toasted bread crumbs
1 tsp. salt
pepper to taste
kiawe syrup (made by reducing kiawe tea, honey and balsamic vinegar)

Place bacon, kale, salt and pepper into a bowl. and mix  In a pan, melt butter until browned.  Add lemon juice, salt and pepper.  Place the kale/bacon mixture on a platter, top with gnocchi, spread more of the kale mixture on top of gnocchi.  Pour brown butter/lemon on top.  Grate lemon zest onto that and sprinkle with parmesan cheese and toasted breadcrumbs.  Lastly pour kiawe syrup on top.   


2 four-pound ‘o’io (other fish is ok) that has sat in cooler or fridge for a day
1 Tbsp. sesame oil
3/4 cup chopped green onion
1/2 cup grated carrot
1.5 tsp. salt
2 tsp. grated ginger
5 cloves grated garlic
2 Tbsp.s cornstarch
1/2 cup kiawe bean flour
1/2 cup all purpose flour
2 eggs beaten
1 cup panko
1 cup crumbled potato chips
1 Tbsp. olive oil
1 Tbsp. canola oil
Salt to taste

Clean and gut the fish, then place in the freezer for 15 minutes.  To get the meat: Version 1) Cut a small 3-inch chunk out of the tail end of the fish.  With a rolling pin, roll down the fish, squeezing the meat out of the hole you created.  Continue to cut back more small sections of the fish as you move up the body to access more of the meat.  After you get the bulk out, you can cut out a filet and use a spoon to scrape out the remaining meat.  Version 2) Cut off a filet and use the tip of a spoon to scrape off the meat.  Place the meat in a bowl.  

Pre-heat oven to 350.  Meanwhile, In a bowl, combine 2 cups ‘o’io meat, sesame oil, green onion, carrot, salt, ginger, garlic and cornstarch.  Mix well.  Create a 3-inch round patty about a 1/2 inch thick.  Dust patty in a mixture of the kiawe bean flour and all purpose flour.  Dip in beaten egg.  Coat in a mixture of the panic and potato chips.  Heat olive and canola oils in a pan at medium high.  Place patty in hot pan and cook for about one minute on both sides, until golden brown. Place fishcakes on a cookie sheet, sprinkle with salt and place in the one for 5 minutes.  Place fishcake on a platter of go and top with green onion and ogo.


1/3 cup kiawe tea
1/2 cup dashi
1/8 cup shoe
1/8 cup lemon juice
1 tsp. ginger
3 grated garlic cloves

Steep kiawe bean flour in a tea bag to create the kiawe tea.  Mix all ingredients together.  



Remaining ‘o’io meat (from above) or about 1.25 cups
1/3 cup chopped akulikuli (sea fig)
1/3 cup chopped gorilla ogo
1/3 cup chopped red onion
1/2 cup chopped green onion
1/2 tsp. salt
2 Tbsp. sesame oil (spiced with red pepper optional)
1/4 tsp. grated ginger

Combine ‘o’io and akulikuli.  Sprinkle with green onion, gorilla ogo, salt, ginger and sesame oil.  Mix well.  Place in a bowl and garnish with green onion and ogo.