AND ALSO TERRIFYING.
OKAY, NOW IT'S TIME
TO TALK ABOUT A FOODIE
EVENT EVERYONE'S WAITING
FOR.
IT'S JUST A FEW DAYS
AWAY.
THE TASTE OF PARADISE
WILL BE ON THE BISHOP
MUSEUM GROUNDS SATURDAY
WITH SOME OF THE
ISLAND'S BEST CHEFS,
MIXOLOGISTS,
ENTERTAINMENT, FOOD AH
FUN ALL IN ONE PLACE.
THE CO-DIRECTOR AND
OWNER OF BUTCHER AND
BIRD.
NICE TO HAVE YOU GUYS
HERE.
LET'S TALK ABOUT THIS
EVENT.
I GET TO EMPTY WITH
MIKEY.
SAM CHOY IS GOING TO BE
THERE.
THIS SATURDAY AT
BISHOP MUSEUM AND WE'RE
FEATURING MIXOLOGISTS
AND LIVE ENTERTAINMENT.
TODAY WE WANT TO DO ONE
OF OUR VENDORS --
AND WE'VE BEEN
SALIVATING BECAUSE
YOU'VE BEEN COOKING THIS
UP ON THE GEORGE FOREMAN
GRILL.
WE'RE GOING TO BE
DOING A HOUSE MADE
CHORIZO WHICH MEANS WE
GRIND THE PORK, STUFF
IT, COOK IT.
IT'S GOING TO BE WITH A
STREET CORN RELISH,
CHEESE, GREEN ONION AND
CREMA.
SHOW US HOW YOU DO
IT.
I CUT IT ON A BIAS
HERE SO I CAN GET A WIDE
PIECE.
THIS IS GOING TO BE OUR
BITE-SIZE TASTING.
SO THIS IS SOMETHING YOU
CAN DO EVERY DAY AT THE
STORE, EITHER RAW, IF
YOU WANT TO COOK IT AT
HOME.
OR A SANDWICH.
THIS IS A LITTLE BIT OF
A SAMPLE SIZE.
IT'S GOT ALL OF THE
COMPONENTS.
THIS IS THE CREMA.
THEN WE'RE GOING TO PUT
A LITTLE BIT OF THIS
CORN RELISH.
IT'S GOT CHARRED CORN
AND JALAPENO.
I LIKE THAT.
YOU WANT SOME'S I
WITH THE PICKLING TO
KIND OF CUT THROUGH
THAT.
YOU GUYS ARE KNOWN
FOR A LOT OF YOUR
PICKLES THAT WE DO.
WE WORKED A LONG TIME
ON THE RECIPES TO REALLY
GET THEM EXACTLY HOW WE
WANT THEM.
IT'S THAT SWEET HEAT
WITH THOSE TWO.
WHEN YOU'RE EATING MEATS
AND SOMETHING FATTY,
YOU'RE GOING TO WANT
SOMETHING TO PUNCH
THROUGH AND ADD TO THE
FLAVOR DYNAMICS.
UM-HUM.
SO I SHAVE A LITTLE
BIT OF CHEESE ON THESE
GUYS.
OH, MY GOODNESS.
YOU WERE TELLING ME YOU
WERE PLANNING ON 1,000
PORTIONS.
AT LEAST.
I HAVE A FEELING
PEOPLE ARE COMING BACK
FOR SECONDS.
I'VE SEEN YOU BEFORE.
JOHN.
PEOPLE WILL GRAB BUN
ONE AND COME BACK AND
GRAB TWO.
THAT'S ALWAYS A NICE
COMPLIMENT.
WE DO A LOT WHEN THE
SPECIALS.
WE CHANGE THE MENU A
LOT.
THERE IS A REGULAR MENU
THAT CONSISTS OF
SANDWICHES, PRETTY NICE
BURGER AND SAUSAGES AS
WELL.
EVERY SUNDAY WE DO A
BARBECUE INTEREST 11-2.
IT COMES WITH MAC AND
CHEESE, BAKED BEANS AND
CORN BRED.
AND WE'RE A FULL
SERVICE BUTCHER SHOP AS
WELL.
FIND OUT ONE MORE
TIME FOR PEOPLE WHO
STILL WANT TO GET
TICKETS.
D-- CAN THEY DO THAT.
THERE'S STILL A FEW
ON-LINE AT
TASTEOFPARADISE.COM.
THERE'S ALWAYS GIVEAWAYS
EVERY DAY LEADING UP TO
THE EVENT.
YOU SEE A LOT OF THE
OTHER EATERIES AND
RESTAURANTS THAT ARE
GOING TO BE THERE.
WE HAD THEM ON, UBE.
IT WAS GREAT.
YOU DID THREE PORTIONS
HERE.
I WOULD HAVE DO SOME
MORE.
WHAT CHA GOT GOING ON
OVER HERE?
I KNOW HOW THIS
WORKS.
TOUGH QUESTIONS FOR
THE COOKING SEGMENT.
MY GOOD BUDDY
CHALLENGED ME TO A
BURGER MAKING AND MEAT
GRINDING COMPETITION NOT
LONG AGO.
SAUSAGE CLASS.
A MINUS.
THAT'S PRETTY GOOD.
OKAY.
LOOKS A LITTLE
OFF-CENTER HERE.
OH, MY GOODNESS,
CAN'T TAKE HIM ANYWHERE.
TUESDAY TUNES COMING UP
NEXT.
LOOKING FORWARD TO TASTE
OF PARADISE.