CULINARY COUP DELIGHTS FROM HAWAII TO TAOS
by Bonnie Carroll

The extremely popular new seafood plate in restaurants around the country includes Kona Kampachi, a flavorful fish form Hawaii. This delicious fish is a favorite at Roy Yamaguchi's restaurants, as well as with many other Hawaiian chefs. Attached is a beautiful presentation of Kona Kampachi Carpaccio, one of the many outstanding recipes used in the presentation of this island fish. For more info visit: www.kona-blue.com

On a recent trip to Taos, I was quite surprised by an unusual item on the De la Tierra Restaurant menu at the El Monte Sacrado Hotel in Taos. The Yak Chili, prepared by Chef de Cuisine Ruben J. Tanuz, and recommended by Peggy Ryan, Director of Sales at the sacred Indian site resort, was simply outstanding, and included southwest peppers that were such a sweet and delicious addition to the recipe. For more info visit: www.welmontesagrado.com