Makes: 12 Crepes
Total Preparation Time: 30 Minutes

Ingredients:
2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
Filling
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries
Directions

Directions:
For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.

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Spring Into Summer with my all-inclusive seasonal menu selections which include chef services, food and one server. Enjoy a lovely 4-course menu conceived with Spring in mind. It’s a wonderful way to say celebrate with friends and family or enjoy a special and elegant night at home.

Spring All-Inclusive Menu Selection for May & June 2012 

• 6-7 people – $125 per person
• 8-12 – $100 per person
• 12+ – contact me to request a custom quote  

Small Bites

Surf ‘N’ Toast, Crab, Wasabi Ailoi, Mint Stuffed Cucumber Cups, Tomatoes, Roasted Peppers, Olives, Feta Cheese, Mint

Starter - Soup & Salad

Watermelon Gazpacho, Grilled Kahuku Corn Relish & Golden Beet Carpaccio, Baby Arugula, Herb Goat Cheese, Lemon Vinaigrette

Entrée - Surf & Turf

Garlic and Basil Marinated Grilled Fresh Catch, Oven Roasted Tomato Relish Braised Beef Short Ribs, Zinfandel Demi, Cauliflower Risotto, Grilled Asparagus

Dessert

Wild Berry Shortcakes, Strawberry Coulis

Download - Spring Into Summer Menu

Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes

Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste

Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.

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Serves: 4-6 people
Cooking Time: 20 Minutes

Ingredients:
12 medium size vine ripen tomatoes
2 cloves garlic
1 English cucumber, peeled and cut into small dice
I pack (8oz) currant tomatoes, wash, remove tops and quarter
1 large ripe mango, peeled and cut into small dice
¼ 1easpoon fine ground black pepper
1 teaspoon sea salt
2 ½ tablespoons fresh chives, small diced

Directions:
Wash, core and quarter the vine ripen tomatoes. Add the vine ripen tomatoes, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture into a large bowl. Add quartered currant tomatoes, diced cucumbers, diced mangos and minced chives to the pureed tomato mixture and stir until well incorporated. Refrigerate for at least an hour before serving. Enjoy cold with crusty bread or crunchy croutons.

Serves: 6-8 people
Total Preparation Time: 45 minutes

Ingredients:
1 pack (1.25lbs) Lean Ground Turkey, Foster Farms
1 medium size white onion, small diced
1 medium size green bell pepper, small diced
2 tablespoons minced garlic (about 5 large cloves)
15-oz can of dark red kidney beans, drained and rinsed
15-oz can of light red kidney beans, drained and rinsed
15-oz can of fire roasted diced tomatoes
15-oz can of tomato sauce
6-oz can of tomato paste
2 (7-oz) cans of fire roasted diced mild green chilies
3 tablespoons Ketchup
1 tablespoon Ground Cumin
1-½ tablespoons Chili Powder
2-teaspoons kosher salt
½ teaspoon ground black pepper

Directions:
Place a medium size stockpot over medium high heat, add and cook the ground turkey, onions, bell pepper and garlic together for 5 minutes. Once the turkey and vegetables have cooked, add in all other ingredients and reduce the heat to low and let the chili simmer for 20 minutes. Serve with brown rice, corn bread. For a festive approach to your family dinner make it a chili party by having a number of chili toppers, such as shredded cheese, chopped red onions, green onions, cilantro, tortilla chips, and sour cream. If you have chili leftovers it’s great in omelets too.

View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA

Serves: 4-6 people
Total Preparation Time: 1:30 with marinating time

Ingredients:
2.5 LB Pork Loin

Rub Ingredients:
1 Tablespoons 100% Kona Coffee Freeze Dried Instant
1 Teaspoon of Chili Powder
1 Teaspoon of Cumin
1 Teaspoon of Granulated Garlic
1 Teaspoon of Chinese 5 Spice Blend
1 Teaspoon of Black Pepper
2 Teaspoons of Hawaiian Salt
1 Teaspoon of Sugar

Directions:
Remove pork from bag and rinse under cold water. Take a cooking sheet and cover with heavy duty tin foil. Place the pork on top of the sheet and generously code the pork with the rub on both sides. Use your hands to make sure its rubbed into the meat well. Cover with plastic wrap and let marinate in the refrigerator for one hour. Preheat the grill on high and grill pork for 10-12 minutes on each side. When pork is done cooking let it rest for about 10 minutes before slicing. Enjoy with vegetables, roasted potatoes, rice or quinoa for dinner.

View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA

Cooking Time: 5 Minutes

Ingredients:
3 Tablespoons Hawaiian Passion Fruit Jelly
3 Tablespoons Rice Vinegar
¼ Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:
Add passion fruit jelly, rice vinegar, pinch of salt and pepper into a blender and blend for 20 second or until the jelly becomes liquefied. Next slowly add the olive oil into the blender and continue to blend. This delicious vinaigrette brings the flavors of the island to your favorite salad

Serves: 6-8 people
Cooking Time: 1:20

Ingredients:
1 pack English muffin (6 whole muffins)
6 ounces ham, thinly sliced
15 shiitake mushrooms, stemmed, caps sliced
1 onion, diced
2 tablespoons butter
4 ounces goat cheese, crumbled (about 1 1/2 cups)
4 ounces Swiss cheese, grated (about 1 1/2 cups)
4 ounces Parmesan cheese, grated (about 1 1/2 cups)
1/4 cup chopped Basil
18 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon salt
cooking spray

Directions:

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium-high heat. Add onions and mushrooms and sauté about 8 minutes until tender. Season to taste with salt and pepper. Let the mushroom and onions cool. Spray a 13x9x2-inch glass baking dish with cooking spray. Cut the English muffins in half, Line the bottom of the baking dish with 1 layer of bread (6 halves), Arrange half of ham evenly over bread. Sprinkle half of the goat cheese, Swiss cheese, parmesan cheese, basil, and mushrooms on top of the ham. Next add a second layer of English muffins. Layer remaining ham, goat cheese, Swiss cheese, parmesan cheese, basil, mushrooms and onions on top of bread. Whisk eggs, milk, mustard, and salt in bowl and a pinch of pepper. Pour egg mixture over bread and press down on the bread with a spatula allowing the bread to soak up egg mixture.

Bake about 1 hour until center is set and golden brown. Remove from oven and cut into squares to serve.

View Oahu Personal Chef Ryan Covert’s Recipes Featured in KTA

Overall Review:

Service: The service is not bad at Dave & Busters at Ward Centers but its all about timing and location. The bottom restaurant has pretty good service and is more formal while the upstairs is not quite as reliable but it is almost like an extension of the bar, much more casual. Regardless where you sit the staff is usually pretty friendly and young (this isnt always a good thing). We have had some pretty bad serivcie as well… but its pretty rare so we will leave the gorey details out.

Food: Dave & Busters certainly isn’t going to win any awards for mouth watering food but it is consistant. It’s like dinner food, its good but its not something you fantasize about later and can’t wait to go and order again. The typical things you find on the menu are… (you guessed it) Hambergers, Fish, Sandwiches, Salads, Ribs, Fries, Wings, Steaks… bar food that could use a bit more seasoning overall! The best part is that there is something for everyone. They do have happy hour and some special events like Taco Tuesday which is fun and worth checking out for some drinks, music and grinds with friends. 

Favorite Dishes: French Fries, Spinach Dip, Fire Grilled Salmon, Baby Back Ribs and Apple Pecan Salad.

Atmosphere: The atmosphere is nice both upstairs and downstairs. Downstairs dinning is quieter and nice and bright with large glass windows and high ceilings. Upstairs is more of a game room / bar feel like a dark whole in the wall. The seating upstairs is booth style and is more of what you would expect at a traditional arcade. Dave’n'Busters also has a top roof bar which is very nice and tropical with a cool breeze and partially covered roof.

Consistency: They are very consistency average. You get what you are expecting most of the time but there have been a few low points in the past 5 years, and fewer high points were they surprise you with something “out of the box” delicious.

Parking: Parking is one of the best reasons to go to Dave’n'Busters at Ward Centers. They have ample parking at Ward Centers for free. If you get frustrated on a busy weekend (the movie theater is right next to the restaurant so some weekends can get a bit crazy) for $5 you can park in valet on the second floor of the parking structure.

Price Range: Medium-High ($9-$30) per Entree
No BYOB Allowed
Reservations Accepted Downstairs
Take Out Available
Happy Hour!
Special Events & Entertainment

Address:
1030 Auahi St
Honolulu ,HI 96814
Tel: (808) 589-2215
Website: http://www.daveandbusters.com

Hours of Operation:
Sun-Tues:11:00am-1:00am
Wed:11:00am-2:00am
Thur:11:00am-1:00am
Fri-Sat:11:00am-2:00am

Happy Hour
Mon-Fr 4:30-7pm
1/2 Price Cocktails
Beer & Wine Specials

Late Night Happy Hour
Sun-Thurs 10pm-Close
1/2 Price Cocktails
Beer & Wine Specials

Power Hour
Mon-Fr 4:30-7pm
60 minutes of video
game play for only $10

Cheeseburger

Parmesan Sandwich

Steak Salad

Chicken Salad

Makes about 4 ½ cups of sauce
Cooking Time: 5 minutes

Ingredients:
1 10oz Jar Hawaiian Sun Guava Jam
1 cup Hoisin Sauce
2 ½ cups Ketchup
3 tablespoons Chili Sauce
5 large Garlic Cloves
3 tablespoons Kikkoman Tempura Sauce
1 bunch Cilantro, washed
4 tablespoons Chopped Ginger

Directions:
Add all the ingredients into a blender and puree until smooth. Use as an island inspired sauce for your next BBQ. Great with chicken, pork, ribs, beef or lamb chops.