Serves: 4-6 People
Cooking Time: 1 Hour

Ingredients:
1 frozen deep-dish pie crust (9 inch), unbaked
1 cup cooked corn beef, fat removed, small diced
1 cup shredded hash brown (Simply Potato Brand)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, small diced
2 cups cabbage, small diced
1 cups loosely packed Swiss cheese, shredded
1 tablespoons Dijon Mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 eggs
½ cup half & half
2 tablespoons fresh chives, chopped

Directions:
Preheat oven to 375 degrees. Place a medium size skillet over high heat add oil, garlic, onions and cabbage cook about 5 minutes until tender, remove from heat and let cool. In a medium size-mixing bowl add corn beef, hash browns, Swiss cheese, Dijon, cooled cooked cabbage mixture, salt & pepper. Mix together well and spread out evenly on the bottom of the piecrust
In medium bowl add eggs, half & half and chives whisk until well blended. Pour over corn beef mixture Place on baking sheet and bake for 40 to 45 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting to serve.

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

Serves: 4-6 People
Cooking Time: 20 Minutes

Ingredients:
1 ½ cup frozen shelled edamame, thawed
3 ripe avocado, peeled, pitted and small diced
1/2 cup chopped cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 teaspoons Tabasco
Juice of 1 lime
Salt and freshly ground black pepper, to taste

Directions:
Put edamame, garlic, ginger, Tabasco and lime juice in the food processor and pulse until finely chopped but not smooth. You want some texture in the edamame. Transfer edamame mixture to a medium size mixing bowl and diced avocados, cilantro and season with salt and pepper, mix well to incorporate all the ingredients together. Transfer edamame guacamole into a serving bowl. Serve with your favorite tortilla chips or vegetables.

Serves: 4-6 People
Cooking Time: 45 minutes

Ingredients:
Sesame Vinaigrette Ingredients
1/3 cup Kikkoman memmi noodle soup base
1/3 cup rice wine vinegar
1/4 cup vegetable oil
3 tablespoons toasted sesame seed oil
1 teaspoon Tabasco
2 teaspoon ginger, grated
2 teaspoon garlic, grated

Soba Noodle Salad
12 cups Kona Sun 100% Kona Coffee, strong brewed
1 pack 8 ounces buckwheat soba
1 tablespoon salt
2 cups Napa cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup diakon, julienne cut
1 cup carrots, julienne cut
1 cup celery, thinly sliced on the bias
2 cups bean sprouts
1 cup cilantro, chopped
3 scallions, thinly sliced

Directions:

Serves: 10 People
Cooking Time: 3.5 Hours

Ingredients:
Panna Cotta
1 cup heavy cream
1/3 cup ground Wailele Estates, 100% Kona Coffee
1/3 cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
1 cup non-fat Greek yogurt
1 cup unsweetened coconut milk
1 tablespoons Grand Marnier (orange liqueur)
1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
10 piece Reynolds foil backing cups

Coffee Blueberry Sauce
1 cup water
½ cup sugar
2 tablespoons ground Wailele Estates, 100% Kona Coffee
1 cinnamon stick
16 oz pack frozen blueberries

Directions:

Serves: 6-8 People
Cooking Time: 45 minutes

Ingredients:
8 pieces whole legs, legs and thigh
1 small  white onion, small dice
1 jalapeño, finely chopped
5 bay leaves
1 pound package of carrots, pealed and cut into 1 inch pieces
5 celery stocks, cut into 1 inch pieces
8 ounce package of fresh okra, remove stems and cut into half
6 ounce package of dried Mediterranean apricots
1 cup of Greek olives, remove pit
½ cup of died raisins

Sauce Ingredients
2 14.5 ounce cans of tomato sauce
1 14.5 ounce can of chicken broth
1 ½ tablespoons cumin
1 ½ Turmeric
11/2 smoked paprika
1 tablespoon dried minced lemon peel
8 large cloves of garlic, minced
1 teaspoon ground cinnamon
2 tablespoon better than bouillon chicken base
2 teaspoons salt
½ teaspoon black pepper

Directions:
Preheat the oven to 400 degrees. Remove skin and excess fat from the chicken, and season on both sides with salt and pepper. Place the chicken into a large baking pan. Add all the rest of the ingredients on top of the chicken. In a separate bowl mix all the sauce ingredients together and stir well. Finally pour the sauce over the chicken and vegetables, cover with tin foil and place into the oven. Roast for 1:15 hour and serve with your favorite starch.

Overall Review:

Service: The service was fantastic at Stage restaurant in Hawaii. The waiters were extremely attentive and we didn’t have to wait for water, bread, wine or any of our needs during the dinner. Our waiter was also very knowledgeable about wine and the menu and really helped us narrow down our decisions during our meal.

Food: Yummy! the food has fenise, creativity and is delicious. Its so rare in Honolulu to be surprised by the food and you are while dinning at Stage at the Design Center. The menu is Scandinavian-m0dern with a touch of Fusion. In addition to a prefix menu  they also have a terrific happy hour Monday-Friday from 5pm-7pm. All the menu items are only $5 each and they also have various drink specials starting at $8. PLUS on Tuesday all bottles of wine are 50% OFF which is hard to beat. They also start you off with an Amuse Bouche which is always lovely and surprising!

Favorite Dishes: Stage Hamachi Sashimi (inspiring dish!), Beet & Goat Cheese Salad, Braised Short Ribs, Chicken, King Salmon, 4 course tasting menu (with entree’s of Miso Butterfish & Filet Mignon pictures of menu below), and of course the wine & bread!

Atmosphere: The ambiance at Stage is nice. The restaurant has high ceilings and interesting artwork. One of the most unique pieces of the restaurant are that they have different tables and chairs which is kind of artistic and trendy. The restaurant has wall to wall windows which overlook Kapiolani blvd which isn’t the best view but does give the atmosphere a spacious feeling.

Consistency: Both times we have gone were delicious but the menu had changed pretty dramatically so we promise to update this section again when we go again to keep you posted.

Parking: Parking is easy at the Honolulu Design Center. Its free which is always nice and has a full floor of parking available. If you go for a busy event night you might have more problems but during times like this they typically add a valet services. No need to get a validation at the restaurant as you dont need to take a ticket upon entry.

Price: ($23-$32) per Entree
Corkage Fee $25 per Bottle
Reservations Recommend
Take Out Available
Happy Hour!
Special Events & Entertainment 

Address:
1250 Kapiolani BlvdHonolulu,
HI 96814
2nd Floor Honolulu Design Center
Tel: (808) 237-5429
Website: http://www.stagerestauranthawaii.com/

Hours of Operation:
Lunch
Monday to Friday
11:30 am – 1:30 pm

Dinner
Monday to Saturday
6:00 pm – 8:30 pm

Happy Hour
Monday – Friday
5:00 pm – 7:00 pm

Sundays
Closed

Truffel Amuse Bouche

Ahi Amuse Bouche

Stage Hamachi Sashimi

Beet & Goat Cheese Salad

Miso Butterfish

Filet Mignon

Overall Wine Review:     

Varietal: Red Blend

Vintages: 2010

Country:  Columbia Valley, Washington State

Essence of: Easy drinking red wine with dark fruit flavors & rich aromas of berries, cherries and currants. The wine has light tannins and subtle notes of spice and cocoa which give it a smooth finish.

Best Served With: Enjoy with grilled meats, Pizza, Pasta

Price Range: Under $15 per bottle

Overall Review:

Service: The service is excellent at Bernini. Every time we have been there from the hostess to the bar back they don’t miss a beat. They are always very knowledgeable on the menu and daily specials and quick to meet your needs (fill water, new plates, red peppers, etc).

Food: Bernini’s logo slogan is “Make Your Life Tasty” and boy is that statement true. The food is lip smacking delicious!! its so nice to finally have a good Italian restaurant in Oahu. The menu has items including Antipasti, Roma Style Pizza, Pasta, and Secondo entrees like Chicken “Al Forno”, Angus Beef, Fresh fish. Each dish is full of flavor and very memorable.  One highlight was the half roasted chicken which they cook “Bernini Style” its so popular that if you don’t preorder one they will most likely be out by the time you order!! All the ingredients are fresh and they also have interesting seasonal items to keep the menu fresh making this a lovely place to go for a nice, elegant dinner.

To View Menu Click Here 

Favorite Dishes: ”Al Forno” Roasted Chicken, “Norcia” which is bianca without tomato sauce it has Mozzarella, Italian Sausage, Mushroom, Walnut and Truffle Oil, “Ricci di Mare” – Fresh Sea Urchin Spaghetti, “Amatriciana” – Spicy Tomato Sauce Pasta with Homemade Pancetta and Onion, and finally the Roasted Mushroom Salad with Parmigiano. Ummmm makes me hungry even writing these dishes down!

Atmosphere: The ambiance is absolutely lovely at Bernini. Its warm and inviting with wall to wall windows and warm wood furnishings. They have beautiful artwork and dividers made from wine stands which really brings a unique feel to Bernini. We recommend asking to sit in the front room because its more exciting than the back which doesn’t have as much charm. You can also see the pizza oven and part of the kitchen which is always exciting and fun for kids.

Consistency: Bernini is consistently delicious each time we go. One of the best restaurants in Oahu at the current moment. We try to order new things each time we go but its aways hard to move away from the old favorites!

Parking: Parking is not so easy at Bernini. If you have “parkma” you can grab one of the coveted 8 spots out front. If you are not as lucky you can find spots on the street or of course across the street at Ala Moana which is only a block away (good to walk a bit after eating all those carbs anyway!)

Price: Medium ($16-$34) per Entree
Corkage Fee $25 per Bottle
Reservations Strongly Recommend
Take Out Available

Address:
Bernini Honolulu
1218 Waimanu St. Honolulu, HI 96814
Tel: (808) 591-8400
Email: info@berninihonolulu.com
Website:http://berninihonolulu.com/ 

Hours of Operation:
Dinner Only
Open 5:30pm~11:00pm (Tue~Sun)
Last Order: 10:30pm
Closed on Monday

Mushroom Salad

Norcia Pizza

Prosciutto & Arugula Pizza

Amatriciana Pasta

Kahuku Corn Pizza

Serves: 4 people
Cooking Time: 1.15 hours

Ingredients:
4 whole large artichokes
3 lemons
1 pack Italian dressing mix
2 cloves garlic, minced
5 tbsp olive oil

Directions:
Preheat the oven to 425 degrees. Wash the artichoke and then using a serrated knife, cut the artichoke open in half and remove hairs from the choke. Cover a baking sheet with heavy-duty foil and then place the artichokes face-up onto the sheet. Next juice one lemon into a bowl and add the minced garlic, olive oil and Italian dressing mix. Stir together well and then apply the dressing to the top of each artichoke. With the remaining two lemons cut off there top and bottom and then cut each lemon into 4 rings as a garnish for each artichoke. Roast for 55 minutes in the oven. Enjoy hot and finish with a squeeze of the garnish lemon to add a burst of flavor to this appetizer.

Serves: 9 cups
Cooking Time: 1 hour

Ingredients:
1/2 cup light agave nectar
1/3 cup 100% pure maple syrup
1/4 cup light brown sugar
1/2 cup 100% Kona Coffee, ground
3 tablespoon vanilla
1 teaspoon salt
1/3 cup light olive oil
3 cups rolled oats
1 cup slivered almonds, blanched
1 cup walnuts, chopped
1 cup shredded sweet coconut
1 cup ground flax seeds
1 cup raisins
1 cup cranberries
non stick cooking spray

Directions: