Beach House returns for 10th appearance

The popular Pacific Rim restaurant Beach House in Poi‘pu has been making Taste of Hawai‘i appearances since 1996.

“Hopefully we’ll go off without a hitch,” said Chef Todd Barrett.

For this year’s return to the event, Barrett said his team will be preparing a Crab-Stuffed Pork Tenderloin with Purple Molokai Sweet Potatoes in a Port Wine Demi-Glaze.

“It’s a little something that’s not on the regular menu,” Barrett said. “We like to have a little fun with it and not just serve Beach House food.”

This dish was actually the brainchild of Barrett’s executive sous chef Dennis Ginez, who will join Barrett and the rest of the Beach House team at the event.

“It’s a pretty simple recipe to follow if you just follow the directions,” Barrett said.

The hard part, Barrett admits, is the demi-glaze.

“Most people are not going to have a pot on their stove on for 24 hours for a glaze,” he said.

But there are ways around it.

“A way to cheat is to take some good old-fashioned gravy or get some stock from the store,” he said. “But with the (homemade) stock, it’s only as salty as you make it. It’s a blank canvas. But to cheat, you could take a gravy and add a little port wine reduction to it.”

Prior to his participation representing the Beach House, Barrett was a chef on Maui.

“I’d heard about it back when I was on Maui,” he said. “It’s just a good cause and it’s always nice to see what everyone else is doing.”

Barrett said his team will be checking out the different booths in turn, giving them all a chance to enjoy the event.

The Beach House has been voted “Best Romantic Restaurant” and “Best Restaurant With a View” by readers of The Garden Island.

Crab-Stuffed Pork Tenderloin with Purple Molokai Sweet Potatoes in a Port Wine Demi-Glaze

(2) 11/2 pound pork tenderloin


2 pounds crab meat

1/2 cup mayonnaise

1/4 oyster sauce

1 cup panko

1 tablespoon sesame oil

salt and pepper to taste


4 purple Molokai sweet potatoes

1/2 cup brown sugar

1 tablespoon Chinese five spice

salt and pepper to taste

1 cup coconut milk


1/2 bottle of port wine

3 cups veal stock

Veal stock:

(no specific measurements, use sparingly)

veal bones






tomato paste

red wine

For stuffing, mix all ingredients well.

For pork, lay pork tenderloin on cutting board and sliver skin. Using a straight knife, poke a hole in one end of tenderloin. Repeat on other end so holes meet in the middle. Stuff tenderloin with crab.

Season and bake at 325 degrees for 40 minutes or until internal temperature of 180 degrees is achieved.

For the sweet potatoes, peel and boil potatoes until soft. Add remaining ingredients and mix well, adding more coconut milk as needed.

To make the veal stock for the sauce, roast bones in oven at 250 to 300 degrees until bones are dark brown. Cover with vegetables and tomato paste. Roast for another hour. Place bones and vegetables in large stock pot. Deglaze roasting pans with red wine, scraping all particles from pans. Add to stock pot and fill to top with cold water.

Bring to a boil, reduce heat and simmer low and slow for a minimum of 24 hours.

For the sauce, reduce the port to syrup. Add veal stock and reduce until thickened.

• Lanaly Cabalo, lifestyle writer, can be reached at 245-3681 (ext. 237) or


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