In A Groove At The Grove
Award-winning chef Fred DeAngelo has done it again! The opening of his latest restaurant, The Grove in Kailua, looks like a huge success. This family-owned neighborhood restaurant features globally inspired island cuisine that focuses on using locally sourced products throughout the menu, with Chef’s dishes reflecting the diverse ethnic backgrounds of their ohana.
There is something for every guest at The Grove, from hearty comfort foods, sustainably fresh seafood and vegan dishes, to healthy entrees for children. It features wines from around the world and specialty cocktails that pair perfectly with the cuisine. The adobo-style baby back ribs with a fresh mango chutney is a must-try, and the cedar planked salmon delectable. On the menu are steak, lamb, fish and chicken, and a host of innovative salads and appetizers. The open kitchen gives the restaurant a family-friendly atmosphere, and the impeccable service, house-made breads and stylish decor make for a totally enjoyable dining experience. They also are planning an Easter brunch.
Chef DeAngelo grew up in Kailua, and is a strong supporter of Hawaii’s farming community and “farm to table” concept. He is a member of the University of Hawaii and Leeward Community College’s Culinary Advisory Board, promoting culinary education for Hawaii’s youths. As a representative of the Hawaii Visitors and Convention Bureau “Chefs of Aloha” program, he has traveled around the world to promote the flavors and experience of Hawaii. He also has had the honor of hosting a dinner at the James Beard House in New York City, an opportunity offered to only a highly select group of chefs.
Chef DeAngelo and wife Cheryl have a 4-year old daughter named Maya Rose, their youngest “chef in training” who loves being in the kitchen as much as her daddy. She is the “Pastry Chef” for all of their family celebrations and has been baking cupcakes and other desserts since she was just 2-and-a-half.
The Grove is open for dinner from 5:30 to 10 p.m., lunch from 11 a.m. to 3 p.m. and it has a “shady hour” from 3 to 5:30 p.m. For more information, go to grovekailua.com or call 262-2898.
One of my favorites is the Warm Brussels Sprouts Salad, and Chef DeAngelo has graciously given me the recipe to share with MidWeek readers.
WARM BRUSSELS SPROUTS SALAD
* 1 pound Brussels sprouts, core and separate the leaves
* 3 ounces pancetta, diced 1/4 inch, fat rendered until crisp
* 1/3 cup dried cranberries
* 4 ounces Dean’s Waimanalo Honey Vinaigrette (recipe to follow)
* 1/4 pound goat cheese
* 1 tablespoon olive oil
Over medium heat in a mediumsized sauté pan, add olive oil, rendered pancetta and Brussels sprouts. Toss to wilt (about 30 seconds). Add cranberries and Dean’s Waimanalo Honey Vinaigrette and toss to coat. Season with salt and white pepper. Divide into four equal portions. Top with goat cheese and serve warm.
Makes four servings.
For Dean’s Waimanalo Honey Vinaigrette:
* 2 tablespoons Dean’s Waimanalo Honey
* 2 tablespoons Dijon mustard
* 1 small shallot, finely diced
* 3 tablespoons champagne vinegar
* 4 ounces olive oil
Whisk first four ingredients together; slowly drizzle in olive oil. Season with salt and white pepper.