The Hawaii Island Chamber of Commerce partnered with Chef David Viviano of the Fairmont Orchid Hotel to do a virtual cooking class via Zoom. Chef David has been the Executive Chef of Fairmont Orchid since November 2018. Interestingly, his degree is in journalism so he is always searching for ways to tell stories through the food he creates.
I’ve been enjoying all kinds of virtual classes while working from home and the cooking ones have been my favorite. I like following along and creating the dishes and being able to serve a new dish to my family for dinner.
On this day, Chef David taught us how to make a Pineapple Coconut Horchata, a Watermelon & Tomato Salad, and Miso Chicken Wings. The horchata was refershing and delicious on that particularly warm and humid day. The salad was also refreshing but since my family members aren’t huge fans of fruits in salads, we ate the cucumbers and tomatoes dressed in lime vinaigrette but the watermelon was left in the serving bowl.
The miso chicken wings were a hit! Just coat about a dozen chicken wings with salt, pepper, and oil and pop it into a 400 degree preheated oven for 40 minutes, turning the wings at the 20-minute mark. They will be beautifully golden and crispy.
While the chicken is in the oven, combine 1/3 cup shiro miso, 2 teaspoons fresh lime juice (I used calamansi lime since Kerri gave me some from her tree), 1 teaspoon ginger (from my garden), 1 teaspoon fish sauce, and 3 tablespoons of brown sugar in a small pot and cook over medium low heat, whisking frequently until the sugar is dissolved and the sauce is smooth and slightly thickened. The last step is to brush the glaze over the crispy chicken and bake for another 10 minutes so the wings get golden brown and sticky. Garnish with cilantro and serve with lime wedges. my family loved it. Try this easy recipe! Mahalo to the Hawaii Island Chamber of Commerce and Fairmont Orchid. Living Hilo Style.