Page 30 - MidWeek - Feb 9, 2022

30 MIDWEEK FEBRUARY 9, 2022
CNhef Serves Up A Satisfyingly Delicious Tapa
early four years ago, chef Lamont Brown opened Maya’s
Tapas & Wine (named after his daughter). He established his restaurant as a place that catered to locals.
LANAI
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Lamont found his passion for food as a cook while serv- ing in the U.S. Coast Guard, which eventually sent Lam- ont for training at the Peta- luma culinary school in Cal- ifornia.
Hale‘iwa, serving a unique menu fused with Span- ish-Mexican influences from his cultural background.
place for great food, and it’s a must-try on any road trip to the North Shore. This week, he presents his Hamachi Cru- do (a Mediterranean-style preparation of raw fish).
Directions:
Slice hamachi and plate. And oil and pickling liquid over top. Garnish with jalapeño and microgreens. Sprinkle with salt.
(Above left) Hamachi crudo is a Mediterranean-style preparation of raw fish. (Above) The author and chef Lamont Brown, owner of Maya’s Tapas & Wine RUBEN CARRILLO AND RYAN SAKAMOTO PHOTOS
Following that, he was stationed here and has since opened his restaurant in
Maya’s Tapas & Wine has quickly become the go-to
HAMACHI CRUDO
Ingredients:
• 4-6 ounces hamachi
• 1/2 ounce red and green oil to
garnish
• 1/2 ounce red jalapeño
• 1/4 ounce microgreens
• 1/4 ounce pickling liquid • 1 pinch rock salt
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