Page 2 - Local Swordfish News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Mmm. - local coconut milk. this is part of what we're doing. this is the same funche. but we're just playing with the texture. it's the same stuff, just different texture. it's all about the texture, man. it's all about the look. - it's like a-- like a consommé. - it is a soup. it's a consommé. - yeah, oh my god. it's incredible. - it is a foam. it could be a whipped cream. - mmm. - you can call it whatever. this is where we come from. and this is where we're going - yeah, yeah, i got you. it's amazing how the passion for their past has led these chefs to create forward-thinking dishes, brin...

Paradise to the world. - i'm going to start playing with our local swordfish. - oh, local swordfish. - we're going to sear this. we need some oil. - is that too much oil? or is that enough? - no, that's perfect. - all right. all right. - then we're going to finish at the wood oven. - so we're going to sear the flavors. - sear the flavor. - lock in the freshness-- - that's right. - --and-- and the juices. - and the juices. and then-- - and then-- and then, bake it through. - that's right. - these are sweet potato leaves. they're, like, little bitter, like sweet charred. - mmm. yeah, yeah. - so ...