| october 2018 11
IN tHe KItcHeN
sam choy has
just opened a new
restaurant in san
Francisco, sam choy’s
Poke to the Max.
sam choy’s Kona
kitchen includes a
giant fridge and six
Viking ovens.
hen celebrity chef Sam
Choy had his kitchen
remodeled in his Kona
Palisades home, the
Viking appliance company
decided he needed not one, but six ovens. It’s
par for the course for Sam Choy, whose largerthan
life career, just like his kitchen, keeps
getting bigger as time goes by.
“Our house is a typical Hawaiian home where
the kitchen is the main gathering place,”
says Sam. “The kitchen is custom designed
by Viking equipment with a lot of bells and
whistles. I have a huge fridge the size of half
the wall. It’s like three fridges in one. The
stove has eight burners plus a wok burner
and a grill on the line for cooking steaks. It’s
got enough fire power to put out some
major food.”
Even though Sam spends many months out of
the year traveling, the longtime Kona resident
has never entertained the thought of moving
away from Kona. Sam loves to cook for his
family and his four dogs, too. When he’s on
the road, his wife Carol holds down the fort at
the house, which was built in 1984.
The hottest cooking show in Hawai‘i, Sam
Choy’s In the Kitchen features Sam visiting
families in their homes to show them how to
fi x tasty meals with ingredients found in their
kitchens. The show airs on Sundays on KHON2
TV and can be seen on YouTube. Additionally,
Sam has just opened a new restaurant in
San Francisco: Sam Choy’s Poke to the Max.
The recently unveiled Pure 9 by Sam Choy is
attracting patrons to Aloha Tower Marketplace
in Honolulu.
This summer, Sam re-released his iconic fi rst
cookbook, “With Sam Choy, Hawai‘i’s Easy Cooking
From the Heart.” Sam says he received so many
requests to reprint the 1995 book that he decided
a wire-bound, softcover version would be great for
the second edition.
Sam’s secret ingredient to success is aloha: “Caring
for people for real is what it’s about. When you say
aloha, you mean it.”
recIPe
Hibachi Miso chicken
with Peanut butter
5 lbs. boneless skinless chicken thighs
Marinade:
½ cup Miso
½ cup smooth peanut butter
½ cup soy sauce
½ cup sugar
½ cup beer
2 tbsp. Minced fresh ginger
1 tbsp. Minced garlic
Combine marinade ingredients and marinate chicken
overnight in the fridge. Grill on the BBQ and serve.