Pine Isle chef prepares Shoyu Ahi Poke Nachos for Fort Worth Night Market

Oh, what an event coming up. We have Kevin Singh-Haraj with Pine Isle here, who is inviting all of us to the Fort Worth Food and Wine Foundation's Night Market. This is a great event, Kevin, because it is bringing so many chefs and mixologists together right along the Trinity River. Yeah, it's a beautiful event. Beautiful people, a lot of good food, a lot of good drinks. There you go. The food and the drinks, definitely good. What are you making for us right now? So this is our signature poke nachos. We'll be sharing this with everyone at the event. We got a bed of wonton chips. We got some fresh ahi. Okay. Poke actually means to cut into cubes and then like season with salt. Okay. So we'll do that for you here. You're going to break it down for us. I like that. Yeah. So you guys have two locations of Pine Isle. You're going to be doing this night market, of course, to help raise money for the Food and Wine Foundation as well. But there's so many different things that you're going to be sharing because this is almost like you're traveling around the world. You obviously specialize in food from Hawaii, but there's going to be chefs from all different places, right? That's correct. We have restaurants from Laos, Thai, Mexico. The nation representing, we got food from Louisiana, Hawaii, of course. And we can try stuff, that's why I think it's fun. Yeah, everybody presents a signature dish. So like you said, there's 17 different chefs doing 17 different dishes, and then 15 mixologists sharing 15 different drinks. Okay, so you got that all cut up into the cubes. Correct. Looking good, what comes next? Next, we're gonna season it with our shoyu sauce. Okay. All of our sauces are made in-house, soy, ginger, garlic. chilies, just nice balanced salt. And you just put that all over that? Correct. Let it soak all over there. True marination. Yeah, okay. And then how long does that sit? That's just like that, you just leave it like that? I mean, the quality of the fish, you can just eat it as is. There you go. And just have at it, but some people like to marinate it. It just soaks in a lot of that flavor. Okay, so now you're gonna add some extra. We got a little bit of sweet onion here. Texture, freshness, green onion as well. This is Hawaiian seaweed. It's called Ogo. We get it flown in every week from the North Shore. Oh, really? This gives it that salty briny flavor. Do you like the flavor? This is what traditionally goes into it. So you guys ever wonder what this hair looking thing in your poke? It's Hawaiian seaweed. Let's get a little bit more. Yeah. Okay. All right. And then I'm going to finish it with a little bit of sesame oil, give it some richness, tie it all together, okay? Yeah, perfect. And then we're going to lomi-lomi it. That just means to mix. Lomi-lomi. That's lomi-lomi it. That's right. That's great. We're going to go ahead and let you plate this up for us. We're going to go to a quick break. Again, it is this Thursday night market at the Shack at Panther Island in Fort Worth. Every ticket supporting the Fort Worth Food and Wine Foundation to fund programming and grants, emergency relief, and scholarships just helps our food. and beverage industry, no doubt. We'll be right back after a quick break, and we'll get this looking just perfect. All right. We'll be right back.