PO‘IPU — Chef Ronnie Sanchez of Red Salt, The Restaurant at Ko‘a Kea, had the perfect quick way to beat the heat at the Kaua‘i Culinary Market, Wednesday. Sanchez whipped up a batch of Red Salt Gazpacho during the Live
PO‘IPU — Chef Ronnie Sanchez of Red Salt, The Restaurant at Ko‘a Kea, had the perfect quick way to beat the heat at the Kaua‘i Culinary Market, Wednesday.
Sanchez whipped up a batch of Red Salt Gazpacho during the Live Chef Demo at the weekly market, the samples being quickly picked up along with a copy of the recipe.
“It’s relatively easy to prepare,” Sanchez said. “The only thing I would suggest is to go light on the garlic if you don’t like garlic.”
Red Salt is open daily for breakfast and dinner and is located in the Ko‘a Kea Hotel and Resort, a recently opened intimate, boutique resort on Po‘ipu Beach.
Breakfast hours are from 6:30 to 11:30 a.m. Dinner starts at 6 p.m.
Veronica Lovesy, the Senior Marketing Manager at the Kukui‘ula Village, said Peter Merriman of Merriman’s Kaua‘i will be flying in to be the featured chef for the Live Chef Demo on Sept. 29 starting at 5 p.m.
“Peter has been to one of the markets and was so impressed, he agreed to come back just to participate as a guest Chef,” Lovesy said.
He will be preparing his Sesame Seared Mahi Mahi with Spicy Lilikoi Sauce and Marinated Kaua‘i Fresh Farms Tomato Relish.
The Kaua‘i Culinary Market is hosted in partnership with the Kaua‘i County Farm Bureau and held every Wednesday at the Kukui‘ula Village from 4 to 6 p.m.
Red Salt Gazpacho
Chef Ronnie Sanchez
3 cucumbers, peeled, seeded
3 garlic cloves
3 red bell peppers, large dice
6 tomatoes, large dice
1 small red onion, quartered
2 tbs Sherry vinegar
small piece day-old bread
1/4 cup olive oil
1/2 cup water
2 pinch salt
Blend all ingredients together in a high speed blender; season with salt; chill before serving. Makes about two quarts.
