• Sous Chef, Kraken Congee
• Alum of Stage, Lisa Dupar, Roy's
• Born in Philippines, raised in Hawaii
• Culinary School Graduate
A non traditional aproach to a Hawaiian poke dish using wild salmon marinated in shoyu, sesame oil and spicy garlic sauce. Tossed with diced persian cucumbers, sweet red onions, scallions, black sesame seeds and topped with fried garlic crumbles. Served with a side of rice.
Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. Having grown up in Hawaii Chef Jeriel learnt the traditional technique and adopted the ingredients of his current hometown of Seattle!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
raw wild salmon*, cucumbers, red onions, scallions, sugar, soy sauce, Hawaiian sea salt, sesame seeds, fried garlic, rice