For Salt Kitchen, cooking is about more than putting food on a plate. At its heart, Salt Kitchen believes in second chances. Hand in hand with Jail to Jobs, its focus is setting youthful offenders on a positive path through its culinary program. Whether a meal is for an intimate gathering or a large party during the holiday season, Chef Luis Felix drives home the importance of making it something his students can be proud of.
Hawaiian Ahi Poke for Hearts of Palm Edible Holiday Wreath
Ingredients:
1 lb. yellowfin ahi (sushi-grade tuna)
2 oz. white onion, finely diced
1 oz. green onion, sliced
1 oz. sambal (ground chilis)
1 tsp. sesame oil
Fine grain sea salt to taste
Directions:
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Cut yellowfin ahi into 1/4-inch small cubes.
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In a small mixing bowl, place both white and green onions over cubed ahi.
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Season with salt, then add sambal and drizzle sesame oil. Taste for seasoning.
Chef Luis Felix is the Culinary Director of Salt Kitchen in Cedar Park. He was born on St. Croix in the U.S. Virgin Islands and spent time learning Hawaiian regional cuisine on Oahu. Felix has an extensive history of cooking professionally, having even served multiple presidents and influential figures. saltkitchen.com