A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: POKE BOWL ($24)
Kick back, relax and enjoy the panoramic views of Waikiki’s majestic shoreline at The Reef Bar & Market Grill within the Outrigger Reef Waikiki Beach Resort as you and the family cook up your gridiron favorites.
The Reef bestows guests a unique dining experience with its massive grilling area. Pastry chef Jacqueline Trujillo (pictured) explains the self-grill concept is among the restaurant’s highlights that keep The Reef different from the rest.
“We have a butcher case that has a display of all the meats that we have, our consumers can go up to it and choose what meat style they would like or what cut,” explains the chef. “Then we have a chef here to assist them in their grilling process, and to finish it off we have our house-made sauces.”
Options include various steaks, chicken, fish, sausages, shrimp and even kabobs. Coat selections with The Reef’s rubs such as Mocha Rub, Smoked & Spicy, Red Sand or Green Herb. Trujillo notes the grilling menu comes with a refreshing salad bar, or if customers opt out of the grilling station, they may order from the kitchen for ready-made meals.
It doesn’t end there, as every dining experience should wrap up with a sweet topper. Be on the lookout for Trujillo’s new dessert menu that will span The Reef’s menu, as well as the neighboring poolside eatery Kani Ka Pila Grille.
“We have a new pastry menu coming out,” she shares. “With Kani Ka Pila Grille, we’re going to focus on more local flavors — like a chocolate haupia pie — and then here (at The Reef) we are gonna go a little more fine dining in our desserts.”
While Trujillo holds the title of pastry chef, her love and passion for cooking and her workplace has her reaching beyond what lies in front of her. Trujillo also works in the kitchen as a sous chef, creating dishes like the vibrant Poke Bowl as well as oversees three other kitchens on Outrigger properties.
“I’ve been the pastry chef here since February and I love it, it’s nice. I love working hard,” she says.
One bite into any of The Reef’s dishes, and Trujillo’s efforts, as well as the rest of the team’s aloha and dedication certainly will shine through in presentation and mouthwatering flavor.
Picking Pineapples
Unique to this poke bowl are chunks of juicy pineapple. Pastry chef Jacqueline Trujillo says this meal is, “a light, very tasty dish, and is perfect for by the beach.”
Much Crunch
Shredded carrot, bell peppers and rounds of radish provide a crisp bite to the meal.
Glorious Greens
Generous portions of cucumbers, seaweed, sprouts, green onion and edamame scatter the dish for refreshing enjoyment.
That’s the Spirit
Visitors can enjoy the beachside life by sipping on The Reef Bar & Market Grill’s The 1953 Mai Tai, a mix of Don Q Gold Rum, pineapple, orange juice, orgeat, Bols Orange Curacao and Whaler’s Dark Rum.
Go Fish
Fresh island ahi is tossed with shoyu, ogo and onions for a clean bite, but with just enough flair.
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