Trip Report, Oahu Hawaii Eating around the Island

Discussion in 'Professional Chefs' started by chefbillyb, Dec 31, 2010.

  1. chefbillyb


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    Professional Chef
    I came over to Seattle a day early so I didn't run into bad weather on my early morning flight Christmas day. We stopped at Anthoy's at the airport so I could get my Cioppino and crusty sourdough bread. This dish originated in San Francisco on Fishermans wharf many years ago. I make this dish at home, cooking it over a long period of time into a fine seafood tomato base sauce. This wasn't bad but when you have had the best nothing really comes close. We are on our way out to Hawaii in the morning.