Biscuits will use cold butter to create some flakiness that is loved on biscuits. Be careful to not overmix, chef Victor always mix them by hand just to get the right consistency. Before cutting them with the round cutters check the consistency of the dough, don't get it too wet or it will not have a consistent presentation.

If you choose to add a traditional crust to you pie (as the one in the picture below) it is very important that you make the slits seen in the picture. Without a place for the vapors to escape your pie would probably burst and the presentation would be ruined. Remember, we begin to eat with our eyes.

The delicious pies in the picture below are made with Pâte Brisée (Broken Paste). This kind of dough is flaky and usually not sweetened. We pre baked the pie dough for about 15 minutes, after cooling we added the fillings and finished the bake.

Below the chef prepared a Veal Parmesan with Tomato Sauce, fresh Potato Gnocchi, and Vegetable “Spaghetti”. The dish can be elevated to the level of sophistication as desired but in essence is easy to make and very tasteful, pleasing most people.

If you live in Florida and have not tried a Tres Leches Cake you must be an alien (from another planet). Below we have baked a Tres Leches Cake with a layer of Tamarind paste and some Mandarin Oranges.

The Pau Hana Pupu Platter for Two below is typical of the Islands. While driving the Kamehameha way in Oahu's North shore, stop by Tita's grill or another frugal place and order a platter with fresh seafood to share and eat outside. On this special platter prepared by Chef Oliveira we have a traditional Rumaki (bacon wrap with chicken liver and water chestnuts), Shrimp on Sugarcane, Korean Mandoo Dumplings, Chinese Barbeque Baby Back Ribs, Poke-Stuffed Mini-Skins (with Poke), Edamame, and Shichimi Wings.

This Black Walnut Poundcake with Persimmon Sauce cooked by Chef Oliveira is typical of the region and has a very peculiar taste. The black walnut sometimes seems like a mixture of almonds and a tangy mushroom, you must try it at least once.

Below you can see the chefs preparation of a seared Ahi Tuna with Wasabi Mashed Potatoes and Braised Baby Bok Choy following California's Asian fusion influence.

Cooking on a trail in the middle of nowhere ? This is what we identify as cowboy food from the movies, some salted meat, water from a stream and baked beans like the one we cooked in the picture below.

This Black Walnut Poundcake with Persimmon Sauce cooked by Chef Oliveira is typical of the region and has a very peculiar taste. The black walnut sometimes seems like a mixture of almonds and a tangy mushroom, you must try it at least once.