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.

Mexican street corn is a delicious specialty from the Mexican Border region. Grilled corn covered with mayo, sour cream and involved in chile and the perfect cotija cheese.

The Creole Jambalaya with Pepper Medley below is the chefs favorite food from the Louisiana region and one of the best most tasteful dishes in the whole country.

This Chicken Virginia Stuffed with Ham and Collards in Creamy Mushroom Sauce with Glazed Baby Carrots and White Pilaf Rice below is a pleasure to make and to eat. The technique for stuffing the chicken is very useful and allows for very creative combinations, have a look at the gallery below how we did it.