I’m chef Jeff. Welcome to Chef on a Hog. Today we’re checking out some food trucks in Lāwaʻi at Warehouse 3540. Hey, we’re with John at Dark Roost Coffee in Lāwaʻi. …
I’m chef Jeff. Welcome to Chef on a Hog. Today we’re checking out some food trucks in
Lāwaʻi at Warehouse 3540. Hey, we’re with John at Dark Roost Coffee in Lāwaʻi. I want to talk about your menu. Explain exactly what the cold brew is.
Cold brew is taking over the world, uses a lot of coffee, it’s brewed over a lot
of time, and it’s either brewed with room temperature water or cold water. I do it
with room temperature, because I feel like it brings out more flavor.
I do pour overs, so it’s freshly ground. I use a scale for people that care about
that kind of stuff. It makes a big difference for
consistency, it does take a little bit of time, but good things take time.
Absolutely. Here’s to that, no kidding, it’s the truth too. I just started doing affogatos,
it’s espresso and ice cream. Now you tell me. Ice cream and coffee, it makes your day start right here, right now. Ice cream for breakfast,
right? Not a problem. Can I just drink it? I’m doing it. So we’re called The Fresh
Shave because we believe we’re a fresh take on shave ice. We use fresh and local
ingredients as often as possible, especially because we are serving our
own children, our three and half year old, Kalo, comes with us every day, and his nap
bribe is to get a shave ice. Nap bribe. Yeah. Perfect.
We’re one of two places on island that uses a hand crank,
we believe that gives us better control over the ice, a fluffier texture. Today
we’re starting with the Fu Manchu. It’s our strawberry syrup, topped with
fresh strawberry puree, then sliced apple bananas, and sweet cream. This is a
sticker for later, kids. Now we have the Chevron, my personal favorite. This is our
coconut and lime shave ice. May I? I win again. Coconut key lime pie all day long. Absolutely. Chia seeds just rock. You can make it with cream, you guys are
just winners. It’s funnier when it falls off. How’d you get your start? What make you stoked on making food and wearing cool t-shirts? My background is in biology and farming,
about six years ago I got really got into the application of science and food.
Let’s talk about this awesome burger. It’s 80% chuck roast and short rib and
20% bacon, and a 100% awesome. That’s where the name comes. We’ve had people
change their flights to come and eat at the truck. I also had a 98 year old man tell me that he’s been eating burgers his whole entire life, this was the best
burger he ever had. Fortunately we have great relationship
with farmers, being my background in farming,
we use a lot of local organic produce. No way. Your own bacon here? That’s called
cheating. And the texture of it, the texture of it’s perfect. It’s a crumbly
bite. When you bite into a burger you want to fall apart.
But you don’t want it to fall apart before you bite into it. Successful
burger, my friend. Yep, 30 hours to do that. That’s all right. I’m gonna destroy it in 30 seconds. Now off to the next meal.