The Keller Magazine

The lighter side

With sleek and spacious seating, more than 60 wines and beers on tap and an expansive third floor patio perfect for capturing Texas sunset views, Craft & Vine is Roanoke’s hottest new restaurant and bar. But it’s the innovative dining menu from executive chef Bill Trevino that has guests really raving. From Hawaiian-inspired pulled pork to Nashville hot red snapper, Trevino is giving Roanoke a taste of eclectic fusion fare. Here he shares his simple recipe for Ahi Poke, a raw salad commonly served year-round as an appetizer or main dish in Hawaii. Spice up holiday menu planning by surprising fall dinner guests with a welcome and refreshing taste of the tropics.

Ahi Poke

Serves 1-2

• 7-8 ounces Hawaiian Ahi tuna (#1 sashimi grade), diced

• 2 tablespoons diced red onion

•1/4 avocado, diced

• pinch Hawaiian sea salt

• pinch red pepper flakes

• 2 ounces Sweet Onion Soy Jus (recipe follows)

• 3 cucumber slices

• micro cilantro, as needed for garnish

• sesame seeds, as needed for garnish

• tobiko (flying fish roe, found at Asian markets) for garnish, if desired

 

Instructions:

1. Add tuna, red onion, avocado, sea salt and red pepper flakes to a bowl. Add Sweet Onion Soy Jus and mix well until completely covered.

2. Lay cucumber slices along the back of a serving bowl. Spoon in tuna mixture and garnish with micro cilantro, sesame seeds and tobiko, if desired.

 

Sweet Onion Soy Jus

Makes approximately 1 cup

½ sweet onion, finely grated

2 tablespoons rice wine vinegar

1 teaspoon sesame oil

1 cup low sodium soy sauce

Combine all ingredients and keep chilled.

—310 S. Oak Street, Roanoke, 817-464-8181, www.craftandvine.restaurant

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