FOOD SERVICE

Chili Peppah Water is found on most tables in Hawai’i, nestled next to the shoyu. Something you'd hear in Hawaii a lot is, “chili peppah water over everything”, and “everything” refers to rice, meats, macaroni salad, vegetables, and more. Made with seasonal peppers, every batch is unique and will vary slightly, depending on the types of fresh peppers are available each season — the most recent batch is made with peppers from Boonville, California. Rice vinegar is infused with a variety of chilis to create a savory, not-too-spicy vibrant condiment that kicks a refreshing boost into everything and anything chefs can think of, from poke to avocado margaritas.

Lee Noble from Art in the Age created a spicy twist on the classic margarita, aptly dubbed Peppah-rita, crafted with tequila, pineapple juice, lychee syrup, Poi Dog Chili Peppah Water.

Chef Kiki Aranita also sprinkles Chili Peppah Water over Salmon Shoyu Poke. Made with Verlasso salmon seasoned with shoyu, sesame oil, ginger, green onion, mac nuts, and Hawaiian alaea red salt, served over rice.

Chef Ari Miller drizzles Chili Peppah Water caesar dressing over fresh romaine lettuce, topped with soy sauce seasoned crunchy rice pearls

Chefs looking to "beef" up their condiment lineup can pick up a bottle of Guava Katsu, a tropical, umami-rich, fruity and gingery Japanese-style BBQ and dipping sauce. Made with guava, miso, ginger, tomato, and dried mushroom, this sauce is meaty, rich, and deeply flavorful — but it happens to be vegan!

Chef Kiki Aranita uses Guava Katsu to add island-inspired flavors to a myriad of dishes, including Unagi-Style Guava Katsu Trout, Kalua Pig Tostadas, and more.

Chef Kiki Aranita and Chef Sam Jacobson (from Philadelphia's Stargazy) crafted Guava Katsu sausage rolls with togarashi.

Poi Dog Huli sauce is a pineapple-based marinade and dipping sauce that marks the newest addition to Poi Dog Sauces. Its versatility makes it the perfect "secret" ingredient for chefs — it brings a deep, sweet savoriness to basted chicken, marinated vegetables, mushrooms, and even burgers. 

Poi Dog Huli can be used simply as an umami-rich ketchup replacement or as the foundation for an innovative dish.

Inspired by Chef Kiki Aranita's home in Hawai'i Kai, a suburb of Honolulu, Poi Dog Huli sauce bottles memories from her childhood, resulting in a sauce packed with sweet pineapple, deeply savory miso, and fragrant Chinese five-spice. Huli is Hawaiian for 'turn' with "Huli Huli" referring to many turns and the method of cooking Huli Huli Chicken over an open flame -- just one of the many methods to use the sauce.

Joe’s Steaks has marinated chicken for 48 hours in Poi Dog Huli then grills it on a plancha to craft their Huli Huli Chicken Cheesesteak.

Big Mike from G’Day Gourmet marinates pork in Huli Huli and stuffs it into his Aussie-style pies.

Kismet Bagels has put Huli Huli into chicken salad for their chicken salad bialys.

Chef Kiki Aranita and Chef Sam Jacobson from Stargazy crafted a Duck & Pineapple Huli Huli Yorkie Bowl, made with Huli Huli gravy, spicy sweet potato mash, fresh pineapple salsa, and Huli Huli sauce

Chef Ari Miller marinates shrimp in Poi Dog Huli Sauce to star in his Huli Huli Shrimp and Stone Fruit Pasta, served with seasonal stone fruit and fresh herbs, topped with a sheet of grilled handmade herb pasta.

Chef Scott Sumsky serves a Huli Dog at the Lucky Well Incubator, topped with fire-roasted pineapple salsa.