Arizona Poke Wars returns to Scottsdale Resort at McCormick Ranch this Saturday, March 23, from 11 a.m. – 5 p.m. with live music and poke tastings. Admission is free – poke passes are $35. Get more info at www.arizonapokewars.com
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LifestyleTranscript
00:00 >> All right.
00:01 >> All right.
00:02 We got dogs, we got pokey, we got it all today, guys.
00:06 But the Arizona pokey wars are back and they're happening this weekend.
00:09 >> Last year we had our very own daily mix competition with chef Tommy and chef blaise.
00:13 And now they're back for a rematch.
00:16 Welcome, both of you.
00:17 How are you doing?
00:18 Look at this.
00:19 >> Great, great.
00:20 Thank you for having us.
00:21 >> I like that.
00:22 >> Thanks for being back, guys.
00:23 >> All right.
00:24 So let's talk about the pokey wars.
00:25 An important part, what is a pokey?
00:27 >> A pokey is, I always explain it as like a fish salad.
00:30 But it's not -- it doesn't just have to be fish.
00:34 I do vegetables.
00:35 I've actually made some -- put some chicken in it.
00:38 You can do crab, shrimp.
00:40 It's so versatile.
00:41 And when it comes to the culinary arts, there's no right and wrong.
00:44 >> I love it.
00:45 >> So enjoy.
00:46 >> I want to know what the pokey wars actually are.
00:49 I mean, chef Tommy, tell us, because I wasn't here last year.
00:52 >> Yes.
00:53 >> What are the pokey wars?
00:54 >> So there's so much going on.
00:55 We have live music, live entertainment, all Hawaiian inspired.
00:58 >> Nice.
00:59 >> You can get a pokey passport.
01:00 It's actually free admission to the pokey wars.
01:02 So you just buy a passport.
01:04 You can come in.
01:05 We've got ten different trucks in restaurants with different samples.
01:10 You get to try some of the best pokey around Arizona.
01:13 >> Oh, man.
01:14 That's amazing.
01:15 >> It's a culinary competition.
01:18 So we'll have a traditional round and a freestyle round.
01:21 And these professional chefs will be competing.
01:24 Chef Tommy, that's a chop champion there, will be one of the judges that will be judging these competition chefs.
01:30 >> I like how you threw that in, he's a chop champion.
01:32 >> Yeah, he's a chop champion.
01:34 That's really cool.
01:35 >> Well, we're going to have our own little war right now.
01:37 >> Yeah, we are.
01:38 >> This is what we're going to do.
01:39 We are going to both prepare a pokey plate.
01:43 Because pokey bowl and there's pokey plates, right?
01:45 >> Yeah.
01:46 >> Okay.
01:47 >> Oh, okay.
01:48 I didn't know there was a difference.
01:49 >> There's pokey sushi and then there's pokey rolls.
01:51 >> All kinds of fish.
01:52 >> Basically, yeah.
01:53 >> All right.
01:54 Are we starting?
01:55 >> We are.
01:56 So who wants to go first?
01:57 You want to go first with what we're putting in or what do you want to go?
02:00 >> Let's start over here.
02:01 All right.
02:02 And chefs, start.
02:03 >> All right.
02:04 >> So we'll do a little bit of pokey sauce.
02:06 >> So what are we starting with here?
02:08 >> We're doing untraditional over here, guys.
02:10 >> So we have a little pokey sauce.
02:12 >> That's called lomi.
02:13 >> Sweet corn.
02:14 >> Let's get some onions in there.
02:16 >> We've got onions in ours.
02:18 >> We've got onions in ours, too.
02:20 >> Okay.
02:21 >> Don't think you're special.
02:23 >> So we just kind of marinate it for a little bit.
02:26 >> Mix it up.
02:27 >> So we've got all the sashimi.
02:31 >> Okay.
02:32 Here we go.
02:33 >> Okay.
02:34 And we're just kind of piling it on.
02:36 So is this considered a pokey plate?
02:38 >> Yes, this would be.
02:39 >> Pokey plate.
02:40 I love it.
02:41 >> And then we're just going to garnish it.
02:43 Eat with your eyes first.
02:44 >> Yes.
02:45 You eat with your eyes first.
02:47 >> Super appealing.
02:48 >> Look at that.
02:49 >> I'm used to going fast, right?
02:51 >> All right.
02:52 >> And then we have some sriracha aioli.
02:55 >> Put some crab in there.
02:57 A little more crab.
02:58 >> And chef Tommy, you are known for your aioli because obviously aioli burgers.
03:02 >> That's right.
03:03 >> Okay.
03:04 Love it.
03:05 >> So I try to incorporate an aioli into everything that I do.
03:07 >> Heck, yeah.
03:08 What about this over here?
03:09 >> These are for you to garnish.
03:11 So we have tempura flakes.
03:13 >> So this is ours over here, guys.
03:15 So this is what chef Tommy's done so far with that aioli there on the side.
03:18 So this is tempura flakes.
03:20 >> Tempura flakes is right on the top there.
03:22 >> Beautiful.
03:23 >> We have some --
03:24 >> Quickly talk about you.
03:25 Where are you located?
03:26 >> Togarashi.
03:27 >> I'm opening up a restaurant in Mesa.
03:31 >> Can I do this a little bit around, too?
03:34 >> Yeah, yeah.
03:35 >> More of the local things with raw crab and different types of tuna.
03:39 But, yeah, I'll be in Mesa.
03:42 Let's go ahead and top it with some furikake.
03:44 >> Okay.
03:45 >> What is furikake?
03:46 >> It's like a rice seasoning.
03:48 >> I like that.
03:49 >> Sesame seeds.
03:50 >> And some furikake.
03:51 >> And this is inamona.
03:54 It's roasted kukui nut.
03:56 >> Really?
03:57 >> Kukui nut.
03:58 >> Kukui nut is very important.
04:00 >> Was it about speed?
04:01 >> No, it's about our decoration.
04:03 >> We were over here just going as fast as possible.
04:07 >> We can throw that as garnish.
04:09 >> Look at how beautiful that is, guys.
04:11 Look at how gorgeous this is.
04:13 So chef Tommy, what did we put on the top of this?
04:15 >> This is some tempura flakes and togarashi seasoning.
04:18 It's kind of a blend of Japanese spices.
04:20 It has a lot of spice to it.
04:22 >> Okay.
04:23 >> And then we have our sriracha aioli, of course.
04:26 A little lemon oil, chili oil.
04:28 It's just a great, well-balanced bite.
04:30 >> Is it going to be spicy?
04:32 >> If you go right for that, it will be pretty spicy.
04:35 But that's all right.
04:36 >> I like spicy.
04:37 >> And the avocado cools it down.
04:39 >> What's this guy right here?
04:41 >> This is a little cherry tomato.
04:43 >> Little garnish there.
04:45 >> Delicious.
04:46 >> Isn't that cool?
04:47 >> I don't know.
04:48 I think ours is --
04:49 >> Look at that fancy dish over there.
04:51 >> Did we go through your guesses already?
04:53 >> This is what we're talking about right here.
04:55 This is a poke bowl.
04:57 >> That's a Hawaiian poke bowl.
04:59 >> What do we got there?
05:01 >> We've got some avocado, some sweet onion, a little bit of
05:04 seaweed, wasabi peas on top, some furikake and inamona, which
05:07 is very important in the Hawaiian culture.
05:09 It's a roasted kukui nut.
05:11 >> So we are full Hawaiian over here, huh?
05:13 >> Yes, we are.
05:14 >> Not like chef Tommy.
05:16 >> I'm going for the new age.
05:18 >> I'm going for the cocktail.
05:20 >> You can have a milkshake with this.
05:22 This will go with anything, guys.
05:24 That's what we love about it.
05:26 >> Tell us again, poke wars, when, where, how?
05:29 >> It's going to be at Scottsdale resort at McCormick ranch from
05:33 11 to 5, free admission.
05:35 We'll have a kid's zone, bring the family.
05:37 It will be a lot of fun.
05:39 What else we got there?
05:41 >> This Saturday.
05:42 >> It's coming right up.
05:44 >> The whole point is that people get to come and eat poke.
05:47 >> And just enjoy the weather, the family, the music.
05:50 It's a great Hawaiian.
05:52 Chef Blake does an incredible job, really brings Hawaii home.
05:55 >> I love this.
05:56 This looks great.
05:57 All right, guys, we'll stick around because we have more of
05:59 the mix after this and I'm going to eat this poke.
06:02 >> That looks good.
06:04 >> I'm going to eat this.
06:06 >> I'm going to eat this.
06:08 >> I'm going to eat this.