Yuhi Fujinaga, who is a graduate of KCC’s Culinary Institute of the Pacific, helms the new Bar Basque in New York City, which just garnered two stars (very good) from New York Magazine‘s Adam Platt. Writes the pithy reviewer (he’s one of my favorites): “the menu at Bar Basque is tightly focused and surprisingly well executed by a young Hawaiian chef named Yuhi Fujinaga.” (Sigh, … Continue reading Hawai‘i talent abroad: KCC alum earns two stars from New York Mag