Sweetfin, the fastest-growing poke concept in Southern California, is excited to announce their partnership with the talented chef, restaurateur and James Beard-nominated cookbook author, Richard Blais to create The Blais Bowl – a limited-edition seasonal poke bowl that incorporates a combination of tangy, sweet and umami flavors reflective of Blais’ innovative, left coast driven style of cooking.
Available now, the Blais Bowl features traceable, sustainably-sourced salmon, yellowfin tuna, and albacore tuna dressed with yuzu soy sauce atop a bed of pineapple fried rice, hand-mixed with mango, avocado, pickled red onions, and pine nuts then finished off with housemade crispy onions.
“I’ve been a huge fan of Sweetfin since the first time I tried one of their poke bowls,” said Blais. “Chef Dakota’s standards for sourcing the highest quality sustainable fish and working with innovative ingredients to create unique, flavorful combinations inspired me to work outside the bounds of traditional poke to come up my own take on a poke bowl.”
“Chef Richard and I have become fast friends as Top Chef alumni who have gravitated toward the world of elevated fast casual concepts,” said Sweetfin’s Executive Chef and Partner, Dakota Weiss. “Partnering with him to create a seasonal poke bowl for Sweetfin was like a realistic Quickfire challenge without the ticking clock in the background. As always, he was able to create something totally original that we’re certain will be well-loved by our guests.”
Sweetfans can enjoy The Blais Bowl through the end of August at any of their nine locations including the most recently opened location in Venice. In February of this year, Sweetfin opened in their first new market selecting Southern California sister city, San Diego, to continue expanding the chef-driven, California-inspired poke.
Sweetfin reimagines Hawaii’s traditional “soul food” with its delicious, healthful and chef-driven poke bowls. The fresh fast-casual restaurant serves up both customizable and Signature Bowls from a menu created by Chef Dakota Weiss. After visiting the islands, founders Alan Nathan, Seth Cohen, and Brett Nestadt were inspired to bring the authentic Hawaiian dish to Los Angeles, but with an added Californian twist. The brand continues to rapidly grow beyond L.A. as it focuses on the San Diego market and beyond. (http://www.sweetfinpoke.com)
About Richard Blais
Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Perhaps most recognizable as a recurring judge on Bravo’s Top Chef and the winner of Top Chef All-Stars, Blais is also a James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, and his second cookbook, So Good, was released in May 2017 (Houghton Mifflin Harcourt). In addition, he recently launched a podcast entitled “Starving for Attention” which provides an entertaining, behind-the-scenes look into the food industry, and has featured guests including Wylie Dufrense, Michael Voltaggio, Andrew Zimmern, Gail Simmons, Lou Diamond Phillips, and more.