Hankering for a taste of authentic Hawaiian food?
Chef Norm Williams is cooking up a storm at Taste of Hawaii now that restaurants are open for business again, with some COVID restrictions in place.
“I would like people to get a little feel for the islands,” said Williams, who has been cooking for about 37 years. “We try to make you feel like you would if you were in Hawaii. We have Hawaiian decor, some Hawaiian music, and we do have Hawaiian bar drinks. There is more that I would like to do, but COVID 19 has made it really difficult.”
Taste of Hawaii, a family owned and operated restaurant, replaced the Santiam Grill at the Santiam Golf Course and opened its doors on Jan. 3, 2020. Williams’ wife Francine heads the restaurant operation as restaurant manager while Williams is in the kitchen creating the menu with help from his sons, Brooks, Kalei and Norm (a.k.a Boogie), and his daughter-in-law, Jennifer.
“We started out really well for the first three months, then the pandemic hit,” Williams said. “It’s been really hard not knowing what to expect as far as daily business goes. We are doing everything required, shut down tables, sanitizing, wearing masks. I just want everything to go back to normal and get my business back. I lost a lot of banquet business.”
Williams started as a prep cook and worked his way up to line cook, night supervisor, sous chef, executive chef, corporate chef, and then business owner. He was an executive sous chef for Hotel Hana in Maui, banquet chef for Westin Maui, executive chef for Kaanapali Shores, corporate chef for Aston Hotels and Corporations, executive chef for Old Lahaina Luau and Aloha Mixed Plate, and chef/owner of Norm’s Cafe, Fran’s Island Grill, and Bamboo Grill all on Maui.
Locally, he owned Maui Grill in Stayton and Salem, worked for Trexler Farms and catering, Illahe hills Country Club, Marion Forks Restaurant, and was head chef of Mill City schools for the Santiam School District.
“I worked for the Santiam Golf Course parttime on Fridays and Saturdays for about two years,” Williams said. “The general manager offered me the restaurant. Talked it over with my family and they all said that they would help with the business. I thought that Stayton needed something different in the way of dining, so I tried to give people a taste of some of the food from Hawaii and some of the people’s favorites from the Northwest.”
Menu favorites include Teriyaki chicken, Kalua pork and cabbage, hamburger steak, Ramen, breaded Teriyaki, roast pork and Mahi Mahi.
“Friday nights we have a Hawaiian Plate special, which comes with Kalua pork, rice, Lau Lau, which is pork wrapped in Taro leaf and steamed for 10 hours, chicken long rice, Poké and Haupia, which is coconut pudding,” he said. “Teriyaki chicken, Kalua Pork and cabbage, garlic noodles, Miso Ramen – those are the most popular lunch items, the breakfast items are biscuits and gravy and chicken fried steak.”
Taste of Hawaii also can accommodate large parties in compliance with COVID restrictions, according to website information.
“If your family or business is looking to celebrate a birthday, anniversary or the holidays, we can safely and legally host your event for up to 100 people in compliance with Governor Brown’s executive order,” Williams posted. “With the option to rent out either our banquet room, sunroom, the main restaurant, or any combination of the three, it’s easy to pick the perfect space for your next event.”
Williams’ awards and achievements include graduating with his food service degree with a 4.0, Governor Waihee of Hawaii Achievement Award, and winner of the International Pasta Festival sponsored by Robert Lyn Nelson. Taste of Hawaii also won Best of the Willamette for chicken wings and Stayton restaurant last year.
“I thought that was pretty cool for only being open for two and a half months!” Williams said.
For more information, call 503-769-1000.
