Modified newspaper advertisement, Nov. 3, 1972
Blue Hawaii was more than a restaurant, it was an adventure.
During the 1970s and 1980s, its locations, including the popular JANAF Shopping Yard restaurant in Norfolk, transported diners to a tropical fantasy of bamboo décor, tiki carvings, exotic cocktails, and Polynesian-inspired cuisine.
Alongside steaks, seafood, and Chinese-American favorites, guests enjoyed the sense of escape that made Blue Hawaii a beloved local institution.
Blue Hawaii’s success reflected America’s fascination with Tiki culture, a trend that emerged after Prohibition and flourished following World War II. Inspired by romanticized visions of Hawaii and the South Pacific, restaurants such as Don the Beachcomber and Trader Vic’s created immersive dining experiences filled with tropical décor and rum drinks.
By the 1960s and 1970s, Polynesian restaurants had become a nationwide phenomenon. Blue Hawaii brought that spirit of adventure to Coastal Virginia, creating memories that still resonate with diners decades later.
One of the memories that persists is that of the slightly sweet, tangy Blue Hawaii House Dressing.
The recipe was shared by the restaurant’s John K. Lu some 40 years ago in a newspaper article, but the formula given yielded five gallons; great if you are a restaurant, but not practical when you are preparing it for home use.
There were other issues too, including use of unpasteurized, raw eggs as an emulsifier. Some other ingredients have also become outdated, or difficult to find.
As a classically-trained French chef and cookbook author, I’m use to developing and testing recipes. I took the original recipe and adjusted it ever-so-slightly.
I also offer a tweak that the original did not: just a hint of ginger and pineapple juice, if you wish, to give it even more South Seas appeal. These are optional.
Here’s how I make it:
BLUE HAWAII COMEBACK DRESSING
1 cup creamy peanut butter
1/3 cup white vinegar
1 tablespoon sugar
3/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cloves garlic, finely minced
1 teaspoon pineapple juice (optional)
1/2 teaspoon fresh grated ginger (optional)
1/4 cup vegetable oil
2 to 4 tablespoons water, as needed
Method
Whisk the peanut butter and vinegar together in a medium bowl until smooth. Add the sugar, paprika, white pepper, black pepper, salt, garlic, and, optionally, ginger, and whisk to combine.
Slowly whisk in the vegetable oil until the dressing is smooth and creamy. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Refrigerate for at least one hour before serving to allow the flavors to meld. If the dressing thickens too much during chilling, whisk in a small amount of water before serving.
Yield: 1-1/2 cups, enough to dress eight side salads at about 1-1/2 ounces per serving.
Note: if after tasting you want just a touch more brightness, add an extra teaspoon or two of vinegar.
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