Three Days of Aloha, Day Three
"Third Time's a Charm"
Night Three begins with an invitation to a very special 25 seat dinner at Roy's Los Angeles. The theme "Hawai'i Cuisine: The Next Chapter" featured the cuisine of Chefs Roy Yamaguchi and Ed Kenney.
Roy's Los Angeles
As any chef would agree, you can't create great food without great ingredients. For this dinner, not only did they bring ingredients from the local Hawai'i farms and ranch, but they brought the actual farmers and a rancher to share their vision (and stories) for the future of food in the islands.
The food adventure is about to begin
Our hosts for the evening...
Town & Downtown Restaurants
McNeil Wilson Communication
Dinner is Served...
Cold Charcuterie Platter
This is only the beginning...
Vegetable Charcuterie Platter
Some of the vegetables tonight are
from the Santa Monica Farmer's Market
Big Island Abalone Gazpacho
Hot Charcuterie Platter
I was in hog heaven...
Kona Lobster Two Ways
Crispy Skin Moi Dashi Fume
I love moi, especially with a crispy skin
Crispy Spiced Ono Katsu, Wild Boar Sausage
Wow Farm Sofritto, Big Island Goat Cheese
Love grits with seafood
Paniola BBQ Hawaii Red Veal Chop
One reason to love beef
Cured Smoked Kona Farmed Butterfish
The crispy taro, nice touch
Kuahiwi Ranch Three Ways
Bresaola, Corned Beef Tongue, Rib Steak
This is how beef is supposed to be like, enough said...
A great meal like this, wouldn't be complete without dessert
Grilled Mango Pudding Cake - Drizzled with Nalo Honey, Naked Cow Vanilla Butter
Waikoloa's Haupia Brownie - Coconut Ice Cream, Hawaiian Hot Chocolate
Macadamia Nut Orange Macaroon - Naked Cow Dairy Cram, Hawaiian Salted Caramel
Browned Butter Tart - Mountain Apple and Zahiti Dates
Big Island Hot Chocolate - Hawaiian Vanilla Marshmallow
Bravo to the artists in the kitchen
Jackie Lau (Roy's), and Susanna Ok (Downtown)
There's a word in Hawaiian called "pono" and it means doing something in a correct and proper manner. When you prepare food in a pono fashion, it reflects in the quality of the food served. The same goes for the stewards who manage the aina (land) and the gifts received from it.
The Hawai'i Team
Tonight wasn't about pineapples or SPAM, it was about the amazing
products from the Hawai'i farms & ranches and the creative minds
& palates in the kitchens
Epilogue: I realized that I'm missing a picture of Chef Ed's Gnocchi with Kuahiwi Beef Shank and Porcini Ragu. It was one of the best gnocchi I've had in a long time AND will be stopping in one of his restaurants on my next HNL trip...
Photos by Jay Terauchi