From Farm to Table: A Sustainable Hawaii Event

Last year I attended the Hawai'i Food and Wine Festival event at the Hilton Hawaiian Village.  Besides all of the great food, I knew that the proceeds went to non-profit food and culinary organizations in Hawaii and was looking forward to this year...

Day 3 of the festival and today's "Signature Event" is largest event attended.  The highlight is to showcase Hawaii's sustainable story, as well as, the many celebrity chefs who are active in the "farm to table" movement.       

See What Jay Eats...

Demonstrating traditional paiai,
young, unfermented and undiluted taro ground
with a traditional lava rock on a wooden board.

Paiai used in
Chef Lee Anne Wong's
Crispy Paiai

Chef Lee Anne Wong
Cooking Channel's "Unique Eats"
New York

Chef Susan Feniger
Border Grill and STREET
Los Angeles

Chilled Korean Noodles
with Sriracha Grilled Skirt Steak
Chef Susan Feniger

Everyone enjoying food, wine, and
discussing their favorite dish...

Kona Abalone
Grilled Cucumber, Sea Asparagus and Radish

Josiah Citrin
Mélisse Restaurant
Santa Monica

Pineapple and Bacon Pickled Pork Belly
with Taro Root Purée, Preserved Taro Leaves with Pineapple,
Crispy Taro and Smoked Macadamia.

Chef Josh Feathers
Blackberry Farm

Wild Boar Bangor
Mustard Cabbage Slaw, Papaya Sweet Potato Relish,
Poha Berry and Big Island Tree Tomato Mustard.

Chef Robert Irvine
Hilton Head, South Carolina

With Chef Robert Irvine
Food TV's "Restaurant: Impossible"

Seared "Sen Pei" Spanish Tuna Belly
with Mesclun Leaves

Chef Justin Quek

with Ho Farms currant tomatoes and basil

Chefs Nancy Silverton
and Matt Molina
Los Angeles

Malama Farm Smoked Pork Adobo
with Hamakua Pepeiao, Ginger and Scallion Rice Jook

Chef Jeffrey Vigilla
Hilton Hawaiian Village Waikiki Beach Resort

You know when Chef Ed Kenney's in the house,
he brings a grill and roasts an entire pig...

Ono Kine Malama Farm Berkshire Pork
Pork Belly

Chef Ed Kenney

Chef Ed Kenney
leaving his mark...

Speaking of Mark
Chef Mark "Gooch" Noguchi
Hanohano He'eia

Throwing a kiss to the woman next to me,
but I was the one who said his dish was Awesome!

Kuahiwi Ranch Flat Iron Steak
over Taro, Salsa Verde and Palula.
Chef Mark "Gooch" Noguchi

Interesting sunset

Probably shouldn't have said it out loud.
The student helpers stopped prepping,
turned around and took pictures,
which didn't help the line at their booth...

Panko Seared Monchong
with Bubu Arare, Julienned Big Island Ginger,
Shiso and Saikyo Miso Kim Chee Sauce

Chef Hiroshi Fukui
Hiroshi Eurasion Tapas

Grilled Kauai Shrimp
with Shiso and Hibiscus

Chef Ron Siegel
Parallel 37
San Francisco

A beautiful evening, great food,
and meeting lots of folks

Yakitori of Hudson Valley Foie Gras
Duck Heart and Duck Magret
with Thai Papaya Salad

Chef Michael Ginor
Hudson Valley Foie Gras and Lola
New York

Cold Pasta with Hawaiian Ahi Confit
with Local Vegetables topped with Bottarga Powder

Yasuhiro Sasajima
IL Ghiottone
Kyoto, Japan

Adam Richman
Travel Channel's "Man vs Food"
New York

Tonight's MC

Dessert Time!
Lappert's Ice Cream Sandwiches
with Hamakua Macadamia Nuts,
Koloa Rum and Waialua Estate Chocolate.

Coconut Pound Cake
with Hawaiian Salt Ice Cream and Fresh Pineapple

Chef Toshihiko Yoroizuka
Toshi Yoroizuka
Tokyo, Japan

Waialua Estate Chocolate and Lilikoi Opera Cake

Chef Mark Freischmidt

Multi-layered and very good,
topped off with gold leaf.
One of my friends said she only
wanted half.  I told her she'll
eat the whole piece it's that good.
She ended up having another one...

The Finale

Tonight was about great food coming from farms, ranches, and the sea in and around Hawaii.  But the highlight of the evening was showcasing the sustainable future, imagine how good it can be when farmers and chefs get together to produce a great plate of food.  We, on the mainland, can learn from what happens when you live on an island.  This makes for a great story and an even better tasting future...


NOTE:  I was a guest of the Hawaii Visitors and Convention Bureau,
Oahu Visitors Bureau, and their partners.
I thank them for their invitation and hospitality.
All comments and opinions expressed are strictly my own.

Photos by Jay Terauchi
Jay Eats
©Jay Terauchi


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