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
Tennessee

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
Singapore
Caprese 
with Ho Farms currant tomatoes and basil

Chefs Nancy Silverton
and Matt Molina
Mozza
Los Angeles

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

 Chef Jeffrey Vigilla
Hilton Hawaiian Village Waikiki Beach Resort
Honolulu

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
Town
Honolulu

Chef Ed Kenney
leaving his mark...

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

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

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...
Oops!

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

 Chef Hiroshi Fukui
Hiroshi Eurasion Tapas
Honolulu
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
Halekulani
Honolulu

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...

Mahalo!



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

Comments

Post a Comment

Popular posts from this blog

Sticking to What You Do Best...

Last week, I was invited to celebrate National Hamburger Day at The Counter in Studio City. I had been to The Counter before, but today was special and met a fellow tweeter who was a first timer. The menu is easy to follow and you actually build your own burger, well at least on paper. First you select the protein, then the cheese, other various toppings, a side sauce, and last is the type of bun you want. If you’re having a hard time deciding, don’t worry, they have signature burgers and sandwiches to choose from. Too many choices make me crazy sometimes. I get so confused when I see other restaurants trying to be everything to everyone. The food at these restaurants are usually horrible and thus end up closing. Would you be surprised if the pizza at a seafood restaurant wasn’t good? Doesn’t make sense to me. Attention Restaurant Owners: Pick something and do it really really well. In-n-Out hasn’t added anything to their menu in years and they’re still in business and GROWING! Being i
Read more

Hidden Little Tokyo: Cheap Eats

Image
I usually take the Metro Gold Line to Downtown Los Angeles.  Traffic is usually bad and then I have no idea where to park.  Although some of my friends who know I'm downtown a lot, think I know where all the places to park, this is why I take the Metro.  As I was heading into town on this trip, overheard 2 guys talking about only having $5 and wanting to get something to eat. I know there are places in Little Tokyo where you can get something to eat in the $5 range, here's what I've found: See What Jay Eats... Half California Roll and Half Spicy Tuna Roll (includes miso soup) $3.95 Little Tokyo Sushi This is a grab and go kiosk inside the Little Tokyo Market Place.  They have a variety of sushi combinations ranging in price from a $2.50 hand roll to $12+. Little Tokyo Sushi at the Little Tokyo Market Place (former Mitsuwa Marketplace) 333 S. Alameda St #100 Los Angeles, CA 90012 (213) 617-0343 Niku (Beef) Udon  $5.00
Read more

Recipe: Ahi Masago Poke - May 2012

Image
Where do you get good poke in Southern California? If there is a place, I haven't found it yet. I'm really picky when it comes to poke, so I make my own. Having competed in the Sam Choy Poke Festival on the Big Island in 2003, I got to try all kinds and some with imitation crab and tofu. But, I prefer the simple kine, like in my Ahi Poke recipe. Ahi Masago Poke This is my version of Alicia's Market "Wasabi Ahi Masago Poke" Alicia's Market is my first stop in Honolulu after I leave the airport. First Stop Honolulu: Alicia's Market Yellowfin Tuna I start with 1.5 lbs of chopped sashimi grade tuna My Ingredients Low Salt Soy Sauce White Sesame Oil I start with 4 TBS of soy sauce and 2 TBS of white sesame oil. As you mix in, the tuna will absorb the liquid, you can add more in later. Add in a sweet white onion and green onions The secret is washing the onions with water a
Read more