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...

Chef Roy Yamaguchi
Roy's Restaurant
@RoysRoy


Chef Ed Kenney
Town & Downtown Restaurants
@edstown


Nathan Kam
McNeil Wilson Communication
@nathankam


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


Nice...


Hot Charcuterie Platter


I was in hog heaven...


Kona Lobster Two Ways


Mmm, lobster...


Crispy Skin Moi Dashi Fume


I love moi, especially with a crispy skin


Crispy Spiced Ono Katsu, Wild Boar Sausage
and White Bean Cassoulet


The ono went very well with the wild boar sausage


Hand Cut Pasta
Shinsato Guanciale, Mcgrath Farm Favas, Mint


AND a pasta course too


Nela Farmed Shrimp and Grits
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


Dessert Sampler

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


From the Left: Alika Chung (Town), Mark Pomanski (Roy's),
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.

Mahalo!
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


Bravo!


Special Mahalo
Nathan Kam



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

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