|
|
x
May 21, 2008
Wednesday
x
•Prix Fixe:
$75 per person
x
•with Wine Pairings:
$105 per person
. . . . . . . . . .
x[SEE MENU]
x
THE FARMERS
•Nalo Farms
Dean Okimoto
[website]
•Tea Hawaii & Company
Eva Lee
[website]
•Kuahiwi Contractors
Al Galimba
•Kona Blue Water Farms
[website]
•OTEC/NELHA
[website]
•Honda Tofu
Dennis and Dulcie Honda
[more]
. . . . . . . . . .
x
For reservations, call
(808) 949-2526
Upcoming
Dinners
•July 23
•September 24
•November 12
|
|
This is a dinner held every two months at the King Street Restaurant. The main goal is to bring the farmers into the restaurant to be available to meet our guests and talk about their products. A by-product is that our staff learn from them through questions and sessions whereby they become more aware of who grows it, how it grows, why it is a certain way, and the philosophy behind the farmer. What I do know is that besides the product they grow, there is a spirit, an attitude, and a way of thinking behind all of it. You will hear about passion, about loving what you do, from them; all of the good ones have that. What makes them unique is this personal story of theirs. Our staff can now better tell you, the customer, their story.
When I visit the farms in person, I get to walk among the goats. I get to roam between tomato vines and pick and eat at will. I get to talk with the growers and discuss the product. I get to see the “terroir”---which to me means “taste the land”---and feel the soil, the moisture, the climate, the environment, in which it grows. That is the best. The second best, is to have the actual farmer come to your table and 'talk story' a little with you about what you are about to eat. On an everyday basis, our staff needs to get trained and educated by these farmers and us, so that we can do justice to the fruits of their labor, the hard work, the passion that goes into doing what they do on an everyday basis.
One of our goals is to give our guests a slice of Hawaii. While that has many meanings, one slice is to serve locally grown produce and products. Another goal is that you take a short tour of Hawaii when you read the menu. I don’t like overly written menus, however, our guests want to know where their food comes from, who grows it, how it's grown. Our servers are trained to tell the story if asked, and be able to identify and explain every ingredient on your plate.
x
 |
| |
Eva Lee — Tea Hawaii & Company 
On the slopes of Kilauea on the Big Island of Hawaii, Eva Lee grows Camellia Sinensis and Camellia Assamica tea plants from propagated tea cuttings of specific varieties originally from China. Grown in the rich volcanic soils at an elevation of 4,000 feet, these plants produce white, green, oolong and black teas. All of the teas are hand-picked and processed for the specialty tea and culinary market.
Wine enthusiasts will appreciate the similarities in growing tea in Hawaii. Much like growing grapes, the subtle nuances of the soil, climate, elevation, sun or shade, are reflected in the ‘terroir’, where you can taste the land. The Big Island is home to 20 of Hawaii’s 21 micro-climates, and its volcanic soils lend its unique character to these locally grown teas. Tea is no longer a foreign treasure. . .
Eva, together with Mike Riley and John Cross, charter members of the Hawaii Tea Society (HTS), represent their 2008 collection of Hawaii grown whole leaf estate teas from Volcano Village and Hakalau on the Big Island. As Director of Propagation of HTS, Eva’s goal is to promote locally grown fresh tea for its versatility in culinary applications, as well as, a specialty tea.
Dean Okimoto — Nalo Farms
 As the President of the Hawaii Farm Bureau, building the infra-structure to promote sustainable agriculture in the islands is part of his daily struggle. And freshness and flavor of eating local is part of his mantra of being a local farmer.
As the owner, his mission statement for Nalo Farms reads, “We cut in the morning, we pack midday, we deliver in the afternoon, and it’s on the customer’s plate that night.” Maintaining consistency and delivering reliability for their customers and clients is a core value for Nalo Farms. When designing the Nalo Farms unique greens mix, Dean took into account each plant’s nutritional value, texture, taste, and color. Here again, Dean created his blend of greens similar to the way a winemaker blends grapes.
The unique tropical climate of Waimanalo allows for a year-round growing season with spicier arugula and hot-as-wasabi peppercress. The soil in Waimanalo is made up of volcanic muddy loam that is filled with nutrients like zinc and iron. And with nutrition always being an interest, Dean is always on the lookout for new, healthy things to grow.
“Local island fresh edibles . . . always fresh to the chef.”
x
|
|
|
| |
| |
|
 |
|
