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February 25, 2008
Monday
featuring
Dick and Heather
Threlfall
•Prix Fixe: $75
•with Wine Pairings: $105
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GOAT DAIRY WEBSITE]
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This is a dinner held once a month 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.
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HAWAII ISLAND GOAT DAIRY
Dick is a retired farrier having shod horses for over 35 years. He currently makes the dairy’s much sought after Big Island Feta. He also keeps the dairy’s machinery and equipment running in tip top shape. But his favorite responsibility is the kid nursery. Dick hand-raises and bottle feeds all the goat kids with tender loving care.
Heather has worked in the veterinary profession all her life and currently spends several off-farm hours per week at the local veterinary hospital. Her farm chores include milking the goats twice daily and making the soft chevre, Big Island Goat cheese.
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