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THE FARMERS
•TroutLodge
Jackie Zimmerman and
Jim Parsons
[website]

•Kona Cold Lobsters Ltd.

•Kona Blue Water Farms
[website]

•Big Island Abalone
[website]

•Poamoho Farms
[website]

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For reservations, call
(808) 949-2526


Upcoming
Dinners
•September 23
•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.

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	Misoyaki Butterfish has long been a favorite dish among the local people in Hawaii. It’s a dish that many will turn to at restaurants, okazuyas, and bento shops. It’s not just the sweet miso flavor that people love. It’s the tender, buttery fish that make it a popular choice among the locals. Butterfish was once only available as frozen filets at the grocery store because it is native to the cold, deep waters of the North Pacific Ocean.      TroutLodge Marine Farms of Kona is the first to offer fresh cultured Butterfish (anaplopoma fimbria, also known as Sablefish or Black Cod). Their Big Island Butterfish is raised using an environmentally-friendly land-based system on the Kona Coast at Keahole Point. Pure, ancient sea water is pumped from 2,000 feet below the surface of the Pacific Ocean and brought to the Natural Energy Laboratory of Hawaii Authority (NEHLA) technology park where its 43 degree temperature and relative purity from contamination are ideal for cold-water aquaculture. x