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November 12
Wednesday
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•Prix Fixe:
$75 per person
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•with Wine Pairings:
$105 per person
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THE FARMERS
•United Fishing Agency
[read more]
•Hamakua Heritage Farms
[website]
•Hana Herbs and Flowers
[website]
•Hamakua Springs
Country
Farms
[website]
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For reservations, call
(808) 949-2526
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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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UNITED FISHING AGENCY
Located at Pier 38 in Honolulu Harbor, the Honolulu Fishing Village is home to fishing vessels, the Honolulu Fish Auction, fishing supply and support companies, and seafood wholesalers. The Village is committed
to sustaining Hawaii's fisheries, and maintaining local seafood production
and preserving our culture and heritage of fishing and reliance on the sea for food. The Honolulu Fish Auction is the anchor of the fishing village and is the only fresh fish display and tuna auction of its kind in the United States, and it has been operated by the United Fishing Agency since 1952.
Modern longline fishery can trace its roots back to 1917 when "flagline"
fishing was first introduced to Hawaii by the Japanese immigrants. Since
then, Hawaii longline fisheries have been the predominant source of
sashimi tuna and other open ocean fish since the early 1980's. As an
island state surrounded by water, it is natural for Hawaii's diet to include
much fresh fish, and we are fortunate to have such a diverse bounty
available every day. Whether tuna is caught by flagline vessels (ahi),
by pole line fishing (aku), or trolling for other pelagic (open ocean)
fish, locally produced seafood has become an essential part of
Hawaii Regional Cuisine.
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