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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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Beef has long been a staple in the American diet, and ranches can trace their place in Hawaiian history all the way back to the paniolo days. Although Hawaii is no longer the wild, wild west, ranchers raising Hawaii-born cattle are still in existence on Oahu, Maui, and the Big Island. North Shore Cattle Co., Maui Cattle Co., and Kuahiwi Ranch are all dedicated to providing their customers with all-natural beef that is antibiotic and hormone free.
 Calvin “Doc” and Kay Lum of North Shore Cattle Co. raise their cattle on the slopes of the Ko’olau Mountains on Oahu. Doc is a retired Hawaii State Veterinarian, and Kay is a retired Operating Room Nurse. Together with their son, Ryan, and a few “Kokua Paniolo” (cowboys who help because they love the work), the Lums run the 1,000 acre ranch that sits on former sugar plantation land where the Angus and Angus Crossbred steers are all born and raised in Hawaii. North Shore Cattle Co. beef is from cattle raised fully on pasture and are 100% grass-fed.
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