Think Global, Live Local
Connecting consumers to their food source
SYT, The Honolulu Advertiser, Hawai‘i Seals of Quality and Whole Foods Market hosted "Think Global, Live Local" this past Saturday at Kahala Mall.
Chef Colin Hazama: Building a Better Bento
Colin Hazama is currently the executive sous chef at RumFire in the Sheraton Waikiki. A graduate of both Kapiolani Community College and The California Culinary Academy, Hazama has worked under notable chefs such as Alan Wong, Roy Yamaguchi and Gary Danko. On Saturday, Chef Hazama showed viewers how to make nishime using as many locally grown products as possible such as Marine Agrifuture sea asparagus and Hamakua mushrooms. His nishime was just one part of his Better Bento that also included locally-grown moi and an okinawan sweet potato salad.
Chef Roy Yamaguchi: Get Ready for Summer - Grilled Salads
Along with other chefs, Roy helped pioneer Hawai‘i Regional Cuisine. Hawai‘i’s first-ever James Beard winner, Roy is a huge supporter of the state's culinary programs and takes a leadership role in many food based non-profit organizations, including Hale Aina and Grow for Good. For the “Think Global, Live Local” event, Roy prepared Grilled Opah Salad with a Honey Vinaigarette. He utilized his good friend Dean Okimoto's Nalo Farms greens, Hamakua macadamia nuts, Big Island Bees honey and Ho Farms tomatoes.
Chef Motoko Kubota: Eating Seasonally - What's Fresh for Summer
Motoko and Isamu Kubota are the wife and husband team behind the delectable Kaiwa on Beachwalk. Their newest creation is Hale Macriobiotic, where Motoko emphasizes macriobiotic food principles and locally grown produce. Chef Moco only recently received her Macriobiotic Certificate of Concierge but has been living and cooking with similar ideals her entire life. On Saturday, Motoko prepared her Marugoto Hawai‘i Summer Salad using Ho Farms tomatoes, Wailea Agricultural Group hearts of palm, Maui onions and local ogo and watercress. In Japanese characters, the word "Marugoto" means circle and carries the meaning of full, whole foods.
Pastry Chef Mark Silva: Simple Island Flavored Desserts
The enthusiastic Mark Silva was happy to step in for Abigal Langlas and prepare her florentine sandwich cookies. He used Hawaiian vanilla, Manoa honey, chocolate from the Original Hawaiian Chocolate Factory, Ali‘i Kula lavender and Tropical Dreams ice cream. Abigal Langlas is the former pastry chef for Honolulu Coffee Co. and now runs Cakeworks (formerly Mary Catherine's Bakery). She is especially known for her beautiful and tasty wedding cakes.
Most of the recipes from the event are now posted! See the sidebar on the right to access recipes for Chef Abigal's Florentine Sandwich Cookies, Chef Colin's Nishime and Chef Moco's Summer Salad.
Coming soon a recipe from Roy Yamaguchi!
Comments from Readers
I had my first Hawaiian culinary experience this past March in Kona - we stayed and ate at the amazing Yoga Hale retreat which teaches surfing and yoga. The food made by SaiFon Woozley with her Thai heritage and love of Hawaii blew our minds. Thanks for posting the Halpuia Sorbet recipe here, it was a favourite treat. Kudos to Hawaii for embracing local eating and food production.
ALOHA AND GOD BLESS TO "SHARE YOUR TABLE", WHERE ALL YOUR INFORMATION IS A FEAST. MAHALO NUI FOR HAVING MY BROTHER MARK'S PICTURE IN YOUR "THINK GLOBAL, LIVE LOCAL"; AT KAHALA MALL. GOD HAS BLESSED HIM WITH TALENTS OF MUSIC AND AS A PASTRY CHEF. MARK, WE LOVE YOU AND ABI. ALOHA AND GOD BLESS, DA BOBBY SILVA OHANA.