Fish to your plate: how does your seafood get there? The two primary methods of getting fish onto your plate. Fish are either wild caught or farm raised. And, there is much debate about whether farmed raised fish or wild caught fish is better for you and for the environment.
On Thursday, March 28, 2019 at ‘Alohilani Resort Waikiki Beach, EAT THINK DRINK: Fishing for Answers – Wild & Farmed will bring together thought-leaders in the fishing industry to share their methods of catch, farm practices, and other approaches to help consumers learn more about their seafood choices.
Keynote Speaker John Finger, co-founder and CEO of Hog Island Co. in California, will share his company’s 35-year journey in becoming one of the premier producers of sustainable shellfish. With 160-acres in Tomales Bay, Hog Island raises, harvests and sells more than 3.5 million oysters, Manila clams and mussels each year. The company is part of a global community of B-Corporations (Benefits Corporation) that have been certified to meet rigorous standards of social and environmental performance, accountability and transparency.
Following the keynote, panelists Brooks Takenaka of United Fishing Agency, Guy Yamashiro of Tamashiro Market, and Ron Weidenbach of Hawaii Fish Company the conversation to share the philosophies, practices and methods they employ to ensure that the seafood on your plate is safe, as well as sustainable.Dr. John Kaneko of the Hawaii Seafood Councilwill moderate the discussion.
EAT THINK DRINK will conclude with five chefs showcasing a menu created with local ingredients, as well as wine and beer from the open bar stocked by Southern Glazer’s Wine & Spirits and FIJI Water. The featured chefs are ‘Alohilan Resort Waikiki Beach executive chef David Lukela, 52 By the Sea executive chef Joshua Goetz, MW Restaurant co-owner and pastry chef Michelle Karr-Ueoka, STRIPSTEAK Waikiki executive chef Jake Saito, and The Street Food Hall by Michael Mina’s Bao Tran.
Hosted and developed by the
Hawaiʻi Agricultural Foundation (HAF), EAT THINK DRINK is a quarterly dynamic, provocative series of discussions on important agricultural issues affecting Hawaiʻi.
The ticket price is $55 per person in advance and $65 at the door - if available. Don't be left behind, get your tickets now.
EAT THINK DRINK is presented by Hawaiian Airlines and supported by Alexander & Baldwin, ‘Alohilani Resort Waikiki Beach, FIJI Water, Hawaii Crop Improvement Association, HONOLULU Family, HONOLULU Magazine, Kamehameha Schools, Lendlease, Southern Glazer's Wine & Spirits, State of Hawaii, TOSSWARE and Ulupono Initiative.
NOTE:
- Ages 21 and over only
- Check-in starts at 5:30pm
- Special event parking rate available
