Over the weekend, Na`au (a project that I'm involved in) was fortunate to have participated in Lineage's first-ever Chef Collaboration Dinner.
Led by Chef Rob Ramshur of Lineage and Chef Brian Hirata of Na`au, guests were treated to an 8-course meal featuring items the chefs and their teams foraged themselves (even the cocktails included foraged ingredients!).
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`Opihi • Lapa`au Oyster Mushrooms | Rob Ramshur
Punachicks Burnt Miso Liver Pâté • Pickled Mango Fluid Gel | Brian Hirata
Venison • Kiawe • Kāhili Ginger | Rob Ramshur
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| The Pōha Patch |
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| Hoja Santa • Pohole • Liliko`i | Mijin Toride |
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"Hawai`i’s Rainforest" - Hāpu`u • Bamboo Shoots • Hō`i`o • Pepeiao •
Freshwater Prawn Cake • Chilled Prawn Broth | Brian Hirata
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| The Herbalist |
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| `Ōpelu • Tomato • Patis • Bottarga l Nelson Simpliciano |
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Feral “Hawaiian Hogs” - Fried Head Cheese • Roasted `Ulu Tots •
Hawaiian Chili-Limu Kohu Vina Dosh Dressing • Heart of Palm • Rockweed | Brian Hirata
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| Lobster • Limu • Lardo | Rob Ramshur |
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| “Fish and Poi” - Poached Uku Filet • Limu `Ele`ele Dust • Wu Gok | Brian Hirata |
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| Kōhi |
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| Brisket • Charred `Ōlena Leaf • Salted Pohā & Green Peaches | Rob Ramshur |
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“Mom’s `Ōhelo Berry Cheesecake”- Chèvre • `Ōhelo Berry Coulis •
Ti Leaf Ash Tuile • Sheep Sorrel | Brian Hirata
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Thank you to the entire Lineage team for the hospitality and the amazing opportunity.
For more information on Na`au events and pop-ups, click here.
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