Naʻau Hilo was fortunate to have participated, offering one of the many bites on the golf course. Chef Brian Hirata made the following:
Musubi
‘Ōuli Farms Mustard Cabbage Koko • ‘Ōpelu Furikake • Kona Limu Sea Lettuce "Nori" Powder • Big Island Umeboshi
Shooter (A Nod to Chef Alan’s Tomato Water):
Kawamata Farms Tomato Water • Big Island Ume and Kaiwiki Food Forest Shiso Vinegar • Hawaiian Chili Pepper Water
At night, a multi-course dinner was crafted by Chef Colin Hazama, Chef Allen Hess, and Chef Peter Abacar, Jr.
‘Ōuli Farms Mustard Cabbage Koko • ‘Ōpelu Furikake • Kona Limu Sea Lettuce "Nori" Powder • Big Island Umeboshi
Shooter (A Nod to Chef Alan’s Tomato Water):
Kawamata Farms Tomato Water • Big Island Ume and Kaiwiki Food Forest Shiso Vinegar • Hawaiian Chili Pepper Water
At night, a multi-course dinner was crafted by Chef Colin Hazama, Chef Allen Hess, and Chef Peter Abacar, Jr.
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| Mountain View Braised Kalua Pork (Chef Colin) |
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| Kohala Heirloom Tomato Salad (Chef Allen) |
| Slow-Cooked Jasmine-Scented Opakapaka |
| Surf & Turf (Chef Allen) |
| Ulu Garden Lemongrass & Calamansi Namelaka (Chef Peter) |
It was such a fun night on and off the course!
The festival continues through November 2nd! Get more information and tickets here.



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