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May 8, 2018

This Is What Local Food Looks Like

 

We ran some fabulous dishes during the Hawaii Local Food Challenge! Everything 100% local ingredients from the Hawaiian Islands.

Be sure to check out our location, by scrolling to the top of our website.

 

Look at that vibrant purple cabbage from @okoafarms with a bed of #wildboar Thai basil, garlic, yellow bell pepper, onion, chilies, coconut oil, s&p. On the right #ulu noodles (Maui breadfruit flour from @nohoanafarm) with olives, tomatoes, zucchini, pesto, #wildgreens garlic, onion, olive oil, s&p.

Beautiful loaded salads topped with haole koa (Leucaena leucocephala) miso dressing and cultured mac nut cheese.

Fruit salad fixings with foraged natal plums, pineapple, ice cream bean, kumquat and some elderflower with strawberry guava and tulsi tea.

Maui venison stew with burdock roots, fermented vegetables including aweoweo and spices from the Big Island.

Pan fried ulu with wild greens and a wild-inspired ferment.

Strawberry guava and local organic rose chocolates. 100% local ingredients.

December 4, 2017

Did You See Our Menu?

Starting in October we began serving the first ever in Hawaii, wild meat musubi. Wild boar with the first, made using 100% wild trapped hogs from the Big Island. Check out the rest of our menu.

This fiery chili had 3 of the 5 invasive edible plants that we focus on. I’m was so proud! Some Maui Venison Chili with java plum chutney (Syzygium cumini), kahaili ginger (Hedychium gardnerianum) hydrosol flavored rice and spiny amaranth (Amaranthus spinosus) furikake.

Wild boar musubi. Never been done before in Hawaii!

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