Arnold Hiura was the first speaker, talking about the history of Hawaiian food and all the different culture that came together to make up the food we now think of as Hawaiian. He was both entertaining and informative. A lot of what he spoke of I could relate to having relatives in Hawaii and also being
of Japanese decent most of the foods he spoke of were familiar to me and brought back a lot of memories. Spam...one of the foods we identify with Hawaii was a staple in our home. Fried Spam with rice was and is a comfort food for me.
Japanese, Chinese, Filipino, Portuguese, Puerto Rican and of course the different Pacific Islanders plus other cultures that made up the culture of Hawaii and thus it's food.
Chef Wong explained his take on Hawaiian food, how he takes the traditional and tweaks it. Chef Wong is also responsible along with other chefs for the local and sustainable movement in Hawaii.
Chef Wong demonstrated his dish of Soy Panna Cotta with sea food. The panna cotta was made with soy milk to which gelatin was added, this when chilled was his take on soft tofu. On top of the panna cotta he added uni, poke tuna, salmon eggs, and micro greens.
|soy panna cotta with sea food salad|
|clam and shrimp with lemon grass broth (as best as I can remember)|
|Ahi Poke, Koge (toasted) rice, Chinese Chicken Salad, Teriyaki Beef, white rice, Kalua Pork, Sesame Chicken|
|Chef Alan Wong and myself|
|Chef Alan Wong's new cookbook|
|Arnold Hiura and Chef Alan Wong book signing|