Michelle Galimba, her dog, Cowboy, and Linda Nakasone move cattle on the Galimba ranch in Kuahiwi
For better or for worse, my friend Dan Nakasone sends me periodic updates on the latest and tastiest in Hawaii’s food scene (for worse, because you try getting missives about papaya and pineapple in the dead of winter). I’m forever in debt to Dan, who introduced me to Waialua chocolate, the Honolulu fish auction, the Poke Stop, and plenty other island finds. He’s also been threatening to take me along on one of his round-ups with North Shore Cattle Company—we’ll see about that. His latest dispatch sounds more my speed: chef Alan Wong is teaming up with Kuahiwi Ranch for his latest Farmer Series Dinner. Hawaii has not always been the farmers market dream that is now—for years, it was all imported stuff. But thanks in part to Wong and other island chefs, the state is now producing everything from beef and sustainable seafood to organic produce and chocolate. On the menu next week: Kona lobster with creamed Nozawa corn; Kuahiwi Ranch beef carpaccio; and Hilo farm-raised sturgeon with tomato and sea asparagus salad.
OK a definate!