KS' Pā‘ina on Pier 38 event during the Hawaii Food and Wine Festival cultivated connections between farmers and food industry pros. Above, farmer Anthony De Luze of Hō‘aipono Farms and culinary student Lilinoe De Gruy showcase some fresh produce.
Contributed by Kau'i Burgess
Pier 38’s 3,000-square-foot refrigerated warehouse is home to Honolulu’s daily fish auction, but during the recent Hawaii Food and Wine Festival, Kamehameha Schools transformed it into fertile ground for growing partnerships between farmers and food industry pros.
The private event hosted by KS was called Pā‘ina on Pier 38. It attracted more than 350 food buyers, chefs and business owners eager to learn about locally sourced produce and products.
More than 30 farmers and food vendors lined the walls of the warehouse showcasing everything from butter to grass-fed beef. Men in rubber boots mingled with women in stiletto heels sampling culinary dishes featuring the home-grown products.
“Pāʻina was a cool event,” said Anthony DeLuze, owner and operator of Hō‘aipono Farms. “I was able to meet restaurant owners, food buyers and bakers!”
A traditional crop farmer, De Luze grows approximately 30 varieties of kalo, and several varieties of sweet potato on KS land next to Pearlridge Center. He also grows non-GMO corn which he uses to make cornmeal.
He says he’s “stoked” to have made so many connections at the event, including those with food industry pros from Hula Grill, Hōkūlani Bakery, Foodland, and local chefs like Lee Anne Wong of Koko Head Café.
De Luze’s sentiment is shared by many other farmers who were at the pier that day, like Ken Hirata, farmer and owner of Hawaiian Shochu Company based in Haleʻiwa.
“The event was so much fun for us,” said Hirata. “We were able to meet many people there. Because we do not have the financial strength to advertise and are located in a remote area, the event gave us a chance to meet people who were interested in our product, but not interested enough to contact us or visit all the way in Haleʻiwa.”
Combining Japanese culture with Hawai‘i-grown sweet potatoes, Hirata operates his farm and distillery on Kamehameha Schools land serving up the centuries-old traditional shochu from his North Shore storefront.
“We have participated in a few events, but this event was the best so far,” he said. “I think it is because of the cozy atmosphere in the fish market and carefully selected individuals with a variety of local produce and products. We would love to participate in this event next year. Many, many thanks and arigato!”
Others at Pā‘ina on Pier 38 who either partner with Kamehameha Schools or have farming and ranching operations on Kamehameha lands include:
This event aligns with KS’ Strategic Agricultural Plan that guides the stewardship of over 180,000 acres of agricultural land statewide. To learn more about how Kamehameha Schools supports local farmers and the agricultural industry, visit www.ksbe.edu/land.
Because we do not have the financial strength to advertise and are located in a remote area, the event gave us a chance to meet people who were interested in our product, but not interested enough to contact us or visit all the way in Haleʻiwa.
Ken Hirata, farmer and owner of Hawaiian Shochu Company
Hō‘aipono Farms owner Anthony De Luze solidifies a new partnership with Foodland buyer Keoni Chang.
Haleʻiwa farmer Ken Hirata, owner of Hawaiian Shochu Company, is interviewed by a reporter from Japan - one of the many ways his business gained exposure at the event.
Guests sampled dishes made with the locally sourced products. This beef carpaccio appetizer features coffee from Kaiwi Farms and produce from Living Aquaponics, both KS lessees.
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Kamehameha Schools’ policy is to give preference to applicants of Hawaiian ancestry to the extent permitted by law.
