search logo

Chef Mark Noguchi of the Pili Group will cook heʻe (octopus) his way: Mangrove Grilled, with Gracilaria salicornia (algae) and hot sauce. He will cook alongside the folks from Paepae o Heʻeia, who will prepare grilled heʻe in the traditional Hawaiian style at the KS-sponsored Urban Lū‘au.

Urban Lū‘au serves up classic and contemporary Hawaiian cuisine

Sept. 4, 2015

Contributed by Aron Dote

Thyme to eat! Kamehameha Schools has partnered with the Hawaiʻi Food & Wine Festival to spice up Kakaʻako’s culinary scene with their upcoming Urban Lū‘au.

The event will put a spin on the traditional lū‘au by serving classic dishes created by local Hawaiian restaurants alongside contemporary versions of the delicacies prepared by top chefs, for a flavorful culinary comparison.

The feast is slated for Wednesday, Sept. 9, from to 4 to7 p.m. at SALT at Our Kaka‘ako, Kamehameha Schools’ retail marketplace opening in spring 2016.

“Kamehameha Schools has proudly supported the Hawaiʻi Food & Wine Festival and their commitment to sustainability, culture and education since the festival’s inception five years ago,” says Communications Manager Erin Kinney.

“Their efforts to showcase the bounty of Hawai‘i by connecting local producers to world renowned chefs through interactive culinary experiences has attracted residents and visitors alike. This year, we’re thrilled to welcome participants to SALT at Our Kaka‘ako and introduce them to some of our current and future commercial tenants.”

The Urban Lū‘au will feature:
Chef: Mark “Gooch” Noguchi of Pili Group in Honolulu
Non-Profit:  Paepae o Heʻeia
Dish: Grilled heʻe (octopus)

Chef:  Peter Merriman of Moku in SALT at Our Kakaʻako
Non Profit:  Kai Loa of Kāneʻohe
Dish:  Paʻiʻai (undiluted poi)

Chefs:  Gabi and Greg Denton of Ox Restaurant in Portland, OR
Restaurant:  Helena’s Hawaiian Food
Dish:  Pipi kaula-style short ribs

Chef:  Michael Ginor of Hudson Valley Foie Gras in Ferndale, NY
Restaurant:  Haili’s Hawaiian Foods
Dish:  Imu kālua puaʻa (pig)

Chef:  Brian Sun of Alan Wong in Honolulu
Restaurant: Highway Inn
Dish:  Koele palau (sweet potato pudding)

Proceeds from the event will benefit three non-profits:  Kākoʻo ʻŌiwi – which restores agricultural and ecological productivity to the Heʻeia wetlands, and two KS wahi pana (sacred sites) – Paepae o Heʻeia and Papahana Kuaola who offer Hawaiian-focused educational programs focused on environmental restoration and economic sustainability.

SALT is an 85,000-square-foot curated retail, restaurant and mixed-use space in Our Kaka‘ako. Named after the pa‘akai (salt) ponds that once dotted the low-lying wetlands of this area, SALT will be Honolulu’s epicenter for local culture, food, shopping and innovative events. The KS-owned project is scheduled to open in spring 2016 adding new business to the area’s current favorites. For more information visit

Urban Lū‘au

KS has partnered with the Hawaiʻi Food & Wine Festival to sponsor the event that serves up classic dishes created by local Hawaiian restaurants alongside contemporary versions prepared by top chefs.

Wednesday, Sept. 9
4:00 - 7:00 p.m.

SALT at Our Kaka‘ako
680 Ala Moana Blvd.
Parking is accessible off of Keawe St. near Auahi St.

Proceeds from the event will benefit Kākoʻo ʻŌiwi, Paepae o Heʻeia, and Papahana Kuaola; and you can get a sneak preview of SALT before it opens to the general public!

$95. Must be 21 or over to attend. For details and to purchase tickets, go to the Hawaiʻi Food & Wine Festival website.

Chef Peter Merriman of Moku in SALT at Our Kakaʻako will prepare his version of paʻiʻai (undiluted poi) alongside folks from Kai Loa of Kāneʻohe.

Alan Wong Chef Brian Sun will cook koele palau (sweet potato pudding) his way, alongside chefs from Highway Inn.


Kaipuolono Article, Newsroom, Department News, Commercial real estate news, Features

Print with photos Print text only