Mar. 17, 2015

Contributed by Mae Nishimura

Calling all foodies! Kamehameha Schools has partnered with local entertainment and lifestyle website Frolic Hawaii to present Something New, a unique and exciting food, farm and chef experience.

The shindig is slated for Wednesday, March 25, from to 6:00 to 8:30 p.m. at the M Nightclub. The event’s $75 tickets include all a taste of all dishes and two drinks. A portion of the proceeds will go to the Kōkua Hawaiʻi Foundation, which supports environmental education in Hawaii’s schools and communities.

Nine local celebrity chefs will set their creativity free in exciting new ways at the event. Each will be challenged to prepare a unique dish showcasing a specially selected local ingredient grown by farmers on KS lands.

Local ingredients were provided by Hawaii Lowline Cattle, Hawaiian Shochu, Otsuji Farm, Buddha’s Cup, Hui Kū Maoli Ola and BOMI Enterprises.

“We are excited to be a presenting sponsor for this new and creative event,” said Sydney Keliʻipuleʻole, KS Land Assets Division director. “It’s our honor to have farmers from KS lands feature their produce and products at Something New

“With more than 80 percent of our food being imported, we support and partner with others to increase local food production for a sustainable Hawaiʻi.”

Something New will be filled with unexpected delights! The fun will include Honolulu’s craziest chefs, new offerings from the worlds of local beer, spirits and cocktails, Super CW as deejay, and a performance by ‘ukulele star Taimane Gardner!

A SOMETHING NEW PREVIEW
Frolic Hawaii has posted a series of stories unveiling participating farmers, and the featured ingredients that will inspire chefs to create Something New. Read more to learn about the origin of each locally grown product and how the chefs plan to use them:

Chris Kajioka (Mourad, San Francisco)
Dish: Tilapia with charmoula, sprouted lentils, harira stew and smoked potato
Farmer: BOMI Enterprises

Michelle Karr-Ueoka (MW Restaurant)
Dish: Various ola heirloom kalo on a dessert plate – powder, baked, frozen, aerated, fried, steamed and dried
Farmer: Hui Kū Maoli Ola

Lance Kosaka (Top of Waikiki/Skybar)
Dish: Raisin miso-glazed short rib with wasabi arugula chimichurri
Farmer: Otsuji Farm

Andrew Le (Pig & the Lady)
Dish: Beef confit in tallow, sauce from bones, pasture herbs, wheatgrass vinaigrette, gristle chicharrones
Rancher: Hawaii Lowline Cattle

Rachel Murai (Pig & the Lady)
Dish: Golden beet cake with crème fraiche and feuilletine
Farmer: Otsuji Farm

Mark Noguchi (MISSION by Pili Group)
Dish: Awa roasted beets, whipped fromage blanc, salsa verde and shallot
Farmer: Hui Kū Maoli Ola

Lee Anne Wong (Koko Head Cafe)
Dish: Breakfast mazemen with pork and Kona coffee shoyu tare, Kona coffee-poached tamago, honey miso bacon belly, coffee rye crumble, green onions, black garlic aioli.
Farmer: Buddha’s Cup

Will Chen (freshBOX)
Dish: Honey, walnut & a shrimp dumpling with Kona coffee-walnut “sand,” lehua honey mayonnaise.
Farmer: Buddha’s Cup

Ed Morita (Off the Wall Craft)
Dish: Okinawan sweet potato-pecan sticky bun with candied bacon, Hawaiian sea salt and Manhattan spiked honey paired with a barrel-aged shochu Manhattan cocktail
Farmer: Hawaiian Shochu

And…
Strawberry Panzanella with grilled cornbread croutons, black pepper panna cotta, shochu-honey macerated strawberries, and balsamic vinegar reduction paired with a Strawberry Shochu Fizz cocktail with chili pepper water
Farmer: Hawaiian Shochu