Hawaii Beverage Guide’s core competency is beverage education. However, we do pay attention to the entirety of a culinary program and will provide insight into events that have a unique and poignant industry perspective. The Whole Hog Butchery Demo by Local General Store’s Jason Chow and Harley Tunac is one of these examples. The "Teacher" In 2015, Jason Chow intentionally moved to Berkeley California to specifically work at the acclaimed Local Butcher Shop so that he could gain the education in retail butchery he could not receive in Hawaii. He further diversified that knowledge by moving to Chicago to work at another industry leader, Butcher and Larder. In this event, Chow is combining his knowledge of craft butchery with his diverse culinary background, and a formal education in Biology. Read more about Jason in Eater's Young Gunz c/o 2019. Why the Professional Chef or Restaurateur Should Attend Maximizing profit margins are everything. This is a great opportunity to learn how techniques may be implemented into your own restaurant to help increase your bottom line. The $40.00 can be viewed as an investment into your business. This may be a tax deductible expense as the demo might qualify as part of professional development. Please consult with your tax adviser to learn if this is an option. Why the Foodie Should Attend We often have the opportunity to experience what food is (by eating it), but find few occasions to understand “why food is”. This is one of them. Through the course of the demo and/or dinner, look, listen, touch, and taste the story about the nuances behind the creation of each dish, and why ethical pasture raised animals are a big deal. The Pupus Kalua Pig Rillette Served on Kalo (taro) crostini with pickled mustard seeds Editor's Notes: Rillettes are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat, shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. https://en.wikipedia.org/wiki/Rillettes Arancini Pastele stewed pork with mochi rice, and pigeon peas Editor's Notes:
Abura Miso MA’O radish, cilantro Editor's Notes Abura in Okinawan means fatty. This references how fatty pork belly is used with the miso being a glaze. Chicharrones Pork skin with salsa roja Editor's Notes: Roja = Red in spanish. This is due to the tomato. This can be contrasted with Salsa Verde or green salsa which is made with tomatillo or green tomato. MAINS Somen Salad Somen and pork skin noodles, island style Tonkatsu, MAO Greens Editor's Notes: Pork Skin noodles: “In Nanjing, a sub-provincial city of China, there is a pork skin noodle soup that includes wide strips of fried pig skin which get delightfully soggy and bloated in the broth. The Vietnamese have bi which are skinny strips of pork rinds that include a bit of fat and meat and are attached to the skin. These shredded pork rinds are sometimes called pork noodle and incorporated into rice rolls, as in the bi cuon, or Vietnamese broken rice dishes.” https://www.lamag.com/digestblog/when-pig-meets-noodle-pig-skin-ramen-at-fords-filling-station Tom Yum Soup Pork head, tomato, green papaya, and tamarind Editor's Notes: “The words ‘tom yam’ are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.” https://en.wikipedia.org/wiki/Tom_yum Pork Chop Served with Porguguese sausage, roasted MA’O roots, carrot top gremolata Editor's Notes: Gremolata is an Italian chopped herb condiment classically made of lemon zest, garlic and parsley. Carrot top gremolata replaces or supplements the traditional parsley with carrot tops. Pork Belly Luau Stew Pork Belly, luau, pork cracklings Editor's Notes: Pork Cracklins used in this dish are a texture contrast upon the traditionally soft Luau stew. Dessert Strawberry Guava Strawberry Guava Fluff, Christmas Berry Oil, basil guava Editor's Notes Strawberry Guava's are an invasive species in Hawaii found on mountain trails and dispersed through birds. They are a sweet and tanic. Without having tasted this dish, my guess is the flavors of strawberry guava will be accented by a woodsy Christmas Berry Oil which is similar to pink peppercorn, as well as aromatic basil. Kalo Cotton Cheesecake Apple Banana Ice Cream, kuromitsu, malt chocolate coconut crunch Editor's Notes "Kuromitsu (黒蜜) is a Japanese sugar syrup, literally "black honey". It is similar to molasses, but thinner and milder. It is typically made from unrefined kokutō, and is a central ingredient in many Japanese sweets. " https://en.wikipedia.org/wiki/Kuromitsu  |
RSS Feed