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NEWS AND EVENTS

Local General Store Whole Hog Butcher Demo and Five Course Dinner

10/11/2019

Comments

 
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Tickets
  • DEMO, PUPU & DINNER 5:30pm$95.00 (Slow Food Members)
    $115.00 (Non-Members)


  • DEMO & PUPU ONLY 5:30pm$40.00
  • DINNER ONLY 6:30pm
    $75.00
    Sales end on Oct 14, 2019

Buy Tickets
​
https://www.eventbrite.com/e/the-local-general-store-mud-hen-water-tickets-75494280425?fbclid=IwAR2CVYmjprvo0f9Bye7EcICEWZre3QRcmNLvr6ai5DMCaKu_DOC3zWrBO_o
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:
  • Arancini are stuffed rice balls which are coated with bread crumbs and then deep fried. The most common fillings are: al ragù or al sugo, filled with ragù, mozzarella and/or caciocavallo cheese, and often peas, and al burro or ô bburru, filled with ham and mozzarella or besciamella.
    https://en.wikipedia.org/wiki/Arancini
  • Pastele Stew consists of pork with garlic, onion, tomato olive bay leaf and other spices
  • Pigeon Peas:  The taste of pigeon peas is nutty and grain-like.  They are traditionally served with pasteles in Puerto Rico.

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
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      • Rum >
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        • Hawai'i Beverage Guide To: >
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          • A Guide to: Wine Fermentation Physical Environment
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          • A Guide to: Post Fermentation Flavor Adjustments
          • A Guide to: Post Fermentation Process: Stabilization
          • A Guide to: Wine Bottling
          • A Guide to: Wine Faults
          • A Guide to: Wine Polyphenols
        • Red and White Grape Aroma Compounds
        • Viticulture: The Science of Grape Growing
        • Wine Aroma Compounds: Pt 1
        • Wine Aroma Compounds: Pt 2
      • Kamaʻāina Wine Makers
      • Wine Styles >
        • White Wine Styles >
          • Riesling
          • Sauvignon Blanc
        • Rosé
        • Red Wine Styles >
          • Bordeaux Reds
          • Cabernet Sauvignon
          • Gewürztraminer
          • Grenache
          • Malbec
          • Merlot
          • Non-Alcoholic Wine >
            • Fre: Alcohol -Removed Wine
          • Zinfandel
        • Sparkling Wine
    • Non-Alcoholic Beverages >
      • Kamaʻāina Beverages >
        • Hawaiian Sun
    • Production Fundamentals >
      • A Guide to: Alcohol Fermentation
      • Distillation and Stills
      • A Guide to: Oak Barrels
      • A Guide to: Filtration
    • Featured Articles >
      • 2022 No/Low Alcohol Beverage Market Perspective
      • Hawai'i Beverage Guide To: >
        • A Guide to Cocktail Construction
        • A Guide to Filipino Flavors
        • A Guide to: Japanese Flavors
        • A Guide to Pricing Strategy
      • Your Dapper Consulting: Democratization of Venture Capital
    • Product Index
    • New Products
  • News and Events
    • Cheers to Seventy-Three Years
    • Navigating COVID-19
  • About
    • Contact
  • Terms & Conditions