Lunch at the Lo’i
When it comes to supporting local farmers and fishermen, Roy Yamaguchi and Alan Wong are all in - all the way up to their knees in mud at a Windward taro patch. It’s the site of an exclusive meal that is part of the Hawaii Food & Wine Festival starting Sept. 29
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Hiile Kawelo, executive director of Paepae o Heeia fishpond, and Barboza, cofounder of Hui Ku Maoli Ola and a director at Papahana Kualoa, a malama aina-based educational organization.
Guests will be led on a tour of the ahupuaa, and then be treated to an authentic Hawaiian feast, with the food sourced completely from the Islands and, as much as possible, from the ahupuaa itself and Kamehameha Schools farms.
And get this. The food will not be prepared by Yamaguchi or Wong and no guest chefs will be in attendance at this special, back-to-the-aina excursion.
“What’s going to happen here is when they come to the event, they’re going to be able to not only learn, but also for them to see what Rick Barboza has done, and to learn about the indigenous plants and invasive plants, but also taste food from the land that surrounds this property and to taste the food not from chefs but from grandmas, grandpas, aunties and uncles. So it’s going to be real people cooking up real food, not chefs doing an interpretation of what they used to use.”
On the menu are kalua pig, beef lu’au, smoked tako, varieties of steamed, dried and fried fish, ahi poke, ho’i'o salad, sweet potato, poi, haupia, kulolo, Kona coffee and mamaki tea. A selection of fine wines and beer also will
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