Mahalo Governor Josh Green, for acknowledging our efforts and contributions.
Mahalo Governor Josh Green, for acknowledging our efforts and contributions.
Chef Ronnie delighted the attendees with three exquisite dishes:
Hawaii Beef Bolognese, Moringa Pappardelle, Pecorino Romano
Vegan Moringa Pappardelle, Vegan Alfredo, Small Kine Farms Crimini Mushrooms
Polenta Nera con Polpo (Braised Octopus & Black Polenta), Pickled Island Veggies, Olive Frite, Romesco
The event was hosted on Wednesday, June 26, at the Harry & Jeanette Weinberg Ho’okupu Center. We appreciated being asked to cook at this event and to be a part of such an enlightening and impactful discussion.
It was interesting to hear from key stakeholders in the industry speak:
Kyle Caires, Ph.D. from the University of Hawaii
Nicole Galase of the Hawai’i Cattlemen’s Council, Hawai’i Rangeland Stewardship Foundation, and Hawai’i Beef Industry Council
Timothy Luton of Maui Cattle Company
James Nobriga of Nobriga Ranch
Ryan Torres of Y. Hata & Co.
Taylor Kellerman of Kualoa Ranch Hawai’i
Great to see so many supporters including @uluponoinitiative, @cpb_hawaii, @alexanderbaldwinhi, @bayerhawaii, @kamehamehaschools, @unitedfishingagency, and the State of Hawaii. Thank you to @sgwinespirits, @alohabeerco, and @fijiwater for their in-kind support.
#EatThinkDrink #Beef #BeefProduction #LocalFlavors #AgriEvent #HawaiiAgriculture #HawaiiAgFoundation #CentralPacificBank #ETD25 #eatthinkdrinkhawaii
The first full weekend of June marks an exhilarating event for amateur radio enthusiasts worldwide—the Digital Mode Contest. This year, on June 1-2, 2024, I, KH6ML, had the pleasure of participating from my home in Kaneohe, on the beautiful island of Oahu, using my trusty Icom IC-7300 HF Radio.
The contest's goal is simple yet engaging: make contact and exchange QSO information with other amateurs using any digital mode (excluding RTTY) that supports the 4-digit Grid Square exchange. The contest spans several bands, including 160, 80, 40, 20, 15, 10, and 6 meters. As a Technician, I was limited to the 10 and 6 meter bands, per FCC rules. One of the unique aspects of this contest is that automated operation is not permitted—each contact must involve direct initiation by the operator on both sides. This rule ensures that the spirit of genuine communication and interaction is maintained.
The contest kicked off at 1800 UTC on Saturday and concluded at 2359 UTC on Sunday. This provided ample time for operators across the globe to connect, exchange grid squares, and experience the camaraderie that defines the amateur radio community.
Despite the challenges posed by solar weather, I was able to make 130 contacts, reaching a variety of countries, or as we call them in the amateur radio community, DXCC entities. The thrill of making successful QSOs under varying conditions is an experience like no other. Here are the entities I managed to contact:
This contest was sponsored by the ARRL (American Radio Relay League), an organization that has been instrumental in promoting and supporting amateur radio for over a century. Being a member of the ARRL has numerous benefits that enhance my amateur radio experience:
Resources and Education: The ARRL provides a wealth of educational materials and resources that help me stay informed about the latest in amateur radio technology and practices. Their publications, such as QST magazine, are invaluable for learning new techniques and keeping up with the community.
Advocacy: The ARRL advocates for the rights and interests of amateur radio operators at the national and international levels. They work tirelessly to protect our frequencies and ensure that amateur radio remains a vital and recognized service.
Community: Being part of the ARRL connects me with a vast network of like-minded individuals who share a passion for amateur radio. This sense of community is essential for exchanging ideas, finding support, and fostering lasting friendships.
Contests and Awards: The ARRL organizes numerous contests and awards programs that provide exciting opportunities to challenge myself and improve my skills. These events are a great way to stay engaged and motivated in the hobby.
Participating in the Digital Mode Contest was a remarkable experience. It allowed me to connect with fellow amateurs from diverse parts of the world, exchange information, and enhance my skills in digital communication. The contest not only tested my abilities as an operator but also reinforced the importance of perseverance and adaptability in the face of changing solar conditions.
Amateur radio is more than just a hobby; it's a way to build bridges across cultures and geographies, fostering a sense of global community. I look forward to future contests and continuing to embrace the spirit of amateur radio. Until next time, 73 from KH6ML!
We are thrilled to announce that our very own Chef Ronnie from Tiki's Grill & Bar will be showcasing his culinary talents at the upcoming "Beefing Up Hawaiʻi: Grazing Toward Increased Production" event.
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Mark your calendars for Wednesday, June 26, 2024, from 6:00 to 9:00 p.m. at the Harry & Jeanette Weinberg Hoʻokupu Center, located at 1125 Ala Moana Boulevard, Honolulu, HI 96813.
This exciting event is part of the Hawaiʻi Agricultural Foundation’s EAT THINK DRINK series, which delves into the heart of Hawaiʻi’s beef industry through a fusion of innovation, community, and flavor. It promises to be an evening of learning, delicious food, and great company.
Keynote Speaker:
Dr. Kyle Caires, an Associate Extension Agent at the University of Hawaiʻi’s College of Tropical Agriculture and Human Resources (CTAHR), will deliver an insightful keynote address. Dr. Caires will explore the history and evolution of Hawaiʻi’s beef industry, dating back to its inception in 1793, and discuss the unique challenges and opportunities that local beef producers face today.
In addition to the keynote speaker, Dr. Kyle Caires, we are honored to have an esteemed panel of industry experts joining us. Nicole Galase, Managing Director of the Hawaiʻi Cattlemen’s Council, will share her insights on rangeland stewardship and beef industry initiatives. Timothy Luton, General Manager of the Maui Cattle Company, will discuss the challenges and opportunities of grass-finished beef production. James "Jay" Nobriga, a Maui native and experienced Beverage Distribution Manager, brings his deep-rooted knowledge of local agricultural practices. Ryan Torres, Global Category Manager – Protein for Y. Hata, will provide a comprehensive view of managing protein categories and supporting the local cattle industry. Our discussion will be moderated by Taylor Kellerman, who has extensive experience in Hawaii’s tropical agriculture sector.
Culinary Delights:
Indulge in savory dishes crafted by some of Hawaiʻi's favorite chefs, featuring island-raised beef. Chef Ronnie will be among the talented chefs presenting their creations, offering a unique taste of locally sourced ingredients.
Early Bird Tickets:
Don’t miss out on early bird pricing! Secure your tickets now and join us for a memorable evening.
What's Included:
Date: Wednesday, June 26, 2024
Time: 6:00-9:00 p.m.
Location: Harry & Jeanette Weinberg Hoʻokupu Center, 1125 Ala Moana Boulevard, Honolulu, HI 96813
Central Pacific Bank
Alexander & Baldwin, Bayer, Elite Parking Services, Hawai‘i Longline Association, Kamehameha Schools, Lendlease, State of Hawai‘i, Ulupono Initiative, United Airlines, United Fishing Agency Ltd., Y. Hata & Co., Ltd.
Additional support from Aloha Beer, Fuji Water, and Southern Glazer’s Wine & Spirits.
Join us for an evening of education, inspiration, and exquisite flavors. We look forward to seeing you there and sharing the best of Hawaiʻi’s beef industry with you!
Purchase Your Tickets Today!
For more information and to buy tickets, visit https://www.hawaiiagfoundation.org/events/eat-think-drink/
or contact info@hawaiiagfoundation.org.
See you at the event!
On a recent outing, the staff of our restaurant lent a helping hand to Go Farm, a small University of Hawaii-operated farm located in Waimanalo, Hawaii. The farm had faced challenges due to recent storms, and our team assisted in clearing and restoring a farm plot, ensuring the land was ready for cultivation once again.
In addition to the hands-on service, we organized a special fundraiser to support Go Farm’s mission. Our talented chefs crafted and sold a delicious Roasted Cauliflower Bisque, with a portion of the proceeds from each dish sold being donated directly to the farmers.
Go Farm’s mission is to enhance Hawaii’s food security and economy by increasing the number of sustainable, local agricultural producers. They achieve this by offering those interested in agriculture a combination of knowledge, experience, and support to reach their full potential.
Through our service outing and fundraiser, we aimed to contribute to Go Farm’s noble cause, supporting their efforts to promote sustainable agriculture and local food production in Hawaii.
This event not only provided practical assistance to a local farm but also strengthened the ties between our restaurant and the community. By actively participating in the restoration efforts and organizing a fundraiser, we demonstrated our commitment to supporting local businesses and promoting sustainable practices.
The success of this event was a testament to the dedication of our staff and the generosity of our patrons, who embraced the opportunity to contribute to a worthy cause while enjoying a delicious culinary experience.
Mahalo, Go Farm!
For the past 25 years, Chef Gerard Reversade has been recognized as one of the leading chefs in the State of Hawaii.
Born in the Gascony region of France, where great food has flourished for centuries, Chef Gerard comes from a long line of inn keepers, wine barrel makers and great chefs. He was cooking by the age of 10, and by the time he was 12, he was baking croissants from scratch. At the age of 14, he began a four-year apprenticeship, working 15 hour days under four of France’s Master Chefs, to include Robert and Pierre Laporte from the famous Cafe de Paris in Biarritz (Frank Sinatra’s playground). Chef Gerard came to Hawaii in 1973, working in various restaurants until opening his own in 1982.
Great Chefs began filming in Hawaii for The Discovery Channel’s new series Great Chefs of Hawaii in December of 1994 and finished in the late 90’s for the Great Chefs of the World series. At the time of filming, Gerard called his restaurant “Gerard’s at the Plantation Inn” however later it was shortened to just Gerard’s.
From the very start, Chef Gerard’s philosophy was to support the local economy. He used only fresh vegetables grown by local farmers on the slopes of Haleakala, fresh fish caught by the Lahaina fishermen, and made his own sorbet and jam with Maui grown mangos and berries. At the time when most Hawaiian restaurants were using products and meats flown in from the Mainland, Chef Gerard was way ahead of his time. Today, most chefs do regional cusine, but Gerard was one of the pioneers back then.
Strawberry papaya provides a richer color to the custard for this dessert, but regular papaya can be used just as well. The coconut milk can be fresh or canned. Make the charlotte a day ahead and refrigerate overnight.
To make the custard base: Put the milk in a heavy saucepan. Split the vanilla bean and scrape the seeds into the milk, then drop in the pods. Bring the milk to a boil over medium-high heat, then immediately take it off the heat. Sprinkle the gelatin over the water and let stand for 3 minutes to soften the gelatin. In a small bowl, whisk the egg yolks with the sugar until smooth. Whisk a spoonful of the hot milk into the eggs to temper them, then whisk the egg mixture into the milk in the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat a spoon, about 2 minutes. Remove from heat. Stir in the gelatin mixture until completely dissolved. Strain the custard through a fine-meshed sieve into a bowl. Place the bowl in a larger bowl filled with ice and stir until cooled.
Dip the back of each ladyfinger in the custard base. Stand ladyfingers around the sides of an 8-cup charlotte mold, fitting them tightly together. Cover the bottom of the mold with ladyfingers, cutting to fit in a radial pattern.
To finish the custard: Puree the papaya in a blender or food processor. Strain the puree through a fine-meshed sieve. Beat the strained puree into the cooled custard. Fold in the whipped cream. Pour the custard into the mold; the mold will be half full. Refrigerate in the mold for at least 15 minutes.
To make the mascarpone filling: Sprinkle the gelatin over the 2 tablespoons of water. In a heavy saucepan, combine the sugar and the 1/2 cup of water and swirl to mix. Boil over medium-high heat until the mixture reaches 240 F, or until a small amount dropped into a glass of cold water forms a soft pliable ball. Stir in the gelatin until dissolved. In a large bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the sugar mixture in a small stream while beating to stiff peaks. Let cool.
In a medium bowl, beat the lemon zest into the mascarpone. Gently fold the mascarpone into the cooled meringue. Fill the remainder of the charlotte mold with the mascarpone filling and smooth the top. Refrigerate overnight.
To make the sauce: Just before serving, whisk the coconut milk and vanilla together in a small bowl.
To serve: Using a long knife, loosen the charlotte from the sides of the mold and invert the mold onto a serving plate. Spoon sauce around the charlotte. Sprinkle flaked coconut on top of the charlotte and sauce. Garnish with edible flowers.
When French technique meets fresh island fish, you get a refreshing dish like this roasted opakapaka. Cradled in puree and orange sections, the fish is moist and bright with island flavor. Opakapaka is a pink snapper; red snapper, sea bass, and monkfish may be substituted.
To prepare the fish: Preheat the oven to 450 F. Place the whole fish on a work surface. With a sharp knife, score the fish in a criss-cross pattern on each side. Sprinkle the fish cavity with salt and pepper. Fill the cavity with the savory and chili, and top the fish with orange slices. In a large ovenproof saute pan or skillet over high heat, heat the olive oil and add the fish. Cook for 30 seconds on each side, then place the fish in the oven and bake for 25 minutes, until the meat flakes but is still moist. Remove from heat.
To make the puree: In a medium saucepan of salted, boiling water, cook the potato and carrots until tender, about 25 minutes. Drain and put the vegetables in a blender or food processor with the butter and seasonings. Puree. Set aside and keep warm.
To make the sauce: Add the water to a small saucepan and bring to a boil. Gradually add the butter, then the ginger, chili, and orange juice. Cook until reduced by one fourth in volume.
To serve: Arrange the fish on a platter. Place the puree in a large pastry bag fitted with a large star tip and pipe curving swirls of puree on each side of the fish. Pour the butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of the fish with the green onions.
Fresh ahi prepared in this manner is a wonderful variation of steak tartare. If taro root is not available for the chips, sweet potatoes will work just as well. If you are not absolutely sure about the safety of the egg yolks at your market, substitute the heavy cream.
To make the tartare: Combine the egg yolks or cream, salt, pepper, wasabi powder, lemon juice, and soy sauce in a bowl. Gradually whisk in the olive oil. Add the onion, cornichons, capers, and herbs. Just before serving, toss the diced ahi with this dressing.
To make the chips: Drain the taro root or sweet potato chips and pat dry with paper towels. In a wok or deep fryer, heat 1 inch of oil to 375 F., or until almost smoking. Add the chips and fry for 2 to 3 minutes, turning, until they brown and are cooked through. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
To serve: Divide the lettuce leaves among four salad plates and top each with one-fourth of the tartare. Serve with taro chips on the side.