Go Hawaii Brings 808 Flavor to NYC
Your first visit to Hawaii will never be your last. Two years ago I made my first venture to the Westernmost Island of Kauai and this May will mark my third return to paradise. Hawaii is arguably the most interesting of the 50 US states with wildly rich culture and jaw dropping scenery. When I received an email from Go Hawaii about an event which would bring the elements of island dining to New York City I knew I was in for a damn good treat.
The Grub: Held at the Tasting Table Test Kitchen, the evening was helmed by Go Hawaii's team and the masterminds behind Oahu's buzzing restaurant Senia. Chef Chris Kajioka and Chef Anthony Rush dished out pūpū style plates like poke, pastrami short rib, venison tartare, kalua pig & cabbage croquettes and a variety of other Hawaiian derived recipes. Taste by taste it became evident that the chefs' rockstar culinary capabilities combined with Hawaii's multifaceted cuisine in a way that was seamless and gorgeously executed.
The Drinks: Ocean, a vodka made using Hawaii's deep sea water, served up delicious cocktails which highlighted its supremely crisp and fresh taste. Digging a little bit deeper into the sphere-blue bottle, I was happy to learn the vodka is sustainably produced, organic and distilled using sugar cane. The results truly speak for themselves through sleek flavor and a dynamic flavor profile.
The Takeaway: Hawaiian cuisine goes much deeper than poke, luaus and lunch plates. Through my last two journeys to Hawaii I learned the importance of local sourcing and sustainability. This Hawaiian experience though (which ironically took place in the Big Apple) began to peel my eyes open to the dynamic culinary scene which is thriving in the 808. We'll learn more about that together in May, Grubfam.
Many thanks to @GoHawaii for putting on such a fantastic, educative and interesting event.