Every few months, Alan Wong partners with a local farmer to create a themed “Farmer’s Series” dinner around their product. It could be honey, eggs, shrimp … or in the case of next Wednesday, March 14, Maui beef.
Did you know that Hawaii has some of the largest cattle ranches in the United States? Yet, approximately 75 percent of our cattle are shipped to the mainland for processing and beef distribution, and we end up eating beef imported from the mainland. In 2002, a group of six ranch operations on Maui realized that the distance between plate and pasture needed to be shortened because locally-grown food tastes better, so they established Maui Cattle Company, LLC. To this day, its vision remains to reinvigorate the agricultural lifestyle through a sustainable ranching industry, keeping livestock in the islands and bringing tender, tasty, all-natural Hawaiian meat to island tables. The Maui ranch operations, which make up Maui Cattle Company, include Haleakala, Ulupalakua, Nobriga, Kaupo and Hana ranches and Olumau Angus Plus LLC.
Alex Franco, Managing Director of Kaupo Ranch, will be on hand to chat with their guests about the ranches, their beef, and answer any questions they have.
Best of all, the proceeds from the dinner will benefit a project called Taste of the Nation Hawaii (@HawaiiTaste). This is part of a larger effort in which each spring and summer, the nation’s hottest chefs and mixologists donate their time, talent and passion at about 40 events across the United States and Canada to raise the critical funds needed to end childhood hunger. Hawaii’s event takes place on April 29 at Bishop Museum and tickets are $100 and $150 through their website.
Taste of the Nation Hawaii then turns around and donates their proceeds to the Hawaii Foodbank and ‘AINA in the Schools. So you have two chances to benefit these organizations: Once at Alan Wong’s on March 14, and again at Taste of the Nation on April 29. Want to see what you get to eat next week? Here’s a very small peek:
Farmer Series Preview at Alan Wong's (2 of 14)
In France many swear by cooking these carrots in the pure water of Vichy, said to best bring out the vegetable's delicate flavor. Cook with butter and sugar, and the water eventually boils out until you get a nice glaze on the carrots. (Yes, I've made these at home during a Martha Moment.)
Alan Wong’s Farmer’s Series dinner
Wednesday, March 14
Prix Fixe $80 per person, $110 with wine pairing
Chef Alan Wong is encouraging diners to bring either seed packets (for AINA IS) or a can of food (for Hawaii Foodbank).
Taste of the Nation
Sunday, April 29
- Behind the scenes of the Today Show in Hawaii
- Women and wine: St. Francis winery
- Na Hoku Hanohano all stars
- Hawaii: In Real Life ~ Eisa Festival
- New(ish) eats: Underdogs Sports Bar & Grill