Celebrating Hawaii’s Emerging Meat Industry – Forage Hawaii Farm To Table Dinner | November 2017

Forage Hawaii farm to table dinner
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

Last weekend I joined forces with Forage Hawaii in hosting our first farm to table dinner on Oahu.

I met Jessica Rohr, owner of Forage Hawaii, taking regular trips to the Kaka’ako farmers market where she distributes local meats every week. Jess and I hit it off right away, both of us being so passionate about cooking and supporting local. When the day finally came, that it dawned on us we should work together, the wheels started spinning and plans to host a dinner event celebrating local farmers and ranchers were made.

After going on a farm tour of Mari’s Gardens in Mililani one afternoon it was settled, we found our venue and this thing was going down.

Don’t rain on my parade

Forage Hawaii farm to table dinner
Photo by: Ketino Photography

The rain dumped all day. And then stopped right before the guests showed up. Just in time for a tour of Mari’s Gardens, the biggest hydroponic and aquaponic farm in Hawaii. Guests got to learn all about their organic, sustainable farming practices and see the very impressive variety of lettuces, microgreens, edible flowers, fruits, vegetables and fish farmed on property.

Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

Knocking it out

A behind the scenes look at the hours leading up to dinner…

Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

Ingredient driven

An exceptional meal starts with exceptional ingredients. 50% of the produce used was from Mari’s Gardens including: ulu, Meyer lemons, limes, Negi onions, watermelon and Cheriette radishes, watercress, edible flowers and a variety of herbs and microgreens. The other 50% of the produce was sourced from other small farms on island. All of the meats used were locally sourced from: 2Lady farmers, Maui Nui Venison and Makaweli Meat Company.

Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

Showtime

After Jess and I kicked off dinner and the food started flowing we had the privilege to hear from some of the key players responsible for the pushing Hawaii’s local meat scene forward: Patsy Oshiro and Stacy Sugai from 2Lady Farmers and Kimo Tuyay from Maui Nui Venison.

Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

The pork course

Patsy and Stacy told us the story of how 2Lady farmers came to be, thanking the Shinatos from Shinato Farm for their mentorship and helping them get their small pig farm off the ground. They likened their farming style to  Mothers raising their children stating that they really care for their animals like family. Their intentions are to take what they have learned from the Shinsatos and pay it forward, offering mentoring programs to future farmers here on Oahu.

Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

The venison course

Kimo taught us about wild venison. We learned how it is not only delicious but more sustainable to harvest and healthier to eat. He announced a couple of new projects on the horizon including a new line of Maui Nui Venison jerky hitting the market in January and the Kahikinui project, where they will be harvesting another local wild, population – wild cows. After the event Kimo said in regards to 2Lady farmers, “it was interesting to hear the same sentiments they had towards the pigs they raise as the wild deer we harvest, which is less stress equals better product.”

I think everyone was able to take away something important from all of the speakers and reaffirm to themselves why it is so important to continue to support local, non-factory farms.

Unfortunately, we didn’t get many photos of our guests of honor but I think that their beautiful cuts of meat speak for themselves.

Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography
Forage Hawaii farm to table dinner
Photo by: Ketino Photography

The response to our first dinner was heartwarming. It showed that there are a number of people here on Oahu who truly support the farm to table movement and appreciate the people who are providing nutritious and sustainably grown food to this island. It just goes to show that by voting with your forks you can be a part of something that is ethical, pro-health and help to create change in your community and environment.

There’s no “I” in team

Our team did an amazing job and worked tirelessly all day to ensure the event was a true success. Huge thanks to Spencer, Lauren, Annie, Ardus, Ikaika, Jacey, our photographers Rob and Ketino and Brendon and Tanya from Mari’s Gardens. We could of never pulled this off without you.

Forage Hawaii farm to table dinner
The team. Photo by: Ketino Photography

Stay tuned for the next Forage Hawaii vs. Healthy Locavore farm to table dinner…

Forage Hawaii farm to table dinner
Boss ladies. Photo by: Ketino Photography

For updates on when the next Forage Hawaii farm to table dinner will be and about all other Healthy Locavore events subscribe to the weekly Healthy Locavore newsletter here.

Mahalo nui loa to everyone who attended. See you next year!

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Forage Hawaii Farm To Table Dinner

Forage Hawaii Farm to Table Dinner

November 11, 2017

Forage Hawaii – Farm to Table Dinner

Forage Hawaii - Farm to Table Dinner
Forage Hawaii - Farm to Table Dinner

About the event:

This farm to table dinner starts with a behind the scenes tour of Mari’s Gardens – Hawaii’s leading aquaponic and hydroponic farm.  From there you will be whisked away to a truly one of a kind dining experience where you will get to enjoy a 5-course tasting menu prepared by chef Sarah Burchard (a.k.a. The Healthy Locavore) featuring local meats and produce from Mari’s Gardens, listen to guest speakers from Hawaii’s emerging meat industry and be the first to hear about a new product launch announcement from Jessica Rohr of Forage Hawaii.

We will be providing a refreshing farm to glass non-alcoholic beverage. We invite you to bring your favorite wine, beer or anything else you love to accompany your meal with. Wine glasses will be provided.

Directions + Parking:

*Attention apple maps users –

There is one direction that is missing at the end when you use this app. After making a right on Hokuliilii st. you will make a left on Makapipipi st. and then take your first right. You will then see Mari’s Gardens up on your right.

*Coming from town –

Once you get on the H1W toward Pearl City you will exit Waipahu.
Keep right onto Kamehameha hwy
Turn left on Lanikuhana ave
Turn left on Makohilani st.
Turn right on Hokuliilii st.
Turn left on Makapipipi st.
Make your first right and Mari’s Gardens will be on the right.

*The address is:
94-415 Makapipipi St. Mililani, HI 96789
*Their phone number is: (808) 625-2800

*Park in front of Mari’s Gardens on the street. There will be plenty of room for everyone.

Click here to view a map of the neighborhood.

About the presenters:

Forage Hawaii distributes high quality meats from local Hawaiian farms strait to the consumer through farmer’s markets and direct ordering. Forage partners with farms that use sustainable, humane and natural farming practices. Their mission is to spread awareness about local farms, the nutritional benefits of natural farming and to make local meats more accessible to Hawaii residents.

The Healthy Locavore is a food and lifestyle blog written by Sarah Burchard. Sarah is a health coach, personal chef and freelance writer based in Honolulu. She is fiercely dedicated to supporting her community and sources locally grown and produced ingredients for all of her nutritious and culturally inspired dishes.

About the sponsors:

2Lady Farmers is owned and operated by Patsy Oshiro and Stacy Sugai. Their mission is to provide locally, sustainably raised pork to Hawaii and pave the way for the next generation of pig farmers. Raised on macadamia nut cakes, their pork has a clean, sweet flavor and has been farmed naturally with no hormones or antibiotics.

2Lady Farmers

Maui Nui Venison is committed to sourcing wild,  axis deer from responsible suppliers. Their product is USDA certified and 100% local. The largest from the tropical deer species, axis deer have evolved in Hawaii without the stresses of seasons, migrations and predators resulting in a less then 1% intra-muscular fat and a subtle, full flavored taste.

Maui Nui Venison

Makaweli Ranch is the direct link from ranch to table. They are dedicated to providing premium, 100% natural, wild harvest and free-range meats. They think globally, source locally and are proud to follow the Robinson family’s legacy of land preservation, environmental consciousness, self-sustaining agriculture and the humane treatment of livestock.

Makaweli Ranch

About the venue:

Mari’s Gardens is a USDA organic aquaponic and hydroponic farm in Mililani. They are proud to set the highest quality standards for this emerging industry assuring that their produce is both safe and healthy. They are dedicated to providing locally grown produce to the people of Hawaii while having the least environmental impact.

Mari's Gardens

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Forage Hawaii Farm To Table Dinner – Menu Announcement

Forage Hawaii Farm to Table Dinner

Forage Hawaii and The Healthy Locavore are proud to announce the menu for our farm to table dinner on November 11, 2017.

It is packed full of locally grown ingredients and promises to ignite your tastebuds. A delicious way to support local farms and ranchers.

Chef Sarah Burchard blends her San Francisco fine dining experience and love of Hawaiian cuisine to create fun spins on classic dishes like poke, loco moco and haupia. And in true Healthy Locavore form, all with a nod to clean eating – using mostly organic, whole foods and making everything from scratch including her home-made spice rubs, kimchee and yogurt.

Forage Hawaii farm to table dinner menu
Forage Hawaii Farm To Table Dinner Menu

After touring the farm at Mari’s Gardens you will get the opportunity to try many of their greens, herbs, fruits and vegetables in our 5-course farm to table tasting menu.

You will also get to hear Patsy and Stacy, a.k.a. 2Lady Farmers speak as you try their delicious pork loin. As well as hear Kimo from Maui Nui speak during the venison course.

The combination of the behind the scenes tour, speeches and tasting menu make this a true farm to table experience. We can’t wait to see you!

Purchase Tickets

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Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.