*Tickets On Sale Now* Pupus With A Purpose Event Series: The Wild and Invasive Ingredients of Hawaii

pupus with a purpose

pupus with a purpose

PURCHASE TICKETS HERE

Part of being a locavore is knowing what kind of foods grow where you live and when they are in season. When you start looking into the wild you can see what is thriving around you. These ingredients, when left up to nature, don’t need any help from us at all.

This month’s Pupus With A Purpose event will focus on ingredients that are Wild, Invasive and Delicious. Author, speaker and expert on wild edibles––Sunny Savage will be our special guest for the evening. You will learn which species of plants and animals are invasive to Hawaii and why it is important for us to reshape our relationship with them.

Sunny will provide many of the wild ingredients that you will find on your plate. You will get to hear the stories of how they got there and learn more about urban foraging. Sunny is currently working on a new app (slated to launch in 2020) that will enable you to find wild edible ingredients no matter where you are in Hawaii. You too can forage your own food and help manage invasive species!

Chef Sarah Burchard will work her magic with the ingredients Sunny forages along with wild and/or invasive meats provided by Jessica Rohr of Forage Hawaii. Her intention with the menu is to make these ingredients so enticing, that you are inspired to use them in your own cooking. Each pupu will comprise several wild ingredients combined with local ingredients grown on island by organic farms, and everything from the wild yeast fermented sourdough to hand cracked inamona will be made in house.

As always the purpose of this event is to support local, inspire you to think differently about where you source your food and encourage you to make choices from a conscious place in your heart, so that positive change can happen in our food system. Hope to see you there!

Event Details:

5:00 – Check in

5:15-6:30 – Talk Story with Sunny Savage + Pupus by Sarah Burchard

6:30-7:00 – Q&A with Sunny Savage and Jessica Rohr

PURCHASE TICKETS HERE

About the guest speaker:

Sunny Savage is the author of Wild Food Plants of Hawai’i and the host of the show “Hot On The Trail with Sunny Savage.” Her TED talk “You can eat that — The gift of wild foods” has received over 9,000 views on YouTube. She is currently working on a new app called, “Savage Kitchen Edible Invasive Species,” a statewide mapping program  for 5 edible plants that grow invasively in Hawaii. As a seasoned traveler, having made it to all 7 continents, she has learned of the power of collaborative efforts to save our remaining biodiversity and to follow the lines of abundance that the earth still gives so freely when you know where to look. She has a Bachelor’s of Science in Dietetics and a Master’s of Science in Nutrition Education, but has found that the education gleaned from listening to the plants and the people who love them to be her greatest teachers. Learn more about her at www.sunnysavage.com and follow her @sunnysavage on Instagram and Facebook.

About your hosts:

Jessica Rohr, founder of Forage Hawaii distributes high quality meats from local Hawaiian farms strait to the consumer through farmer’s markets and direct ordering. She partners with farms that use sustainable, humane and natural farming practices. Her mission is to make local meats more accessible to Hawaii residents and tell the story of their food sources. Jessica is an avid fisherman and slow-food lover with an endless curiosity about everything food related. Learn more about how you can purchase local meats at www.foragehawaii.com and follow her @foragehawaii on Instagram and Facebook.

Sarah Burchard, A.K.A. The Healthy Locavore, has been cooking professionally for almost 20 years. She is an advocate for family farms and embodies the phrase: support local. Her unwavering commitment to sourcing the highest quality ingredients, grown as nearby as possible, are only outshined by her attention to detail and dedication to providing an “under promise, overdeliver” approach to hospitality. Sarah’s respect for ingredients and the people who grow them, paired with her locavore sensibilities, inspires diners to connect with their community and environment. Sarah is also a writer, marketer and event coordinator active in both the yoga and farmers market communities on Oahu. In addition to supporting small businesses and hosting farm-to-table events she leads a regular farmers market tour in Kaka’ako to educate consumers about sustainable agriculture and the food security issues of Hawaii. Visit her blog The Healthy Locavore and follow her on Facebook @healthylocavore and on Instagram @healthylocavore & @yearofingredients to learn more about local food.

Pupus With A Purpose

Date: Wednesday, March 27th, 2019

Location: Moku Kitchen – 660 Ala Moana Blvd. No. 145, Honolulu, HI 96813

Time: 5:00-7:00pm

Ticket Price: $49/person (+cash bar)

PURCHASE TICKETS HERE

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. Eventually 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 their 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 to flow, 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” demonstrating how they 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.

“It was interesting to hear the same sentiments 2Lady farms had towards the pigs they raise, as we have with the wild deer we harvest––which is less stress equals better product,” Kimo said after the event.

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 the island. It just goes to show you, that by voting with your forks you can be a part of something that is ethical, healthy and helps 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 Healthy Locavore newsletter here.

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

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!

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