MAHALO TO ALL WHO MADE

THE 2011

HALL OF FAME  DINNER

A GRAND SUCCESS!

Congratulations to our newest Hall of Fame inductees–the  founders who, collaboratively and individually, put Hawaii on the international culinary map! click “Read the rest of this Entry” for some of our photos

We’re a geographically isolated community dependent on imported food in an age of climate and energy crisis. Do we have what it takes to save our local food system? Join us for a day of hard facts from farmers on the frontline of Hawaii’s food dilemma, a look at creative solutions already on the ground, and ways to take action.

April 15, 2011 – 9:00am to 2:00pm

Leeward Community College Theater

Chefs, Farmers, and students with ID:  FREE …. General public $20

Click here for info or to register!

HRA honors the 12 founders who, collaboratively and individually, put Hawaii on the international culinary map and inspired—and mentored—generations of talented chefs.

HONOLULU, HI – The Hawaii Restaurant Association (HRA) has announced the launch of a year-long series of activities and programs designed to celebrate twenty years of “the Exciting, Extraordinary Evolution of Hawaii Regional Cuisine℠.”

In August 1991, twelve of Hawaii’s most talented chefs from across the Islands gathered on Maui and pioneered a new culinary concept: “Hawaii Regional Cuisine.” The premise was to elevate the culinary experience in Hawaii by featuring the foods of Hawaii’s land and sea into each of the chef’s own distinctive styles of cooking, resulting in exciting, creative presentations and delectable dining experiences .

Just as there are variations of Hawaii Regional Cuisine, there have also been various definitions.  For example: “Hawaii Regional Cuisine is a contemporary style of cooking in Hawaii today that showcases local ingredients and borrows from all of the ethnic influences you find in Hawaii.” Both collaboratively and individually, they put Hawaii on the international culinary map and inspired—and mentored—generations of talented chefs.

The founders of the movement, which include Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi, ultimately contributed to a local and regional food movement that continues to gain traction throughout the world.

Today, individuals and communities are working together to build more locally-based, self-reliant food economies. The HRA is fueled by this growing commitment to sustainability, and the importance of buying, eating, and incorporating local produce, seafood, and the products of our Islands.

A partial list of commemorative activities and programs open-to-the-public designed and implemented by the Hawaii Restaurant Association include:

• A special dining event at the prestigious James Beard House in New York on March 9, 2011. The HRA will host leading national and international media, and the evening’s dinner will be prepared by Alan Wong and George Mavrothalassitis, both former Beard Foundation Award-Winning Chefs.
• Publication of a commemorative cookbook in collaboration with The Madden Corporation.
• A special exhibit at the Hawaii State Art Museum accompanied by a series of “salon” conversations and cooking demonstrations with our chefs and other leaders in the restaurant and food service industry.
• Induction of the twelve Hawaii chefs who pioneered “Hawaii Regional Cuisine” at the HRA’s Annual Hall of Fame gala. The event will be held on September 19, 2011 featuring a “Chefs of Aloha” dine-around.
• Launch of an HRC micro-site with an on-line chefs/cooking program

“Hawaii’s restaurant industry is a cornerstone of our state’s economic viability,” said Gail Ann Chew, HRA’s Executive Director. “Our year-long celebration is dedicated to sharing and communicating to the world all that our restaurant and food service industry has to offer. We’re working with our partners to encourage diners to explore restaurants, new neighborhoods, and try a certain type of food they’ve never tried before.”

To date, HRA’s partners for the celebration include: Oahu Visitors Bureau, Southern Wine and Spirits, Seawind Tours & Travel, HFM, Heartland Payment Systems, and Hansen Distribution Group.

For a current list of Hawaii restaurants that offer Hawaii Regional Cuisine, as well as updated information on events and activities, go to www.HawaiiRegionalCuisine.com.

The Hawaii Regional Cuisine movement, born 20 years ago this August, is in need of a revival.

The movement took off in the 1990s with chefs Alan Wong, Roy Yamaguchi, Sam Choy and others gaining worldwide recognition for their Pacific-inspired dishes made with local ingredients.

(At left, the 12 original chefs of Hawaii Regional Cuisine^SM)

Their efforts made Hawaii a hot destination for serious foodies and gave local growers an expanding market for their produce.

The state promoted Hawaii Regional Cuisine as a way to boost tourism. The chefs opened Hawaiian cuisine restaurants, made frequent appearances on Food Network and published enough cookbooks to fill a shelf.

But in recent years, Hawaii Regional Cuisine has lost momentum.

“What happened to you guys in Hawaii?” asked former Gourmet magazine Executive Chef Sara Moulton in a conversation with Wong. “You guys were out there, people knew about Hawaii food-wise, and all of a sudden, you stopped,” Wong remembered her saying.

“We need to do that again,” Wong said. It will be “good for everybody, tourism, the hospitality industry — that’s our No. 1 engine.”

Tourism and the restaurant industry would benefit from Hawaii Regional Cuisine raising its profile once again.

To that end, the Hawaii Restaurant Association plans this year to celebrate the 20th anniversary of the cuisine.

“The goal is to re-establish our culinary industry’s message,” said Gail Ann Chew, restaurant association executive director.

On March 9, Hawaii chefs will return to the James Beard Foundation house in New York, a center for culinary arts, to cook for restaurant glitterati and, perhaps more importantly, the food press.

The dozen founding Hawaii Regional Cuisine chefs will be inducted into the Hawaii Restaurant Association’s Hall of Fame at its annual September gala, at which a new Hawaii Regional Cuisine cookbook will also be unveiled. The Hawaii State Art Museum will stage an exhibit highlighting the uniqueness of Hawaii’s food origins and traditions.

While Hawaii’s top-of-mind awareness as a foodie’s paradise has dulled somewhat, what has grown continually since those early days is consumer awareness of and demand for local produce and meats.

“When I first started buying from farmers, locally grown stuff was not available in the supermarket,” with some exceptions, said Peter Merriman, a Big Island-based founding Hawaii Regional Cuisine chef with one restaurant then, seven restaurants now.

“The ingredients from the farmers that we had” became more widely available to the public via farmers markets and progressive, competitive grocery stores, Wong said. “And there was always Chinatown.”

People’s Open Markets offering fresh produce have been around since Mayor Frank Fasi’s time in office, but the number of farmers markets on each island has exploded since the inception of Hawaii Regional Cuisine.

“The general public’s consciousness has been raised about supporting the local agricultural community,” said Myrone Murakami, a farmer and president of the Hawaii Farm Bureau Federation. “There’s no question that that kind of willingness on the consumers’ part, to go after local products, encourages local production.”

“Even though we’re not necessarily competitive in price (to the supermarkets) at this point, the consumers’ willingness to kind of put that aside and continue to look for local products, it will help in creating the atmosphere for the growers to continue to produce, and to try to find ways to be more competitive,” Murakami said.

Another benefit of Hawaii Regional Cuisine is it made being a chef in Hawaii cool.

That’s important to the more than 3,100 restaurants in Hawaii that employ more than 76,600.

“I am always very thankful for all the HRC movement has done for the islands,” said Chuck Furuya, master sommelier and partner in the D.K Restaurant group, noting development of local talent by the founding chefs.

Yamaguchi has by far the largest empire among the founding chefs. Some 31 restaurants bear his name, either through ownership, franchising or a joint venture; he has authored cookbooks and has a cookware line.

Furuya attended a meeting of Yamaguchi’s chefs and general managers from around the world. Of the 34 chefs in attendance, “29 were from Hawaii and had come up through the ranks over the years,” he said.

Other founding chefs have launched and sold restaurant chains, as did Mark Ellman with Maui Tacos.

Alan Wong has two Oahu restaurants, one of which hosts President Obama and his party at least once a year.

Hawaii Regional Cuisine followed similar regional cuisine explosions from New England, Texas and Florida, said Barbara Fairchild, formerly the longtime editor of Bon Appetit magazine and currently a freelance writer and consultant. “With chefs like Jean-Marie (Josselin) and Peter Merriman leading the way, Hawaiian cuisine got much more notice.”

The founding chefs of Hawaii Regional Cuisine were all over national networks and local stations in mainland markets, as well as in print media, putting Hawaii on travelers’ radar for a reason other than sun, sand, or surf.

Choy appeared numerous times on “Emeril Live,” featuring celebrity chef Emeril Lagasse, on Food Network.

Hawaii Regional Cuisine “menu items spread to high-end restaurants all across the country — in restaurants belonging to Wolfgang Puck, Michael Mina” and others, said founding member Gary Strehl, now operations manager for Virginia-based hospitality management company Crestline Hotels & Resorts Inc. Choy, Wong and Yamaguchi “were the guys that really put us more on the national scene,” he said.

Chef-restaurateur George Mavrothalassitis remembers the culinary reputation Hawaii had in 1988. “A travel magazine quoted, ‘Enjoy the food in the plane, because it is going to be your best meal of your vacation,’” Mavrothalassitis recalled. The comment was “nasty” and largely untrue, though the food served to most Waikiki tourists was not great, he said.

Before the Hawaii Regional Cuisine movement, most restaurants in Hawaii imported their ingredients, including produce from California and frozen mahimahi from Mexico, Mavro said.

“It was urgent to change this negative image and I was excited to be a part of HRC,” he said. “I’ve always worked from the local market wherever I’ve been, so it was natural for me to search out a way to make that happen here — but it took a group of us all working with local farmers, all letting people know what we were doing, that changed the direction of cuisine here.”

Hawaii Regional Cuisine “had an incredible positive effect” not just on the founding chefs, but the agriculture industry and stakeholders in the tourism industry, said founding member Roger Dikon, then with the Maui Prince, now director of food and beverage at a retirement community in Florida.

“I believe the flavor combinations from such chefs as Alan Wong, Roy Yamaguchi and chef Mavro have indeed inspired many young chefs and culinarians throughout the state — and the food in Hawaii now rivals any in the world, in my opinion.”

CHEF BIOS

The 12 founding chefs of Hawaii Regional Cuisine and Shep Gordon, a co-founder and talent agent.

1. Sam Choy

1991: Chef-owner and partner in Sam Choy’s Kaloko Restaurant and the Kona bowling alley.

Now: Partner in Sam Choy’s Breakfast, Lunch and Crab and Sam Choy’s Catering. Will soon open Sam Choy’s Kai Lanai in Kailua-Kona under a different partnership; cookbook author, TV show host.

www.samchoy.com

2. Roger Dikon

1991: Executive chef Maui Prince Hotel

Now: Food and beverage director, The Carlisle, Palm Beach Fla.

www.srgseniorliving.com/commpalmbeach/

3. Mark Ellman

1991: Chef-owner Avalon Restaurant and Bar, Lahaina

Now: Chef-owner, Mala Ocean Tavern, Lahaina; partner, Mala Wailea; partner, Penne Pasta Cafe, Lahaina; cookbook author.

www.malaoceantavern.com/

4. Amy Ferguson

1991: Executive chef, Hotel Hana-Maui

Now: Cater Hawaii LLC (Kona) owner, specializing in consulting, event planning and catering, cookbook contributor.

http://caterhawaiibigisland.com/

5. Bev Gannon

1991: Owner, Celebrations Catering and Haliimaile General Store (restaurant).

Now: Also, owner Joe’s, Gannons (Wailea), was Hawaiian Airlines corporate chef for 11 years, ending in December; cookbook author.

www.bevgannonrestaurants.com/

6. Shep Gordon

1991: Owner, Alive Enterprises talent management company representing some 20 recording artists; also chef-management subsidiary Alive Culinary Resources with 100 chefs represented.

Now: Manages Alice Cooper, partner in numerous business ventures.

7. Jean-Marie Josselin

1991: Chef-owner, A Pacific Cafe, Kapaa, Kauai (the first of multiple Hawaii locations, now closed. Also hosted a TV show, opened the former 808 restaurant at Caesar’s Palace in a partnership deal.)

Now: Chef-owner Josselin’s Tapas Bar & Grill, Poipu; cookbook author.

http://josselins.com/

8. George Mavrothalassitis

1991: Executive chef, Halekulani and chef de cuisine, La Mer restaurant

Now: James Beard Award-winning chef (2003); chef-owner, Chef Mavro Restaurant; cookbook contributor.

http://chefmavro.com/

9. Peter Merriman

1991: Chef-owner, Merriman’s Restaurant in Waimea

Now: Chef-owner Merriman’s Restaurants in Waimea; Kapalua on Maui, Merriman’s Fish House and Downstairs Cafe in Poipu, Kauai; and Merriman’s Market Cafe in Waikoloa; owner-partner in Monkeypod Kitchen by Merriman in Wailea; and Partner of Hula Grill Kaanapali on Maui.

www.merrimanshawaii.com/

10. Philippe Padovani

1991: Executive chef, Manele Bay Hotel, Lanai

Now: Partner, Chocolates by Padovani LLC, chef, partner Padovani’s Grill, Honolulu.

http://padovanirestaurants.com/

11. Gary Strehl (not pictured)

1991: Executive chef, Hawaii Prince Resort

Now: Operations manager for Virginia-based Crestline Hotels, tending to 60 properties around the U.S.

www.crestlinehotels.com/

12. Alan Wong

1991: Chef at Canoe House, Mauna Lani Bay Hotel & Bungalows

Now: James Beard Award-winning chef (1996); chef-owner, Alan Wong’s Honolulu and the Pineapple Room by Alan Wong, cookbook author.

www.alanwongs.com/

13. Roy Yamaguchi

1991: Chef-owner Roy’s restaurant in Hawaii Kai (opened in 1988).

Now: James Beard Award-winning chef (1993), chef-owner of six Hawaii Roy’s restaurants, franchiser of Roy’s restaurants in Guam, Japan and Pebble Beach, Calif., and joint-venture partner in 22 other mainland locations; cookbook author, TV host.

http://roysrestaurant.com/, www.royshawaii.com

This year’s Inductees: Aiko Hamura (Hamura’s Saimin), Seiichi & Sachiko Toguchi (Highway Inn), Roy & Koo Takakuwa (Liliha Bakery), Don Murphy (Murphy’s Bar & Grill), J Robert Thibaut & John A Saxten (T S Restaurants), Seiju & Ayako Ifuku (Rainbow Drive In), Roy Yamaguchi (Roy’s), Lynne, Charles & Kirk Toma (Sam Sato’s), Curtis Takaoka (Tasty Crust), Shizuko Teshima (Teshima’s).

Slideshow provided by StoryManager, Inc.

Mahalo to all for helping make it “One Exceptional Day to Remember.”

Jo McGarry & Guy Fieri

Set your recorders to the Food Network this Sunday and Monday (April 4 and 5) and you’ll see no fewer than four local restaurants featured on two of the network’s most popular shows.

In a culinary coincidence, cakelava of Kailua will be featured Sunday on Food Network Challenge - the show dedicated to sending bakers where no sane pastry perfectionists have gone before – and Nico’s at Pier 38, Hank’s Haute Dogs and Highway Inn are featured the next day on Guy Fieri’s wildly popular show, Diners Drive-Ins and Dives.

Rick Reichart, owner and pastry maker extraordinaire, is featured on Food Network Challenge airing Sunday, April 4, at 2 p.m. The most challenging parts of the show for him has been to keep the results a secret.

“It’s been really hard telling people that I’m contracted not to say anything,” he says. (You can read more about Reichart and his amazing cakes on Page 6 of this week’s MidWeek).

Fieri has the highest rated program on Food Network. When he came to town last October to film a series of shows (the others, airing in April and June, feature Murphy’s Bar and Grill, Elmer Guzman’s Poke Stop and – incongruously – Germaine’s Luau), he took time to chat with me about the show and his impressions of food in Hawaii.

Leaders of Hawaii’s Regional Cuisine, along with LCC’s Culinary Arts Program’s instructors and students, will team up to prepare delectable cuisine.  Exceptional entertainment, a silent auction, and an array of wines, beers, spirits and specialty coffees and teas complete the festive atmosphere, amid the Culinary Arts Program’s new dining and kitchen facilities.

The Culinary Arts Program will again highlight the “Hawaii Regional Cuisine Wall of Fame” featuring the twelve founding chefs of the movement that put Hawaii on the culinary map.  Chef Philippe Padovani will be honored this year for his achievements and contributions to culinary education.

For information or sponsorship opportunities, contact Fabi Castellano p: 455.0300  e: fabiola@hawaii.edu or Tommylynn Benavente p: 455.0298  e: tlbenave@hawaii.edu.

The HRA Annual Meeting will be on:

• Wednesday, March 10, 2010
• Morton’s Steakhouse, Ala Moana Center
• 3:30-5:00pm

Look forward to our featured speaker:

Clayton Kadima of the Hawaii Employer’s Council

“Wage and Hour Requirements for Tipped Employees”

So shinny up to the bar, grab a drink and get set to learn how to deal with all those Tipped EEs!”

Mixer Immediately following the Annual Meeting

• 5:00-7:00pm
• $25 per person in advance / $30 at door

DOWNLOAD: 2010 HRA Annual Meeting Reservation Form