Preparing holiday meals with seasonal ingredients makes for fresh and vibrant food. Here is a sampling of some of the dishes I cooked this Thanksgiving in various stages of preparation.
My birthday was not too long ago and my wonderful friend SH gave me one of the best gifts I’ve ever gotten. She bought a seat for me at Yogarden’s Farm-to-Table & Yoga events held at Green Row Farms and I went with my other friend GS. GS & I stopped on the way at Sweet Home Waimanalo to get some lemonade and then we made our way into the back roads of Waimanalo. When you show up, you get a farm tour and learn about permaculture design methods, do yoga outside looking at the Ko’olau mountains to live music, and then eat a delicious plant-based meal with community. The theme for this dinner was Cajun/Creole and my friend Jennifer Hee was one of the people preparing the meal for about 40 people. Since we were dining by starlight & candles only, it was too dark to get any food photos, but an example of one of the farm-to-table dishes was corn that was grown, dried, and then milled in Waihole and then cooked for us at this event into polenta. Yummy! Since I’ve been working a lot, it was truly inspiring and rejuvenating for the soul.
When my parents are here, it’s a tradition to dine at Roy’s and my favorite one is the Waikiki location because they have a vegan prix fixe menu available. This was the new menu they had since the last time I was there.
There was no way to eat all the food so the cheesecake was my treat for the next couple of days. I love going back to see what new creations they are cooking up!
This weekend I joined the women of Les Dames d’Escoffier, Hawai’i Chapter, to celebrate their birthday at the Sheraton Waikiki. The original menu was not something that I would have normally eaten, so the Dames President of the Hawai’i chapter arranged for me to get a special vegan course menu, and it was absolutely scrumptious. I felt completely spoiled and so happy to be out enjoying such a tasty and special meal as this is more difficult to find here in Honolulu. The course was prepared by the Executive Sous Chef Colin Hazama and his team.