Hawaiʻi Sustainable Seafood Month Dinner Series Part 2: w/ Chef Jason Peel

Conservation International Hawaiʻi and Chef Hui teamed up with Chef Jason Peel & his team to celebrate Hawaiʻi Sustainable Seafood Month with an exciting eight-course dinner at Nami Kaze restaurant in Honolulu on October 15, 2023. This event encouraged locals and visitors to eat unique parts of the fish, such as Kanpachi head cheese. The dinner honored the local fishers, seafood businesses, and chefs committed to supporting local sustainable seafood throughout Hawaiʻi. Funding for this project was made possible by a grant from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the authors' responsibility and may not necessarily represent the official views of the USDA.
Video production by Jeff Hawe of Workhat Media - in collaboration with CI Hawaii and Chef Hui
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Menu:
FIRST
Kanpachi Head Cheese, Dill, Thai Chili, Black Garlic Remoulade, Skin Cracker
SECOND
Fish Eye and Black Garlic “Caviar”, Old Poi Blini, Labneh
THIRD
Aholehole Escabeche, Aholehole Waste Garum
FOURTH
Smoked Ahi Bloodline Panisse, Smoked Tomato, Ahi Scrape Tartare
FIFTH
Ahi Marrow, Mrs. Cheng's Tofu Pudding, Uni
SIXTH
Kanpachi Bao, Crispy Kampachi Skin, Szechuan Pepper Glaze, Pickled Vegetables, Herbs
SEVENTH
48 Hour Prime Short Rib, Kampachi Bone, Umami Butter
EIGHTH
Dessert

[@ophies]

damn that food writer was really struggling to find words to describe what she ate