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Did this: An Evening of Sustainable Cuisine

By Catherine Toth Fox • March 12, 2011 • #CatTravels, Food, Musings, The Daily Dish

Last night folks lined up for eco-friendly dishes created by some of Hawaii’s top chefs at an event promoting sustainable eating.

“An Evening of Sustainable Cuisine,” held at the Halekulani, featured “green” dishes prepared by chefs Roy Yamaguchi (Roy’s Restaurant), Vikram Garg (Halekulani) and Ed Kenney (town).

Tickets for this “net zero” event — meaning, no carbon footprint here — was $125 with profits supporting the Culinary Institute of the Pacific at Kapiolani Community College.

Here’s what we ate:

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culinary artsCulinary Institute of the PacificEd Kinneyfeatured_eating_offledefeatured_events_offledefood-tagfuudHalekulaniHawaiiKapiolani Community CollegeRoy Yamaguchisustainable cuisineTothVikram Garg
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FUUD: Cafe Sistina on King Street
Help Japan, help yourself

About the Author

Catherine Toth Fox

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8 Comments

  • Reply ChuckvonArnswaldt March 12, 2011 at 9:19 am

    Yes Julie Reiner, Rob’s wife? Did you try those two cocktails she made? Looked interesting.

  • Reply ChuckvonArnswaldt March 12, 2011 at 9:19 am

    Yes Julie Reiner, Rob’s wife? Did you try those two cocktails she made? Looked interesting.

  • Reply M March 12, 2011 at 11:32 am

    Hello Cat,

    The fuud looks so guud!

  • Reply mjc_808 March 12, 2011 at 2:38 pm

    Great coverage since I missed out on this one. Please note that you misspelled Chef Ed Kenney’s name though. Otherwise thanks for the post with all the pix!

  • Reply MaxMaxMax March 14, 2011 at 1:36 am

    Looks delishush! ;^D Something you’d see on a Top Chef quickfire challenge with their little mini-dishes. You go to all the great food events Cat!

    The only thing I found odd, very odd, was the fact that an event promoting sustainable and environmentally conscious foods chose to implement “veal” into a dish, (picture #3). To me, it is two steps forward, one step back. I just think they could incorporate food “not” from a life-long tortured animal.

  • Reply MaxMaxMax March 14, 2011 at 1:37 am

    Looks delishush! ;^D Something you’d see on a Top Chef quickfire challenge with their little mini-dishes. You go to all the great food events Cat!

    The only thing I found odd, very odd, was the fact that an event promoting sustainable and environmentally conscious foods chose to implement “veal” into a dish, (picture #3). To me, it is two steps forward, one step back.

  • Reply turkfontaine March 14, 2011 at 1:48 am

    my dream of Hawaii is that it will set a world standard for local and sustainable. there has been a lot of movement in that direction.

    btw, those pig noses make great desk set pen holders. just bag it, take it home, dry, dye and shellac.

  • Reply MaxMaxMax March 14, 2011 at 1:52 am

    @MaxMaxMax Cat, can you delete this? LF was acting up, so I guess I double-posted. Thanks! (couldn’t we delete our own posts before?)

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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