What a delightful dinner we were invited to on the eve of Thanksgiving at the Pu’u Wa’awa’a Ranch in the misty high country on the island of Hawaii.
The wild Turkeys seemed to know just where to roost!
Before arriving at our hosts home we stopped by his innovative structure, a solar energy warehouse. Three of the six bays will be used for testing solar power inventions. The other three bays will house inventors, students and scientists. Let the competitions begin!
The house is over 100 years old and is loaded with island charm.
The tables were beautifully set with old silver and a melange of white tropical flowers.
For the first course, a dish the caterer calls Cake Walk: Kona Coast Crab Cakes with Mango Relish, Shrimp Waipio Taro Cakes with Cilantro Pesto Sauce and Cakes of Ahi with Curry Butter Sauce
The Salad Puolu was opened tableside. Inside the leaves was a bright combination of fresh Big Island Greens, Waimea Tomatoes dressed with a Maui Onion Vinaigrette.
The Salad Puolu was inspired by a Hawaiian tradition of wrapping packages in ti leaves as a way of presenting them to guests.
oh la la! the entrée (and more orchids!)
Molokai Black Salt Crusted Onaga with Miso Infused Lemongrass Butter
Forbidden Black Rice with Caramelized Pineapple
Vegetables from the island.
For dessert, the chef served a sampling of delights including a Chocolate Caramel Macadamia Nut Square, Ginger Crème Brulee and Kona Coffee Pot de Crème garnished with exotic tropical fruitss including starfruits, lilikoi caviar, and poha’a berries.
Aloha!
The food was prepared and served by the fabulous Paradise Gourmet Catering.
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