On August 6, the restaurant will host our 2nd annual authentic Hawaiian luau. Chef de cuisine and Hawaiian native Ian Thompson has created a diverse menu featuring the foods he enjoyed during his childhood, and that he cooks today for family and friends. I asked Ian about this fascinating menu which incorporates diverse multicultural flavors. Here is a little of our conversation:
A.V.–Such an interesting menu Ian–are any of these recipes family recipes?
Ian–There will be no recipes used in the preparation of this meal. The food will be a manifestation of wonderful meals and times I’ve had with my family in Niu Valley, Hawai’i.
A.V.–Hawaiian cuisine seems like such an interesting cultural melting pot-what are the major influences?
Ian–All Polynesian cultures share similar traits and traditions, while each maintaining their identity, however Japanese culture has had the most impact on modern day Hawai’i.. It goes without saying, I suppose, that the Hawaiian islands have been Americanized over the years, including all the European influences we see in our everyday lives here on the mainland. To your question, yes. Hawai’i is a melting pot, as is the country to which she belongs.
A.V.–What course are you most excited about?
Ian–I’m most excited about the lau lau. Quite simply, it’s the dish that most tastes like home.
A.V.–Sounds like quite a few exotic ingredients — any you would like to highlight?
Ian–I’ve ordered fresh hearts of palm for the event. Many of our guests will be eating it fresh for the first time, because it is most often seen in it’s canned form.
A.V.–Tell us about butterfish.
Ian–Butterfish, in Hawai’i, refers to a preparation. Though there are many fish around the world known as “butterfish”. in this case it refers to a miso marinated fish, often cod. I will be using the freshest fish available to me at the time.
A.V.-The kalua pig..are you roasting a whole pig? How are you cooking it?
Ian–I’ll be using local pork butts from New Creations Farm for the kalua pig, however I will be replicating the process as best I can in the restaurant setting. It will be a delicious likeness, but if you want the real thing you have to get it in my backyard!
A.V.–Tell me about the poke-is it like a Japanese sushi recipe?
Ian–I wouldn’t call it a Japanese sushi recipe. It’s a traditional Hawaiian dish adapted from Asian influence. It’s very simple, and utilizes local ingredients.
Thanks Ian!
We hope you can join us!
See the menu at…..
http://firefoodanddrink.com/2012/second-annual-fire-hawaiian-luau-dinner-8612/
Post by Amy Viny
1 Comments
Hello gentlemen sounds good.. I spent a year in Kauai and was a luau chef.. Brings back some memories. Lomi lomi, poi, chicken long rice, Kalua pig, etc. awesome times….