Hawaii Regional Cuisine: The Evolution of Agriculture in Hawaii
July 18 • 6-9 PM
ʻAlohilani Resort Waikiki Beach
In 1991, Shep Gordon, Roger Verge and Dean Fearing helped launch the Hawai‘i Regional Cuisine Movement. The movement started with 12 chefs committing to support local farmers by using the finest locally grown ingredients on their menus. It was an important new movement in diversified agriculture in Hawaii, one that truly reflected Hawaii’s island culture. Farmers and chefs were talking about what they needed to do to support one another, in ways that would ultimately elevate the local culinary talent and Hawaii’s food scene.
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Contributions go directly to supporting local farmers, ag education and outreach programs.
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