WRITTEN BY DANIA NOVACK KATZ
PHOTOGRAPHY BY MALLORY FRANCKS
LOCATION MCBRYDE GARDEN,
NATIONAL TROPICAL BOTANICAL GARDENS, KAUAI

On a perfect Sunday afternoon we gathered several of Hawaii’s most thoughtful chefs and one talented cocktail chef, Matthew Biancaniello, to feed a group of Kauaʻi’s business leaders. The mission was to showcase 100% locally sourced food and drink on Kauaʻi while maintaining an emphasis on zero waste.

The dinner, held at the breathtaking McBryde Garden on Kauaʻi’s south shore, sought to honor Kōloa Rum and their efforts to support the Kauaʻi community. We encouraged the chefs to create courses that would pair with specially crafted cocktails featuring Kōloa Rum. For recipes and more stunning photos of the event please visit our website at ediblehi.com.

Pupu by Executive Chef Lee Anne Wong, Koko Head Café, Honolulu, O’ahu

Pai’iai Sui Gok – Island Pork, Lilikoi with Kōloa Rum and Pepper Sauce.

Vegetable Poke – Coconut, Finger Lime and Inamona with assorted Fresh Vegetables.

E Komo Mai Cocktail by Matthew Biancaniello – Sea Moss infused Kōloa White Rum, Cucumber, Tarragon, Lime, Agave and Lilikoi

Salad Course by Executive Chef Michael Young, Sheraton Kauai

Kailani Farms Arugula and Kunana Dairy Goat Cheese with Roasted Beets, Pear Tomato, Mango, Papaya, Koōloa Rum soaked, grilled & chilled Pineapple with Macadamia Nut & Tahitian Lime Dressing topped with North Shore Poi Mochi Croutons and Chicken Chicharron.

Cocktail by Matthew Biancaniello – Rosemary infused Kōloa Gold Rum Aperol, Tangerine, Beet Juice, Lime, Agave and Ghost Pepper Salt garnish with fried ‘Ulu with Poppy Seeds.

ENTRÉE COURSE BY EXECUTIVE CHEF

ADAM WATTEN OF HANAI, KAUAI

Beef Rib with Allspice Berries, Smoke, Chocolate, Fruit and Chili.

Confit of Uala – Turnip, Beet and Preserved Limequat

Cocktail by Matthew Biancaniello- Bay Leaf infused Kōloa Gold Rum with Macadamia Nut Milk, Jackfruit, Parsley, Liquid Aminos, Lime, Agave with Multi Citrus air on top.

DESSERT – PONO PIES BY JOHN CADMAN

Cocktail by Matthew Biancaniello – Candy Cap infused Kōloa Dark Rum, Coconut Milk, Egg and Honey.

Cocktail by Matthew Biancaniello – Kōloa Coffee Rum, Lime, Agave, Mango and Balsamic.