Page 3 - Dining Out - Oct 31, 2021

Restaurant Insider with Anne Lee
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formation, call 808-388-4267 or email info@mvfhawaii.com.
AL: Chef Jonathan, tell me which prod- ucts you selected and prepared for the Mountain View Farm Harvest Celebration Dinner.
JM: I wanted to collaborate with David on a dinner to showcase the unique ingre- dients from the farm. It’s always good to showcase local farmers, especially when they are doing something special. In addi- tion to moringa and pork, they farm other crops using natural farming and are con- stantly experimenting with new produce.
The dishes speak for themselves. When someone provides you with a product that is great to start with, I really do not have to do much to it. Each featured product shines by itself.
For the starter, we use David’s cucum- bers and fresh mint from the farm and made Chilled Cucumber Mint Soup and Chicarrones. We took some of skin from the pork and made a chicharron chip, dusted with moringa powder and red wine
powder, similar to a salt and vinegar chip. It’s light, refreshing and a great way to start off the course meal.
The first course is my take on a Cobb salad, which usually has avocado, eggs, blue cheese, and radishes. We start by using David’s Manoa lettuce, watermel- on radishes and avocado, which are the stars and take some of the pork and made house-cured bacon. We add a blue cheese and buttermilk dressing and chopped egg and tomatoes.
The star of this entrée features David’s pork, as it’s fed a 100% vegetarian diet, no antibiotics or steroids. We created Mountain View Farm Pork Chops and Lemon Mignon- ette — we brine the pork and roast it and serve it atop bok choy and with steamed choy sum. This will be served with a Mor- inga pasta using the powder and making a tagliatelle and serve that with a morin- ga-infused macadamia nut pesto, tossing that with fresh basil and moringa leaves.
For our dessert, we created a local fa- vorite, Coconut Tapioca,
paired with David’s pa-
paya and made a granité
The Kahala Hotel & Resort
5000 Kahala Ave., Honolulu 808-739-8620 kahalaresort.com
Mountain View Farm
85-580 Waianae Valley Road No. B, Waianae 808-696-3047 hawaiigrownmoringa.com
AL: Is there anything else you want to share?
DW: This is the first collaboration dinner that we have been a part of and are very grateful to be able to share this. What chef Jonathan created is a demonstration of how you can really be healthy and not sacri- fice any flavor or cut out meat. For more information about the farm, you can watch the Where Hawaii Eats episode featuring my interview.
DW: We sell the pork at Don Quijote and Marukai Wholesale Mart. The produce right now is limited supply and only de- livered to restaurants. One option that we can offer is to grow vegetables on your own. We have a “Farmacy Box” that comes with everything you need to promote healthy eating for you and your family.
We are working with schools and have these installed on their campus, teaching students to learn more about plants and the microbial power of the soil. Growing plants that are chemi- cal-free will help clean and purify the air with all the pollutants. For more in-
out of fresh local pineap- ple and added moringa to that — it gives it a green tea flavor. We serve that with coconut shortbread cookies. It costs $75 per person and seating is lim- ited to 100.
(Please note, due to the family-style menu and unique products that we are sourcing from the farm, un- fortunately we are not able to accommodate substitu- tions or dietary requests.)
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1. Macadamia Nut Pesto Steamed Choy Sum Roasted Pak Choi 2. Chilled Cucumber Mint Soup and Chicarrones
3. Mountain View Farm Pork Chops and Lemon Mignonette
4. Moringa Tagliatelle
5. Cobb Salad
AT THE KAHALA
Reservations 739.8811 KahalaResort.com
MOUNTAIN VIEW FARM HARVEST CELEBRATION
On November 10, The Kahala’s executive chef Jonathan Mizukami is
teaming up with David Wong of Mountain View Farm for a one-of-a-kind dining experience. Using solely natural farming techniques, Mountain View Farm grows completely pure produce and products, including the nutritious superfood, Moringa. Incorporating Moringa and other fresh vegetables, fruits, and pork from the farm, Chef Mizukami has created a unique menu that celebrates the fall harvest and the pioneering purity of natural farming.
MORINGA DINNER AT PLUMERIA BEACH HOUSE
Wednesday, November 10, 5:30-7:30 p.m. | $75* per person (served family style)
*Does not include beverages, tax or gratuity
ONE NIGHT ONLY
Reserve Now!
Dining Out / Oct. 31-Nov. 6, 2021
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