Page 3 - Dining Out - August 14, 2022

Restaurant Insider with Anne Lee
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1. Herb Roasted Pork Chop, Sour Cabbage and Moringa Spatzle
2. Baby Romaine and Watermelon Radish Salad
3. Mango Bread Pudding with Creme Anglaise
Note: All items are part of the Mountain View Farms summer harvest dinner ($84)
example of a probiotic food that balances the gut microbi- ome, which falls in line with your beliefs. What are the other im- portant things that you follow for better health?
DW: I was diagnosed with stage 4 prostate cancer and am in re- mission. I truly believe lifestyle factors are key. What you eat dictates how your microbiome reacts. For instance, sugar kills your microbiome, microbiome is the source of your immunity. How much you sleep is also important. We need seven hours minimum of sleep, especially between 10 p.m. and 2 a.m., which is the natural circadian rhythm of our bodies. That’s when our bodies are in the best position to heal. Exercise is important, too. You need a mini- mum of 30 minutes to an hour of movement; doesn’t necessarily have to be a gym, just movement. Also, how you deal with stress be- cause stress creates an imbalance in your hormonal system that can create deadly health concerns. A positive mental attitude is import- ant. If you don’t think you are going to get well, you are not going to get well.
Plumeria Beach House
The Kahala Hotel & Resort 5000 Kahala Ave., Honolulu 808-739-8620
Mountain View Farm
85-580 Waianae Valley Road No. B, Waianae, 808-696-3047 mountainviewfarms808.com
farmers and proudly acknowledge their commitment to sustainability for more than five decades. Due to popular demand, Mizukami has once again teamed up with Wong, and created a menu ($84 per person) celebrating the summer harvest for one night only: Aug. 24 (with seatings starting at 6 p.m.).
I met with the dynamic duo to get a peek of what guests can ex- pect from this one-of-a-kind dining experience.
AL: This is the second collabora- tion dinner with Mountain View Farms. Can you tell me about the menu?
JM: We have been wanting to do more with David and his farm as we have had many requests to do another one. I chose August, as it was a good fit to incorporate the summer harvest.
The inspiration comes from the ingredients that are available now, which starts the creative pro- cess. The first course begins with a salad — the fresh lettuce and pork belly are showcased here. We made a house-cured smoked bacon from his pork with water- melon radishes. It’s topped with
tomatoes, hard cooked eggs and a warm onion vinaigrette.
The showstopper, though, is the entrée, featuring the cleanest livestock/pork that you can find. I made a herb-roasted pork chop with a German theme, served on a bed of sour cabbage, like a sau- erkraut mixture, with onions and bacon with a bit of Riesling, like an Alsace. Then, we bake it with the pork chop roasted with herbs, and using the iconic Mountain View Farms’ moringa, we made a moringa spaetzle, which is a German-style dumpling and a beer mustard jus.
For dessert, David had an in- credible crop of mangoes and one of the desserts we are known for is our bread pudding, so we puréed the mango and made a bread pudding with creme an- glaise and a bit of moringa pow- der. This is something special that you will only be able to get at our summer harvest dinner.
Due to the family-style menu and unique products that we are sourcing from the farm, unfortu- nately we are not able to accom- modate substitutions or dietary requests.
AL: Where can our readers find out more information about your farm and other products, pro- duce and pork that you offer? DW: We sell the pork at Don Quijote, Marukai Wholesale Mart and Forage Hawaii, which you can see at farmers markets and Farm- link, an online portal that delivers straight to your door. The produce right now is a limited supply and only delivered to restaurants.
One option that we can offer is to grow vegetables on your own. We have a pre-built, self-contained “Farmacy Box” that comes with everything you need to promote healthy eating for you and your family. It has natural microbial soil, an irrigation system and timer, and starter vegetable plants — all you need is adequate sunlight and a water source. We are work- ing with schools and have these installed on their campus, teach- ing students to learn more about plants and the microbial power of the soil. For more information, email info@mvfhawaii.com or call 808-388-4267 for details.
We utilize the whole moringa plant, and when this plant ages, it produces seeds. We harvest and
dry the leaves to make a moringa powder that we make into cap- sules, and we take the oil from the seeds and produce a moringa oil. The oil is an effective natural skin conditioner and has power- ful medical benefits. A lot of chefs like to use the oil for burns, and it works well for sunburned skin. The moringa powder has helped many people get off of medica- tions such as insulin, as it balances your microbiomes and improves your immunity. Learn more and order at mountainviewfarms808. com.
AL: Chef Jonathan was insight- ful, incorporating sauerkraut with the pork. This is a perfect
RESERVATIONS
OpenTable 808.739.8811 HokusKahala.com
New Grand Seasonal Splendor
Executive Chef Jonathan Mizukami captures the best in Hawai‘i’s seasonal ingredients with his new Grand Tasting menu. Eight courses are carefully curated with locally grown treasures for the ultimate culinary adventure. Regiis Ova Caviar, Smoked Marlin, Black Truffles, and Keahole Lobster are just a few of the show-stopping delicacies to savor with every bite.
Tuesday-Saturday, 5:30–8:30 p.m.
GRAND TASTING $200 per person plus tax & gratuity, wine pairing available
THE KAHALA
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