EAT THINK DRINK:
Fishing for Answers - Wild & Farmed
Join us on Thursday, March 28, 2019 at ‘Alohilani Resort Waikiki Beach for Episode 7 of EAT THINK DRINK: Fishing for Answers - Wild & Farmed Presented by Hawaiian Airlines from 6:00pm to 9:00pm as we bring together thought-leaders in the fishing industry to share their methods of catch, farm practices, and other approaches to help consumers learn more about their seafood choices.
SPECIAL GUEST: Keynote Speaker John Finger, co-founder and CEO of Hog Island Co. in California, will share his company’s 35-year journey in becoming one of the premier producers of sustainable shellfish. With 160-acres in Tomales Bay, Hog Island raises, harvests and sells more than 3.5 million oysters, Manila clams and mussels each year.
PANELISTS: Brooks Takenaka of United Fishing Agency, Guy Yamashiro of Tamashiro Market, and Ron Weidenbach of Hawaii Fish Company the conversation to share the philosophies, practices and methods they employ to ensure that the seafood on your plate is safe, as well as sustainable. Dr. John Kaneko of the Hawaii Seafood Council will moderate the discussion.
EAT & DRINK: EAT THINK DRINK will conclude with five chefs showcasing a menu created with local ingredients, as well as wine and beer from the open bar stocked by Southern Glazer’s Wine & Spirits and FIJI Water. The featured chefs are ‘Alohilan Resort Waikiki Beach executive chef David Lukela, 52 By the Sea executive chef Joshua Goetz, MW Restaurant co-owner and pastry chef Michelle Karr-Ueoka, STRIPSTEAK Waikiki executive chef Jake Saito, and The Street Food Hall by Michael Mina’s Bao Tran.
For tickets and more info, visit: https://www.hawaiiagfoundation.org/events/eat-think-drink/