A "Farmer's Dinner" In Kapalua

Meet The Makers Of Hawaii's Best Produce, Then Taste Their Wares

Kapalua's Pineapple Grill is hosting a "Farmer's Dinner" this Friday, February 23, 2007. A one-hour cocktail reception begins at 6 p.m., where guests will mingle with a variety of local growers who provide restaurants island-wide with everything from pineapple to oranges, hearts of palms, tomatoes, cheese, potatoes, fish and greens. At 7 p.m. a sit-down, 4-course dinner will showcase Chef Ryan Luckey's best use of his cache of local produce, in his innovative and unique styling.

First course will consist of fresh-caught Hawaiian Ahi Carpaccio, with Hamakua hears of palms and cilantro salad, fried ramps and inamona jus. The second course will take diners' palates to the Big Island with seared Kona Kampachi, served with Hana pohole ferns, Waipoli watercress and Hau'ula yellow tomato topped with a shiso-ginger vinaigrette. An intermezzo of pineapple sorbet infused with Aina Lani Thai basil follows. Third course is a healthy serving of oven-roasted tenderloin of Maui Cattle Company beef, paired with Molokai sweet potato gniocchi and minted Puka-Kula heirloom carrots. The dessert course offers Surfing Goat cheese cake, Roselani Haupia ice cream, Kula strawberry salad and Hawaiian vintage chocolate sauce.

Cost for the reception and "Farmer's Dinner" experience is $70 per person, exclusive of tax and tip. Managing partner Chris Kaiwi will be on-hand to offer his expertise on wine pairings.