The first Hawaiian Islands Local Wild Food Challenge was something really special.
The day had such great Aloha spirit and energy.
Food from all over the islands collected and prepared with passion and reverence from this magical environment and community.
A big thank you and shout out to Douglas Drummond and Lumeria Retreat for hosting us and to our judges for the day, Diane Haynes-Woodburn, Shannon Wianecki and Mick Fleetwood. The wonderful support from the local community and also Mahalo to our tireless set-up crew, Melissa Thomas, Justin LaVigne & Taylor Gillispie and DiDi Day. Taj Day, we are so grateful for your beautiful photos too!
We really look forward to next year’s LWFC Hawaiian Islands festival, with plans for a big day of local Hawaiian wild food.
Congratulations to ALL our competitors, your food was amazing!
Grand Prize – Jacob Evans
Surf and Turf Pot Pie
Bow hunted Venison & Thai Coconut speared Ono (Wahoo) Pies with red hibiscus, fermented palm hearts, Haole Koa plant seeds, hand pressed coconut cream, tamarind pulp, galangal and roasted garlic served with sweet Maui onion jam, & coconut, pink guava & lilikoi (yellow passionfruit) sauce.
1st Runner Up – Matthew Kmak
Octopus with dragonfruit, arugula salad with sunflower sprouts, pickled vegetables & fruit, kale, goat cheese, lilikoi (yellow passionfruit) honey vinaigrette
2nd Runner Up – Stanley Rapahot
Steamed O’io (Bone fish) stuffed tofu pouch with Kauai prawn, lobster cream sauce, wild watercress, asparagus & sweet potato puree
Best Effort – Koa Taylor
Shrimp Tortilla Salad
Handmade tortillas from Ulu (Breadfruit) and Kiawe seedpod flour and wood smoked macadamia nut butter.
Salad of foraged Pohole ferns, Ogo (Hawaiian seaweed), green papaya & purple daikon with a dressing of tamarind, lime & Hawaiian chili pepper.
Butter poached fresh water prawns from Peahi valley in Haiku
Best from the Water – Kimi Werner
Fish 3 ways – Raw, Steamed, Cooked
Papio Tataki with ponzu and wild herb, Stuffed Mahi, Steamed Goat Fish with foraged nasturtium, broccoli flowers, purple mizuna & Hawaiian chili pepper
Best from the Land – Lorraine Zane
Huli Huli Wild Boar Roast
Wild Boar marinaded in citrus, lilikoi (yellow passionfruit), juniper berries, wine, local honey and shoyu then slow roasted over kiwi, apple & avocado wood.
A sauce of sauteed local Hamakua Alii & Shitake mushrooms & Kula onions
Molokai purple potatoes & Kula red skinned sweet potatoes & fire roasted Kula corn
Wildest Ingredient – Barrett Breit
Wild caught pan seared Onaga (Ruby Snapper) with local sweet potatoes & Hana Hearts of Palm, Pahole ferns, wild honey, pomelo & seaweed from the local reef.
Best Story – Benjamin Zyons
Tahitian Style Uku (Blue-Green Snapper) Ceviche.
Here’s Ben’s story…
You’re in for an experience so ride along to the back roads of Hana, an old town where the Hawaiian ideal was born – and sadly sometimes forgotten.
We’re making Ceviche which means we’re hunting for Snapper!
The depths are going to be deep & the ocean is often a storm – we’re going anyways, even if we’re low on gas.
I dive deep but don’t shoot, it’s not perfect, it has to be perfect, so I wait & wait again & again. Three minutes might not seem like much but at 100ft below the surface on a single breath of air it’s an eternity.
You don’t stress, you don’t fight, you don’t move & you don’t dare breathe, you just take what comes your way.
I’m only looking for one thing to come my way…
Caroline Johnstone/Spirited Award – Justin B. Lee
When Worlds Collide
Maui grown lettuce wrapped Axis Venison with cilantro, green onion, lime, ginger & sticky rice
Keiki Award – Chelsea & Tess Hill
Venison Heart Burger with ground Maui venison, Hawaiian chili peppers, rosemary & wild blackberry sauce with wildflower honey