Thanks to large crowds of residents and visitors at last year’s inaugural event, the second annual Roast & Roots returns for a daylong celebration of local foods and coffees from 10 a.m. to 3 p.m. Saturday at the Sheraton Kona
Thanks to large crowds of residents and visitors at last year’s inaugural event, the second annual Roast & Roots returns for a daylong celebration of local foods and coffees from 10 a.m. to 3 p.m. Saturday at the Sheraton Kona Resort & Spa at Keauhou Bay.
This family-friendly event includes a “Buy Local” food and artisan marketplace, “People’s Choice” coffee tasting contest, a chefs’ cooking challenge and entertainment by Alii Keanaina and M.C. Paris DeCambra, followed by multiple Na Hoku Hanohano award winner, Nathan Aweau, in concert at noon.
Presented by the Hawaii Coffee Association, Hawaii Department of Agriculture and The Feeding Leaf events and catering company, this collaborative event will also welcome conference attendees from the National Association of State Directors of Agriculture. Conference attendees, along with residents and visitors, can taste and learn about local, sustainable Big Island foods that have earned the HDOA Seal of Quality. Vendors include Buddhas Cup Coffee, Ohana Orchards Farm, Tai Shan Farms, Living Aquaponics and Kona Coffee & Tea. Tickets are $6 per person, with no advance tickets needed.
The Chefs’ Cooking Challenge includes chefs Dane Tanabe of Hilton Waikoloa Village, Casey Halpern of Cafe Pesto and Clem Kaimiola of Sheraton Kona Resort & Spa at Keauhou Bay, as well as other top island chefs who make “Buy Local” a priority. And yes, there will be sampling.
Here are a few “teaser” recipes you can try at home, courtesy of Chef Scott Hiraishi of The Feeding Leaf. For more information about the event, visit facebook.com/roastandroots or call 960-3094.
Creamy pumpkin soup
Makes six servings.
1 round onion, diced
1 kabocha pumpkin, skinned and cubed
2 cans coconut milk
1 quart chicken stock
Corn starch/water slurry to thicken
In a large soup pot, saute onions and pumpkin with a little oil until onions are translucent and pumpkin is tender. Add coconut milk and stock. Simmer on medium heat for 30 minutes. Run mixture through a food processor or blender, in batches if needed, until soup is smooth. Return soup to pot and add cornstarch slurry until thickened.
Island-style grilled shrimp with edamame hummus
Makes four servings.
8 to 12 large shrimp, peeled, cleaned and deveined
Marinade:
1 tablespoon sesame oil
1 tablespoon agave nectar
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
2/3 cup pineapple juice
1/4 cup chopped scallions
Dash of chili pepper flakes
Combine marinade ingredients in bowl; add shrimp and marinate in refrigerator for at least four hours or overnight. Grill shrimp until cooked through.
Hummus:
8 ounces cooked edamame (shelled soybeans)
1 clove garlic
1 tablespoon lime juice
Pinch each of salt, black pepper, and cayenne pepper
1/4 cup olive oil
Diced fresh scallions and fresh pineapple for garnish
Combine edamame, garlic, lime juice and seasonings in a food processor. With blade running, slowly add the olive oil and blend until thick and smooth. Adjust seasonings to taste. Scoop hummus onto the center of each of four plates. Place two or three grilled shrimp on top of each serving. Garnish with diced scallions and diced fresh pineapple and serve.
Kim chee marinated and grilled Big Island hangar steak with sweet chili soba and tempura Hamakua mushrooms
Makes six servings.
2 pounds local grass-fed beef (tri-tip or skirt steak)
Marinade:
1/4 cup kim chee base
2 tablespoons sesame oil
2 tablespoons shoyu
Combine marinade ingredients in large pan or bowl. Add beef, coat with mixture and marinate in refrigerator overnight.
Sweet chili soba:
1 package soba noodles, cooked per package instructions
1 carrot, peeled and julienned
2 onions, peeled and julienned
2 celery stalks, sliced
1 red or yellow bell pepper, seeds and ribs removed, julienned
Cilantro bunch, rough cut
In serving bowl, combine soba noodles and remaining ingredients.
Soba dressing:
1 cup sweet chili sauce
1/2 cup fresh lime juice
1/2 cup salad oil
Blend chili sauce and lime juice in small bowl; slowly add oil and mix. Toss noodle mixture with dressing; chill until ready to serve.
Grill marinated beef to preferred doneness and serve with soba noodles.
Hiraishi adds Hamakua mushrooms that have been fried in tempura batter to top off the dish.
