In 1991, Shep Gordon, Roger Verge and Dean Fearing helped launch the Hawai‘i Regional Cuisine Movement. The movement started with 12 chefs committing to support local farmers by using the finest locally grown ingredients on their menus. It was an important new movement in diversified agriculture in Hawai‘i, one that truly reflected Hawai‘i’s island culture. Farmers and chefs were talking about what they needed to do to support one another, in ways that would ultimately elevate the local culinary talent and Hawai‘i’s food scene.
On Thursday, July 18 at ‘Alohilani Resort Waikīkī Beach, Eat Think Drink: Hawai‘i Regional Cuisine – The Evolution of Agriculture in Hawai‘i will bring together thought-leaders in the agricultural and food industry to share their thoughts on how the collaboration between farmers and chefs changed and continues to fire the fuel on how we eat and what we grow.
Click the link below for more details.
Hawaiʻi Agricultural Foundation
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