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Friday, September 27, 2013

Surf and Turf: Sea to Me and Taste of the Hawaiian Range

Surf and Turf: Sea to Me and Taste of the Hawaiian Range

Opah with bubu arare, limu, onions and poi

Photo: Courtesy of Sea to Me

Before Cochon555, there was Taste of the Hawaiian Range, a Big Island event celebrating Hawaii’s paniolo culture and nose-to-tail cooking of Hawaii-grown beef, pork, mutton, lamb and wild boar. Now in its 18th year, the festival brings together more than 30 restaurants and assigns each of them an animal or animal part, from tongue to heart to the infamous Rocky Mountain Oysters (aka bull testicles). Of course, they’re also serving brisket, sirloin and hanger steaks, too. Some of the restaurants include Town restaurant, Village Burger, Hilo Bay Cafe, Roy’s, Sam Choy’s Kai Lanai and lots more. It’s one of my favorite events (and affordable!).

$40 presale/$60 at the door, Friday, October 4 at the Hilton Waikoloa Village
For more information and to buy tickets, visit

Sea to Me, an event to kick off the Hawaii Seafood and Fishing Festival, will be one of the biggest seafood tasting events of the year, with about a dozen chefs preparing various Hawaii seafood. On the menu: Alan Wong’s kampachi in sour cardamom water, Burmese style; The Poke Stop’s spiced ahi with foie gras caramel and aku bottarga; Ola and The Grove’s opah with kabocha, corn and farro; Halekulani’s ahi with black cardamom lemon curd. Also expect Kauai shrimp and Big Island abalone, served by some of Honolulu’s best chefs.

$100, Saturday, October 5 at Dole Cannery
For more information and to buy tickets, visit

Posted on Friday, September 27, 2013 in Permalink

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About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.


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