Edit ModuleShow Tags

Explore the Future of Food with BlueNalu at Eat Think Drink

(Sponsored) Eat Think Drink: Making Waves – BlueNalu and the Future of Food is happening Monday, Nov. 4 at the ‘Alohilani Resort Waikīkī Beach.


Eat Think Drink

Photos: Courtesy of Hawai‘i Agricultural Foundation


Come to EAT THINK DRINK: Making Waves – BlueNalu and the Future of Food on Monday, Nov. 4 at the ‘Alohilani Resort Waikīkī Beach. The event will feature leaders at the forefront of food innovation and sustainability to explore how science and technology can provide sustainable solutions to what we choose to put on our plates.


THINK (6–7 p.m.): Special guest and keynote speaker Lou Cooperhouse, CEO of BlueNalu, will discuss how the company offers consumers a sustainable solution with fresh and frozen seafood products that are trusted, safe, and not only beneficial to our health, but also our planet. Rachael Roehl of Sustainable Coastlines Hawai‘i, Anthony Aalto of Green Island Films and Roy Yamaguchi of Roy’s Restaurants will also join the conversation in a panel discussion moderated by BlueNalu’s Greg Murphy, who will also be unveiling an exciting new collaborative initiative.


Eat Think Drink


EAT AND DRINK (7–9 p.m.): Five celebrated local chefs will showcase their dishes in a dine-around experience on the rooftop deck of the Swell Bar. Each of their dishes will highlight an element of sustainable seafood:

  • Kona abalone with black truffle XO sauce by chef David Lukela of ‘Alohilani Resort Waikīkī Beach

  • Local catch of the day with Mountain View pork and Kauai shrimp hash with choy sum, Thai basil coulis, lemongrass-sansho jus by chef Eric Oto of Hoku’s at The Kāhala Hotel & Resort (pictured)

  • Kona kampachi crudo with truffle yuzu, crispy garlic and micro shiso by chef Gary Tamashiro of Herringbone Waikīkī (pictured)

  • Cioppino Frutti di Mare: Kauai shrimp and local fresh fish in a saffron tomato broth served with pesto crostini by chef Rodney Uyehara of Viaggio Honolulu (pictured)

  • Blancmange: Brown butter sponge, almond, coral tuile, rambutan by Shaymus Alwin of La Vie Waikīkī


An open bar will be stocked by Anheuser-Busch Sales of Hawai‘i and Southern Glazer’s Wine & Spirits, and will feature ocean-inspired cocktails by mixologist Teves Freitas of Eating House 1849 Waikīkī by Roy Yamaguchi.


Tickets are available at OnoRevolution.com for $65 or for $75 at the door. Taxes and ticketing fees are included. All guests must be 21 years or older to attend.



Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module

Subscribe to Honolulu

Honolulu Magazine September 2020
Edit ModuleShow Tags



9 Greatest Honolulu Homes

Great Homes

Stunning, historic, extraordinary.


Can the Mainland Do Poke Right? Do We Want Them To?​


Martha Cheng, author of The Poke Cookbook and former line cook, talks about how a New York City publisher decided Hawai‘i’s favorite pūpū was for everybody.


50 Essential Hawai‘i Books You Should Read in Your Lifetime


The most iconic, trenchant and irresistible island books, as voted by a panel of literary community luminaries.


Everything You Need to Know About Local Fruit in Hawai‘i


Fruits are part of our history and culture, a way for us to feel connected to our community.


A Local’s Guide to Buying Reef-Safe Sunscreen


Five Hawai‘i brands have created reef-safe sunscreens that are safe for your ʻohana and the ocean. 

Edit ModuleShow Tags