I thought this may be of interest to seafood lovers here. Wild caught, sustainable Hawaiian tuna (ahi) flown in just for a special dining event at the Brown Hotel next week.
Here's all the details:
The English Grill in the Brown Hotel will host an evening of sustainable seafood Wednesday, June 25 at 7 p.m. in partnership with Honolulu Fish Company (HFC), an eco-friendly fish distributor serving customers worldwide. The five-course dinner, created by Brown Hotel executive chef Josh Bettis in consultation with HFC owner and founder Wayne Samiere, will give diners a taste of Hawaii’s premium tuna – Ahi. The featured fish will be caught in the nutrient-rich Pacific waters just 48 hours prior and hand-selected by HFC sashimi experts. With a candy-like appearance, ruby red color and buttery taste, this tuna is the very best Ahi available anywhere in the world. The cost, which includes wine pairings, is $69 per person, plus tax and gratuity. For more information or to make reservations, call (502) 583-1234.
Many chefs, including Bettis, are raising awareness of sustainable seafood and fishing practices. All HFC products, including Ahi, are exclusively hook-caught, which poses the lowest environmental impact of any fishing method. HFC does not allow its buyers to purchase fish that have not reached reproductive maturity, and 100% of fish body parts are utilized. Chef Bettis honed his skills with seafood working at both the Montelucia Resort and Spa in Scottsdale, Arizona, and world renowned Fontainebleau Miami where he prepared a wide range of creative fish dishes. Partnering with HFC is a natural fit.
With nearly 20 years in the business, Honolulu Fish Company is one of the most respected fish distributors in the U.S. serving over 2,000 customers worldwide and known for their 24-hour or less ocean to door shipping. Samiere, a trained marine biologist, is an expert on fish and will be present to discuss his seafood with diners.
The menu includes:
First Course
Sesame Ahi poke with sweet pea wasabi puree, papaya, cucumber and crispy lotus root
2012 Erath Pinot Gris, Oregon
Second Course
Nori fumi furikake crusted Ahi with grilled summer melons, fried shishito peppers and capsicum coulis
2012 Joseph Drouhin Saint-Veran, France
Third Course
Pressed watermelon Ahi niçoise with Peruvian potato, haricot vert and whole grain mustard cream
2012 Mer Soleil “Silver” Unoaked Chardonnay, Santa Lucia
Fourth Course
Ahi belly steak pastrami with rye spaetzle, summer vegetable giardiniera and smoked tomato aioli
2012 Eola Hills Pinot Noir, Oregon
Fifth Course
Passion fruit semifreddo with candied ginger, freeze-dried banana crust and warm rum chocolate ganache
2009 Banfi Rosa Regale Sparkling Dolce Red, d’Acqui, Italy
