On July 28th,  myself and 9 other Maui based chefs presented their 50% Maui sourced small plates for the annual Huliau Foundation fundraiser to support youth film programs  that bring environmental awareness.  Among this years line up included chefs from area restaurants including Fleetwood’s on front street,  the Andaz’s flagship restaurant, Ka’ana Kitchen,  Hana Ranch, Sugar Beach events  and  The Culinary program at UHMaui.  While keeping with my plant based theme, 

my dish featured a mock poke made with a variety of roasted beets, burdock root, heirloom carrots, locally made kimchee topped with an avocado wasabi mousse and drizzle of housemade black garlic aioli ( vegan) topped with sesame seed and watercress.

 Its a tall order to take on a fully plant based plate and needless to say,  I had a lot of moving parts to my plate so I had two very capable assistants join me as we scooped, moussed, drizzled and sprinkled our way through 240 small plates- may guests returning for seconds and thirds.   The foundation had their biggest turn out ever and broke fundraising records for this years programming.