Conservation International Hawai‘i’s 8th annual Hawai’i Sustainable Seafood Month in partnership with Chef Hui is a month-long celebration of Hawai‘i’s unique seafood varieties and cultural practices surrounding sustainable seafood appreciation and preparation. This year’s theme for Sustainable Seafood Month is to create value-added seafood products to reduce seafood waste. These three events will feature innovative menus that utilize the entire fish in delicious ways (think pickled ahi hearts and luscious fish bone marrow) while staying true to each chef’s unique cooking identity, steeped in the diverse cultures of Hawai‘i.

Menu and details to come.

Conservation International Hawai‘i’s 8th annual Hawai’i Sustainable Seafood Month in partnership with Chef Hui is a month-long celebration of Hawai‘i’s unique seafood varieties and cultural practices surrounding sustainable seafood appreciation and preparation. This year’s theme for Sustainable Seafood Month is to create value-added seafood products to reduce seafood waste.

Menu

First/ Kampachi Head Cheese, Dill, Thai Chili, Black Garlic Remoulade, Skin Cracker
Second/ Fish Eye and Black Garlic “Caviar”, Old Poi Blini, Labneh
Third/ Aholehole Escabeche, Aholehole Waste Garum
Fourth/ Smoked Ahi Bloodline Panisse, Smoked Tomato, Ahi Scrape Tartare
Fifth/ Ahi Marrow, Mrs. Cheng's Tofu Pudding, Uni
Sixth/ Kampachi Bao, Crispy Kampachi Skin, Szechuan Pepper Glaze, Pickled Vegetables, Herbs
Seventh/ 48 Hour Prime Short Rib, Kampachi Bone, Umami Butter
Eighth/ Dessert

We invite you to join us at our Lahaina Hospitality Relief Gathering, a community event on Saturday, September 30 from 2-4 pm at Maui Brewing Company Kāʻanapali. These gatherings offer a platform for us, as industry peers, to unite over a nourishing meal, complemented by live entertainment. Our goal is to foster a sense of collective healing and solace as we all continue to work as a village to rebuild and heal. Additionally, we hope these events will provide you with access to valuable resources and expert guidance, facilitating their journey towards recovery.

Guests will enjoy food from Chef Reid Watanabe of Maui Brewing Company, Chef Taylor Ponte of Kamado Maui, Sheldon Simeon of Tiffany’s and TINROOF, Chef Luis Fuentes of Island Catering and dessert by Madame Donut. Drinks will be provided by Maui Brewing Company along with entertainment by Halemanu and a special gift from OluKai.

Spots will be offered on a first come first serve basis and you must RSVP to attend. There may be a line when you arrive however, as long as you RSVP via this Eventbrite you will be admitted to the event. This event is an RSVP-only event for one individual and we ask that you please have your ticket confirmation available upon arrival. If you do not have access to a printer please have the confirmation pulled up on your phone as you approach registration. This ticket is permitted for 1 person only.

Parking Details: There is validated parking available at the OUTRIGGER parking structure. Please bring your ticket to the event, where you will receive validation for 2 hours. Parking will be $5 per hour after 2 hours. Free parking is also available at Whaler’s Village if you prefer to walk over instead.

Register Here

MAKANA Waipā is an ahupua‘a culinary journey celebrating the Waipā Foundation’s popular “Eat the Invasives” dinner series. Celebrity Chefs from O‘ahu, Maui and Kaua‘i will gather with our team of practitioners, staff and volunteers, and the community, to celebrate the bounty of Waipā and eat the invasives found on Kaua‘i and throughout Hawai‘i.

This years featured chefs are:
Chefs Mark Oyama & Shannon Tomacder – Mark’s Place
Chef Kristene “Banchan” Moon – Pig & The Lady / Piggy Smalls
Chef Alex Amorin – Timbers Kaua‘i
Chef Sheldon Simeon - Tiffany's
Chef Hui & Hāna 'Ohana
Chef Zach Cummings - Kauai Juice Company
Chef Christophe Lebiet - Chef Christophe LLC
Fu-Ornellas 'Ohana
Kenwei and Amber Chong - La Gelateria

Beverage partners:
Kona Brewing Hawaii
Akamai Juice – Cas Schwabe
Kōloa Rum

Entertainment:
Waipā Serenaders
Kainani Kahaunaele
Hi'ipoi & Cuzins

Silent Auction:
Numerous resort stays and gift items

Tickets

Mauka to Makai is a two-day family-friendly event that brings together the Waianae community to actively partake in culturally important activities like harvesting and planting dryland kalo, learning traditional food practices like cleaning and cooking fresh ta‘ape, canoe paddling and more.

Day of Agenda

8:00 am-8:30 am: Check in at the registration table.

8:30 am-8:45 am: Protocol by Glen Kila and Kaliko Chang

8:45 am-9:30 am: Moʻolelo/kuleana of Kuʻilioloa Heiau by Glen Kila.

9:30 am-10:15 am: Educational small debris beach clean-up of Pokaʻi Bay.

10:15 am-10:30 am: Ocean Safety and Awareness presentation and overview of ocean clinic/land  activities. 

10:30 am-12:00 pm: Activities Begin:

Ocean Clinic- stand-up paddle boarding, canoe paddling, free swim, beginner swim lessons, ocean rescue techniques. 

Land activities- kuʻi kalo/voyaging foods, Upena, ocean safety/coloring activity, Malama Puʻuloa, Kaʻala Farms- Lauhala weaving, Hoa ʻAina O Makaha- huli distribution, Niu Now, CRB outreach, Mālama Learning Center, keiki activities, Chef Hui ta‘ape cooking demo, live entertainment.

12:00 pm-1:00 pm: Lunch (stew luau, hapa rice, fresh local fruits). 

1:00 pm-3:00 pm: Ocean clinic and land activities resume.

3:00 pm-3:30 pm: Closing comments. Pau.

Reserve your space here.

Chef Hui x Tagnawa for Maui

Chef Hui Chef Ambassador, Sheldon Simeon and his wife, Janice, jumped into action to help provide 300 meals during an outreach day for the Filipino and Latino community displaced on Maui. The attendees appreciated the meals that thoughtfully incorporated Filipino and Latino flavors in an effort to provide a feeling of comfort to diners. It was an honor to support Tagnawa for Maui in its short term goal of connecting the Filipino community with available resources and filling out application forms while also supporting its long term goal of building power in the Filipino community and mitigating disparity.