Categorized | Food

‘The Feeding Leaf’ launches culinary partnership

Chef Scott Hiraishi and Tracey Apoliona (Photo courtesy of Anna Pacheco)

Chef Scott Hiraishi and Tracey Apoliona (Photo courtesy of Anna Pacheco)

MEDIA RELEASE

“He lau maona” is a Hawaiian expression that means “the leaf that feeds until satisfied,” referring to the kalo plant, a key food source from root to tip.

As the new name for an up-and-coming culinary partnership, “The Feeding Leaf” means sharing food rooted in culture, prepared and served with a high level of artistry.

The Feeding Leaf’s culinary partnership — Chef Scott Hiraishi and multi-talented event planner Tracey Apoliona — make a strong team, cumulatively bringing decades of creative organizational and culinary skills to the table.

Now working with clients on a variety of private parties and social functions, The Feeding Leaf focuses, almost exclusively, on Hawaii’s wealth of local foods.

The idea began with the Hawaii Island Ranchers Dinner at Sam Choy’s Kai Lanai in March. Hiraishi was executive chef, and took a leadership role on the event, supported by Choy. Working with partners in the agricultural and education community, the Ranchers Dinner promoted their joint mission to not only “grow farmers” by nurturing agriculture, but to “grow chefs” who will use these excellent regional foods in their restaurants.

Energized by the sold-out dinner’s success, Hiraishi and Apoliona began to think about a partnership of their own, while planning for the “Roast & Roots” event, collaborating with Hawaii Coffee Association, Kamehameha Schools—Land Asset Division, and the Department of Agriculture. Held July 19 at the Sheraton Kona Resort & Spa at Keauhou Bay, Roast & Roots was the perfect stage to premier “The Feeding Leaf.”

“We want people to understand that there’s a real and significant difference between mainstream and local foods,” Apoliona said. “We want the farmers and ranchers to be appreciated for the work they do. We’ve gone to their farms and ranches, and met the people behind the food.”

“Farmers know Scott, and they are understanding of his style of cooking,” she said. “No matter where we go — for example when we went to farmers markets to do food demos — they bring their products and want to give him something to try in his recipes.”

A trip into Waipio Valley for a photo shoot turned into an education opportunity, as the crew ventured into the ancient loi amidst centuries-old rock walls.

“It was pouring rain and we were drenched, but it all kind of fell into place,” Apoliona said, noting traditional Hawaiian farmers believed water is life. “It was almost as if Waipio was giving us water, trying to feed us so we could go back and feed other people… The Feeding Leaf is a very good vehicle to teach, not just others, but to teach ourselves.”

Already active in Hawaii’s culinary scene, Hirasishi has been invited to cook for Hawaii Food & Wine Festival’s exclusive “Paina on the Pier” event on Oahu.

And, The Feeding Leaf will participate in Mealani’s Taste of the Hawaiian Range on Sept. 26 at Hilton Waikoloa Village.

Now accepting bookings for the holiday period and beyond, The Feeding Leaf looks forward to bringing Hawaii-raised food to a higher elevation for quality private parties, wine events, weddings, birthdays and other happy occasions.

For more information, contact Tracey Apoliona, (808) 960-3094 or Scott Hiraishi, (808) 987-9794.

— Find out more:
www.thefeedingleaf.com

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