Chef Ronnie and the team were proud to be asked to cook at the prestigious Eat Think Drink 25 event! This occasion was not only a culinary showcase but also an insightful exploration of the beef industry’s evolution in Hawai’i since its inception in 1793. The event highlighted how the beef industry has shaped the cultural landscape and agricultural practices of the islands. Attendees learned about the unique challenges facing Hawaiian beef producers, from high production costs to limited processing facilities and competition with imports. Innovative approaches to addressing these challenges and seizing growth opportunities were also discussed.
Chef Ronnie delighted the attendees with three exquisite dishes:
- Hawaii Beef Bolognese, Moringa Pappardelle, Pecorino Romano
- Vegan Moringa Pappardelle, Vegan Alfredo, Small Kine Farms Crimini Mushrooms
- Polenta Nera con Polpo (Braised Octopus & Black Polenta), Pickled Island Veggies, Olive Frite, Romesco
The event was hosted on Wednesday, June 26, at the Harry & Jeanette Weinberg Ho’okupu Center. We appreciated being asked to cook at this event and to be a part of such an enlightening and impactful discussion.
It was interesting to hear from key stakeholders in the industry speak:
- Kyle Caires, Ph.D. from the University of Hawaii
- Nicole Galase of the Hawai’i Cattlemen’s Council, Hawai’i Rangeland Stewardship
- Foundation, and Hawai’i Beef Industry Council
- Timothy Luton of Maui Cattle Company
- James Nobriga of Nobriga Ranch
- Ryan Torres of Y. Hata & Co.
- Taylor Kellerman of Kualoa Ranch Hawai’i
Great to see so many supporters including @uluponoinitiative, @cpb_hawaii, @alexanderbaldwinhi, @bayerhawaii, @kamehamehaschools, @unitedfishingagency, and the State of Hawaii. Thank you to @sgwinespirits, @alohabeerco, and @fijiwater for their in-kind support.