Friday, September 14, 2007

Though long overdue, I feel the need to make brief mention of my trip back home to Hawaii in August. Because I was there to see friends and family, I had no specific foodie goals other than to revisit my old breakfast haunts like the Kilauea Bakery, eat some sushi (at the Princeville Clubhouse) and have some ripe tropical fruit (papaya, banana and mango oh my!). Anyway, usually when good friends are present, pickiness takes a back seat and food doesn’t matter so much.

The exception to this rule however, was at the magical wedding that we were all home to be a part of. It was a 300 person luau style celebration, homegrown in every aspect. Many of those involved have known each other for over 20 years—the wedding planner himself was an elementary school classmate of ours. Anyway, I was truly impressed by the spread of food that was laid out for the wedding feast, and all of the love that went into each contribution to the meal. See, it was comprised of elements from different people and different places. The maid of honor’s mother was the primary chef and coordinator. She prepared much of the meal, including her famous fish tacos that were made with Ahi caught fresh by none other than the groom’s father. They had (as I think it is one of the bride’s favorite foods) kalua pork, imu-ed (cooked underground, Hawaiian style) in the backyard of one of their friends. To accompany that, there was poi, no doubt made by people they know. They also had ono venison pipikaula (smoked meat), caught by someone’s uncle on a hunting trip to Moloka’i. And finally, the bride’s mainland side (from Washington state) brought loads of richly smoked salmon, which was made into a sort of lomi-lomi spread. It was perfect, so delicious, and so lovingly comprised. Even the beautiful, tiered wedding cake (though it disastrously melted in the August heat), was made by a friend. I’m sure it tasted great though. And last but not least, we toasted all night courtesy of a canoe stocked with ice and the happy couple’s favorite beers--Heinneken, Heinneken Light, Steinlager or Corona (served with a commemorative “coozy” to keep it all cool). Local style...gotta love it!

No comments:

Post a Comment