Hawaii: A Culinary Crossroads (featuring Lanai Tabura from the Food Network and Cooking Hawaiian Style)

In-PersonPalo Alto, Palo Alto


Available for purchase
Banquet (20+ Guests)
hawaiian, filipino, japanese
*Masks and social distancing are required for this event. All tables and seating will be outdoors and all local regulations for outdoor seating will be followed.* For this meal, we will dive into the rich history of Hawaiian-style cuisine. From 1852 to the present, Hawaii has encountered four major waves of immigration - each wave bringing new dishes and culinary influences to the islands. As sugar plantations imported labor across the Pacific from China, Japan, Korea, and The Philippines with the intent to diversify and divide plantation laborers, cultures converged. Hawaiian Pidgin (a creole language made up of Hawaiian, Japanese, English, Portuguese, and Cantonese) developed between laborers and new food emerged on the Hawaiian culinary landscape.. Thus, we have the inspiration for our pop-up series – Hawaii: A Culinary Crossroads. My connection to Hawaii is deeply personal and spans back to my grandparens' migrating to Hawaii from the Philippines before and after World War II. Growing up, I spent nearly every summer with my grandparents in Hawaii. It was there I got my start in cooking by shadowing my grandparents in the kitchen. Under their wing I learned to make traditional Filipino dishes from my grandparents’ provinces. The fourth course on this menu, Pinakbet, is a dish I learned from my grandmother. During these summers I also developed tastes for local Chinese, Japanese, Korean, and Native Hawaiian dishes from lau lau, chicken katsu, to meat jhun, and to cold ginger chicken (just to name a few). I’ve spent my life making and personalizing these dishes, at first to eat, and then as the years went by, to share. We are honored to have Lanai Tabura as part of the event. As we present each course, he will be sharing the detailed history of the the different cultural influences that the immigrants had on Hawaiian-style food. With this special pop-up series, we invite you to continue a tradition of sharing culture and memory at the dinner table. Please join us for a sentimental meal, libations, and great company. About Lanai ( Hailing from the tiny island of Lanai Hawaii, and graduate of Lanai High School, this DJ, Comedian, TV host and Actor has done it all! Currently Lanai host’s Cooking Hawaiian Style in its 6th season, a tv show that air’s in 7 countries on the Lifetstyle Network, Direct TV and Time Warner cable. Lanai is no stranger to international and local TV shows Food Networks Great Food Truck Race, co-host with Anthony Bourdain’s NO Reservations, Jake and the Fat Man, Da Braddah’s, Baywatch Hawaii, and commercials such as: Meadow Gold, Zippys, Hawaiian Tel Federal Credit Union and more. Most recently he played Jake in season 6 of Hawaii 5-0. He has been touring the mainland doing stand up comedy openings for Henry Kapono , Andy Bumatai, Augie Tulba, Wayne Brady and Damon Wayans to name a few. As a 25- year radio veteran, Lanai co-created the Island 98.5 radio station, and currently is on air in Tokyo and Fukuoka Japan. Carlos Lorenzo Carlos Lorenzo is a wine professional and currently working with pop-ups around the East Bay. He attended the Culinary Institute of America in Hyde Park, New York to pursue a career in the culinary field as a cook/chef then later transitioned to focus his work and studies in the hospitality and wine business. Before Carlos worked with us, he was a Cellar Manager and part of the team that set up Verve Wine in San Francisco. There, he worked alongside Eric Railsback and Master Sommelier Dustin Wilson wherein he honed his skills and knowledge with the wine business. Furthermore, he is studying for his certifications under the Court of Master Sommeliers.

Menu detail

Welcome Cocktail
Ahi Poke
Small Plate
Wild-caught and sashimi-grade Hawaiian Bigeye tuna. Cubed then seasoned with Hawaiian salt, minced onions, sesame oil, shoyu, scallions and ginger. Topped with scallions and crispy shallots.
Shrimp Lumpia
Small Plate
Filipino-style egg rolls with butterflied shrimp, garlic/scallion crema. Mild sweet/savory chili sauce.
Ginger Noodles
Small Plate
Noodles served cold and infused with avocado oil, garlic, grated ginger, Hawaiian sea salt, and scallions.
Mochiko Chicken Katsu
Small Plate
Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour and panko then fried to a crisp. Japanese-style shredded cabbage salad.
Braised Short Rib Kalbi
Small Plate
5+ hours braised beef short ribs Kalbi-style. Served with steamed rice and Banchan of kim chi and assorted vegetables.
Pineapple Bibingka
A lightly sweet, moist cake made with rice flour, pineapple, and coconut milk. Served with toasted coconut and Haupia (coconut custard).


Wine Pairing

Hawaii: A Culinary Crossroads (featuring Lanai Tabura from the Food Network and Cooking Hawaiian Style)

In-PersonPalo Alto, Palo Alto
(Exact Address will be shared upon purchase.)