"Hawaii: A Culinary Crossroads with Lanai Tabura from Cooking Hawaiian Style" Interactive Livestream Cooking Class w/ Chef Eric, Lanai, and @ 5:30pm (PDT)
Livestream Oakland, CA
ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community. Prior to your class, you will receive an email with a private link to join the livestream on YouTube during the specified day and time. Your host will message it to you so be on the lookout! --- Come join us as we show you how to prepare our childhood favorite Hawaiian-style dishes along with the stories of how the different waves of the migration to Hawaii influenced the island's cuisine. Guests will learn, in detail, how to prepare each of the dishes. Recipes for each dish will be provided via Google Docs. Our Sommelier, Carlos Lorenzo, will provide his recommendations for wines that will pair well with the dishes along with a brief guide on how to pair wine with Filipino Cuisine. For this class, we will dive into the rich history of Hawaiian-style cuisine. From 1852 to the present, Hawaii has encountered four major influential waves of immigration to the islands. 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 grandparents' migrating to Hawaii from the Philippines before and after World War II. Growing up, I spent nearly every summer with my grandparents in Hawaii. I learned to make traditional Filipino dishes from my grandparents’ provinces. During these summers I also developed tastes for local Chinese, Japanese, Korean, and Native Hawaiian dishes from laulau, chicken katsu, to meat jhun, to cold ginger chicken and more! I’ve spent my life making and personalizing these dishes, at first to eat and to share. We are honored to have Lanai Tabura as part of this event. As we present each course, he will be sharing the detailed history of 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 memories at the dinner table. Please join us for a sentimental meal, libations, and great company. About Lanai (http://www.lanaitabura.com/): Hailing from the tiny island of Lanai, Hawaii, this DJ, Comedian, TV host and Actor has done it all! Currently Lanai host’s "Cooking Hawaiian Style" in its 13th season, a tv show that airs in 7 countries on the Roku box, Direct TV and Time Warner Cable. Lanai is no stranger to international and local TV shows on Food Network's Great Food Truck Race, co-host with Anthony Bourdain’s NO Reservations, Jake and the Fat Man, Da Braddah’s, Baywatch Hawaii, and most recently he played Jake in season 6 of Hawaii 5-0. He has been touring the world hosting private food tours and pop up dinners. As a 30- year radio veteran, Lanai co-created the Island 98.5 radio station, and currently is on air in Tokyo and Fukuoka Japan. He currently created the podcast show "It's a Hawaii thing" now in his 2nd season. Carlos Lorenzo 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 focus his work and studies in the hospitality and wine business. Previously he worked alongside Eric Railsback and Master Sommelier Dustin Wilson wherein he honed his skills and knowledge with the wine business. He is studying for his certifications under the Court of Master Sommeliers.
Adobo Musubi (Spam or Tofu)
Spam (or tofu), furikake, steamed rice, and a Filipino-style sour/sweet/savory adobo sauce wrapped in nori.
Mochiko Chicken Katsu
Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, and green onions then dipped in seasoned flour and panko then fried to a crisp.
Chocolate Haupia Pie
Bottom layer of chocolate and coconut custard cream. Top layer of haupia (coconut custard) on a coconut/shortbread/graham cracker crust.