Posts filed under 'from the farm'
Chef Mark Vann invites you to EAT LOCAL!
Location: Huli Sue’s BBQ and Grill
64-957 Mamalahoa Hwy, Kamuela, HI 96743
When:Â Sun 9/14/2008Â 10:30 AM
Price:Â $25 per person
RESERVATIONS ONLY!
Last month Slow Food Hawaii hosted a wonderful locavore brunch prepared by Chef-Owner Mark Vann at Huli Sues BBQ & Grill…and it was a lot of FUN! SO we decided to do it again this time with new dishes and new inspirations. Come celebrate local food at our sustainable table. Also available for purchase that day will be our own Fujifarms Free Range Eggs, Home Made Cakes, Pies and Pastries.
Menu
Baked Fujifarm Eggs with Ratatouille featuring Neighborhood Zucchini and Eggplant
Apple Banana Pancakes with Big Island White Honey
Ahi Confit with Fujifarms Mizuna and Oven Roasted Waimea Tomatoes
Assorted Maki Sushi
Roasted Big Island Rib Roast with Hamakua Mushroom Sauce
Big Island Dairy Goat Cheese Spatzle
Loeffer Farm Corn Fritters
Hearts of Palm with Sweet Water Prawn Poke
Homemade Breads + Pastries
Call 885-6268 for reservations and further information
September 5th, 2008
This weekend we are doing a great Sunday Brunch with the Big Island Slow Food Group.
Celebrate Big Island Food at Huli Sue’s Sustainable Table Sunday, July 27, 2008
11:00 Brunch / Huli Sue’s Barbecue & Grill in the Fukushima Store building 64-957 Mamalahoa Highway, Kamuela, Hawaii Followed by a visit to Fujifarms (www.fujifarms.com) Produce and eggs may be purchased at the farm depending on availability.
$25 for Slow Food members / $35 for non-members
Reservations are required. You may contact Matilda Tompson at 885-9206 or tompsonp…@hawaii.rr.com to hold a seat until you send payment. Your check must be received by July 18th to confirm a reservation. Please make checks payable to Slow Food Hawaii and send to Matilda Tompson, P.O. Box 6954, Kamuela, HI 96743.
Brunch Buffet Menu
Fujifarms Eggs en Cocotte with Hamakua Mushrooms and Cream
Gingerbread Pancakes with Waimea Strawberry Compote and Volcano Honey Butter
Taro Casserole with Hawaii Island Goat Cheese
Local Fish or Meat (to be announced) with Fujifarms Turnip Mash
Local Tomato Salad with Fujifarms Basil and Hawaii Island Feta Cheese
Lime and Ginger Poached Mango and Pineapple
Grandma Vann’s Homemade Swedish Rye with Hawaiian Fruit Jams
Meyer Lemon Streusel and Banana Macadamia Muffins
Available for purchase Coffee, Tea, Fresh Waimea Lemonade and Wine
July 25th, 2008
To celebrate earth day why not support 2 local Hawaiian restaurants which are going green all the way. Kicking off On Earth Day April 21rst thru the 31rst, for every purchase of our Big Island steak and local fish entrees Fujimamas in Kailua Kona and Huli Sues in Waimea will kick back a dollar to the Kokua Hawaii foundation.
In keeping with sustainability and in support of earth day, get active with Fujimamas and Huli Sues trade food for food program. Trade in your non spray backyard produce for Fuji and Huli dollars and keep it local!
By doing this they keep chemically treated produce out of our environment and also reduce the pollution caused by transport and shipping. Bring in your limes, lemons and avocados and eat for free! Go to Huli Sues or Fujimamas and support them supporting you….
Fujimamas and Huli Sues also donate their used oil to local artists and business people who in turn use recycled oil in their machines. They turn their green waste into compost, donate their recyclable bottles to the church and are now completely using biodegradable packaging for their takeout services.
Finally, under the same umbrella is the little boutique Fujifarms which supplies a variety of non spray herbs, lettuces and vegetables to the restaurants and some available for purchase as well.
Let us all share in taking care of our planet!
April 17th, 2008
Too Tasty to Resist! This month Check out
Mark’s two desserts and recipes in the award winning Honolulu Magazine. Featured are the Black Sesame Panacotta above and another favorite, Wok Caramelized Pineapple with Ice Cream. These are both great desserts and can be made at home to finish off your dinner party with an unforgetable dessert. (photo by Robbyn Peck) Yum. Also check our the great
TV News story on our Sister restaurant Huli Sue’s In Waimea Hawaii. (posted up via Youtube on the Fujimamas Site)
Coming soon, Info about our next Tokyo Wine School, and our big Feb. 7th Wine Party!
January 16th, 2008
Since the early days at Fujimamas, Owners Mark and Lisa and all our senior staff have made a committment to supporting our communities, doing the best we could to create great healthy meals for our guests AND give back to the neighborhood we do business in. Our newest restaurant Huli Sue’s In Hawaii has taken that philosophy to a whole new level. And this week, some folks in the local news station gave us some great coverage all about our efforts. (Including some great coverage of FUJIFARMS.
Learn more about what we do with Huli Sue’s and Fujifarms! This fun video segment is a great view of Life in our restaurant family on the Big Island of Hawaii.
Come visit us at Fujimamas in Tokyo, Fujimamas in Kona and at Huli Sue’s. When you dine with us you can be certain that we are committed to giving back to the community and protecting the environment as well as providing our patrons with great natural food that is as good for you as it is tasty!
Mahalo, from Fujimamas, and Huli Sue’s. Please let us know what you think of the video in the comment thread!
November 16th, 2007
Fujimamas has always been a big supporter of Local raised food from trusted family, neighbors and friends! So we had some nice tasty news at Fujimamas KONA!
This week we were thrilled when
local fishermen brought us some great local ONO Sushi-Chef-Sham has been serving fresh ono at the sushi bar and Josh and Jason in the kitchen have been cooking up some great daily specials using this fine local fish with some nice wine reduction sauces and fresh fujifarm
greens.
Using local, sustainable fish and produce means we can bring the best and tastiest ingredients to our guests. And it makes us a part of our vibrant Hawaii food community.
Come by and taste the difference.
August 28th, 2007
This nice bit in Honolulu mag. “Big Island Restaurants Overrun by Chickens!”
Many chefs in Hawai‘i are trying to source produce from local Island farms. No veggies shipped in from the Mainland, please. Restaurants don’t usually grow everything themselves, but Kona restaurant Fujimamas and Huli Sue’s BBQ & Grill in Kamuela are both supported by three-year-old Fujifarms, a sustainable farm located in Waimea. The farm just received a batch of 50 chickens, which will supply the restaurants with fresh eggs. The farm also has ducks, sheep and goats.
see it online-
http://www.honolulumagazine.com/currentmonth.aspx?id=26
August 20th, 2007
This summer our Chef here at Fujimamas Tokyo, Adi, wanted to do something new. We have long had a patch of overgrown ivy running all along the left side of our building. It was nice a green, but had gotten very overgrown and had largely become a spot where bad kids in the neighborhood dropped their trash, pep bottles and cigarette packs. So Adi decided to clear it out and plant a small patch of fresh herbs, chiliis and other fun stuff. It is just a little parcel of dirt, but it makes me smile every time I see it, and the basil that we used this week in one of the dinner specials was delicious! really!!!
stop by and see our little garden. I think we are going to have a lot of fun with it.
of course it pales by comparison to our growing organic farm on the Big Island of Hawaii. When I last checked in over there Fujifarms had expanded into a few new fields, and ducks, chickens, two new puppies, and a kitten had joined the family. Fujifarms is a fantastic way that the Hawaii side of our company supports our restaurants with local sustainable healthy produce- truly from farm to fork! When you come to the big island you can really taste the difference that growing our own makes in both our locations, Fujimamas Kona, and Huli Sue’s BBQ in Waimea.
August 11th, 2007
This week I had a chance to make a trip up to FujiFarms, our sustainable farm in Waimea, on the Big Island. New to the farm— chickens! fifty or so, heirloom breed- still young, but soon they will be laying eggs! which is great news for our Restaurant down the road, HULI SUES. There were also loads of new beds of lettuces, Herbs, flowers (that make delicious garnishes), 2 new ducks, the sheep and goats- much more grown up then when I visited in January- and two new puppies (part dalmatian, part whippet, and part blue healer)Â The farm is green and lush and doing quite well under new farm manager Lark. And the farm team is adding new irrigation systems, expanding the planting beds, and trying new varieties of delicious veggies and greens. FujiFarms has even had a few visits from local school groups- in a program not unlike Alice Waters “Edible Schoolyard.”
Growing our own produce is a great way to control the variety and quality of ingredients in Chef Van’s award winning menus. And a great way to bring new tastes to our guests in Waimea and Kona.
June 18th, 2007
Fujifarms, is just down the road from our newest up-coming restaurant HULI SUE’S BBQ and GRILL in Waimea Hawaii! Tonight we had a pre-opening tasting for a few folks. Testing out, and practicing before our upcoming Opening. I was helping out at the event, and got to sample some of the wonderful new menu. You could really taste the Fork to Farm taste of our wonderful greens in the new recipes for Huli Sues from our own Farm!
Homemade, rich flavors, Fun style, comfortable restaurants. Huli Sue’s and Fujifarms as well as our Fujimamas in Tokyo and Kona- are all places that simply celebrate good food from great ingredients.
(photo from the farm, feb. 2007)
February 7th, 2007
We are pleased to announce our famous Thai Ceaser Salad and House Salad at FUJIMAMAS KONA, Hawaii- now feature 100% FujiFarms romaine and mix greens. This compliments the wide array of herbs and and flowers we have incorporated into our menu for some time. With summer coming on and production just now taking off we’re excited about bringing even more new global tastes and colors to the Kona dining scene. Knowing great food only comes from great ingredients Chef Mark Vann works a small farm in Waimea. With a growing collection of plants from around the world he offers Fujimamas of Kona high quality produce unavailable anywhere else. We are proud of our support for Big Island small farmers and distributors. We know this isn’t only a matter of good taste but also for making the Big Island food sustainable.
Our Thai Ceaser salad blooms with five different tender Romaine varieties. Every bite changes with subtle variations in texture and flavor.
The House salad and the BBQ Chicken Salad hava a mixture of 9 different micro greens and lettuces. We’re happy to finally pair our sesame lunch dressing with the contrasting flavors for which it was created. The House Salad accompanies our daily lunch special and weekly lunch curry.
Tantalizing prospects on the way are tomatoes, eggplants and peppers. Currently, ten varieties are slowly reaching harvest time. Look out for them shown off in some our innovative nightly specials.
May 11th, 2006
Fujimamas, just opened our new Restaurant on The Big Island of Hawaii- this had made me a little obsessed with all news, especially food and farming related - coming from the Island. We also have an Organic Farm “FujiFarms” on the Big Island… Caught this fascinating little story today about the BIGGEST MANGO! pretty amazing actually. From the Honolulu Advertister full story Here. And another story in the Star Bulletin.
March 12th, 2006
