Chew on This

Super-fresh salad

July 27th, 2016
A Snip and Serve Salad is the ultimate in freshness. PHOTO BY BRUCE ASATO refreshingly dePapaya Seed Dressing - paired with Champalou Vouvray, Loire, France, Poseidon Chardonnay, USA. (Diners were asked to snip hydroponically grown greens in a container). Danny Matsushita, sommelier with the West Side Wine Club, meeting at the Poke Stop in Mililani Mauka where the diners enjoy a 3-course dinner prepared by chef Elmer Guzman and Matsushita pouring wine, Thursday, July 21, 2016.

Guests snip away at the greens for their salads. Photo by Bruce Asato, Star-Advertiser. 

Farm-to-table freshness? So yesterday. Farm-on-the-table freshness is what you get with a Snip and Serve Salad, as served by chef Elmer Guzman at a dinner last week.

Manoa lettuce from Mari's Garden was brought to the table as whole heads, roots still attached, in pots of water. Clusters of Okinawan spinach also filled the pots, adding splashes of purple.

Accompanying the pots were scissors, and for each guest a plate dotted with feta cheese, taro bread croutons and pickled radishes and okra.

The greens were snipped at the table by the guests. When tossed with the little pickles and a drizzle of papaya seed dressing, a salad was made.

Guzman said he wanted to showcase the fresh produce of Mari's Garden, a hydroponic farm in Mililani, the same neighborhood as his restaurant, Poke Stop. The act of assembling also added an engaging bit of interactivity to the salad course.

The dinner was not normal Poke Stop fare. It was one in a series of wine dinners that Guzman hosts in partnership with sommelier Danny Matsushita's West Oahu Wine Group. More on that in a future edition of Crave.

By the way, Matsushita paired the Snip and Serve Salad with Champalou Vouvray from Loire, France, and and American Poseidon Chardonnay.


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