Document Actions
January 2009
Dean Okimoto of Nalo Farms displays his famous "Nalo Greens" and special varieties of herbs that he supplies to fine restaurants around the state.
 |
| Farmer and entrepreneur Dean Okimoto of Nalo Farms, brought some of his specialty produce, including fresh corn sprouts, pea sprouts, lettuces, and herbs like rosemary, thyme, baby tatsoi, and special varieties of basil. Consumers can serve the famous Nalo Greens everyday at home, now that they can be found t local Foodland stores around the state. Nalo Greens is always available at the Hawaii Farm Bureau's Farmers' Markets at KCC, Mililani and Kailua. |
 |
| Dean also brought along specialty tomatoes grown on the Big Island at Hamakua Springs Farm and asparagus grown at Waialua's Twin Bridge Farms. For more information on Nalo Farms, visit their website at: http://www.nalo-farms.com/ |
 |
| RumFire Chef Colin Hazama and KITV Mahealani Richardson prepare to make a dish on the air called, “Colin’s Lomi Salmon Salad” - Shichimi dusted Seared Salmon, Ginger Scallion Pesto, Warm PipiKaula Lomi Tomato relish, and Nalo Farm's Baby Tatsoi greens. Mmmmmm!! |
 |
|
Everyone gets to eat!!! Chef Colin also prepared other dishes on the RumFire menu, including Jasmine Smoked Ahi Pastrami and Vietnamese-Style Wagyu Beef Carpaccio. RumFire is the newest hotspot, formerly known as the Esprit Lounge, oceanfront at the Waikiki Sheraton. Open Sundays thru Thursdays from 5:00 p.m. to Midnight and until 2:00 a.m. on Fridays and Saturdays, RumFire serves tapas and 101 different rums! A favorite is the Lavendar Mojito. Check out the RumFire website at: http://www.sheraton-waikiki.com/de_rumfire.htm
|