THEY DON"T MAKE ‘EM LIKE DOC ANYMORE
When Calvin ‘Doc’ Lum retired as a veterinarian, he took up a hobby - cattle ranching.
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ful.”
Today you’ll find the farm produce at farmers’ markets, in grocery stores and even in fine wine shops. You can even order your locavore diet from your laptop.
“Our online ordering is really popular,” says Doc of the North Shore Cattle Company’s website (delivery of orders more than $100 is free). “It seems that once people try our beef, they come back for more.”
But Wong’s vision for Chefs du Jour is not simply to raise funds for Easter Seals or have people taste local produce; it’s to create a food event that draws people from around the globe.
“We envision symposiums and tours,“says Wong.“I see all of the farmers involved. The more produce we promote, the more people will see that it’s better quality, and that’s better for the farmers and better for Hawaii.”
And that’s all fine with Easter Seals CEO John Howell, who couldn’t be happier at the way Chefs du Jour is evolving. “Taste of Honolulu, the event we were associated with for 15 years, became such a huge deal,” says Howell,“that we became, in a way, victims of our own success. We were spending too much time planning an event that attracted 50,000 people in three days, and it was ultimately in danger of detracting from our work and from the things we do best.”
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Unquestionably the thing that Easter Seals does best is offer more than 400,000 hours of service a year to infants, children and adults with developmental difficulties statewide.
But they still know how to throw a pretty good party.
And while the emphasis this Saturday is farming and food, there’s no doubt about the reason farmers, fishermen and chefs are getting together.
“The really satisfying part of this whole thing,” says Wong, “is for us to see the kids at Easter Seals. To see them being helped, to see them entertaining at our event, to know that these farmers and chefs are putting a smile on their faces - now that’s how we’ll make a difference.”
Chefs du Jour Details
Easter Seals’ Hawaii seventh annual Chefs du Jour features local celebrity chefs and members of Hawaii “Seals Of Quality” and “Buy Fresh Buy Local” programs.
When: Saturday, June 21, 6:30-10 p.m.
Where: Tamarind Park
Cost: $200 per person for unreserved seating.
Reserved tables of 10: $2,500
Reservations: 536-1015 or contact Kathleen at www.eastersealshawaii.org
Format: Casual dining under the stars. Food tents. Live cooking stations. Silent auction live music, fine wines. Special tasting of fine and collectible vintage wines, martini bar.
Chefs: Alan Wong, Alan Wong’s Restaurants; Roy Yamaguchi, Roy’s Restaurants; Hiroshi Fukui, Hiroshi Eurasion Tapas; Nobu Matsuhisa, Nobu Waikiki ; Henry Adaniya, owner, Hanks Haute Dogs; Alan Takasaki, Le Bistro; Donato Loperfido, Elua Restaurant; Philippe Padovani, Elua Restaurant; Hiroyuki Sakai, “Iron Chef French” and owner La Rochelle Restaurants; En-Ming Hsu, president of Team USA 2007 Pastry World Cup and internationally renowned pastry chef; and Josiah Citrin, Melisse Restaurant, Santa Monica, Calif.
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