Hawaii is just one of those places that you must visit in your lifetime. As an Alaskan native, I love rugged landscapes. The islands, on the other hand, allow you to slide into that easy-peasy, no-rush-to-get-anywhere-or-see-anything kind of lifestyle. Unless, of course, you come to the island to feed people gorgeous plant-based creations and there will soon be 45 mouths to feed morning, noon and night!
Still, catering in Hawaii definitely has its benefits — like an outdoor kitchen, for example. It’s why it’s not usually hard to get volunteers to play in the kitchen with us. My assistant chef, Joy Bee Light, who’s lived and worked at the Hawaiian Sanctuary before, is a master at the exotic fresh fruit and harvesting from this land, or aina, as it’s called in Hawaiin. Together we are bound and determined to offer as much love and light and high vibrations as we can into our guests’ dining experience.
Check out the new tricks we learned as we prepared to welcome guests with our version of a luau — strictly all-plant meals, of course!