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January 2019: Recipes, Upcoming Suppers, Ingredients Wanted

¡Feliz Año Nuevo! Hauʻoli Makahiki Hou!

The Winter Solstice Edition of Hola Aloha Supper Club, held on December 21, was a huge success. Five amazing courses, including SEVEN passed pupus, came together beautifully thanks to an incredible production team (contact info provided below) and ingredients sourced from local farmers and grocers.

A very special MAHALO is also due to each and every guest who joined us that evening and to *all* who helped make it happen!

As promised, a selection of recipes can be found below.

Also below is a partial list of farmers and merchants to connect with for sourcing local (Big Island) produce, meats, and more. Want to get on this list? Hawai’i, CA, OR, and WA small farmers are welcome. Contact us at (808) 464-2217 or send a message to supper@holaaloha.club


Hola Aloha Supper Club is looking for these particular ingredients: young bamboo shoot, cassava flour, ulu flour, butterfish, chicken stock, vegetable stock, bush beans (or other legumes for making tempeh)


Leilani Estates - Saturday, February 23 - ON SALE NOW


San Francisco, CA - Friday, February 8 - ON SALE SATURDAY 1/12

Berkeley, CA - Saturday, February 9 - ONLY THREE PAIRS LEFT, GET YOURS NOW!

Los Angeles, CA - Thursday, February 14 - SOLD OUT!

Burbank, CA - Saturday, February 16 - ON SALE TUESDAY 1/16

Visit www.holaaloha.club/reservations to purchase seats.


You may find the following recipes to be imprecise, which is deliberate. Hola Aloha Supper Club encourages you to explore, test, and find what works best in your kitchen. Have questions about a recipe? Just ask! Post on www.facebook.com/holaalohasupperclub or send a message to supper@holaaloha.club

Hot & Sour Soup

Braise pork pieces low and slow overnight. Figure 2 oz of pork per 6 fluid ounces of braising liquid of your choice and add as desired: onion, garlic, jalapeños. Come morning, degrease the stock.

In another pot, reconstitute dried woodear mushrooms (Chinese black mushrooms) in vegetable or chicken broth, using just enough broth to cover the fungi. Combine the two pots and set aside until moments before service.

Place greens and fruit in serving bowls. On Dec 21 we used sweet potato vine, rambuttan, and kiwi. Mustard greens would be great for this soup! Season the broth with fish sauce, lime, lilikoi, freshly cracked pepper, and Hawaiian alaea salt. Bring to a rapid boil and pour into serving bowls. Serve immediately.


Step one: make Colorado Sauce / Red Sauce / Mole Rojo (follow us on Facebook and you’ll see this recipe posted soon, in the meantime you can use store-bought red enchilada sauce)

Step two: get a pressure cooker