February 2019: Wines, Pilaf, Risotto, Winner Winner Chicken Dinner

Hola y Aloha from California,

Bay Area Editions of Hola Aloha Supper Club in February were a hit, both of them! Big MAHALOS are due to Brenden Blaine Darby and Elsa Pong & Matthew Esch for opening their homes in SF and Berkeley, respectively. Thank you!!

Fun fact: Brenden’s place, Casa Noble, is a fantastic venue to rent for all kinds of events -AND- he’s launching a monthly family dinner experience beginning February 21. If you’re on the mainland (and in the Bay) get in on that. Dinner and venue info can be found below.

Recipes for select dishes served this past weekend in SF and Berkeley, as well as the wine list from Berkeley Edition 2.0, can also be found below.


Bummer News & GREAT News

Bummer news: Valentine’s Edition of Hola Aloha Supper Club in Los Angeles was rained out. It’s been rescheduled for May.

Great news: that means Hola Aloha Supper Club is returning to the mainland in May! Dates will be confirmed in March.




Leilani Estates - Saturday, February 23 - SOLD OUT

low n slow pig with roasted local roots

steamed green vegetables

organic fried rice pilaf

bone broth

teas and infused water

hard lemonade


Leilani Estates, Multiple Dates TBA for March-April


Maui onion & coconut cream soup

turn-turn chicken (huli huli) with cosmic paniolo bbq sauce

baked ulu with bacon, butter, sour cream and herbs

grilled romaine and elote salad

vegan gelato sunday


Featuring hens from Paradise Pastures specially raised for Hola Aloha Supper Club! Ulu from Leilani Estates and Hawaiian Paradise Park. Romaine from Localvore. It's gonna be great! #local #bigislandfirst

Join one of four intimate seatings, each limited to 12 guests, to feast and talk story.

With every seat purchased, guests will be entered into a drawing to win: a basket of produce, four frozen lau lau (two vegan, two pork), a 12oz jar of homemade Cosmic Paniolo Sauce, and a frozen Paradise Pastures chicken!

Better yet, each guest may submit a 2nd entry on behalf of a friend or loved one living on-island. We’ll draw two winners after the 4th seating.

Instructions for how to participate in the fun even if you are unable to attend Winner Winner Chicken Dinner will be shared soon. The aim is to bring healthy, enjoyable suppers to all.



San Francisco’s edition of Hola Aloha Supper Club was hosted at an exciting new event space, Casa Noble, operated by local chef and farmer, Brenden Blaine Darby. Chef Brendan has volunteered many times with World Central Kitchen during the past year serving caravan migrants in Tijuana and furloughed Federal workers.

He’s great people. He’s talented and knowledgeable. His event space is amazing. If you’re looking for a chef, or someone to teach you things, or a place to host your own event, visit www.casanoblesf.com



Paradise Pastures! for chickens, ducks, and eggs: (858) 688-2949

Waimea Mid Week Market, Wed 9AM - 2 PM

For incredible Vegetable Broth from scratch, ask Jan! Email supper@holaaloha.club and we'll connect you directly.

Kea’au Farmer’s Market (behind Spoonfull Cafe, Tues - Sat, 7AM - 5PM)

Tara, (808) 938-9569 produce and flowers

Eddy, (808) 854-5402 produce

All the vendors at KFM are friendly and offer a huge variety of produce.



Ric Miller (Puna) - Private Chef, Caterer, and trained Sushi Chef with 30 years of experience including two decades of organic, farm-to-table culinary magic. Has worked at/with/for Cowgirl Creamery (Chez Panisse), Manka’s, Mama Royal, Reba Mcentire, Grateful Dead, Michael Pollan, and others. Mobile: (415) 419-7473 Email: Ricole@yahoo.com

Allison Gardner (Hilo) - Food, health, and wellness extraordinaire. Small Business Management Consultant and Support Services. Former Kitchen-Retail Team Lead at Kalani Honua. Mobile: (443) 745-5883 Email: apg.design@yahoo.com

Others: Jared “Dusk” Paul (Puna), Mouse Durgin (Puna), Brandon (Kona), and Jan (Puna) can all be contacted via supper@holaaloha.club



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

Jasmine Pilaf with Fresh Coconut


White Jasmine rice

Fresh coconut, husked and ready to break into

Vegetables of choice (read the method below to understand where this is going)

Onions, shallots, garlic, ginger, serrano and Hawaiian chile peppers

Lime, culantro (yes, culantro with a "u" not an "i")

Vegetable or chicken stock

Neutral flavored oil, butter (optional)


Open your coconut. A machete works best. If you don’t have a machete, or if you don’t know how to safely use a machete, use a screwdriver and a hammer. Hola Aloha Supper Club is not responsible for your safety; open your coconut at your own risk!

Reserve the water from the coconut. If it’s slightly fermented, drink up! It’s delicious!

Pull the coconut meat and slice into thin strips. Use of a butter knife is helpful for separating the flesh from the shell.

Sautée your coconut strips with a neutral flavored oil over medium heat; this will take a while. Don’t fuss with it too much. Let it get some color. Towards the end add crushed garlic and sliced onion. When the onion is cooked to your liking, it’s done. If you like shoyu and sesame oil, give your coconut a splash of each.

Toast your white jasmine rice in a heavy-bottomed pot or pan using a blend of butter and a neutral flavored oil. When the aroma is nutty, add vegetable (or chicken) stock and the coconut water, plus a squeeze of lime. Liquid should cover the rice and then some for up to “one knuckle”. You can always add more water later; I don't care what your mom says. When the liquid comes to a boil, reduce heat to almost nothing and cover with a lid. Check in on your rice in 15 minutes. Add more liquid if necessary. It should be al dente but not crunchy. It should be fluffy. This isn’t sticky rice, it’s pilaf.

Sautée and hold all of the other veggies: thinly sliced bok choy, yau choy, gai choy, unchoy, all the choys. Onions, shallots, garlic, ginger, serrano and Hawaiian chili peppers. You name it.

Toss finished rice, coconut, and vegetables together. Season with Alaea Hawaiian Sea Salt and freshly cracked peppercorn. Finish with fresh herbs. Culantro is great in this.


If you’re looking to make new friends / expand your ‘ohana, serve this risotto.

You will need:

2L Chicken or vegetable stock

750mL Chardonnay

2-3 handfuls Shiitake, dried

1 handful Bay leaves, dried

1 handful Chili Árbol, dried

1 bulb of Garlic

1 Maui Onion

1 handful Hawaiian chiles, or other hot peppers

½ cup of Unsalted butter -or- margarine -or- coconut oil

Anchovies or Fish Sauce, to taste (optional)

Ali’i mushrooms

Dried thyme, oregano, red chili pepper flakes… any dried herbs, to taste

3/4 pound Arborio rice -or- Calrose -or- Jasmine (see instructions below)

Heavy cream (optional)

Coconut cream (optional)

4 hearty handfuls of Parmesan, shredded or shaved -or- Nutritional yeast, if vegan

8oz Roquefort (optional)

Alaea Hawaiian Sea Salt

Freshly cracked black peppercorn

First, get things ready.

Prepare your stock. I love chicken stock for risotto. Fixing for non-meat eaters? Use veggie bouillon. Add a whole bottle of chardonnay, or any white wine really, plus generous handfuls of dried mushrooms, bay leaves, chili árbol, and reduce the liquid by half. You will need more of this liquid than you might imagine, so err on the side of preparing too much; it’s a great base for soup.

Mince your garlic. Loads of it. Small dice your Maui onion (or white, or yellow). Seed and small dice your Hawaiian chiles or jalapeños or serranos or Thai peppers or whatever you’ve got. If using, smash your anchovies into a paste (or have fish sauce handy). Medium or large dice your mushrooms; ali’i, shiitake, portabello, crimini, whatever.

Also: dried thyme, oregano, red chili pepper flakes, whatever you’re into.

For traditional fare, warm your heavy cream and have your shaved / shredded parmesan handy. If you’re going vegan, coconut cream (*not* milk), nutritional yeast, and your favorite fancy salt will work beautifully. Alaea is my favorite salt.

And of course, select your fat and measure out your rice.

Butter is king. Or Earth Balance / margarine. Or coconut oil.

Arborio is used for traditional risotto but in a pinch Calrose works. I’ve used Jasmine once and it worked alright; next time I’ll mix tapioca flour into my cream if I use Jasmine again. Moving on…

From this point forward, you will be chained to your station. The following will take at least 30 minutes, perhaps as long as an hour.

In a pan or pot that is larger than you think you will need, sweat your aromatics. That’s your garlic, onion, peppers. When it smells like heaven, incorporate your anchovies, mushrooms, and any dry herbs. Add your rice and mix it all up. Don’t let it toast. Cook and stir until the rice becomes translucent, then begin adding your stock just a few cups at a time. Stir constantly until the liquid has been absorbed and then add more liquid. Keep going, adding until the risotto is almost done. Add the cream at the end, either when you run out of stock or when the risotto becomes al dente. Incorporate the cheese or nutritional yeast.

When finished, strut through your home like the champion you are. Risotto is a lot of work!

If you want to get fancy, you can stuff this risotto into hallowed heirloom tomatoes, with just a few drops of black truffle oil dribbled on top, and pop them under the broiler for a couple of minutes. Scribble on service plates with a thick, syrupy balsamic reduction before transferring your tomatoes. Garnish with fresh basil leaves, any variety you like.

If you have leftover risotto, chill it overnight and roll into balls the next day. Chill the balls again for another hour. Bread them using the classical breading technique and DEEP FRY THEM. These are called arancini. Serve with a coarse, grainy mustard.




2016 “Cartizze” Prosecco Superiore

Medium bodied, very dry

Served with pupus, a great start to the night.


2016 blend of Pinot Blanc, Pinot Auxerrois, Gwertz and Muscat

Sweet, matched with the pappardelle alla norma in curried arrabbiata with sautéed fresh coconut.


2017 white, crisp and clean, paired to cut through the richness of a roasted heirloom tomato filled with risotto and shiitake mushrooms, lemongrass balsamic reduction, fresh Thai basil


2016 Pinot Noir, Sonoma. A luscious red classically fit for lasagna.

2015 Petit Guiraud

Decadent. Plenty of character to stand up against the calamondin and strawberry & pink grapefruit jellies that were served over blueberries and vanilla gelato for dessert.


Thank you for reading! If can, please leave us a review on Google or Fb.

A Hui Hou,

Jared “Dusk” Paul

Hola Aloha