Hawaii Center for Food Safety, Hawaii Chef Action Network, Hawaii Seafood Council, and Conservation International Hawaii hosted a Food & Policy Talk Tails event on Monday, November 9, 2015 at Koko Head Cafe. This event was hosted for capital staffers, chefs, foodies, and advocates to talk about the future of seafood in Hawaii and the role that policy will play in creating a better future.
The event started at 5:30 p.m. and featured a wine reception and seafood dinner by Chef Lee Anne Wong. Menu included Crispy Fried Aholehole, Luau Tako Risotto, Kauai Shrimp Noodles, Spicy Mahi Mahi, and Smoked Black Pepper Nairagi on Toast.
This event marked the final Hawaii Seafood Month celebration this year. Click the link below for event photos from the Honolulu Pulse:
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