New culinary partnership will use Hawaii island food
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Executive chef Scott Hiraishi, left, and Tracey Apoliona, partners in Kailua-Kona-based The Feeding Leaf, take a learning excursion into Waipio Valley on Hawaii island.
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The Feeding Leaf Executive Chef Scott Hiraishi stands in the center of a lo‘i kalo, or taro patch in sacred Waipi‘o Valley, holding a platter of Hawaii-island grown fruits and vegetables.
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The Feeding Leaf partners Tracey Apoliona and Executive Chef Scott Hiraishi, holding a young kalo plant in a burlap bag at its debut at Roast & Roots July 19. The event at the Sheraton Kona Resort & Spa at Keauhou Bay was hosted by the Hawaii Coffee Association in collaboration with Kamehameha Schools and the state Department of Agriculture.
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The Feeding Leaf served Thai-style Big Island beef skewers with peanut sauce at its debut at the Roast & Roots event in Kona. The grass-fed beef was served with a Thai peanut sauce.
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