By Chef Marc Freiberg, Green Apron HI.
FROM THE CHEF
Prepared Foods (4 portions of each)
- Herb Roasted Greek-Style Chicken
- Belgian Beef Stew, Braised with Pau Hana Pilsner, Maui Onions, and Dijon Mustard Baguette
- Rice Pilaf with Lemon-Thyme
- Celery Root and Yukon Potato Mash
- Ewa Summer Corn Chowder with Smoked Salmon Flakes
Fresh Baked
- French Bread
- Belgian Chocolate Cake
FRESH LOCAL ITEMS
- Smoked Marlin Dip and La Tour Lavosh
- Local Vegetables from Ho Farms
- Local Summer Fruit
- Ka Lei Eggs
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