Friends of Normandy Park Fundraiser - Viva Hawaiian!

The invoiced amount for this party for food for 175 Guests and works out to be priced at $31.71 per person.

There is a our standard $650.00 Service Fee for Travel, Catering Setup, Serving and Cleanup.

MENU:

Appetizers (Pūpū)

Pūpū is the Hawaiian word for appetizers and small bites. Four are served and assuming one per guest, all hand held and self serve..

Spam musubi: The classic Hawaiian snack, found in every island convenience store and lunch counter. We slice Spam thick, sear it in a cast-iron pan, and glaze it in a reduction of shoyu, mirin and brown sugar until it caramelizes. Each slice is pressed onto a block of seasoned short-grain sushi rice and wrapped with a band of toasted nori. Salty, sweet and savory in two bites. Served: one piece per guest, wrapped individually for easy pickup.

Smoked Salmon poke cups: Poke means "to cut" in Hawaiian. We cube our own smoked salmon and dress it the traditional way: shoyu, toasted sesame oil, sweet onion, green onion and Hawaiian sea salt, finished with toasted sesame seeds. The poke is spooned into a hollowed cucumber cup, which keeps it cold and replaces a cracker. Clean, bright and briny.

Furikake garlic edamame (Vegetarian): Young soybeans in the pod, steamed and tossed hot with sautéed garlic, a touch of sesame oil, and furikake — the Japanese-Hawaiian seasoning of nori, sesame and salt. Guests pull the beans from the pod with their teeth. Savory, a little addictive, and built to stand on its own, not as a substitute. Served: an individual cup per guest, warm.

Mains

Kalua pork Kalua means "to cook in an imu," the underground oven used for a traditional lūʻau. We recreate that flavor in the smoker. Bone-in pork shoulders are rubbed with Hawaiian alaea sea salt, wrapped in banana leaves, and smoked overnight over oak for 12 to 14 hours. The banana leaf holds in moisture and adds a faint green, tea-like note. The pork is pulled by hand just before service. Smoke and salt, nothing else in the way. Served: about 4 oz per plate, with Hawaiian sweet rolls on the side for anyone who wants a slider.

Huli-huli chicken Huli means "to turn." The dish comes from Hawaiian roadside fundraisers, where chicken was grilled between racks and flipped over open flame. We marinate air-chilled, bone-in chicken thighs for 24 to 36 hours in pineapple juice, shoyu, fresh ginger, garlic and brown sugar. The thighs smoke over applewood until tender, then move to the grill, where they are turned and glazed twice until lacquered and charred at the edges. Sticky, smoky and tender all the way through. Served: one thigh per plate.

Sides

Rice (Vegetarian): Steamed short-grain rice, slightly sticky so it soaks up sauces.

Island macaroni salad:  Mayonnaise with a little cider vinegar, grated carrot and finely minced onion. Soft, creamy and cool.

Pineapple cabbage slaw: Shredded green cabbage and fresh pineapple, tossed with lime juice, cilantro and our spicy vinaigrette. Crisp and acidic, it adds crunch and freshness to a rich plate.

Garlic ginger green beans with macadamia nuts (Vegetarian): Fresh green beans are blanched and shocked to hold their color and snap, then finished in a hot pan with garlic, fresh ginger, shoyu and a touch of toasted sesame oil. Toasted, chopped Hawaiian macadamia nuts go on top for crunch and a buttery finish. Bright, savory and green. Contains tree nuts (macadamia).

Hawaiian sweet rolls: Soft, slightly sweet rolls. Split one and pile on kalua pork for a slider.

EQUIPMENT, ETC. PROVIDED ON SITE:

• Briquettes & Smoking Wood (Oak and Mesquite)
  
• Aluminum Serving Containers & Stands
  
• Serving Utensils
• Pink Pig Delivery Truck
• Yoder TS-500 Smoker and Grill
• Icing down of all food, SafeServ protocols
• Sauces: "No touch" personal squeeze bottles
• Canopy (20' by 10)
  
• Serving Tables
• Take Away all Garbage and Recycling
  

ADDITIONAL COSTS:

• Eating Utensils - $35.00
  
• Napkins - $50.00
  
• Plates - $95.00
  
• Cups - $45.00