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The Life The creative private chef and expert food presenter, Olelo pa‘a Faith Ogawa, is our host for a delicious breadfruit-focused luncheon. –Photo by Angela Tillson



lelo pa‘a Faith Ogawa respects and loves the land through the preparation and celebration of food. The private chef and food educator, who prepares meals for Fortune 500 executives and celebrities, will participate in the Breadfruit Festival– Ho’oulu ka ‘Ulu, September 24, at the Amy BH Greenwell Ethnobotanical Garden. As an expert culinary presenter, Olelo pa’a will demonstrate how to use and prepare the not-so common fruit, ulu (breadfruit)—one which she feels should be cultivated more to help feed our island. The Waikoloa Village resident will also help judge the festival’s breadfruit recipe contest. To show all the wonderful ways to enjoy breadfruit—and share her personal spiritual feelings about growing and using food in Hawai‘i—Olelo pa‘a recently prepared a spectacular, multi-course lunch for Ke Ola magazine Co-Publisher Barbara Garcia and this writer. “After I invited you folks for lunch and asked your preferences, I meditated on what to make, thinking about how to use the breadfruit, and what you might like,” mused Olelo pa‘a, who grew up on an O‘ahu sugar plantation. “I plan my menus but I also go with the flow and may change things when it’s time to get busy.” Similar to other cooks in the kitchen, Olelo pa‘a says she talks to the food and asks aloud, “What am I going to do with you?” “To me, breadfruit is a gift to us from the land; it is a connection to the land, which I respect and recognize,” she emphasizes. “When I receive food, I pay attention and honor it by using it to the best of my ability.” Believing that everything, animate and inanimate, is energy, Olelo pa‘a confides she talks to the land everyday. “I ask, ‘How can I be of service to you?’ I say, ‘Thank you, I love you, Hawai‘i.’ The land is telling me to share the mana‘o (belief ) that we are all stewards of the land and we’re here to mālama (care for) it.”

She believes we each need to take 100 percent responsibility and let go, and in doing so, “what is right and perfect unfolds.” She shares, “I cleanse myself of any negative energy or memories I may have with the land where the food is grown. This allows me to be inspired, working with the purpose of the food.” Olelo pa‘a adds that often we can walk around doing tasks unconsciously and miss the opportunity to do things consciously. She likes to go outside in her yard, look at her surroundings, listen to the wind and feel the energy it offers. “The more we pay attention to nature, the more nature shares with us,” the culinary guru continues. “You have to be in the moment and let go to go with the flow. The more I do things that way, the more things become effortless and joyful.” Olelo pa’a’s love and enjoyment of preparing and serving food was evident during our lunch, which starred breadfruit and a host of local ingredients. When cooking, the chef goes to great effort to always use as much locally grown ingredients as possible. “Sure it tastes better and it’s fresh, so better for you, but it’s the right thing to do,” she says. With each dish she placed before us, she talked about how each component made the dish just right.

First Course

First up was a fresh lobster and yellow tomato gazpacho garnished with ogo (an edible red seaweed) relish and served with a chunky guacamole and deep-fried ‘ulu (breadfruit) chips. When she served this beautiful course, she stated, “I’m discovering ‘ulu tastes good with fat (like that in the guacamole’s avocado), but it can also be used in recipes with less fat.” She also shared the details about every ingredient she used, peppering the conversation with anecdotes about food producers, “The lobster is from Keahole’s Kona Cold Lobsters, they are such honest and hard-working folks.”

Second Course

Salads were served next, using boiled breadfruit. First, a dish with fresh green beans and a Creamy Soy Dressing, followed by ‘ulu salad topped with poached salmon. “Breadfruit can be used like a potato, or starch, in making refreshing salads,” she said, smiling with delight at the variety of delicious combinations.

Third Course

The next course featured tender, shredded grass-fed beef in a delicious broth with chunks of boiled ‘ulu. It was spectacular! The golden sweet flavor of the ‘ulu came through the fragrant broth, which was garnished with slices of red tomatoes. “Isn’t the grassfed beef wonderful?” she asked us as we savored every drop of the flavorful liquid.

Dessert Course

While taking a whole roasted ripe breadfruit out of the oven to prepare our dessert, Olelo pa’a said she has always liked breadfruit, which can easily be used as both a vegetable or a fruit in recipes.

September-October 2011  
September-October 2011