Eat, enjoy, interact: That’s the idea behind Honolulu’s ‘farm to chef’ fest and feast

Of course you’ve heard of the concept of farm to table, which virtually ensures the freshest ingredients in culinary creations. But now a Honolulu festival is taking that idea a step further -- with farm to chef.

Besides eating and enjoying, add interacting with the creator of the feast and the growers of the goods.

Colin Hazama, the Sheraton Waikiki’s senior executive sous chef is planning a bounty of Hawaiian-grown goodness for the July 31 From Farm to Chef dinner.

On Aug. 1, participants can meet and lunch with the various growers and producers.

The Friday evening feast is set to get underway at 6:30 p.m. beside the resort’s infinity pool. The seven courses will include:

--Sweet Lanai ama ebi, a sushi made with yuzu from Nalo Farms, green curry oil from Twin Bridge Farms, lime-caviar relish from Wailea Agriculture and poppy seed yogurt from Naked Cow Dairy.

--A Taste of Ho Farms salad, incorporating pearl onions, golden Kahuku and currant tomato gelee, butternut squash, gherkin cucumber pickles and crisp purple long beans from Ho Farms.

--Molokai venison served with a twice-baked potato, tomato fennel compote and red cabbage kraut.

--Deconstructed Hawaiian cioppino made from nutmeg and clove-smoked abalone, mussels and lobster, hearts of palm, ulu (breadfruit) and tomato chardonnay coulis.

The next morning, the participating growers will gather at a single booth at the popular Kapiolani Community College Farmers Market.

Jams, oils, salts and cured meats will be among the items for sale, with proceeds benefiting the college’s culinary program.

Tickets for the dinner and farmers market (with lunch) cost $220 per person, including wine pairings and transportation between the hotel and the market. Single-event tickets are also available.

Info and reservations: From Farm to Chef, (808) 921-4600