We landed on Ohau and took a hopper to Kauai to meet with Chef Philip Wang who was opening the Merriman’s Kauai location. He is using our Eden Farms Berkshire pork along other items for his menu there. Chef Wang was a long time client from the mainland having worked at Jardiniere, The Carneros Inn, and MASON’S. We were honored that he allows us to service him on the islands.

We also met with former San Francisco Chef Jim Moffat who goes back 20 or more years with Preferred Meats from his San Francisco days. Jim is Chef/Owner of Bar-Acuda in the resort town of Hanalei and is getting ready to open Living Foods Market & Cafe', an upscale farm to table grocery store. We were pleased to share information about our farmers and our farm to table philosophy with Chef Moffat and also dine at Bar-Acuda where the focus is on expertly executed small plates.

Bala Kironde & Chef Jim Moffat

Back to Oahu for the night then into the air again as we hopped to Maui and visited long time client Chef Martin Woods, and some new chefs that were pleased to meet with us. We spoke with Chef Jurg Munch along with General Manager Debbi Moran-Fegan of the upscale award winning Lahaina Grill. We then enjoyed lunch and conducted a tasting of Beeler’s Duroc pork and Martin Emigh’s grass fed lamb with Chef de Cuisine Ryan Urig and his brigade at The Banyan Tree in the Ritz-Carlton Kapalua. All were impressed with not only our connection to the farmer but also at how good these meats actually are!

Next on the agenda- the Big Island!  Chef George Gomes of the Mauna Kea Beach Hotel made arrangements for us to stay at their sister property, the amazing Hapuna Beach Prince Hotel. The problem with this hotel is that every room faced the ocean. Dang! I mean this is a business trip, I was anticipating a room overlooking a roof top air conditioning unit. Oh, well. The views and accommodations could not have been more pristine, but it sure is going to be hard to get any work done now- thanks a lot George!

We were able to meet with Chef Michael Bilger who is our client at the Kuki’o Golf & Beach Club. A private club on the Kona Coast, this is where lava stops and a world class retreat for private members starts. Chef treated us to a lunch of mahi mahi tacos and opakapaka. Yum! Both the scenery and the venue at Kuki’o are hard to describe in words. What can be described is how thankful we are that Chef Bilger works with us in providing sustainable product to a clientele that demands the best.

Chef JP interviews Chef Michael 
at the Kuki'o Golf & Beach Club

Kuki'o Chef Michael Bilger

We then took a 10 minute drive to the Nanea Golf Club to meet with Chef Roger Bartle. What blew us away was the diversity of scenery and general feel on one island! Chef Bartle explained that Nanea is kind of a ‘hunting lodge’ for the golf members. It had a real cowboy feel as it was a couple miles from the coast built on an elevated section of lava flow that was covered with brush and then manicured for the members. The clubhouse/dining room had the feel of an elegant upscale hunting lodge where the Chef focuses on simple preparations of the finest quality meats. Chef Bartle and his staff were impressed by the Heluka pork, and Martin Emigh lamb and excited about Preferred’s signature Angus beef. We look forward to serving Nanea. We just love discriminating carnivores!

We finally drove up the coast, back to Mauna Kea where we met with Chef Matt Zubrod at the famous Monettes. Chef Zubrod had heard about martin Emigh’s lamb and was excited to sample some. After the tasting there were no disappointments. We finished up with long time client Chef George Gomes at MANTA in the Mauna Kea Beach Hotel. We did a presentation for his staff on sustainable farming practices and the advantage of breed specific single source meat programs. Chef Gomes then showed us real island hospitality as he put the icing on our trip with a fabulous seven course tasting menu that I will write about separately as it deserves its own space. Suffice it to say it rivaled some of the best meals we have had anywhere. Chef combined fresh local ingredients and used classical techniques to meld flavors of the East and West into a seamless dining experience. Sommelier Brian Clancy expertly paired the wines for each course.

They say the whales come right up to the reef at Mauna Kea. I felt like one of them when I hit the sack that night, full of sun and island hospitality! When we boarded the plane for SFO the next morning I couldn’t help reflect on those island jewels out in the Pacific, and how I’ll have to come back soon to make sure everyone is serviced properly, I mean this was a business trip right? The things this job puts me through…(maybe next time I’ll leave the boss at home.)

Aloha & Mahalo,

John Paul Khoury,CCC
Corporate Chef
PREFERRED MEATS, Inc