The Blue Tomato and Beef!

Chef Alan with Michelle and Al Galimba, two generations of the Big Island ranching family.

The Blue Tomato will be heading to the Kapi‘olani Community College Farmers’ Market under the Kuahiwi Ranch banner on Saturday, December 11. Look for Kuahiwi’s green tent and the Alan Wongs banner.

Chef Alan will conduct a demonstration on sauces at 8:00AM, and will also talk about the inspiration behind The Blue Tomato. Chef will sign books immediately following the demonstration.

The Blue Tomato will be available for $40. Cash, checks and credit cards accepted. Chef Alan’s signature li hing mui dressing will also be available for purchase in bottles.

The Kuahiwi Ranch Blue Tomato story:

Since 1993, Al Galimba, his wife, Sami, and their children, Guy and Michelle, have been raising cattle in the district of Kā‘ū, the southernmost point in the U.S. Their 10,000-acre Kuahiwi Ranch stretches from sea level to the 2,100-foot elevation of a Big Island volcano. Raised without the use of antibiotics or hormones, their cattle roam freely in the pastures and graze on grass. When these happy cows mature, they are given a three-month period of access to all-natural corn and barley to supplement their grass diets. The quality of the beef speaks for itself—it’s even great raw.

Al says that their unique methods—antibiotic and hormone free—deliver the flavor of grass-fed beef with the tenderness of grain-fed. In early 2010 we featured Kuahiwi beef at an event called You Like Beef? and at a Farmer Series Dinner at our restaurant. At the first event, we invited chefs, food buyers and supermarket representatives to participate in a side-by-side tasting of Kuahiwi Ranch beef and Mainland cuts to taste the flavor and quality of the Island product for themselves. When we prepare the dishes in The Blue Tomato in our restaurant, we use locally raised products whenever possible.

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