Feast at Lele

It was a beautiful evening. The first course foods from Hawaii included:
- Kalua Pork, slow roasted in an underground oven and shredded
- Pohole Fern Shoots and Hearts of Palm Salad
- Seared Island Fish, served with mango sauce and tropical fruit salsa

The second course foods from New Zealand included:
- Sea Bean Duck Salad with Poha Berry Dressing
- Miti Hangi, Hangi cooked steak with kiwi fruit, soy and ginger
- Harore Kumara, roasted mushrooms, orange sweet potato, onions and garlic

The third course foods from Tahiti included:
- Fafa, steamed chicken and taro leaf in coconut milk
- E'iota, poussin cru, or marinated fish
- Scallops on the Shell

The fourth course foods from Samoa included:
- Palusami, breadfruit cooked with young taro leaf in coconut cream
- Grilled Gufe'e, grilled squid with upcountry island herb sauce
- Fresh Shrimp with avocado and papaya in a passion fruit dressing

And then for desert:
- Torte with Haupia Pudding
- Flourless Chocolate Cake
- Chocolate String

Yum!