Hawaiʻi Sustainable Seafood Month Dinner Series Part 3: w/ Chef Sheldon Simeon

Conservation International Hawaiʻi and Chef Hui teamed up with Chef Sheldon Simeon & his crew to celebrate Hawaiʻi Sustainable Seafood Month with an ‘ono six-course dinner at Tiffany’s Restaurant & Bar in Wailuku, Maui on October 24, 2023. This menu offered locals and visitors a chance to eat unique parts of the fish, such as ahi bloodline palu toast. The dinner honored the local fishers, seafood businesses, and chefs committed to supporting local sustainable seafood throughout Hawaiʻi. Funding for this project was made possible by a grant from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the authors' responsibility and may not necessarily represent the official views of the USDA.
Video production by Jeff Hawe of Workhat Media with Maui camera operation by Mike Donohoe - in collaboration with CI Hawaii and Chef Hui.
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Welcome snacks: Mahi skin chicharon w/ chili h2O
Fish bone Tare chex mix
Iao prawn wontons steamed fishball, eyeball shisonette
Ohana style pupus: Ahi bloodline palu toast
Fried fish bone with aloha poi
Main One: Chow funn palabok, Kauai shrimp head gravy, akule tinapa
Salted egg, chives
Main Two: Fried taʻape stuffed with ahi belly chorizo, skeleton beurre blanc, microgreens
Accouterments: Parker rolls topped with dry aku and sesame, akuZu butter
Mahi bottarga rice
Tossed greens
Dessert: Koji ice cream, kiawe corn flakes, fish head garum, fish scale