Story Elements
What is IGCC - What makes this different
The IGCC founding principles
The main dinner + The chefs on cooking together
Dishes
Chef Bonny Davis’ Lomi Ahi on Poi Crisp (Hawaiʻi)
Damien Coulthard & Rebecca Sullivan Warndu Pickled Quandog Bilinis (Australia)
Chef Keoni Regidor Kaumana Puaʻa (Hawaiʻi)
Kai o te pō - Entrees
Damien Coulthard & Rebecca Sullivan Kangaroo Laab w/ Warrigal Greens (Australia)
Chef Kia Kanuta & Chef Keoni Regidor’s Hapuka Hinu-kōhue (Aotearoa)
Kai Horotai - Canapes
Chef Kealoha Doming & Chef Kārena Bird’s Pala ka hala, momona ka wana (Hawaiʻi)
Chef Crystal Wahpepah & Chef Kasey Bird’s Chipaeesiihooni Aapikooni (Kikapoo Nation, Oklahoma)
Kai reka - Dessert
Metita
Restaurant
An homage to contemporary Sāmoan cuisine itself, Metita has been the central location for celebrating Aoeteroa’s diverse community of Pacific Chefs and the cuisine that nourishes their communities. Other
Story Elements
Chef Henry Onesomo & Chef Nancy Pirini’s Sapasui (Sāmoa)
Chef Patrick Ikinofo & Tama Salive’s Humelie Niu Pitako (Niue)
Evolution of food as a means for education
Food as a reflection & expression of cultural circumstance
The Chefs +
Food Purveyors
Chef Hamuera McLeod (Papa Joe)
Chef Keoni Regidor
Chef Henry Onesomo
Chef Crystal Wahpepah
Chef Harrison Ines
Sous Chef at Fête Restaurant
Chef of 18 years, award winning spoken word poet (Brave New Voices 2009), poet facilitator (Pacific Tougues), and published author.
More information in links:
Messages to the next gen of indigenous food leaders + Predictions
Images are linked
