Robert Wemischner

I have been invited to participate in The Taste of the Hawaiian Range on the Big Island at the Hilton Waikoloa Village hotel where over 30 chefs are preparing culinary “tastes” using 100 percent grass-fed beef, pork, lamb, goat, mutton and wild boar, fresh island fruit and vegetables and Hawaiian grown and processed tea.  I am honored to be the only mainland chef participating. I will be preparing a tea braised brisket with root vegetables served on steamed Chinese bao with an Asian inflected sauce and fresh tea leaf garnish. Hope to see my island friends there! For tickets and further information, visit: www.tasteofthehawaiianrange.com.