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Māori Cooking & Hiyu Wine At Walden Selection...

Māori Cooking & Hiyu Wine At Walden Selections Pop-Up Dinner

What do you have going on weekend after next? If you live in the Pacific Northwest, the answer should be, “going to a pop-up dinner at Taylor Shellfish Farms featuring Māori cooking and wine from Hiyu.”

Happening September 23rd and 24th at the Taylor Shellfish Farm Store in Bow, Washington, New Zealand chef Monique Fiso is bringing her famed pop-up series Hiakai stateside. From the event page:

Māori were great innovators of food and land, developing their own style of earth cookery (hāngi) and successfully adapting plants and vegetables brought with them from Hawaiki to the much colder environment of Aotearoa (New Zealand). Over several centuries, these methods have been passed down, refined and still feed the Hiakai people of Aotearoa today.

The six-course dinner will feature fresh shellfish from Taylor Farms prepared using Chef Fiso’s modern approach to traditional Māori cooking and techniques. To pair with each course, Master Sommelier and winemaker at Hiyu Wine Farm Nate Ready will be serving wines from his biodynamic farm in Oregon’s Columbia Gorge, recently ravaged by a truly unfortunate series of wildfires started (allegedly) by fire-cracker hucking Clark County miscreants.

This event is hosted by Walden Selections, a wine importer and distributor based in Seattle focused on unique and small production winemakers.

Tickets for the dinner are $150 per person. To learn more or to reserve your spot visit the Taylor Shellfish Farms’ Hiakai pop-up dinner event page at Brown Paper Tickets. For more information on Chef Monique Fiso and Māori cuisine, check out this cool video about her culinary journey.

Zac Cadwalader is the news editor at Sprudge Media Network.

*top image via Viva


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