By Nadine Kam
Following a zombie apocalypse and cut off from the rest of the world, what would we eat?
If you envision such a future, sustainability makes perfect sense. I'm not saying Ed Kenney and Dave Caldiero are thinking in those bleak terms, but with their latest restaurant, Mahina & Sun's, I think they have the opposite in mind—a bright sunny future in which people awaken to caring for the planet and nurturing their bodies in a single move, by choosing foods both healthful and sustainable.
The two have been preaching this concept for about a decade, but takes it even further with Mahina & Sun's, making sustainable seem more palatable than ever.
It all starts with teaching us to love such basics as 'ulu and ugly root vegetables, hairy roots, green tops and all. There was a time I would have lopped off these unsightly ends, but here, they're a joy to pop whole into the mouth, and I was surprised to see my meat-loving friends reaching continuously for the bowls of vegetables and 'ulu.
Kenney would be the first to tell you he could do more, noting that it is still difficult to go without imported oils, beans, grains, Japanese products, pastas and spices, as well as most bar content.
But moreso than most outlets, I see a commitment, not only to the locally grown, but foods basic to the earliest Hawaii settlers. Most chefs, and diners, would find that limiting, but Mahina & Sun's is doing its best to win over a 21st century audience accustomed to getting any foodstuff they want, sourced from all parts of the planet.
It won't be an easy feat bringing diners back to the homestead, but they're committed to trying.
Mahina & Sun's is in the new Surfjack Hotel & Swim Club at 412 Lewers St. Call 924-5810.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage is in print in Wednesday's Crave section. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.