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“Oscar, I want to introduce you to Leilani’s brother, I told you about. This is Akoni.”
The men exchange handshakes and friendly looks.
“I hope it can work out for us, bruddah. I need a skilled sous chef. Or someone who can be trained. What we are offering requires devotion to the food.”
Akoni’s face drops a bit, but it may be only me who knows it.
“I have lots of experience in the kitchen. But the truth is, the kitchen wasn’t on this level. I worked in a sushi restaurant, and it wasn’t the best quality. I am a fast learner though, and take instructions well. I’m willing to do whatever you need me to, for it to work for you.”
Oscar takes a beat before responding.
“Good answer. Come help me carry out the final samples. Then you and I can do a little cooking while they eat. I will see what potential you have.”
Akoni’s smile lights the room and my heart. Please God. Let it be.
“Yes. I want to show you how much I value this opportunity.”
“We are going to highlight the blending of cultures that influenced ours. Asian, Portuguese, Samoan. But Hawaii’s take on them.”
The two men walk off and by the smiles on everyone’s faces, we are all pulling for Akoni.
“I didn’t realize your mother had such a good appetite,” Lani chuckles. “It could put mine to shame.”
“Not buying it. She’s always eaten like a bird.”
“She is a two hundred pound hummingbird today.”
Mom laughs but doesn’t deny the accusation.
“I may have enjoyed today’s meal more than usual.”
“See!”
“Good for you, Auntie. I’m looking forward to all the good tastes.”
“What did you like best, Tutu?”
“I don’t want to sway your opinion. See if you all agree with my choices. And Lani’s. He has the more informed palate.”
He gets this proud look.
“Thank you, my beauty,” he says, patting his big stomach. “I have indulged in the pleasure of eating more than you.”
The chef and Akoni come from the back carrying the entrees. I feel good that my brother smiles like he is actually enjoying this. The plates are set in the middle of the table.
“Let me tell you what you are sampling. These are all entrees influenced by the many cultures that have been a part of Hawaiian dishes for over a hundred years. As you know, you don’t have to be Hawaiian to be considered local. And that is what we are aiming for. Local, fresh, and authentic.”
“They look fantastic, Oscar. You outdid yourself.”
“This is the ramen Japan introduced us to. It has nothing to do with America’s instant cups, college kid’s go to quick meal. This is an art in itself.”
“Smells wonderful.”
“These are your mother’s favorites, but I have many more ideas which can be added to the menu at any time. This one is rare, seared tuna, from our island’s waters. It is accompanied by sticky pineapple rice and buttered carrot medallions seasoned with fresh herbs.”
“That looks good,” Alana says.
“This dish is coffee and coco pork, made from a recipe in Queen Liliuokalani’s royal kitchen. It was reportedly her favorite. A mixed green salad with macadamia and homegrown tomatoes from our garden pair well, along with golden potatoes with a sea salt and rosemary rub.”
