(What’s on the plate, above: roast pork with coconut adobo sauce, black sesame, purple basil and seaweed-studded rice, heirloom pepper and cherry tomato macaroni salad, apple, kohlrabi and carrot slaw, and some cabbage and red pepper kimchee. Not shown: grilled eggplant loco moco vegetarian option. All vegetables from Garden of Eve organic farm. Pasture-raised pork from Tamarack Hollow Farm. Sixpoint provided beer for dinner.)

photo: Josh Wand

photo: Jesse Chan-Norris

photo: Jesse Chan-Norris

photo: Jesse Chan-Norris

photo: Joe DiStefano

photo: Joe DiStefano

Now that we can cross “hosting whole pig roast” off of our list of life goals, we’ll be taking a short break before announcing the next seasonal dinner event. Aloha!

Oh, where did the summer go? Hapa Kitchen has been busy making “hapa tapas” for a couple private rooftop and beachside parties. But we’re back in Brooklyn, and teaming up with our friends Finger on the Pulse and Mean Red Productions again for a Hawaiian-inspired menu and pig roast at The Yard!
We can think of nothing more hapa-licious than this; the term “hapa” after all originates from Hawaii, and though we’re not all Hawaiian, we’d certainly like to be beach bums sipping from coconuts on the colorful islands about now. Thank goodness there’s always the Gowanus!

Menu is still shaping up, but we’ll be bringing it back to the homeland with Hawaiian favorites like macaroni salad but with a local and seasonal twist. There will be succulent pastured swine from Tamarack Hollow Farm that we’ll roast in a traditional Chinese-Cuban (“La Caja China“) box, sides with organic vegetables provided by Long Island’s Garden of Eve Farm, and Brooklyn’s own Sixpoint Craft Ales will be pouring their latest brews. Specialty cocktails with umbrellas, you bet.

A more detailed menu will be coming up in the next week, but in the meantime here’s the info: