What’s better than eating buttery, seasoned tuna with a cold, refreshing beer? How about tasting more than 30 different versions of the dish and that beer being a frosty Primo, Hawaii’s crisp lager still brewed with pure sugar cane? The Hawaiian seafood delicacy pronounced “poh-kie” (translated to “cut” or “section”) is a delicacy made from raw fish, seaweed and soy sauce. The dish is the umami-intensive theme of this festival, along with various other pupus—that is, the island appetizer kind. (Spam musubi, anyone?) Fifteen chefs will also compete for “Best Poke” bragging rights. Eh, brah—here’s the Hawaii of your gut dreams!
Tue., April 12, 6 p.m., 2011
