King's Hawaiian Event at Catalyst

   This weekend I attended a fun event at Catalyst Cambridge, courtesy of King's Hawaiian. Founded more than 60 years ago in Hilo, Hawaii, by Robert R. Taira, King’s Hawaiian is a family-owned business that for three generations has been dedicated to making irresistible, original recipe Hawaiian foods made with Aloha Spirit. A priority for the company is sharing the Hawaiian Way—a uniquely Hawaiian approach to hospitality based on graciousness, generosity, and a commitment to making everyone feel a part of the King's Hawaiian ohana—our extended family. Kings Hawaiian makes the #1 branded dinner roll in the United States, and operates baking facilities in Torrance, California and Oakwood, Georgia.
          I've eaten at Catalyst before and enjoyed Chef/Owner William Kovel’s modern American cuisine crafted from locally grown organic produce and sustainable farm raised meats. I was excited to see what Chef Kovel would do with the King's Hawaiian products.
   We started with mimosas and some passed hors d'oeuvres, which each incorporated the King's Hawaiian bread in some way.

   Everything was delicious, but the chicken liver mousse and seared fois gras were my favorites. I definitely indulged in seconds (and thirds)!
Chef/Owner William Kovel’s passion for simple, delicious food delivered with warm service in a comfortable, modern environment. The modern American cuisine begins with exceptional products centered on locally grown organic produce and wild and farm raised food from sustainable practices. With an ever-changing menu, Catalyst celebrates each season by featuring the best ingredients from a wide range of farms and food producers in the region. - See more at: http://www.catalystrestaurant.com/index.cfm/page/About-Catalyst/pid/10243#sthash.p1cSsr2O.dpufChef/Owner William Kovel’s

Chicken Liver Mousse, Pickled Onion, Whole Grain Mustard on King’s Hawaiian Original Sweet Rolls

Fig and Blue Cheese King’s Hawaiian Crostini with Cassis Syrup

White Gazpacho Sips, Marcona Almond, Grape, Crispy King’s Hawaiian Garlic Chips

Seared Foie Gras, Braised Cherry, Orange on Toasted King’s Hawaiian Original Hawaiian Sweet Bread

   We had a choice of three entrees for our main course, and I went with the Lamb Tenderloin, Baby Artichoke, Treviso, Bread Salad made with King’s Hawaiian Original Sweet Round Bread. It was delicious, the lamb was cooked perfectly, and the toasted bits of King's Hawaiian added just the right amount of sweetness.

   We had an even better treat for dessert, Chef Kovel demonstrated a delicious bread pudding featuring King's Hawaiian bread, topped with vanilla and warm caramel sauce!

   The demonstration was so much fun, but the best part was when we were each presented with a our own bread pudding in a cast iron dish.

   Thanks to Catalyst and King's Hawaiian for hosting such a great event!