Slow Food and Ed Kenney invite you to enjoy a special Terra Madre dinner featuring Hawaii's Ark of Taste foods on December 10th at the Kaimuki Superette. Our evening will with begin with an apertif made with local rum, Maunawili grown Okinawan mandarin, pomelo and native sugar cane juices. An imu will be used to cook the pork, ulu, kulolo and Molokai sourced bananas prior to the dinner preparation, lending a unique, smokey flavor to those foods. First course will be native Hawaiian banana soup done in latin style with allspice and cilantro. The main course will consist of wild boar and ulu with imu roasted sauce The imu baked kulolo will be made with fresh coconut, maunalauloa kalo and native Hawaiian sugar cane juice. Our dessert will be accompanied by an excellent Kona coffee supplied by Dr. Coffee (aka Shawn Steiman of Day Light Mind) and Manulele Rum made from native Hawaiian sugar cane in Kunia. Freshly brewed beer from Lanikai Brewery will be available as well. For those who prefer wine we invite you to BYOB--no corkage charge. There will be table service for all. We will host two sittings, each one limited to 25 diners.