Benjamin Henion

Here are a couple of food shots we took from our main dinner restaurant. Although our original food photographer canceled last minute, we were able to bring in another photographer. He had no experience in food photography, so we didn't know what we were in for. I am happy with the results. The above image is a renovated version of the house smoked salmon appetizer. It includes a nest of Molokai sweet purple potatoes, mango pico de gallo, cilantro-kaffir lime leaf puree, guajillo salt and pomegranate "caviar". Our Lobster salad also uses the Molokai purple sweet potato, which it is wrapped in and fried. The salad also has fresh mache, blueberries, edamame, avocado, tomatoes, mango and aquaponic baby lettuces wrapped in fresh cucumber. The big island honey with vanilla-citrus vinaigrette finishes the dish nicely. Our lamb entree consists of an ancho braised lamb shank and seared rack of Australian lamb. The parsnip puree serves as the starch on the dish and the grape d...

I went to harvest a few squash, thinking I may have 3 or 4 ready to go. If fact I was wrong. This picture really does not do justice. I pulled out what you can see here which includes kabocha pumpkins, butter gords, and some other Goliath squash. I also was able to harvest some round, japanese and green eggplants. Red okra, as it does every day, came in strong. I pulled about a dozen nice baby crookneck squash with the blossoms still attached, a few potatoes and a couple peppers. Its nice to see that we are consistently able to harvest things other than the never-ending supplies of basils, mints and oreganos.