It's not every day that you get to have lunch with one of Hawaii's best chefs, so I consider myself lucky. Chef Fred DeAngelo, who owns Ola at Turtle Bay Resort, was gracious enough to host a press group on a leisurely Saturday on the North Shore, and I got to accompany them (yay!). Chef Fred not only owns and cooks at the restaurant, he takes note of what Roy Yamaguchi and Alan Wong have done, and is also strongly committed to supporting local farms and farmers, particularly on Oahu's North Shore. "Reducing our carbon footprint is important to me, and it's important to Hawaii," said Chef Fred. His farm to the table approach is popular with the restaurants guests, many of whom are local.  The restaurant aims to be as eco-friendly as possible, including using as many local ingredients as possible and working on biodegradable to-go packaging. 

 

Ola gets ingredients from farms all around the North Shore, including Hauula, Pupukea, and Kahuku towns. Fred's personal relationships with the farms ensure the restaurant receives the best. Fresh tomatoes only have a 1-2 day shelf life, so you know what you're eating at Ola is only the freshest. Local items are highlighted in the menus, making it easier to help choose your meal items. 

  

Pupukea green salad with Hauula grape tomatoes; North Shore Cattle Co. beef sliders, which incorporate Pupukea greens and tomatoes from Hauula; Kalua pig nachos; and vegan mushroom risotto with Kahuku sea asparagus and Hauula tomatoes.  

  

The man with the plan: Chef Fred DeAngelo (pictured here) opened Ola in December 2005 with his wife Cheryl. 

 

To make a good meal, you must start with good ingredients. It's clear that with Chef Fred DeAngelo at the helm, Ola uses them every day. I'm sure anyone who dines at Ola will feel like they've hit the jackpot. 

 

--RAP