King’s Hawaiian via Cambridge’s Catalyst

One of the most enjoyable things about being a lifestyle blogger, are the foodie events I am privy to. So I was delighted to receive an invitation to a private luncheon hosted by Courtney Taira (granddaughter of King’s Hawaiian founder) and prepared by Chef Kovel of one of my favorite Cambridge eateries, Catalyst (previously mentioned here.)

The premise was to introduce King’s Hawaiian’s delicious products to Boston as they have finally been brought to the East Coast after having been previously made solely in Hawaii and California.

After being greeted warmly (and offered a delicious guava mimosa) I mingled with talented Boston food journalists like Michelle of The Economical Eater, Patricia Harris of Hungry Travelers, Holly Collins of Nomsense and even meeting Andrew Straaberg of America’s Test Kitchen.

While awaiting the rest of the guests, we nibbled on all types of delicious appetizers, all of course highlighted by King’s Hawaiian bread in some manner.

The Fig & Blue Cheese on a King’s Hawaiian crostini with Cassis Syrup was one of my favorites. We also sampled Seared Foie Gras with braised cherry & orange on toasted King’s Hawaiian sweet bread and Chicken Liver Mousse with pickled onion with whole grain mustard on King’s Hawaiian crostinis.

Another interesting option were the White Gazpacho sips with Marcona Almonds, grapes and crispy King’s Hawaiian garlic chips.

The heritage product of King’s Hawaiian is their round bread but their most popular is their dinner roll (I tried one two, they’re absolutely delectable) and they now offer a seasonal hot dog roll.

Their flavors range from the Hawaii Sweet (amazing), Savory Butter and Honey Wheat.

I did not know a great deal about the company before attending the event but was quickly educated and very impressed. I was aware that King’s Hawaiian offered a sweet bread (which appeals to me way more than it should) similar to Portuguese sweetbread.

What many people may not know is Courtney’s grandfather actually modified the Portuguese sweetbread recipe of his neighbor to create a different texture in a bread that has a longer shelf life and also freezes well. It is often compared to challah and brioche. 

Onto the foodporn!

We were immediately offered our choice of wines and after deciding what I would select for my lunch, I chose a delicious Pinot Noir that went well with the above pictured Seared Ahi Tuna Salad.

The King’s Hawaiian touch? A crostini with a black olive tapenade. Perfection.

I selected the Lamb Tenderloin for my main course. It was garnished with baby artichoke, Triviso and a sensational bread salad made with King’s Hawaiian sweet round bread.

Luckily I was friendly with the ladies on either side of me because I was offered samples of their main courses as well (and shots for your viewing pleasure!)

Susan enjoyed the Catalyst Burger with carmelized onion and Great Hill blue cheese

atop a King’s Hawaiian original Hawaiian sweet hamburger bun with french fries.

The ketchup had a bit of a kick to it which created a great spicy, sweet and savory quality.

My other dining buddy Holly had opted for the Maine Lobster Salad nestled in a King’s Hawaiian Sweet Hot Dog Bun with homemade chips.

Before dessert we were given a live demonstration by Chef Kovel himself on how to create the dessert we were about to enjoy, an insane White Chocolate Chip Bread Pudding with caramel sauce and vanilla ice cream. 

Thank you to Catalyst for hosting such a beautiful event for us and Courtney & team 

for inviting me to partake and learn more about the brand.

Want to try King’s Hawaiian? Email me, I have limited means to get you some at no cost!

Have you indulged in King’s Hawaiian previously? 

If yes which flavor!?