Silver linings

No one could have anticipated what has happened in the past year. One perspective is to ask yourself, “What are the silver linings?” What good things came from this time?

I had to cross the line between optimistic and pessimistic, and once I began to articulate some of the silver linings of this epic time, it made me feel a little bit better.

One silver lining for me being is that I was able to — and still do — cook at home more often. This means cooking and getting more comfortable with vegetarian and vegan dishes. I dabbled with them before, but now, it’s become more of a natural way of cooking. I love the learning process, especially when it comes to food.

Recently, I was asked to cook for Blue Zones founder Dan Buettner. I was hesitant at first. The more I researched him, the more I learned about how longevity is connected to food and lifestyle. It made me think, “Ooh, this is a challenge.” Long story short, I took it on!

Dan came with his dad and his National Geographic photographer, and ate an all-plant-based menu. I survived, and he told me that he really enjoyed it! He even said to me, “This is your phoenix rising, Alan. You have to open a plant-based restaurant and reincarnate yourself.”

There are currently five Blue Zones around the world, and Okinawa is one of them. Some of the ingredients Okinawans eat a lot of are goya (bitter melon) and seaweed. I love bitter foods so there was a pickled bitter melon and ogo salad on the menu. I served nine dishes that night, but on this journey, I learned so much more.

I know how difficult it is to open a restaurant.

Being able to maintain and sustain it over many years is even more difficult. So, reopening another restaurant is another story, but thank you, Dan, for having the confidence in me. And, hats off to all the current restaurants fighting the good fight in staying open!

I’m not quite ready yet to open another restaurant. What I am confident in, though, is the creative process I developed over the years. It has steadily improved over time, so when I cook with new ingredients in the same creative spirit, it’s a natural, organic thing for me — but with new flavor profiles.

FYI: I still enjoy a great steak, local pork and fish — that’s why I still look the same! All joking aside, I must say that being able to buy local and supporting the farmers felt good again.

Chef and restaurateur Alan Wong has wowed diners around the world for decades, and is known as one of the founders of Hawaii Regional Cuisine. Find his column in Crave every first Wednesday.