The Menu: Barbarian Days
For this menu, we are heading back to Hawaii, where Finnegan first fell hard for surfing. The islands’ mix of cultures comes through in food that is bold, comforting, and made for sharing. Think of it as an ono beachside potluck after the last wave of the day. So grab your apron and let’s ride this flavor wave together.
Drinks
Surf’s up with a Hawaiian Surfer cocktail from Exotic Ninja. Pineapple juice, coconut rum, and amaretto make it sweet, smooth, and ready for a beach barbecue. One glass brings a little island sunshine to the table, no matter what the weather is doing outside. It is just as good after catching waves as it is while catching up around the table.
Appetizer
Start your island feast with Hawaiian-style poke from the “Godfather of Poke” himself, Chef Sam Choy. Poke began as a simple way for Hawaiian fishermen to season freshly caught fish, long before today’s loaded poke bowls. Taste yours before serving and adjust the seasoning until it feels right. Find the recipe at KCRW. Add spam musubi from Omnivore’s Cookbook for a salty, satisfying bite, then finish with hurricane popcorn from Delicious Not Gorgeous, tossed with arare and furikake for an easy snack that disappears fast.
Salad
Keep things classic with Hawaiian mac salad from Chef Roy Yamaguchi. It is a staple of the Hawaiian plate lunch, usually served with rice and a main dish. Roy’s version leans into eggs and plenty of mayonnaise. Creamy, simple, and comforting, it is exactly the kind of side you want on the table.
Main
Up next is slow-cooked kalua pork from Allrecipes. It cooks low and slow for about 20 hours with sea salt and liquid smoke, so the pork turns juicy, tender, and easy to pull apart. Add shredded cabbage during the final hour, then serve it all with white rice. No backyard pit required.
Dessert
End your Hawaiian feast with Chef Sam Choy’s famous pumpkin crunch from Allrecipes. Think of it as a kicked-up pumpkin pie with a soft, spiced pumpkin layer over a buttery cake-and-nut base. After flipping it, spread whipped cream or cream cheese frosting over the pumpkin, then add a few extra chopped nuts if you like. Since canned pumpkin is available year-round, there is no need to wait for the holidays to make it. Taste before serving, and add a little finishing salt if it needs more balance.
Finnegan’s story begins in Hawaii, but the waves carry him to Fiji, South Africa, and far beyond. Along the way, Barbarian Days becomes a story about risk, friendship, and the choices that come with building your life around the ocean. As you share this island-inspired meal, slow down, talk story, and enjoy life one bite at a time.
