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Taylor Shellfish Farms: Hiakai Pop-up Dinner Featuring Chef Monique Fiso
Taylor Shellfish Farms
Bow, WA
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Taylor Shellfish Farms: Hiakai Pop-up Dinner Featuring Chef Monique Fiso
Join us for a special two-night only pop-up dinner series with New Zealand chef, Monique Fiso, on September 23rd & 24th. The dinner will be held at the picturesque Taylor Shellfish Farm Store in Bow, WA overlooking Samish Bay.


Hiakai is a pop-up series devoted to the exploration and development of Maori cooking techniques and ingredients. Maori were great innovators of food and land, developing their own style of earth cookery (hangi) and successfully adapting plants and vegetables brought with them from Hawaiki to the much colder environment of Aotearoa (New Zealand). Over several centuries, these methods have been passed down, refined and still feed the Hiakai people of Aotearoa today.

Chef Fiso is bringing Hiakai to the Pacific Northwest and her 6-course menu will feature a selection of Taylor Shellfish Farms' fresh shellfish prepared using these traditional Mori cooking techniques.

The dinner will be paired with wines from Master Sommelier and winemaker, Nate Ready, who farms bio-dynamically at Hiyu Wine Farm located in the Columbia Gorge AVA.

ABOUT THE CHEF: Monique Fiso

From an after school job as a sandwich hand at the tender age of 14, to the Michelin starred kitchens of New York City, Monique Fiso always wanted to be a chef. Fiso completed her studies at the Wellington Institute of Technology and while still in school, she talked her way into her first fine dining job working for Chef Martin Bosley at the eponymous Martin Bosley at the Port Nicholson Yacht Club.

Working full time while studying paid off and Fiso finished top of her class. With a hunger for adventure and a desire for a challenge, Fiso booked a ticket to New York City, home to some of the world's best restaurants.

After dropping her bags at a hostel, Fiso headed for Michelin starred PUBLIC Restaurant and was immediately put to work. Over the next seven years, Fiso honed her skills as a sous chef in some of New York City's top kitchens - The Musket Room, PUBLIC Restaurant, A Voce, Saxon+Parole, and Double Crown, to name a few.

In 2016 she returned to New Zealand full time and began the pop-up dining series, Hiakai. Monique is part Maori and by drawing on her personal knowledge of Maori cooking traditions in combination with her Michelin star training, she has taken Maori cuisine to a whole new level of sophistication, pushing it into the next chapter in its food story. Since arriving back in New Zealand, Monique has also become a regular contributor to MiNDFOOD Magazine, Maori Television and Morena on TVNZ1.


Taylor Shellfish Farms (View)
2182 Chuckanut Drive
Bow, WA 98232
United States


Food > Beer, Wine, Spirits
Food > Markets & Farms

Minimum Age: 21
Dog Friendly: No
Non-Smoking: Yes!


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