Pukekohe came alive with flavour, laughter and a shared love of good food and company at the Kai Franklin Moveable Feast.
This ticketed, sellout event invited 80 guests on a roaming progressive four course dining journey through some of Pukekohe’s favourite restaurants: Hana Michi, the Good Home, Franklin’s Bar & Eatery, Johnny’s Steak House, Appetite and Little Ed.
Starting at 1 Roulston with a welcome drink and canapés, guests then moved between restaurants to enjoy a mystery lineup of entrée, main and dessert locations, with each course served in a new location.
We’re thrilled to share this vibrant write up from one of our favourite local champions and longtime TKP supporter David Kemeys, who recently retired from his role as communications specialist at the Franklin Local Board.
David has been a tireless advocate for food in Franklin and we’re so pleased to celebrate this moment through his eyes and storytelling from someone who’s believed in our kaupapa from day one.
Pukekohe food lovers dunked dumplings and snacked on spring rolls while sipping mocktails when Kai Franklin and The Kitchen Project’s Moveable Feast hit town on Tuesday 8 April.
And that was only while they enjoyed entertainment while tucking into canapes courtesy of Pukekohe High School students participating in the Dumpling Kitchen scheme.
The sellout event divided more than 80 diners into four groups, each visiting a restaurant for an entrée, main and dessert course.
The first groups set off for Hana Michi and the Good Home, and many were heard to mutter they were already wondering if they were up for more courses from some of the area’s finest chefs.
No one faltered and everyone was seated at stop number two, Franklin’s Restaurant or Johnny’s Steak House, where mains were served, belts loosened, and more pleas that not another bite could be taken, were heard.
Those pleas were quickly ignored as desserts, beautifully presented at Appetite and Little Ed, saw forks and spoons wielded with a speed Usain Bolt would have been proud of.
The progressive meal was the third Kitchen Project event in recent times to highlight the skills of the area’s chefs, and the importance of food production to the economy.
Organised in association with Eke Panuku Development Auckland and the Pukekohe Business Association, the Kitchen Project’s Connie Clarkson said diners left remarking on how good the food was, and the experience of sharing a meal with strangers who by the time the plates were cleared, had become friends.
“Before this event we talked about how restaurants using local produce added value to the consumer beyond the freshness and challenged anyone to find somewhere doing it better than Franklin.
“The offering might not be as broad as the city’s, but the quality is up there, and having people say they’ve enjoyed an event that has inspired them to support businesses a little more, makes it worthwhile.”
Supporting the Kitchen Project and its drive to promote the importance of food to the area’s economy remains a cornerstone of the Franklin Local Board’s development plans.
Auckland Councillor and former board chair Andy Baker says when you support a local restaurant rather than travelling outside the area, you support local jobs.
“That’s the chefs, hospitality staff, cleaners, the owners and a raft of suppliers that includes the growers, whose produce ends up on the plate, or in the glass.
“Some of our best offer not just in-house dining, but also takeaway options, and they are also happy to just serve you an entrée or a dessert.
“Everyone knows things haven’t been easy, but we’re blessed to have the quality we have. All our restaurants need is customers, so I’d urge anyone to eat locally and support their own area.”
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The Kai Franklin Moveable Feast was the third event in the Kai Franklin series, proudly presented by The Kitchen Project and supported by Eke Panuku Development Auckland, the Franklin Local Board and the Pukekohe Business Association.
We also have to acknowledge the wonderful involvement of the Pukekohe High School students who were right at home in the kitchen learning new culinary skills making dumplings that were enjoyed on the night, part of the school’s work experience initiative with The Kitchen Project.
