'Opihi, or limpets, that Frank gathers with his knife at low tide along the Kona coast (a dangerous pursuit, considering the strength and unpredictability of the surf), are tossed into a salad with pohole ferns, onions, ogo seaweed, and tomatoes, and dressed with sesame oil and soy sauce. The 'opihi are sharp with iodine, chewy and crunchy at once, and the ferns are bright as grass. The combination is crunchy, salty, and green- tasting; it's almost like eating a living salad. Finally, taro from the Waipi'o Valley, supplied by John Vincent, is peeled, steamed, and grated like a potato, then mixed with chopped fresh ahi tuna, shallots, lemon juice, cilantro, and salt, bound with egg, and fried into taro cakes. These are unexpected in flavor, at once substantially comforting and tangy, and absolutely delicious. Amy will serve these cakes this evening in the Ritz Carlton dining room, with some subtle sauce or other—if we leave any behind.