Fiddleheads? Yes: What's a seasonal rarity in the Northeast is available year-round, though in fluctuating supply, in Hawai'i. In the seafood salad at hand, the cubes of yellowfin tuna in this spicy ahi poke (poh-Kay) were garnished with a hard-to-procure seaweed from the islands; these particular fiddleheads, however, were obtained from a mainland source. (Postcolonial or no, some Hawai'ian produce just isn't within the budget of a university-funded garde manger.)
Also shown: fried panko-coated taro accompanied by pineapple relish and (non-Hawai'ian) sea beans; sakura arare, blossom-shaped rice crackers, representing a diverse category of nibbles known as "crack seed"; sweet potato and coconut on a bed of cooked taro leaves.
Food in Postcolonial Hawai'i
Asian/Pacific/American Institute at NYU
8 Washington Mews (Fifth Ave.-University Pl), Manhattan
(This 2014 program was held on March 27)