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anymore. We make all our own lup cheong and stuff, you know we have our own pig
<br />farm, so that's kind of the direction we're going. I mean even like, we talked about it last
<br />time, but that adobo lamb thing is really coming out, like something because we make
<br />the adobo with the lard from the pig, right? Rendering it down and then that's your pork,
<br />and little bit of lup cheong jowls inside, just flavors of adobo to be like that. So, using
<br />those and then using that is almost like a sauce on the sous vide Iamb.
<br />Thomas: Sounds delicious. One more question, is seating capacity, will it be about the
<br />same as it used to be?
<br />Lee: We kind of shrank it down a little bit, we want service to be a big deal. I think in
<br />any dining experience, especially a genuine Hawaiian one, it can't be rushed, we kind of
<br />feel that the capacity will be about 60-65 people for lunch and dinner. Just trying to
<br />keep it where there is room to add more tables maybe later, but in the beginning, we're
<br />going to get our bearings and get our service together, get our timing. I mean, we're
<br />going to overcook a steak or two in the beginning, so we're just trying to make sure that
<br />we're on pace.
<br />Espejo: Commissioner Espejo with a question, would that include the banquet room?
<br />Lee: Yes, so we already started doing events, we've done the Hawaii Chamber of
<br />Commerce, and is doing one soon, up to 200 people and even outdoors. It's kind of the
<br />first time that `Imiloa has somebody that's really going to work with them to provide all
<br />these events with food and catering to kind of coincide to kind of get `Imiloa to get to
<br />that part. Because we are a farm too, they want to have that whole ag (agricultural)
<br />side, so we're really partnering with UH (University of Hawaii) to get their ag
<br />(agricultural) program to join us and to really grow all the stuff. Hilo is to me my favorite,
<br />even like trying to get the local fisherman that I know to get them their license, because
<br />know they know where all the spots are, but they just don't have the paperwork. So, to
<br />get them to do their paperwork so that we can get good fish, quality fish like before, you
<br />know, it's just the uncles never did the paperwork.
<br />Ibarra: Any other discussion, Commissioners? Sounds good.
<br />Nishimoto: Yes, Commissioner Nishimoto, just a comment. It seems as though you
<br />put a lot of thought into it, and you know, involving the community, so I wish you the
<br />best of luck.
<br />Lee: Thank you very much, I appreciate you guys.
<br />Ibarra: Voting on the motion to close public hearing, any motion to close public
<br />hearing?
<br />Greenwell: Yes, this is Commissioner Greenwell, I'll make the motion.
<br />Ibarra: Any second?
<br />Thomas: Commissioner Thomas, seconds.
<br />MINUTES - LIQUOR COMMISSION MEETING - THURSDAY, OCTOBER 5, 2023 - KONA PAGE 10 OF 33
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