February 6, 2017

Aloha…we hope the Year of the Rooster is treating you well! We’ve got lots of exciting activities going on! We just held our start of the semester student assembly featuring a workshop on Niihau raised lamb. Makaweli Meat Company’s General Manager Jehu Fuller and veteran butcher Neill Domingo discussed animal care, explained the meat cuts, demonstrated cutting techniques, and Chef Instructor Chris Garnier explained cooking methods for each cut. We thank the Hawaii Culinary Education Foundation for their continued support of our student assemblies!

 

 

Congratulations to program graduate Ron De Guzman Executive Chef at Stage Restaurant!!!

Ron has been  selected to raise the curtain on a dinner performance at the James Beard House in NYC on Saturday, March 25th. His menu can be found at the following link…join him for a dinner where Hawaiian ingredients and contemporary Asian-American flavors will take center stage!

https://www.jamesbeard.org/events/food-meets-fashion

 

There’s still openings for The Pearl buffet on February 15, 16, 17…call us at 455-0475 for information and reservations. the menu follows:

SALADS

Mixed Baby Greens with a Japanese Daikon, Maui Onion, Soy Dressing

Olive Oil Grilled Spring Harvest Vegetables with Nalo Farms Creamy Herb Dressing

Sesame Ahi & Bay Shrimp Poké Salad with Orzo Pasta

Roasted Moloka’i Sweet Purple Potato & Ulu Salad, Creamy Wasabi, Nori & Scallions

Mozzarella Roulade of Prosciutto

Grilled Pineapple, Jicama, Red Onion and Ruby Grapefruit

Hearts of Artichoke with Calamata Olives and Tomato

Roasted Beet Salad

COLD MEATS

Smoked Chicken with Pineapple Sage Salsa

Cold Smoked Salmon with Traditional Garnishes

Turkey Pate en Croute with Dried Cranberry Mustard

ENTREES

Roasted Prime Rib of Beef with Red Wine and Thyme jus. Horseradish Sauce

Misoyaki Glazed Salmon with Shiitakes and a Togarashi Sesame Buerre Blanc

Eggs Benedict with Ham and Gruyere Cheese. Whole Grain Mustard Hollandaise

Selection of Fresh Stir Fried Vegetables

Steamed Jasmine Rice

Scalloped Potatoes

Assorted Rolls and Lavosh

DESSERT ASSORTMENT

$35 per person

 

ANNUAL SCHOLARSHIP BRUNCH –  Don’t forget to join us for this popular community event on Sunday, February 19 from 7:30 – 11:30 a.m. Call 455-0298 for information and tickets!

Island Flavors Menu:

Sliced Island Papaya & Pineapple ~ Fresh Fruit Salad ~ Caprese Pasta Salad ~ Bay Shrimp, Papaya Arugula Salad ~ Local Greens Sherry Pomegranate Vinaigrette ~

Corned Beef Hash ~ Baked Molokai Sweet Potatoes with Hawaiian Honey Macadamia Glaze ~ Petite Hamburger Steak, Garlic Hamakua Mushroom Jus ~ Portuguese Sausage Black Bean Stir-fry~

Chinese Roast Chicken ~ Omelet’s Made-to-order ~ Scrambled Eggs ~ Steamed White Rice ~ Taro Macadamia Nut Hotcakes ~ Molokai Sweetbread Pudding Caramelized Apple Banana, Crème Anglaise ~ Mango Chiffon Cake ~Coffee/Tea/Juice ~

Leeward CC Uluwehi Café & Lion Courtyard

Adults: $18 Pre-sale, $22 at the Door – Children 4 and under free, 5 – 10 yrs. $9 at the door only

 

 

 

January 9, 2017

Welcome 2017!

Happy New Year! The Culinary Arts Program at Leeward CC is pleased to announce the start of the spring 2017 semester with a line-up of activities and events! First, we’d like to congratulate students Shaylyn Funasaki and Crislin Lehua’Aloha Wong who participated in the 2016 Hawai’i Culinary Competition Expo held in December. Shaylyn and Crislin were selected by the faculty after a try out process, then trained for six weeks with Chef Chris Garnier and Chef Matthew Egami to first determine their respective dishes, then to hone in and elevate them.  Shaylyn and Crislin had roughly 1 hour to fabricate (break down) a protein, whole fish and lamb rack respectively, then turn it into 2 entree plates to be judged by respected and prominent Chefs from the American Culinary Federation.  In a field of 14 competitors comprising students from Kapi’olani, Kaua’i, and Leeward, both students excelled with Shaylyn winning 1st place and a gold medal and Crislyn

shay-and-crislyn

 

The Pearl

 

We are pleased to announce the spring 2017 semester opening of THE PEARL restaurant on Thursday, January 19th through Friday, April 21st. Lunch service is on Wednesdays, Thursdays and Fridays from 11:30 a.m. to 1:30 p.m. The Pearl will be closed for lunch service on March 1, 2, 3, 8, 9, 10, 15, and March 29 – 31 for the spring break, April 7 for our Special Event dinner and April 14 for the Good Friday holiday.

Chef Instructor Chris Garnier and his “Contemporary Cuisines” class students will once again delight you with their culinary artistry and distinctive style. Menus for the semester can be found on the College’s website at http://www.leeward.hawaii.edu/thepearl or on The Pearl Facebook page. Student menus will be featured on February 22, 23, 24 and April 12, 13.

Please call #455-0475 for reservations and information. We look forward to seeing you again!

 

 

 

Save the Date!

Culinary Arts Program Scholarship Brunch

Sunday, February 19, 2017

7:30 – 11:30 a.m.

 Leeward CC Uluwehi Café & Lion Courtyard

Adults: $18.00 Pre-sale, $22.00 at door

Entertainment & Craft Fair by

Kumu Hula Vicky Holt Takamine and Hālau Pua Ali`i `Ilima

Call 455-0298 for information and tickets

 

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Save the Date!  Print

L’ulu celebrates its 10th anniversary this year! After years of fundraising through our previous “Taste of the Stars” event, we started L’ulu and featured the renovated kitchens, classrooms, and restaurant. For this 10 year celebration we’re thrilled to feature 10 program alumni who have careers in some of Hawai‘i’s top restaurants! These alumni come back to Leeward as proud graduates to support the next generation of industry professionals. Join us at our 10th anniversary “Feast for the Senses” and indulge in the delectable cuisines of Hawai‘i’s finest chefs, the sounds of “Sonya Mendez and Other Delights,” and Noel Trainor & Dean Taba complimented by an array of beverages from Southern Wines & Spirits, Paradise Beverages, Pepsi, Waialua Coffee, and The Tea Chest.

We also continue to feature the partnerships between chefs and farmers that seek to manage our natural resources and environment in a sustainable manner and shape the local market. Enjoy the mouthwatering contemporary cuisines, meet the chefs and alumni, and talk-story with the farmers who supply the restaurants with fresh nutritious products!

Saturday, May 6, 2017 6:00 – 9:00 p.m.

 General Admission Grazing

$100 through April 30, 2017

$125 from May 1, 2017

The Restaurant                                                             The Chef                                  Leeward Culinary Arts Program Alumni

Alan Wong’s                                                                  Alan Wong                              Camille Cadiz, Assistant Sous Chef

BLT Market, The Ritz Carlton Residences             Johan Svensson                      Tory Ann Nakayama, Junior Sous Chef

Eating House by Roy Yamaguchi                             Roy Yamaguchi                       Randy Bangloy, Executive Chef

Halekulani Hotel                                                                                                             Shaden Sato, Banquet Chef

Moku Kitchen                                                              Peter Merriman                       Tish Koyanagi, Sous Chef

Noe, Four Seasons Ko Olina                                     Martin Knaubert                      Eric Oto, Sous Chef

Plantation Tavern                                                       Adam Gilbert                            Ashley Shickan, Sous Chef

Sansei Seafood Restaurant & Sushi Bar                DK Kodama                               Axelrod Colobong, Executive Chef

Stage                                                                              Ron De Guzman                       Ron De Guzman, Executive Chef

Underdog                                                                     Jensen Hirota                            Jensen Hirota, Chef Owner

 

Aulani, A Disney Resort                                           Jeff Wind, Ron Villoria

REAL, a Gastropub                                                   Troy Terorotua

The Pearl                                                                     Cris Garnier

 

October 18, 2016

Taste of the Top!

ThePearlAloha! Students of the “Special Events” class present their semester Chef Showcase dinner on Friday, November 4th. Students have been practicing with Guest Chef Lance Kosaka from Top of Waikiki & Sky Bar Waikiki to feature the following five-course meal. top-of-waikiki

lance-kosaka-exec-chef

Appetizer

HAWAII ISLAND GOAT DAIRY CHEESE RANGOON

 CF Estate Riesling

Student Chef de Partie Evan Ishiara

Salad

PANZANELLA SALAD, HO FARMS TOMATOES, BURRATA, PROSCUITTO, NALO FARMS ARUGULA

Hans Wirsching Scheurebe “Estate”

Student Chef de Partie Maricel Campo

Demi Entrée

CHINESE STYLE PAN ROASTED ONAGA WITH SHIITAKE MUSHROOM DASHI

Birichino Malvasia Bianca

Student Chef de Partie Steven Paahana

Demi Entrée

APPLE CURRY GLAZED KUROBUTA PORK LOIN, MANGO CHUTNEY, ROASTED MA’O FARMS VEGETABLES,

BUTTERNUT SQUASH PUREE

CF Euro-Asian Riesling Medium Dry

Student Chef de Partie Christine Atud

Dessert

LEMON MASCARPONE CHEESECAKE

Student Chef de Partie Jannah Simmons

 

Wine pairings by Master Sommelier Chuck Furuya. Seating from 6:00 p.m.

Please call 455-0298 for information and reservations.

 

September 20, 2016

Fall Buffet – September 28, 29 30

The Pearl Fall Buffet is coming up next week and we still have some seats available! Call us at 455-0298 for information and reservations!

 

SALADS

Mixed Baby Greens with Dean Okimoto’s Nalo Herb Vinaigrette

Grilled Assorted Garden Vegetables and Mustard Vinaigrette

Baby Red Potato Salad with Bay Shrimp and Tobiko

Chicken and Pasta Salad with Macadamia Nut Pesto and Fresh Parmesan

Spicy Citrus Slaw with Orange and Cilantro Grilled Pineapple, Jicama, Red Onion and Ruby Grapefruit                                          image2image5

Hearts of Artichoke with Calamata Olives and Tomato

Roasted Beet Salad

COLD MEATS

Smoked Chicken with Pineapple Sage Salsa

Cold Smoked Salmon with Traditional Garnishes

Turkey Pate en Croute with Dried Cranberry Mustard

ENTREES

Roasted Prime Rib of Beef with Red Wine and Thyme jus, Horseradish Sauce

Hawaiian Style Charred Misoyaki Butterfish, Wasabi Sweet Soy Sauce     image4

Eggs Benedict with Ham and Gruyere Cheese. Whole Grain Mustard Hollandaise                                      carving station

Selection of Fresh Stir Fried Vegetables

Steamed Jasmine rice

Scalloped Potatoes

Assorted Rolls & Lavosh

DESSERTS

King’s Hawaiian Sweetbread Pudding with Crème Anglaise

Pineapple Crème Brulee

$35 per person

 

August 23, 2016

Welcome to the Fall 2016 Semester!

Dear Friends~

We are pleased to announce the fall 2016 semester opening of THE PEARL restaurant on Thursday, September 1 through Friday, December 2.  Lunch service is on Wednesdays, Thursdays and Fridays from 11:30 a.m. to 1:30 p.m. The Pearl will be closed for lunch service on September 23, October 12, 13, 14, 18, 19, 20, and November 4, 11, 23 due to program activities and holidays. We are thrilled to feature another Special Events dinner on November 4 with Chef Lance Kosaka of Top of Waikiki and Sky Bar! Please check the College website and The Pearl Facebook page for more information as we get closer to the date.

We welcome Chef Instructor Chris Garnier to the “Contemporary Cuisines” class this semester and look forward to his distinctive culinary style! With Chef Garnier’s over 20 years experience as Executive Chef for Roy’s Restaurants you can expect to see some new and exciting contemporary dishes on the menu! Menus for the semester can be found on the College’s website at http://www.leeward.hawaii.edu/thepearl or on The Pearl Facebook page. Student menus will be featured on October 5, 6, 7, and November 30, December 1, 2. The Pearl will feature the fall buffet on September 28, 29, & 30 and the Thanksgiving buffet on November 16, & 18.

You may call #455-0475 for reservations and information. Thank you for your continued patronage and we look forward to seeing you again!

The Pearl Menus

September 1, 2, 7, 8, 9

Beginnings

Roasted Oysters with Dungeness Crab Dynamite, Ikura & Uni  6

Hawaiian Kampachi Crudo, Hawaiian Chili, Vanilla Bean, Lilikoi  6

Main Courses

Slow Cooked & Seared Pork Belly & Ko Chu Jang Glazed Kauai Prawns, Sweet Soy Confit of Emperor Shiitake, Negi Dashi Congee, Crisped Garlic, One Hour Egg  15

Hibachi Style Salmon, Cha Soba, Maui Onion, Kaiware & Crisped Won Ton Salad, Citrus Ponzu  16

Slow Cooked Leg of Lamb Provençale, Honey Mustard, Puffed Quinoa, Arugula, Charred Peaches, Aged Balsamic  17

Sweet Endings 6

Chilled Chocolate & “Rolos” Mousse Dome, Bubu Arare

Lemongrass Crème Brulee with Hawaiian Chili Lilikoi Sorbet

The Pearl Menus

September 14, 15, 16, 21, 22

Beginnings

Hawaiian Ahi Tartar, Chipotle Aioli, Honey Dashi, Taro Crisps 7

Pickled Nalo Beet Salad with Local Goat Cheese, Smoked EVOO, House Candied Granola  6

Main Courses

Slow Cooked Maple Leaf Duck Breast, Chinese Long Beans, Kabocha Puree, Calamansi Pistou, Luxardo Cherry Gastrique  16

Asian Pesto & Hamakua Mushroom Steamed Hawaiian Whitefish & Scallop, Ikura, Sizzling Ginger Soy  17

Charbroiled New York Strip Steak, Wilted Arugula, Fingerling Potatoes, Caramelized Ewa Sweet Onions, Ali’i Mushrooms, Hearts of Palm Chimichurri  17

Sweet Endings 6

Black Sesame & Vanilla Panna Cotta, Sweet Dashi Consommé

Kahlua & Haupia Parfait, Caramelized Pineapple, Okinawan Purple Potato

February 9, 2016

Culinary Arts Program Reminders

Aloha…as we approach the middle of the semester Culinary has a couple of events we’d like to remind you about! First, our ever popular spring buffets are filling fast so don’t forget to make your reservations!

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Next week’s menu:

The Pearl Buffet – February 17, 18, 19

$35 per person

SALADS

Mixed Baby Greens with French Vinaigrette

Cherry Tomato and Cucumber Salad

Red Bliss Potato with Bay Shrimp and Tobikko

Sesame Ahi Poke and Orzo Salad

Marinated Green Papaya Salad

Hearts of Artichoke with Calamata Olives and Tomato

Lentil and white Mushroom with Mustard Walnut Vinaigrette

Mediterranean Potato

COLD MEATS AND SEAFOOD

Turkey Pate en Croute with Green Apple Chutney

Smoked Chicken with Dried Cranberry Mustard

Cold Smoked Salmon with Traditional Garnishes

ENTREES

Roasted Prime Rib of Beef with Red Wine and Thyme Jus, Horseradish Sauce

Porchetta with Compote of Apples & Dates

Sesame Crusted Fresh Island Fish with Calamansi & Ginger Butter Sauce

Eggs Benedict with Ham and Gruyere Cheese, Whole Grain Mustard Hollandaise

Selection of Fresh Stir Fried Vegetables

Steamed Jasmine rice

Boulangere Potatoes

Assorted Rolls and Lavosh

DESSERTS

Leeward’s Coco Puffs

Strawberry Cheesecake

Crème Caramel

Call us at 455-0475 for information and reservations!

 

Next, our Special Event dinner will be held on Friday, April 8th! Come and join us as students work alongside Chef Ron De Guzman of Stage Restaurant! The menu for the evening:

Amuse Bouche

Truffled Kahuku Corn Pudding, Crispy Shallots, Chives

First Course

Kona Lobster Bisque

Butter Poached Lobster, Lemon-Tarragon Cream, Herb Croutons, Chervil

WINE: Domaine Skouras “Zoe” White

Second Course

Roasted Beet Salad with Smoked Wahiawa(Farm name) Goat Cheese

Wasabi-Lilikoi Viniagrette, Hirabara Farms Radishes, Ho Farms Grape Tomato, Japanese Cucumber, Baby Arugula

WINE: Birichino Malvasia Bianca

Third Course

Potato Wrapped Monchong,

Maui Onion “Soubise”, Nuesky Applewood Bacon, Charred Hirabara Green Garlic

WINE: Kir Yianni “Paranga” White

Fourth Course

Sous Vide of Niihau Free Range Eland

Crispy Potato “Gougeres”, Waialua Asparagus, Scallion Hollandaise, Cabernet Reduction

WINE: Chateau Fontanes (Cabernet Sauvignon)

Dessert

Tapioca Pearls

Tahitian Vanilla Bean Macerated Strawberries

Organic Coconut Powder, Hawaiian Honey Ice Cream, Maui Pineapple Emulsification

Featuring: “Sweet Land Farm” Wahiawa Goat Cheese, Ho Farms, Hirabara Farms, Niihau Ranch

Please call 455-0298 for information and reservations!

January 5, 2016

Happy New Year! Hau’oli Makhiki Hou! Welcome to the spring 2016 semester! The Culinary Arts program has an exciting semester planned and we hope you can join us at some of our events!

UPDATE

We are thrilled that our new instructors, Matt Egami and Chris Garnier had a great fall semester! Matt’s Asian/Continental class is operates “Pop-Up 224” during the second half of the semester on Thursdays in the Uluwehi Café and the response has been tremendous! Come visit, they feature the cuisines of Japan, Southeast Asia, France, and Italy to name few. Stop by to grab one of the specials!

Chris has his hands full with “Ala Ike Grill” also operated in the second half of the semester featuring the skills of the Fundamentals of Cookery II class. The grill operates Monday – Thursday and features campus favorites Alfredo Fettucini, Pork Chops with Fried Rice, Chicken Katsu, Nicoise Salad, and Clubhouse Sandwiches, to name a few. Come check it out in the Uluwhei Café.

 

ThePearl

Principal's Luncheon Spet 20 13

We are pleased to announce the spring 2016 semester opening of THE PEARL restaurant on Thursday, January 21st through Friday, April 22th. Lunch service is on Wednesdays, Thursdays and Fridays from 11:30 a.m. to 1:30 p.m. The Pearl will be closed for lunch service on March 2nd – March 16th, and March 23th – 25th for the spring break, and April 8th for our Special Event dinner.

Chef Instructor Ian Riseley and his “Contemporary Cuisines” class students will once again delight you with their culinary artistry and distinctive style. Menus for the semester can be found on the College’s website at http://www.leeward.hawaii.edu/thepearl or on The Pearl Facebook page. Student menus will be featured on February 24th, 25th, and 26th and April 20th, 21st, and 22nd.

Please call #455-0475 for reservations and information. We look forward to seeing you again!

 

EVENTS

SCHOLARSHIP BRUNCH

The annual Scholarship Brunch scheduled for Sunday, February 14, 2016 features the Culinary Arts Program faculty and students working alongside Leeward area high school culinary students and teachers to prepare brunch for an estimated 1,400 people. Also featured is entertainment and a craft fair by Kumu Hula Vicky Holt Takamine and Hālau Pua Ali‘i ‘Ilima. Monies raised from the event benefit students through scholarships to the culinary program.

Island Flavors Menu featuring:

Sliced Island Papaya & Li-Hing Pineapple – Fresh Fruit Salad

Mixed Green Salad, Balsamic Dijon Mustard Vinaigrette

Pea Salad, Housemade Bacon, Bleu Cheese

Somen Salad, Soy Wasabi Vinaigrette

Kalua Pig and Green Onion Hash

Baked Molokai Sweet Potatoes wth Lehua Honey Glaze

Braised Hoisin Meatballs

Portuguese Sausage Kim-Chee Stir-Fry

Kiawe Smoked Lemongrass Chicken

Omelet’s Made-to-Order

Scrambled Eggs

Steamed White Rice

Macadamia Nut Pancakes, Coconut & Maple Syrup

Apple Banana Coffee Cake

Matcha Chiffon Cake with Waialua Chocolate

Coffee/Tea/Punch

 

SPECIAL EVENTS DINNER

The Special Events class is thrilled to plan this semester’s Chef Showcase dinner on Friday, April 8th. Students will be working with Chef Ron DeGuzman of Stage restaurant who will feature some specialty cheese from Leeward Culinary Arts Program alumna Emma Bello of “Sweet Land Farm.” The dinner will feature a five-course meal with wine pairings offered at $85 with wine pairings and $70 without wine. The menu should be finalized in early March. Please call 455-0298 for more information and reservations.

 

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The Culinary Arts Program signature food and wine event “L’ulu” will be held this year on Saturday, May 7th from 6:00 – 9:00 p.m. General grazing tickets are $100 through April 29th – $125 from May 1, 2016. Please contact Fabiola Castellano at 455-0300 or via email at fabiola@hawaii.edu or Tommylynn Benavente at 455-0298 or via email at tlbenave@hawaii.edu for more information and sponsorship opportunities.

 

The Restaurants                                                          The Chefs

 Aulani: A Disney Resort & Spa                              Jeff Wind, Ron Villoria

Chef Chai                                                                    Chai Chaowasaree

Lucky Belly                                                                  Jesse Cruz

MW Restaurant                                                          Wade & Michelle Ueoka

Nalo Farms                                                                  Dean Okimoto

REAL, a Gastropub                                                    Troy Terorotua

Roy’s Ko Olina                                                             Roy Yamaguchi, Darryl Shinogi

Sansei Seafood & Sushi Restaurant                          dk Kodama

Stage                                                                              Ron DeGuzman

The Pearl                                                                       Ian Riseley

The Pig & The Lady                                                     Andrew Le

Tiki’s Bar & Grill                                                          Ronnie Nasuti

Top of Waikiki                                                              Lance Kosaka

September 15, 2015

Culinary Arts Program

Welcome to the fall 2015 semester! The Culinary Arts program has an exciting semester planned and we hope you can join us at some of our events! We are thrilled to announce that the program achieved maximum renewal accreditation and Exemplary Status with the American Culinary Foundation Federation Education Foundation Accrediting Commission of seven years from 2015 – 2022. This accreditation assures that a program is meeting standards and competencies set for faculty, curriculum, facilities, and student services.

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We are thrilled to introduce two new instructors. Egami-Matt-14373resized

Matt Egami has over seven years of experience in the food industry and has experience at Kincaids Fish and Chop House, Nordstrom Marketplace Café, Ruth’s Chris Steakhouse and Buca Di Beppo. Matt currently teaches the Introduction to the Culinary Industry, Sanitation and Safety, Purchasing and Cost Controls, and Asian/Continental Cuisine courses.

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Chris Garnier has over 23 years of experience as Executive Chef, Corporate Sous Chef and Trainer at Roy’s Restaurants across the nation and in Guam. Chris also has experience at the Kahala Mandarin Oriental as Executive Sous Chef. Chris teaches the Garde Manger and Fundamentals of Cookery II courses.

 

The Pearl

The Pearl restaurant is open for service from Thursday, September 3rd through Friday, December 4th. Lunch service is on Wednesdays, Thursdays and Fridays from 11:30 a.m. to 1:30 p.m. The Pearl will be closed for lunch service on September 11, 17 October 14, 15, 16, 21, 22, 23, 28 and November 6, 11, 26, 27 due to program activities and holidays. Chef Instructor Ian Riseley and his “Contemporary Cuisines” class students will once again delight you with their culinary artistry and distinctive style. Menus for the semester can be found on the College’s website at http://www.leeward.hawaii.edu/thepearl. Student menus will be featured on October 7, 8, 9 and December 2, 3, 4.

Please call #455-0475 for reservations and information. Please note that we are not accepting reservations for the buffets any earlier than 30 days before the desired reservation date. Reservations left earlier than 30 days will not be honored.

 

HAWAII FOOD AND WINE FESTIVAL

The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific.  The Festival will take place over two weeks on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.  Leeward’s Culinary Arts program hosted the event chefs for the culminating event “Beauty and the Feast” on the beach at Aulani, A Disney Resort & Spa. Students had the opportunity to work alongside world renown chefs Michelle Bernstein of Seagrape in Miami, Floyd Cardoz of White Street in New York City, Jose Garces of the Garce Group in Philadelphia, Hubert Keller of Fleur in Las Vegas, Mourad Lahlou of Mourad in San Francisco, Tory McPhail of Commanders Palace in New Orleans, Zach Pollack of Alimento in Los Angelos, Tetsuya Wakuda of Tetsuya’s in Sydney, Jennifer Yee of Lafayette Grand Café in New York City, and local favorites George Mavrothalassitis of Chef Marvo, Kyle Higa of Aulani, and Martin Knaubert of the Four Season Resort soon to open in Ko Olina. What a great culminating event! http://hawaiifoodandwinefestival.com/.

 

SPECIAL EVENTS DINNER

LIvestock Logo

The Special Events class is thrilled to plan this semester’s Chef Showcase dinner on November 6. Students will be working with Chef Jesse Cruz featuring the cuisine of Livestock Tavern. The dinner will feature a five-course meal with wine pairings.

Dinner $70, with wine pairings $85

Autumn Supper

Grilled Persimmon Salad, Country Ham & Pomegranate Vinaigrette

Turkey Tail Pot Pie, Mushroom Veloute

Braised Pork Cheek, Truffle Grits & Lemon Oil

Pulled Oxtail Ragu, Rocket Greens & Hand -cut Parpadelle

Roasted Pumpkin Bread Pudding, Vanilla Bean Anglaise

 

Please call 455-0298 for information and reservations.