Special Event Dinner with Chef Keith Endo of Vino Italian Tapas and Wine Bar

Join us at our upcoming Special Event dinner where students of the Culinary Arts Program highlight  the cuisine of Keith Endo, Executive Chef at Vino, Italian Tapas & Wine Bar.  The dinner to be held on Friday, November 2 features the following menu:

 

Spiced Ahi Tartare , Sweet Maui Onion, Asian Pears, Chili Granite

 

House Made Stracciatella, Herbed Lemon Ricotta, Shaved Prosciutto, Ho Farms Tomato, Garlic Crostini

Pesto-Marinated Kauai Prawns, Kabocha Ravioli

 

Crispy Skin Kona Kampachi

Crispy 2 Lady Pig Farmers Pork Belly

Waialua Chocolate Hazelnut Budino

 

Seating from 6:00 p.m. $70 without wine, $85 with wine pairings

Call 455-0298 or email tlbenave@hawaii.edu for information and reservations.

Welcome Fall!

Dear Friend~

We are pleased to announce the fall 2018 semester opening of THE PEARL restaurant on Thursday, August 30 through Thursday, December 6.  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 October 10, 11, 12, 17, 18, 19, 24 and November 2, 21, 22, 23, due to program activities and holidays. We are thrilled to feature Chef Keith Endo of Vino to work with our students for another Special Events dinner on November 2…in the coming weeks, please check the College website and The Pearl Facebook page for more information.

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 October 3, 4, 5 and December 5, 6.  The Pearl will feature fall buffets on September 26, 27, 28 and November 28, 29, 30.

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

Here’s the menu for Aug. 30, 31, Sept. 5, 6, 7

Beginnings  Hamachi Crudo, Avocado, Grapefruit, Garlic Chips, Jalapeno Ponzu

The Pearl’s Avocado Toast, One Hour Egg, Parmigiano Reggiano,Leeward’s Housemade Pancetta

 

Main Courses  Sundried Tomato & Herbed Goat Cheese Crusted Salmon, Fingerling Potatoes, Lemon Caper Buerre Blanc

Seared U-10 Sea Scallops, Pea Puree, Roasted Asparagus, Bacon Lardons

Charred Cauliflower Steak,Exotic Mushroom Conserva, Zuchini & Rainbow Carrot Salad

Slow Roasted Roulade of Chicken, Chardonnay Spinach Parmesan Cream Sauce

Sweet Endings  Lemongrass Crème Brulee, Compressed Pickled Mango

Hawaiian Honey Cheesecake, Cracked Black Pepper

WELCOME NEW FACULTY/STAFF!

We are thrilled to introduce our new Fundamentals of Baking Instructor Abigail Langlas! Abi has over 20 years of pastry arts experience working as Pastry Chef Owner of Cake Works,  Pastry Chef at Alan Wong’s and Honolulu Coffee Company.  She has years of experience teaching non-credit pastry classes at KCC and received her Diplome Superior from L’ecole de Cuisine Francaise de Sabine de Mirbeck and City and Guilds Diploma in Advanced Pastry from Westminster College, a selective training program for working pastry chefs.

We’re also pleased to introduce Ms. Jaylene Duate as a new lecturer teaching Dining Room Operations. Jaylene is a graduate of the Culinary Arts Program at KCC and has years of experience working in the front-of-the house at Aulani, A Disney Resort & Spa, Monkeypod Kitchen by Merriman, and Moku Kitchen.  Please say hello when you visit The Pearl!

Welcome Spring 2018

Dear Friends ~ We are pleased to announce the spring 2018 semester opening of THE PEARL restaurant on Thursday, January 18th through Friday, April 27st. 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 February 28, March 1, 2, 7, 8, 9, 14 and March 28 – 30for the spring break, April 6 for our Special Event dinner and April 13 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 21, 22, 23 and April 25, 26, 27.

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

 

Save the Dates!

Culinary Arts Program Scholarship Brunch

Sunday, February 18 – 7:30 – 11:30 a.m.

Call 455-0298 for information and tickets.

 

The Pearl Sweetheart Buffets  – February 14, 15, 16      

The Pearl Spring Buffet –  April 18, 19, 20

 

Special Event Dinner

Friday, April 6

Featuring alumnus Shaden Sato of Halekulani Hotel

Five course dinner with wine pairings

Seating from 6:00 p.m.

Call 455-0567 for information and reservations.

 

Saturday, May 5, 2018 – 6:00 – 9:00 p.m.

General Grazing $100 through April 27, 2018

$125 from April 28, 2018

Call 455-0567 for information and sponsorship opportunities.

Welcome Fall 2017 Semester!

Aloha!

We are pleased to announce the fall 2017 semester opening of THE PEARL restaurant on Thursday, August 31 through Friday, December 7.  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 October 11, 12, 13, 18, 19, 20, 25, 27, and November 10, 22, 23, 24 due to program activities and holidays.

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 October 4, 5, 6 and December 6, 7. The Pearl will feature the fall buffet on September 27, 28, & 29 and a start of the holiday season buffet on November 29, 30, and Dec. 1.

A sneak preview of the menu for August 31, September 1, 2, 6, 7, 8th:

Beginnings 6

Asian Fused Moloka’i Venison Dumplings, Spicy Korean Chili Buerre Blanc

Hamakua Exotic Mushroom, Hawaiian Hearts of Palm & Kahuku Sea Asparagus Poke Martini

Roasted Beets, Frisee, Lemon Herb Goat Cheese, Basil Pesto, Toasted Walnuts, Garlic Chips, Pomegranate Orange Emulsion

Main Courses

Rustic New York Strip Steak Sous Vide & Grilled, Duck Fat Fingerling Potatoes, Caramelized Ewa Sweet Onions, Ali’i Mushrooms, Chimichurri 18

Seared Maple Leaf Duck Breast, Kabocha Puree, Baby Bok Choy, Hau’ula Oven Dried Tomatoes, Plum Wine & Fig Gastrique 16

Herb Grilled Island Opah, Black Bean Puree, Roasted Kahuku Corn Poblano Chile Salsa, Fresco Cheese 17

Vegetarian North Shore Harvest Bowl, Multi-Grains, French Lentils, Moloka’i Sweet Purple Potato, Butternut Squash, Ulu and Hau’ula Tomatoes 15

Sweet Endings 6

White Chocolate Crème Brulee, Matcha Green Tea Ice Cream

Blueberry Japanese Yuzu Cheesecake

 

Also, Save the Dates!

 The Pearl Fall Buffet – September 27, 28, 29

 The Pearl Holiday Buffet – November 29, 30 December 1

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

Special Event Dinner – October 27 – Featuring Culinary Arts Program Alumnus Jason Ichiki, Executive Chef of Roy’s Waikiki

Five course dinner with wine pairings

$70 or $85 with wine pairings

Call 455-0567 for information and reservations

 

 

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

 

 

 

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

 

brunch-2010-5

 

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

 

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.

 

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

 

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

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