|Feeding the crowd at Taste of the Hawaiian|
Thirty five chefs cooked up dishes for the crowd to enjoy at Taste of the Hawaiian Range on October 4 at the Hilton Waikoloa Village. Each chef was assigned a different cut of meat, most worked with locally raised grass-fed beef, while some chefs tackled goat, sheep, lamb, and feral pig. Food was served from booth displays, both inside the ballroom and outside near the water.
Although rain poured on the long line of waiting, hungry guests right at the start of the event, they were not deterred. Big Island folks know how blessed and precious rain is in Waikoloa so they soaked up it right along with the thirsty plants.
Upon check-in at the event, guests are given a map showing where each chef would be serving food as well as which cut of meat they would be working with. I spent a good 15 minutes studying the map, circling my top choices as it was highly unlikely 35 samples were going to fit in this belly. Below, my favorite dishes, in no particular order.
|Tripe gyros from Blue Dragon|
|Meatloaf by East Hawaii Community College|
|Gnocchi with oxtail ragout by Four Seasons Hualalai|
|Skirt steak from Chef Noguchi|
|Lamb chorizo by Chef Kenney|
Other highlights was the Squash and Awe booth by Anna Peach, a guerrilla farmer in Waimea growing heirloom squash varieties, and the hard working students of Kanu O ka Aina, Kamehameha Schools, and UH Hilo for making it a zero waste event. All paper products were recycled and food scraps composted.
Hope you can make it to the Big Island's best foodie event next year.