While “grazing” at more than 60 culinary stations and exhibit booths, attendees pf the 20th Mealani’s Taste of the Hawaiian Range can get in on some new activities that promote local and sustainable food production on Hawaii Island.
While “grazing” at more than 60 culinary stations and exhibit booths, attendees pf the 20th Mealani’s Taste of the Hawaiian Range can get in on some new activities that promote local and sustainable food production on Hawaii Island.
The event is 6 to 8 p.m. Oct. 9 at the Hilton Waikoloa Village and boasts a stellar lineup of participating chefs from Oahu, Maui and Hawaii Island — plus sampling by local food producers and exhibits presenting topics related to the island’s agriculture.
Each attending family will receive a complimentary copy of the Taste of the Hawaiian Range 20th Anniversary Cookbooklet, which is filled with recipes by local chefs and members of the local beef industry. Find out how the Arakis of Kuhio Grille make Miso Pork Pot Roast and what’s the secret for Merriman’s Kahua Ranch Lamb Jook.
Also new in 2015 is a digital scavenger hunt where up to 500 guests can answer questions, take photos and learn more about Big Island agriculture — using their smart phones — for a chance to win prizes such as restaurant gift certificates and products. Attendees will also be able to connect with exhibit booths through a QR code image posted at each table. The code will connect smart phone users to online product discounts, coupons and links for educational resources.
“These digital activities will enable attendees to take advantage of discount offers from our participating local food producers for up to a year after the event,” said Christine Osterwalder, chairwoman for exhibits at the event. “Guests will also be able to download digital handouts from our educational exhibitors. Info will be conveniently accessible at the click of a button and celebrates the amazing variety of agricultural products here on the Big Island.”
Anniversary festivities will include honoring the event’s 20-year participants and others who have been long-term Taste of the Hawaiian Range supporters.
Culinary headliners for this year’s event include Bravo’s “Top Chef” Fan Favorite Sheldon Simeona of Maui’s Migrant Restaurant; Kevin Hanney of Oahu’s 12th Avenue Grill, the 2015 Hale Aina Best Restaurant of the Year; and the host of TV’s “Family Ingredients,” Ed Kenny of Honolulu’s Town Restaurant.
These celebrity chefs, and 30-some others, will be preparing delectable dishes using pasture-raised beef, lamb, goat, mutton and pork. A variety of beef cuts — from tongue to tail — are used so chefs and attendees can get acquainted with not-so-familiar cuts while having fun. The pasture-raised beef is sourced from local, humanely raised cattle that are free of antibiotics and hormones. Enjoy familiar cuts like sirloin tip and ribs, plus tripe and the infamous “Rocky Mountain oysters,” also known as bull testicles.
Hawaii Regional Cuisine founders Roy Yamaguchi and Peter Merriman will lead the pre-gala’s educational offerings, which are open to the public. Using oxtail and beef tenderloin, Yamaguchi, of Roy’s, instructs the 2015 edition of Cooking Pasture-Raised Beef 101 at 3 p.m. Merriman, of Merriman’s Restaurants, offers a presentation on purchasing local for the professional kitchen that is geared for college culinary students at 1:30 p.m.
Pre-sale tickets for are $45 and $60 at the door. Entry to Cooking 101 is $10 while the 1:30 p.m. class is free. Tickets can be purchased at Kuhio Grille in Hilo, JJ’s Country Market in Honokaa, Kamuela Liquors and Parker Ranch Store in Waimea, Kona Wine Market in Kailua-Kona and Kohala Essence Shop at the Hilton Waikoloa Village, as well as online at www.TasteoftheHawaiianRange.com.
A free parking and shuttle service to Taste is available from Anaehoomalu Bay from noon to 10 p.m.; follow parking signs on Waikoloa Beach Drive. Guests are encouraged to come early to avoid shuttle lines. For general event information, call 969-8209.
Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The ag-tourism event is a partnership between University of Hawaii College of Tropial Agriculature and Human Resources, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo College of Agriculture, Forestry and Natural Resource Management, County of Hawaii Departnent of Environmental Management and community volunteers. For more information, visit www.TasteoftheHawaiianRange.com.