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Dining events these days are as much about expanding the mind as filling the stomach. The recent Hawaii Food & Wine Festival exposed the public as well as visiting chefs to the virtues of local products.
Last week on the Big Island, the pig-centric Cochon Island offered diners inventive nose-to-tail dishes while educating them about heritage and feral pigs.
But the education doesn’t stop there: In the kitchen, culinary students are gaining hands-on experience at events throughout the year.
The Sea-to-Me tasting event next week is one such opportunity. It puts the spotlight on fresh local seafood, presenting gourmet dishes created by Hawaii’s top chefs, assisted by students attending four of the state’s six community-college culinary programs, Hilo, Kapiolani, Maui and Kauai.
This year the student base extends further, with desserts baked by students from Kapolei High School, led by teacher Cynthia Pratt, and Waipahu High, led by Elaine Matsuo.
Sea-to-Me is just one venue for Waipahu students to gain experience.
"I’m willing to provide help, so we’ve worked with lots of chefs," Matsuo said, explaining that she keeps students busy so they understand firsthand the hard work the profession requires.
Their gigs include supplying First Hawaiian Bank annually with Christmas cookies, pitching in at JW Marriott Ihilani Ko Olina Resort & Spa during its annual Thanksgiving service project; assisting chef Hiroshi Fukui during his special dining events; and selling cookies at farmers markets. (They’ll be at the Leeward Community College market on Oct. 27, Nov. 24 and Dec. 8 and 15.)
"I gear them up to really know whether this is what they want to do," said Matsuo.
Sea-to-Me is expected to draw 500 to 600 people with cuisine by Alan Wong, William Chen from the Sheraton Beachhouse Moana, Nico Chaize (Nico’s at Pier 38), Hideaki "Santa" Miyoshi (Tokkuri Tei), Kenny Pumaras (Shelter Lodge), Elmer Guzman (Poke Stop), Jacqueline Lau (Roy’s), Jon Matsubara (Japengo), Fred DeAngelo (Ola/Grove), Vikram Garg (Halekulani), Wade Ueoka (MW Restaurant) and Tushar Dubey (Hokulani Bakeshop).
The event is organized by the Pacific Islands Fisheries Council and the Culinary Institute of the Pacific, and proceeds benefit both groups.
YUMMY 2013 Sea-to-Me tasting event:
>> Where: Dole Cannery Iwilei, Pomaika‘i Ballroom
>> When: 6 to 9 p.m. Oct. 5
>> Tickets: $100, VIP tables for $2,500 and $5,000
>> Info and ticket purchase: Call 265-4962, go to www.fishtoday.org or email fishtoday.seatome@gmail.com
Eighth Annual Hawaii Fishing & Seafood Festival 2013:
>> Where: Honolulu Fishing Village at Pier 38
>> When: 9 a.m. to 4 p.m. Oct. 13
>> Admission: Free
>> Shuttles: From Honolulu Community College
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