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Students use local fare to create divine dishes

  • DENNIS ODA / DODA@STARADVERTISER

    Pearl City High School: Macadamia Crusted Mahi Mahi with Succotash and Purple Sweet Potato Mash

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    Nanakuli High School, left: Ewa Sweet Vegetable Confetti with Stuffed Baked Potato and Teriyaki Mahi Mahi

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    Waipahu High School: Pan Fried Monchong with Broccoli Leaf Puree, with Shaved Sweet Onions, Tomato and Grilled Corn Salad, garnished with micro greens and edible flowers

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    Campbell High School: Sous Vide Lamb Chops with Charred Broccoli and Corn Relish, Ewa Sweet Onion Merlot Butter Sauce and Broccoli Garlic Mashed Potatoes

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    Radford High School: Kahuku Shrimp with Stir-Fried Ewa Fresh Vegetables

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    Moanalua High School, right: Local Island Shrimp on a Bed of Broccoli with Corn Bechamel and Ewa Sweet Onion Bread

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    Kapolei High School: Ewa Sweet Corn Grits with Kauai Shrimp and Broccoli Fritters.

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    Roosevelt High School: Spicy Shoyu Ahi with Ewa Sweet Corn and Broccoli Rice “Burger” and Wasabi Aioli

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    Moanalua High School students, Victoria Orellana, left, and Tristen Nakamura plate their shrimp dish for the competition at Kapolei High School.

  • DENNIS ODA / DODA@STARADVERTISER

    Kapolei students Kyle Villanueva- Kishida, front, and Ally Tomar plated their shrimp

It was rather intimidating to hold a judge’s seat at Aloun Farms’ fourth annual Ewa Sweet Onion Culinary Competition on Saturday at Kapolei High School, where eight public high school teams were to present their best dishes, using Aloun’s onion, broccoli and corn, initially to an all-chef panel. Read more

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