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COURTESY PILI GROUP
Big Isle dish: Mark Noguchi of the Pili Group will serve Kunoa Cattle rib-eye in kim chee broth with cilantro and negi oil.
COURTESY THE PLANTATION HOUSE RESTAURANT
On Maui: Jojo Vasquez of The Plantation House Restaurant will prepare Hilo jidori tsukune, above, glazed with unagisauce. Chef Lee Anderson of Sugar Beach Events and Easter Seals Hawai‘i participant Garvey Hayes, left, whip up bruleetomato with goat cheese crema and black garlic shrimp.
COURTESY THE PLANTATION HOUSE RESTAURANT
On Maui: Jojo Vasquez of The Plantation House Restaurant will prepare Hilo jidori tsukune, above, glazed with unagisauce.
COURTESY KAUAI BEER CO.
On Kauai: In-house microbrews at Kauai Beer Co. will be paired with dishes created by the brewery’s chef, Joe Fox.
COURTESY HCC
From Hilo: “All White Plate” of cauliflower and smoked scallop mousse, alii mushroom “scallop,” more white localveggies, olive oil powder and Champagne vinegar reduction, by chef Brian Hirata of Hawai‘i Community College.
COURTESY MOON AND TURTLE
Big Isle dish: Above right, a seafood cold rice noodle bowl by Mark Pomaski of Moon and Turtle, accompanied by local vegetables and a garlic fish sauce.
This year, its 70th anniversary, Easter Seals is taking its fundraising to new heights with The Traveling Plate, an isle-hopping culinary tour that features top chefs of Maui, Kauai, the Big Island and Oahu cooking up each island’s bounty. Read more
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