Lilikoi-braised pork belly bao sliders. Shallot-crusted tenderloin with confit byaldi. Roasted chicken with ratatouille arancini. These dishes might look like menu items from a fine-dining restaurant, but they were created by eight public high-school culinary programs — entries in Aloun Farms 4th Annual Ewa Sweet Onion Culinary Competition, held in April at Kapolei High School.

Judges were Andrew Le, executive chef/owner of The Pig & the Lady; Scott Sagon, corporate executive chef of The Edge by Tamura’s; Natalie McKinney, executive director of Kokua Hawaii Foundation; and Jason Peel, chef instructor at Kapiolani Community College.

In the end, Pearl City’s Marietoni Hipolito and Darien Murosaki, coached by culinary teacher Shawn Kimball, took top honors with a plate of roasted eggplant gnocchi, served with a faux Alfredo sauce made with tofu, and a raw zucchini and roasted vegetable salad.

The Pearl City team returned to school with $2,500; Kyle Villanueva- Kishida and Sam You of Kapolei High School took second place with a prize of $1,000; and the Moanalua team of Tristen Nakamura and Jennifer Lu placed third and won $500. They faced stiff competition from Campbell, Farrington, Mililani, Waianae and Waipahu.

Here is part of Pearl City’s winning recipe, a healthful version of Alfredo sauce.

Garlic Tofu ‘Alfredo’ Sauce

• 1 block silken tofu
• 1 tablespoon shoyu
• 1/4 cup water
• 4 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic
• 1/4 cup Parmesan cheese

Blend all ingredients in a blender. Toss with hot pasta and serve immediately. Serves 4.

Nutritional information unavailable.