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Empty Bowl Hawaii fundraiser supports Aloha Harvest

Betty Shimabukuro

By Betty Shimabukuro /

April 14, 2019

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Empty Bowl Hawaii, a fundraiser for Aloha Harvest, took place Friday at the Dole Cannery ballrooms.
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Empty Bowl Hawaii, a fundraiser for Aloha Harvest, took place Friday at the Dole Cannery ballrooms.
3/17
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Attendees were able to choose from among thousands of ceramic bowls made specially for the event.
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The price of admission included one bowl, and it was a hard choice for many.
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Chef Sam Choy took home four extra bowls, paying an additional $15 per bowl.
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Duke’s
 Jerry Tonupo, sous-chef at Duke’s Waikiki, scooped out the restaurant’s tomato bisque.
7/17
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Koko Head Cafe served a vegan tomato-lemon grass bisque.
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The Pomaikai Ballrooms were packed.
9/17
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Volunteers wrapped the bowls in newspaper for the trip home.
10/17
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Cecelia Holland, left, and LaDayne Pascua watched over bowls made by fellow students at La Pietra Hawaii School for Girls.
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Each attendee received tickets for three soups, with bread. These three were from the Nook, left, a miso fish chowder; the Pig & the Lady, back, pork with mung beans; and La Tou, budae-jiigae, a lentil soup with sausage.
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Empty Bowl was also a food event, with soups made by restaurants all over Oahu.
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Todd Nakayama, a teacher at Waipahu High School, brought culinary students to help serve at the event. He worked the Murphy’s Bar and Grill station serving black-eyed peas and ham.
14/17
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Chef Keith Kong with the crew from Basalt served a mushroom barley soup.
15/17
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16. Dunkin
Dunkin’ Donuts had special Easter-themed doughnuts for sale for a $2 donation to the cause.
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It wasn’t all soups: April Bullis set up a dessert display that included sweet cornbread muffins.
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A silent auction raised additional cash. Among the most popular items were animal sculptures by Esther Shimazu and Noa Detweiller. 


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