L'Ulu dinner a celebration
More than 600 guests attended Saturday night's annual benefit for the Leeward Community College culinary program, L'Ulu, held in and around the school's instructional kitchens.
As always, the dinner celebrated connections between chefs and farmers, with displays of fresh produce set up next to cooking stations so that diners could sample products from local farms in raw form while tasting what a chef can do with them.
Leeward culinary students assisted at each station and put out their own dish — a delicate smoked piece of butterfish with a salsa of pineapple and hearts of palm, created by chef-instructor Ian Riseley. Many guests called it the dish of the night.
Dean Okimoto of Nalo Farms served a micro greens salad topped with pickled beets and a soy-yuzu vinaigrette and croutons made with fried paiai from Ai Manuahi Farms.
Other highlights from the night:
And the prettiest dish, a dessert from chefs Jeff Wind and Ron Villoria that featured coconut and mango in many forms: