Chew on This

L'Ulu dinner a celebration

May 8th, 2016
Chef Lance Kosaka's Slow-Cooked Pork Belly with Ho Farms Vegetable Relish and Chili Lemon Sauce.

Slow-Cooked Pork Belly with Ho Farms Vegetable Relish and Chili Lemon Sauce by chef Lance Kosaka of Top of Waikiki.

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.

LCC students at work at their station inside the teaching kitchen.

LCC students Christine Atud, Maricel Campo and Cheen Shimao at work at their station inside the teaching kitchen.

 

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.

Smoked Butterfish Luau wit Grilled Hawaiian Crown Pineapple & Hearts of Palm Salsa but Ian Riseley of the LCC restaurant The Pearl.

Smoked Butterfish Luau with Grilled Hawaiian Crown Pineapple & Hearts of Palm Salsa by Ian Riseley of LCC's The Pearl.

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.

nalo

Local taro was pounded into paiai, then fried in cubes to make crunchy croutons.

Local taro was pounded into paiai, then fried in cubes to make crunchy croutons.

 

Other highlights from the night:

From Sansei Seafood Restaurant & Sushi Bar, Pan-Seared Small Kine Farms Mushrooms, Creamy Herbed Polenta, Arugula, Chicken Skin Cracklings and a Quail Egg.

From chef DK Kodama of Sansei Seafood Restaurant & Sushi Bar, Pan-Seared Small Kine Farms Mushrooms, Creamy Herbed Polenta, Arugula, Chicken Skin Cracklings and a Quail Egg.

From Pig and the Lady, chef Andrew Le's Laotian Fried Chicken with Pickled Chili, Kaffir Lime, Peanuts, Fried Shallots and Aromatic Sprouting Herbs.

From Pig and the Lady, chef Andrew Le's Laotian Fried Chicken with Pickled Chili, Kaffir Lime, Peanuts, Fried Shallots and Aromatic Sprouting Herbs.

 

And the prettiest dish, a dessert from chefs Jeff Wind and Ron Villoria that featured coconut and mango in many forms:

A custom chocolate wafer and edible flower topped the Coconut Tapioca Pudding with Mango, Mango Cremeux, Mango Pearls, Coconut Meringue and Coconut Powder from Aulani: A Disney Resort & Spa.

A custom chocolate wafer and edible flower topped the Coconut Tapioca Pudding with Mango, Mango Cremeux, Mango Pearls, Coconut Meringue and Coconut Powder from Aulani: A Disney Resort & Spa

 

 

 

 

2 Responses to “L'Ulu dinner a celebration”

  1. emme tomimbang:

    Excellent article--- I was there. Great to see how the 25 years of Hawaii Regional Cuisine
    has evolved---giving birth to the next generation of Hawaii top Chefs.

    BTW everything was great-- but I loved the Laotian Chicken--like a sweet chicken tempura.

    aloha and congrats to the Graduating Students of Leeward Culinary! Bravo Tommylyn Buenaventura, their director.


  2. free vin:

    With all these silly websites, such a great page keeps my internet hope alive.


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