On Friday I had the opportunity to attend the 16th Annual Mealani’s Taste of the Hawaiian Range held at the Hilton Waikoloa Village. I’ll be posting more about the actual Taste of the Range later but I wanted to give credit to the 81 culinary students from both East and West Hawaii Community Colleges that came to the Pork and Beef seminars that were held before the “Taste”.
The classes were geared for culinary students and food industry professionals.
Pork producer Lloyd Case joined Tom Asano of Hilo’s Kulana Foods and Hilton Waikoloa Village Executive Chef Charles Charbonneau to discuss the traditional cultural protocol and growing commercial use of feral and domestic hog in the Hawai‘i food service industry.
The second seminar that began at 3:00 was titled “How to cook Grass-Feed Beef 101” and the students moved over to the next ballroom to listen to the presentations there.
This year’s staged cooking demonstration headlined two presenters.
KTA’s Derek Kurisu of TV’s “Living in Paradise” and Chef Scott Hiraishi of Sam Choy’s Kai Lanai present tips for preparing and using forage-fed beef cuts.
Open to the public, ticketed attendees receive take-away recipes.
Derek, who founded KTA’s locally sourced Mountain Apple Brand, demontrated how to prepare Shortribs Delight and bone a chuckroll.
Chef Hiraishi detailed how to deliciously use oxtail.
At the end of the presentations, the student cooks got to sample what was being prepared on stage.
Filed under: aloha, Big Island, Education, Food & Drink, Hawaii, Hawaiian, Kids Tagged: | Beef, Cooking Beef, Cooking on the Big Island, Cooking Pork, Cooking Schools in Hawaii, Hilton Waikoloa Village Resort, How to Cook Grass Fed Beef, Pork, Raising Pigs, Raising Pork, Sam Choy