Taste of the Hawaiian Range Adds Extra Hour to Pig Out

Mealani’s Taste of the Hawaiian Range is Friday, Sept. 26 and expanding to offer three hours of tasting from 5-8 p.m. The 19th annual agricultural festival that showcases the use of pasture-raised, local beef sprawls both inside and out of the Hilton Waikoloa Village.

Doesn't this look good?

Doesn’t this look good?

“We want our guests to be able to enjoy a more leisurely experience and so added an extra hour,” says Jeri Moniz, event chairperson.  “The additional time will also give attendees more time to talk story with our local food producers and enjoy the exhibits.”

Tickets for Taste are $45 through Thursday, Sept. 25 and $60 on event day. They will be sold online and at a dozen islandwide locations starting July 1. They will also be available at the door.

Thirty of the state’s top chefs have already confirmed their participation to prepare delectable dishes using pasture-raised beef, pork, lamb, goat, mutton and wild boar—plus a cornucopia of fresh island fruit, veggies, honey, spices and beverages.

Culinary adventure seekers can taste and enjoy all the cuts of pasture-raised beef—everything from tongue to tail—prepared expertly by Hawai‘i chefs.  Enjoy familiar cuts like sirloin tip and ribs, plus beef cheek and the infamous “rocky mountain oysters” or bull testicles.

While “tasting,” attendees can meet Hawai‘i’s food producers at booths and talk story with the ranchers and farmers who make a living growing our food. They can also enjoy exhibits presenting topics related to local agriculture and healthy foods, including the University of Hawai’i’s Mealani Research Station.

Watch for ticket giveaways on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI. For general event information, phone (808) 969-8228.

Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Jeri Moniz at 808-960-8411 no later than August 26.

Hawai’i residents can take advantage of Hilton Waikoloa Village’s Taste of the Hawaiian Range Package—details are being finalized. Phone 808-886-1234 or visit Hilton.com.

Save $20 and Get Presale Tickets Now for Mealani’s Taste of the Hawaiian Range

Presale tickets are for sale online and at islandwide locations for the island’s mega-agriculture festival, Mealani’s Taste of the Hawaiian Range. The price is again $40.

Mealani Sign

Sprawling again inside and out of Hilton Waikoloa Village, the 6-8 p.m. event on Friday, Oct. 4 showcases the isle’s grass-fed beef industry and a bounty of locally produced food. In addition to sampling cuisine by 35 restaurants, meet the folks that are growing our food and browse among agriculture-themed displays.

Mealani Line-up

Admission at the door is $60 for the 18th annual event.

Tickets can be purchased at 13 Big Isle locations: Blue Kalo, Café Pesto, Hilo Bay Café and Kuhio Grille in Hilo; JJ’s Country Market in Honokaa; Island Naturals and Kona Wine Market in Kailua-Kona, Gio’s Gelato in Kainaliu; Parker Ranch Store and Kamuela Liquors in Waimea; Kohala Burger and Taco in Kawaihae and Kohala Essence Shop at Hilton Waikoloa Village.

“Also available are $10 tickets for the fun Cooking Grass Fed Beef 101 class by Chef Hubert Des Marais of The Fairmont Orchid, Hawai‘i,” says Talaite Petrowki, ticket chairperson. “Get them at Kuhio Grill, JJ’s Country Market and Kohala Essence Shop.” The demo, which includes sampling, is at 3 p.m.

Students learning about nutritional benefits of grass-fed beef.

Students learning about nutritional benefits of grass-fed beef.

Online ticket links for both Taste and Cooking 101 can be found at www.TasteoftheHawaiianRange.com.

Several new Taste chefs will be joining over 30 others who concoct delectable dishes using grass-fed beef, pork, lamb, goat, mutton and wild boar—plus a cornucopia of fresh island fruit, veggies, honey and spices. Culinary adventure seekers can enjoy all the cuts of grass-fed beef—everything from tongue to tail—prepared expertly by chefs. Enjoy familiar cuts like sirloin tip and ribs, plus beef cheek and the infamous “rocky mountain oysters” or bull testicles.

Mountain Oysters

New statewide chefs include Korie Nazara of Mahina Café, Ronnie Nasuti of Tiki’s Grill & Bar and Chef Mark Noguchi of Pili Hawaii. A full list of participating restaurants can be found on the website previously listed. For general event information, phone (808) 969-8228.

Local food producers and ag organizations wishing to participate with a booth should contact Deanna Young at 808-747-7200 or tohrbooths@gmail.com by August 18.

Watch for ticket giveaways on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI.

Hawai’i residents can take advantage of Hilton Waikoloa Village’s Taste of the Hawaiian Range Package with rates starting at $229 per room on Oct. 4 that includes two tickets for Taste. For details, and to book a stay under an exclusive Taste of the Hawaiian Range room package (code TSH), visit http://bit.ly/14wUunL or call 1-800-HILTONS.

Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Jeri Moniz at 808-960-8411 no later than Sept. 4.

2012 Kamehameha Schools - Beef (Steamship Round)

2012 Kamehameha Schools – Beef (Steamship Round)

Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program and KTA SuperStores. The quality and growth of this event are rooted in small business participation, sponsorship and in-kind donations. For more information, visit http://www.TasteOfTheHawaiianRange.com.

 

 

16th Annual Mealani’s Taste of the Hawaiian Range Schedule

Next week TODAY, Friday, September 30th, the 16th Annual Mealani’s Taste of the Hawaiian Range will be taking place at the Hilton Waikoloa Village Resort.

Taste of the Hawaiian Range

Happy attendees enjoy the oxtail dish prepared by Chef Daniel Thiebaut at last year's Taste of the Hawaiian Range

Here is the schedule for the event:

1:30 PM Pork Industry Seminar – Location: Kohala 1 & 2

Geared for culinary students and food industry professionals.  Pork producer Lloyd Case joins 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.

Taste of the Hawaiian Range

Don't miss Cooking Grass-Fed Beef 101 at 3 p.m.; last year's presenter was James Beard Award winner Chef Mavro

3 PM Seminar: “How to Cook Grass-Fed Beef 101” – Location: Kohala 3 & 4

This year’s staged cooking demonstration headlines 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, will demonstrate how to prepare Shortribs Delight and bone a chuckroll. Chef Hiraishi will detail how to deliciously use oxtail.

5 PM: Agriculture Festival Trade Show, Pre-Taste for VIPs and Media Blessing of Food and Chefs – Location: Grand Ballroom

Wholesale buyers and media have a pre-Taste opportunity to meet the people growing and producing Hawai‘i’s food. Vendors represent a wide range of products and  agricultural enterprise such as coffee, tea, honey, goat cheese, meat, produce, herbs and specialty items. Also at the expo are representatives of various agriculture-related associations and projects. Vendor and educational booths remain open during 6-8 p.m. Taste, with a blessing at 5:45 p.m.

Taste of the Hawaiian Range

Meet the local people who are growing our food, like Maureen Datta of Adaptations, at gaily decorated display booths.

6-8 PM: Mealani A Taste of the Hawaiian Range -Location: Grand Ballroom and Lagoon Lanai

35 top chefs dazzle ticketed diners during the Taste “grazing” extravaganza. Taste features heavy sampling of delectable dishes using local grass-fed beef, pork, wild boar, mutton, goat and lamb—plus a bounty of fresh, island-grown fruit and veggies. In addition, attendees talk story with Hawai‘i’s food producers at gaily-decorated vendor booths.

Tickets prices for the evening Taste and Cooking 101 demo are conveniently sold online at www.tasteofthehawaiianrange.com.Taste tickets remain priced at $40 presale and $60 at the door, while the fee for the cooking demo is $10. The above link also lists ticket sale locations.

The Hilton Waikoloa Village offers Taste of the Hawaiian Range Kama‘aina Room and Ticket Packages (code TST) starting at $229 plus tax for one night stay on Sept. 30 and two event tickets. Pre- or post-night accommodations are available starting from $149 per night (code MTH). Visit www.h-wv.com/taste or phone 808-886-1234 and ask for the “Taste of the Hawaiian Room Deal” specials.

16th Annual Mealani’s Taste of the Hawaiian Range and Agriculture Festival Coming Up!

Hailing from Honolulu to Hilo and beyond to LA, nine new restaurants and their chefs are participating at the 16th Mealani’s Taste of the Hawaiian Range and Agriculture Festival on Friday, Sept. 30 at the Hilton Waikoloa Village.

Mealani's Taste of the Hawaiian Range

They join a total of 35 culinary stations offering local, forage-fed meats prepared with fresh fruit and vegetables. Meats on the menu include a variety of dry-aged, grass-fed beef cuts—everything from tongue to tail—plus lamb, mutton, goat, pork and wild boar.

Four of Taste’s culinary newbies are also fresh to the Big Isle’s dining scene: Sam Choy’s Kai Lanai of Keauhou-Kona, Eddie Aikau Restaurant & Museum in Waikoloa, Kohala Burger & Taco in Kawaihae and Red Water Café in Waimea.

Chef David Abrahams of Red Water Café and Hawaii Gourmet Society will be making savory roast beef from grass-fed beef bottom round. Each culinary station gets 100 pounds of meat to concoct into a delicious culinary creation.

Grass Fed Beef Tasting Station

Grass Fed Beef Tasting Station

“What’s fun about Taste is our meat assignment is a surprise so we’re challenged to come up with a dish,” says Abrahams, who participated before at Taste while with Merriman’s. “I’ve been assigned everything from tongue to tripe and getting bottom round, a flavorful cut, is a plus. I’ll be doing a special preparation, I’ve been mulling around a few ideas.”

Taste’s format of assigning chefs a variety of meat cuts fulfills its goal of educating both chefs and attendees that all the cuts of grass-finished beef can be enjoyed. In addition, with more of the animal being used, there is less waste and the value of the product goes up—a plus for the local livestock industry.

Mealani's Taste Of The Hawaiian Range and Agriculture Festival

Mealani's Taste Of The Hawaiian Range and Agriculture Festival

While Hilo native and Waiakea High School alum Chef Ken Takahashi also isn’t new to Taste, his year-old restaurant is. The owner of Honolulu Burger Company on O’ahu is assigned grass-fed ground beef and he’ll be making Hamburger Lollipops to wow Taste attendees.

“We’ll be using shitake mushrooms from Hamakua, feta cheese from Naked Cow Dairy and Maui onions to craft the ground beef into the meatball treats,” details Takahashi, who prides himself in using as much Hawai‘i product as possible. “Then we’ll tempura fry the meat on the stick. It’s going to be fun and I look forward to coming home.”

Eddie Aikau Restaurant & Museum

Grass-Fed Beef Burger with Local Greens & Sweet Potato Fries from Eddie Aikau Restaurant & Museum.

Also returning to Taste, but with a new restaurant, is Chef Kapolanialaimaka “Kapo” Kealoha of 4Kings Kitchen in Honolulu. Other O’ahu eating establishments making their debut include the Pagoda Restaurant in Honolulu and ‘Umeke Market in Kahala.

Earning his Taste culinary chops all the way from California is chef and author Robert Wemischner. The Los Angeles-based professional pastry chef and culinary educator has authored four books: The Vivid Flavors Cookbook, Gourmet to Go, Cooking with Tea and The Dessert Architect. He comes to Taste on the heels of preparing a host of tea-infused delectables at the LA International Tea Festival.

“I’m looking forward to being the only mainland chef to participate, tying together Hawaiian-grown beef and tea in a tea-braised brisket with wasabi cream,” details Wemischner. He will use a combination of oolong and black teas and says his dish will showcase “the best of localvore eating.”

In addition to “grazing” at a host of culinary stations, festival goers can enjoy samples from a variety of Hawai‘i’s local food producers offering tastes of chocolate, honey, vegetable chips, red veal, sugar cane juice, grass-fed sausage and more. Also on display will be ag-related educational exhibits. It’s all part of the culinary adventure at the annual event that showcases the isle’s grass-fed beef industry while bringing together local ranchers, farmers, restaurateurs and eager eaters to celebrate a bounty of locally produced food.

Mealani’s Taste of the Hawaiian Range is 6-8 p.m. and sprawls from the Hilton’s Grand Ballroom to the Lagoon Lanai. Pre-Taste activities include a culinary demo, with sampling, on how to use and prepare 100 percent pasture-raised beef. Time is 3 p.m. for the 2011 installment of Grass-Fed Beef Cooking 101. This year’s guest presenter is KTA’s Derek Kurisu of TV’s “Living in Paradise.”

Tickets prices for the evening Taste and Cooking 101 demo are conveniently sold online at www.tasteofthehawaiianrange.com.Taste tickets remain priced at $40 presale and $60 at the door, while the fee for the cooking demo is $10. The above link also lists ticket sale locations.

The Hilton Waikoloa Village offers Taste of the Hawaiian Range Kama‘aina Room and Ticket Packages (code TST) starting at $229 plus tax for one night stay on Sept. 30 and two event tickets. Pre- or post-night accommodations are available starting from $149 per night (code MTH). Visit www.h-wv.com/taste or phone 808-886-1234 and ask for the “Taste of the Hawaiian Room Deal” specials.

Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Leomi Bergknut at 808-987-3432, as soon as possible and no later than September 23, 2011.

Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Big Island Resource Conservation & Development, Hawaii Community College Food Service & Culinary Program, Kamehameha Schools, KTA Super Stores and Hawaii Beef Industry Council. The quality and growth of this event are rooted in small business participation, sponsorship and in-kind donations. For more information, visit www.tasteofthehawaiianrange.com.

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Save the Date for Taste of the Hawaiian Range