LCC’s Culi­nary Gala Re­turn­ing May 10

MidWeek Islander (West Oahu) - - Front Page - By CHRISTINA O’CON­NOR

By pair­ing 13 chefs from some of Hawaii’s most renowned restaurants with farm­ers, ranch­ers and aqua­cul­tur­ists, the an­nual L‘

ulu Lee­ward Culi­nary Gala, set for from 6 to 9 p.m. May 10, will fea­ture dishes that use lo­cal prod­ucts cre­ated from these part­ner­ships.

The event, which serves as a vi­tal fundraiser for the com­mu­nity col­lege’s culi­nary arts pro­gram, will be held in The Pearl Restau­rant on cam­pus.

On the menu this year will be a 48-day Aged Maui Rib­eye from Alan Wong’s Restau­rant, Is­land In­spired ce­viche from REAL a gas­tropub, Big Is­land Wild Boar from Tiki’s Bar and Grill, Ahi Ravi­oli with Porcini Mush­room Sauce from Tokkuri Tei and Braised Short-ribs with Ha­makua Mush­room Risotto from HASR Bistro.

The Pearl, Lee­ward’s own award-win­ning restau­rant, also will con­trib­ute to the gala feast by pre­par­ing and serv­ing Slow Cooked Asian Pork and Beans with Se­same Slaw.

Other par­tic­i­pat­ing restaurants in­clude Japengo,

Pili Hawaii, San­sei Seafood Restau­rant and Sushi Bar, Roy’s Ko Olina, Ama Ama at Au­lani and Nau­paka at Ihi­lani Re­sort and Spa. Meals will be com­ple­mented by wine, beers, spir­its and spe­cialty cof­fee and tea. The gala also in­cludes live en­ter­tain­ment and a silent auc­tion.

Roy’s Ko Olina ex­ec­u­tive chef Dar­ryl Shinogi said that the restau­rant hopes to help “raise a lot of funds, and for the stu­dents to learn off the chefs that par­tic­i­pate.”'

Through­out the years, the event has raised thou­sands of dol­lars’ worth of fund­ing for the pro­gram. It all started in 2000 as a way for the culi­nary pro­gram to raise enough money to pur­chase a new oven.

“The event be­came an an­nual one with even more pro­gram needs not be­ing met by the col­lege,” ex­plained LCC culi­nary arts pro­gram co­or­di­na­tor Tom­my­lynn Be­navente. “Monies from the an­nual event were even­tu­ally used to sup­port fa­cil­ity ren­o­va­tions.”

Hosted in the school’s culi­nary fa­cil­ity, the gala al­lows at­ten­dees to see what their sup­port is help­ing to fi­nance.

Be­navente ex­plained that the gala helps the pro­gram pur­chase kitchen equip­ment and tools — such as pasta ma­chines, smok­ers and ice cream mak­ers — to help stu­dents stay in touch with in­dus­try trends. It also funds scholarships and ex­tracur­ric­u­lar ac­tiv­i­ties.

Ac­cord­ing to Be­navente, one of the big­gest suc­cesses of the gala has been high­light­ing prod­ucts from lo­cal pro­duc­ers.

“Guests at the event have ex­pressed their de­light to be able to talk with the farmer part­ners and learn more about their businesses,” she said.

Gen­eral ad­mis­sion for the gala is $100 through Fri­day; the price jumps to $125 af­ter that.

For more in­for­ma­tion about the gala and to pur­chase tick­ets, visit events.lee­

Male stu­dents, fac­ulty and staff at Univer­sity of Hawaii-West Oahu went for a stroll around cam­pus in high heels re­cently as a way to raise aware­ness about sex­ual as­sault. See the full story and more pho­tos on Page 12. Photo cour­tesy of UHWO.

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