Top chefs to showcase farm-to-table fare at Taste of the Hawaiian Range

Chef and restauranteur Ed Kenney and his crew cook-up farm-to-table culinary dishes for food grazers at the 2014 Taste of the Hawaiian Range. This year's event is slated for October 9 at the Hilton Waikoloa Village.

Oct. 8, 2015

Contributed by Mae Nishimura

More than 2,000 adventure-seeking foodies are expected to flock to the 20th annual Taste of the Hawaiian Range, one of Hawai’i island’s most popular food-grazing festivals. The event – which promotes local agricultural sustainability – is slated for Friday evening, October 9 at the Hilton Waikoloa Village.

Over 30 Hawaiʻi chefs will prepare dishes using 100 percent pasture-raised beef, pork, lamb, goat, mutton and wild boar – along with fresh fruits and vegetables. Plus, there will be 60 culinary stations and exhibit booths.

Kamehameha Schools is an annual supporter of the event and partners with some of its farmers and ranchers to highlight their products and initiatives which align with the KS Strategic Agricultural Plan (SAP). The SAP is a guide for responsible stewardship over 88,000-acres of agricultural lands endowed by KS founder Princess Bernice Pauahi Bishop.

“This event is very important because it shows the public our need for local food sustainability,” said Perry Kealoha, senior asset manager with KS’ Community Engagement and Resources Group. Along with that, this is also a great opportunity for local food producers to connect with chefs and consumers.”

Foodies are invited to cultivate culinary connections by grazing stations and visiting various vendor booths to meet the farmers and ranchers who grow the food. Booths include KS lessees Buddha’s Cup, Sugai Coffee, Adaptation and Sam Choy’s Kai Lanai. While you’re there, don’t forget to stop by the KS booth for your free bag of Atebara Chips – also a lessee on KS land.

The food fest also serves as a place of learning. Chefs partner with culinary students to teach new techniques and create educational opportunities to network with popular local celebrity chefs like guest presenter, Roy Yamaguchi and Peter Merriman. All staff members at Merriman’s restaurants are taught to respect the ʻāina that feeds the people who produce the food and to be proud in their work.

At last year’s Taste of the Hawaiian Range, the County of Hawaiʻi assisted by students at Kanu o Ka ʻĀina School spearheaded a zero-waste effort, which diverted 97 percent of the event’s discards from landfills. A little over 1,700 pounds of waste was generated with 96.6 percent of it recovered as compostables, mixed recyclables, HI-5 redemption or food waste that was given to local piggeries.

Learn how KS partners with farmers to increase local food production for a sustainable Hawaiʻi, here.

Mealani’s Taste of the Hawaiian Range

WHAT:
A premier culinary event which promotes local agricultural sustainability

WHEN:
Friday, October 9, 2015
6:00 – 8:00 p.m.

WHERE:
Hilton Waikoloa Village, Hawaiʻi island
A free parking shuttle will operate from Noon – 10:00 p.m. at the ʻAnaehoʻomalu Bay parking lot.

TICKET PRICES:
$45 presale and $60 at the door

Preview the dishes being served and follow the event on Facebook.

Foodies can meet local farmers, ranchers and chefs including KS lessee Sam Choy’s Kai Lanai.

Sarah Fogelstrom from Buddha’s Cup Coffee offers samples of her products to attendees.

Visit over 60 culinary stations and exhibit booths at this year’s festival.

Hawaii Big Island Beef’s Jill Andrade-Mattos, gathers with KS Vice President of Community Engagement & Resources Kāʻeo Duarte, and Rick Sakata of Hawaiʻi Lowline Cattle Co.