Theme: Hawaii ingredients with an Asian Flair and the12 tree fruits
November 2, 2006 11:30 seating
By Our 2007 class
Instructor: Paul Heerlein
Dinning room Instructor: Jim Lightner
Fruit Provided by Ken Love
Hamakua goat cheese, local organic beets and orangesegments in a baby romaine leaf
Seared Kona Kampachi Sashimi with a tropical apricot Ponzusauce
Crab cake served on a corn and curry bisque
Tree tomato and water apple sorbet
Pan seared beef of the sea gAhih with a PiopiniMushroom wasabi jus, potatoe purree and fall seasonal vegetables
Cherimoya Crème brullee with cookies
Lilikoi Soursop and kumquat punch with dragon fruitice cubes, Iced Tea, Kona Coffee
Gratuities are greatly appreciated and benefitstudents with materials that enhance their culinary education. Donations aremost welcomed and benefit the culinary arts program by providing, equipment,supplies, and culinary education for the program. If you are writing a donationcheck, please write it to the University of Hawaii Foundation account#123-9220-4 HICC West Hawaii Food Service.
Mahalo for supporting our culinary arts program!