Theme: Hawaii ingredients with an Asian Flair and the 12 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 orange segments in a baby romaine leaf
Seared Kona Kampachi Sashimi with a tropical apricot Ponzu sauce
Crab cake served on a corn and curry bisque
Tree tomato and water apple sorbet
Pan seared beef of the sea gAhih with a Piopini Mushroom wasabi jus, potatoe purree and fall seasonal vegetables
Cherimoya Crème brullee with cookies
Lilikoi Soursop and kumquat punch with dragon fruit ice cubes, Iced Tea, Kona Coffee
Gratuities are greatly appreciated and benefit students with materials that enhance their culinary education. Donations are most welcomed and benefit the culinary arts program by providing, equipment, supplies, and culinary education for the program. If you are writing a donation check, 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!