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

 

Menu

 

Amuse-Bouche@

Hamakua goat cheese, local organic beets and orangesegments in a baby romaine leaf

 

Appetizer

Seared Kona Kampachi Sashimi with a tropical apricot Ponzusauce

 

Soup

Crab cake served on a corn and curry bisque

 

Intermezzo

Tree tomato and water apple sorbet

 

Entrée

Pan seared beef of the sea gAhih with a PiopiniMushroom wasabi jus, potatoe purree and fall seasonal vegetables

 

Dessert

Cherimoya Crème brullee with cookies

 

Beverages

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!