The project grant provides funds to purchase the 12 types of fruit from area farmers for donation to the University of Hawaii, Hawaii Community College culinary arts program in return for recipes that have been served to the public. Chef Instructor Paul Heerlein and colleagues will challenge students to create exciting recipes and products, such as dressings, sauces, juices, chutneys, jellies and desserts. Over the course of the project, markets will be developed with practicing chefs and wholesale fruit buyers. At the end of the three-year project, a cookbook featuring student and guest chef recipes will be published and distributed to chefs in the Kona-Kohala region.
The creativity that has gone into some the recipes thus far is remarkable.
Kona Rangpur lime cheesecake
Mysore raspberry & loquat fruit terrine
Surinam cherry ice in Kona Rangpur lime juice
Spiced fruit soup
Kona Rangpur lime dipping sauce for mango spring rolls.
These are just a few of the recipes served at the Thursday and Friday lunches offered at the culinary school.
For More Information:
Dr. Richard Bowen Ken Love
Tel: 808-956-8419 Tel: 808-323-2417
Fax: 808-956-2865 Fax: 808-323-2245
Paul E. Heerlein
Hospitality Training Institute
Hawaii Community College, University of Hawaii