The project grant provides funds to purchase the 12 types offruit from area farmers for donation to the University of Hawaii, HawaiiCommunity College culinary arts program in return for recipes that have beenserved to the public. Chef Instructor Paul Heerlein and colleagues willchallenge 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. Atthe end of the three-year project, a cookbook featuring student and guest chefrecipes will be published and distributed to chefs in the Kona-Kohala region.
The creativity that has gone into some the recipes thus faris 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 Thursdayand Friday lunches offered at the culinary school.
For More Information:
Dr. Richard Bowen
Tel: 808-956-8419 Tel:808-323-2417
Fax: 808-956-2865 Fax:808-323-2245
Paul E. Heerlein
Hawaii Community College,University of Hawaii