Taste Lauds 10-Year Participants

The 30-some participating restaurants at Mealani’s Taste of the Hawaiian Range indulge ours senses and tastes with their creative culinary styles of entrees all year long. At the 2010 Taste, Café Pesto Hilo, the Hapuna Prince Beach Hotel and the Hilton Waikoloa Village were recognized for dedicating their time for 10 years of support.  In appreciation of their efforts at Taste of the Hawaiian Range, we entice you to join us in learning more about these resorts and restaurants and trying them—if you haven’t already!

Hilton Waikoloa Village

Hilton Waikoloa Village

The Hilton Waikoloa Village’s culinary station is perennially popular with Taste attendees like Jason Moniz, livestock disease control branch manager for HDOA.

On Friday, Sept. 30, 2011, Hilton Waikoloa Village (HWV) will again serve as the host property for Mealani’s Taste of the Hawaiian Range. In addition, the Hilton’s culinary team will also join top chefs from around the Hawaiian Islands to dazzle diners with mouth-watering fares using 100 percent grass-fed beef, pork, lamb, goat, mutton and wild boar, plus fresh island fruits and vegetables.

“Every year we always look forward to Taste of Hawaiian Range at Hilton Waikoloa Village,” says Debi Bishop, general manager. “This event so perfectly showcases the Big Island’s extraordinary resources and talent from our farms and restaurants. We are excited to help sustain this event and bring its important message to all of the attendees.”

Farm-to-Fresh Dining
Farm-to-fresh dining is the way of life in the kitchens of KPC, Imari and the Lagoon Grill at Hilton Waikoloa Village. With dishes created from locally produced food and agriculture such as Hamakua mushrooms, Kona lobster and fresh fruits and vegetables—these restaurants support local farmers while delivering exceptional, fresh Big Island flavor.

Chef Charles Charbonneau

Executive Chef Charles Charbonneau (center) is assisted by HawCC culinary students at Taste.

“Hawaii is our home and our passion,” says HWV Executive Chef Charles Charbonneau,” By using Big Island ingredients to create savory meals for our guests, we are able to truly immerse them in the culture that makes our home so special. Hilton Waikoloa Village strives every day to keep our cultural identity intact and to do our part to be a part of a sustainable future.”

Eco-Friendly Practices
In addition to using farm-fresh ingredients, HWV created a Food Waste program, which provides a clean and reliable source of food for local pig farms and reduces the amount of wet waste that goes into its trash compactor. Last year’s Taste partnered with the Hilton in its first Zero Waste effort.

KPC-Kamuela Provision Company

KPC's Waimea Tomato Salad

KPC's Waimea Tomato Salad

Known for its perch over the Pacific, KPC is also popular for island-inspired food. Named after the upcountry ranching and breadbasket community of Kamuela (also called Waimea), KPC sources a cornucopia of local food products, In fact KPC’s menu indicates which menu items use the majority of their ingredients from the ocean and islands of Hawai‘i with a naupaka flower symbol. Case in point is the Molokai Sweet Potato Gnocchi, the Waimea Tomato Salad and the Ginger-Steamed Monchong.

KPC's Ginger Steamed Monchong

KPC's Ginger Steamed Monchong

Discriminating locavore diners will find KPC Chef Dayne Tanabe offers four locally-sourced appetizers, four soups/salads, five sides, five ocean entrees and two desserts, including the spectacular Coconut Crème Brulee, which is concocted with the Big Isle’s own vanilla.

KPC is open nightly for dinner, reservations are recommended, 886-1234 ext. 1.


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