Taste It

Everyone loves Mealani's blueberries

Officially proclaimed by Hawai’i County as Mealani’s Taste of the Hawaiian Range Day, Sept. 21st offered perfect “grazing” weather for hungry attendees at the 17th annual agriculture festival that sprawled both inside and out of the Hilton Waikoloa Village. Food was on everyone’s mind-and plenty of it.

Kamehameha Schools prepared a steamship round of beef huli-style (rotisserie) into tasty wraps and sliders

Event-goers shared their grazing experience on Taste’s facebook page, describing a host of favorite culinary offerings. There were many nods for the steamship round of beef prepared on the outdoor spit into tasty Paniolo Wraps and Pipi Huli on ‘Ulu Rolls by Kamehameha Schools, Another popular item was the savory Island-Braised Lamb Sliders (see recipe) by Sam Choy’s Kai Lanai.

Nancy Sweatt of Kona said she had several favorites: “Lava Lava (Beach Club’s) Top Round beef, Pu’uwai (Ranch) Lamb was the best! I loved the Tongue by 12th Ave Grill.”

The Tripe Tummy Rolls by Earl's were a big hit

“Best dish goes to Earl’s Tummy Rolls,” posted Angelia Elarco. “Who would (have) ever thought of tripe sushi? LOL. But I heard the dish that was wrapped like a laulau with the truffle sauce was amazing (beef cheek by The Fairmont Orchid, Hawai’i) … Best display goes to Kamuela Grown-all those farmers are amazing.”

Attendees used handy Graze Your Way maps to guide their tasting strategy

With over 75 booths to visit-a mix of culinary stations, island-made product sampling, fresh displays by farmers and educational exhibits-there was something for everyone to enjoy. A handy Graze Your Way at Taste map guided attendees through the event. Info collected from booths could be conveniently stowed in canvas Taste bags.

A slew of Hawai’i Community College culinary students from both East and West Hawai’i helped chefs and product booths dish out hundreds of tastes. Also assigned grass-fed cuts of beef to prepare, the future chefs didn’t disappoint, offering Thai Beef Papaya Salad, Beef Stroganoff and Kona Coffee and Wine-Braised Beef. Facebook fans extolled the students’ Banana-Chocolate-Coconut Pops and Lilikoi-Papaya-Ginger Sorbet!

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2012 supporters and participants, details on the Mealani Research Station-where Taste began-plus where to get grass-fed beef on the Big Isle AND recipes, at www.TasteoftheHawaiianRange.com. Save the date for next year: Friday, Oct. 4, 2013. Come hungry!

There’s something for everyone at the 17th annual Mealani’s Taste of the Hawaiian Range and Agriculture Festival 6-8 p.m. Friday, Sept. 21 at the Hilton Waikoloa Village:

• Enjoy fresh food using local ingredients-starring forage-fed meats-by 36 chefs

• Taste local ag and value-added products and meet the folks who produce them

• Enjoy ag-related educational displays

Culinary Newbies

Eight of the 36 culinary participants are first timers, including The Fairmont Orchid, Hawai’i and new Executive Chef Hubert Des Marias, who recently came to the Kohala Coast from Kenya.

“I like grass-fed beef for its flavor profile and healthful benefits,” says Des Marias, who was named one of “America’s Ten Best New Chefs” by Food and Wine Magazine. He prefers “simple preparation” to let grass-fed beef “speak for itself.”  For Taste, chef will prepare a tasty “Tongue and Cheek” dish: tamarind-glazed beef cheek and sweet potato laulau with pickled lomilomi beef tongue and mustard greens salad served with Waimea tomatoes and a golden pineapple turmeric salsa.

Another 2012 Taste newbie is the Hyatt Regency Waikiki Beach Resort and Spa and Executive Chef Sven Ullrich. Assigned beef flap-a bottom sirloin cut also called beef loin tip-Chef Ullrich is serving extra virgin olive oil-poached beef with jackfruit slaw and micro chives.

Kelsi Ikeda of Sandy’s Drive In debuts at Taste to make kalbi-braised clod (cross-rib) quesadillas with a pineapple kim chee relish and kochujung sour cream. After jobs at Alan Wong’s, Nobu Waikiki and Trump’s Waikiki Beachwalk, Chef Ikeda is back on the Big Island working at her family’s Kainaliu restaurant.

Fresh from the Food Network, Chef "Ippy" Aiona of Solimene's debuts at Taste

Fresh from competition on cable TV’s “Food Network Star,” Chef Philip “Ippy” Aiona of Solimene’s Restaurant in Waimea makes his first Taste appearance using a favorite butcher’s cut known for its great flavor-hanger steak.

Other restaurants and their chefs debuting at Taste include Lava Lava Beach Club in Waikoloa with Chef Colin Stevens preparing beef top round, Blue Dragon Restaurant in Kawaihae with Chef Noah Hester cooking beef bottom round, Sodexo/UH-Hilo Dining Services with Chef Timothy Choo using beef chuckroll and Hilo’s Banyan Drive Café and Chef Courtney Larson assigned beef bottom round.

New Ag and Value-Added Products

In addition to “grazing” at a host of culinary stations, festival goers can enjoy samples from a variety of Hawai’i's local food producers offering tastes of their products. Also on display are ag-related educational exhibits. It’s all part of the focus on food sustainability at the annual event that showcases the isle’s grass-fed beef industry while bringing together local ranchers, farmers, restaurateurs and eager eaters to celebrate a bounty of locally produced food.

Fresh from Honolulu’s Food & Wine Festival, OnoPops is among the new products at Taste. The refreshing popsicles are based on the gourmet Mexican paleta. Shaped like a shovel or paleta, these treats are made with almost 100 percent Hawai’i ingredients: raw cane sugar, milk, eggs, butter, fruit and spices. Josh Welch of Ono Pops says a variety of products from the Big Isle are employed to concoct some of its 70-plus flavors like Kona Latte, Pink Lemon Crème, Honey Apricot, Jaboticaba and Mango. “Nothing is artificial, including our li hing mui,” shares Welch.

Inaugural Educational Display

UH Hilo CAFNRM student gets hands-on experience

For the first time at Taste, attendees can find out all about UH Hilo’s College of Agriculture, Forestry and Natural Resource Management (CAFNRM). The college offers a BS degree in six areas of specialization and certificates for specialized areas. Assistant Professor of Horticulture Norman Arancon says the display will not only have info and handouts on the full academic program, but also updates on the college’s popular Adopt a Beehive program and a display on verimicomposting.

Pre-Taste activities include a culinary demo, with sampling, on how to use and prepare 100 percent pasture-raised beef. Time is 3 p.m. for the 2012 installment of Grass-Fed Beef Cooking 101. This year’s guest presenter is Four Seasons Resort Hualalai Executive Chef James Babian who will be preparing Grilled Tri-Tip with Kiawe-Smoked Kabocha Pumpkin and Braciole de Manzo or Italian beef roll.

Tickets for the evening Taste and 3 p.m. Cooking 101 demo with are conveniently sold online at http://www.TasteOfTheHawaiianRange.com. Taste tickets remain priced at $40 presale and $60 at the door, while the fee for the cooking demo is $10. Watch for ticket giveaways and event updates on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI. For general event information, phone (808) 969-8228.

The Hilton Waikoloa Village offers Taste of the Hawaiian Range Kama’aina Room and Ticket Packages (code TSH) starting at $229 plus tax for one night stay on Sept. 21 and two event tickets. Room-only accommodations are available starting from $149 per night (code MTH). Visit http://bit.ly/GJsNyk or phone 808-886-1234 and ask for the “Taste of the Hawaiian Range Ticket Package.”

Chef Charles Charbonneau oversees the cuisine of the sprawling, award-winning hotel that annually serves as host to Mealani’s Taste of the Hawaiian Range. Aligned with Taste’s mission of encouraging and supporting locally produced ag products, Chef is passionate about sharing local ingredients on every plate possible in the resort’s many restaurants.

Exotic dragonfruit (center) with papaya, pineapple and strawberries

He explains, “When 12 chefs started using locally grown farm produce more than 20 years ago, they could hardly have imagined the longevity of their passion for Hawai’i Regional Cuisine. Today, we reap the bounty of that vision in a stunning array of local produce brought to us by dozens of small farmers who specialize in growing the best Hawai’i Island can offer.”

The son of a Japanese mother who immigrated to the U.S. after WWII and an American father, Charles says his parents inspired him to enter the restaurant industry at an early age.

Without their early tutelage, he would not have become a chef.  Charbonneau attended the Culinary Institute of America and spent more than 18 years at Interstate Hotels and Resorts.

Hilton Waikoloa Village Executive Chef Charles Charbonneau

His tenure included serving as food and beverage “task force commander” for the opening of two Marriotts in Moscow.

Charbonneau also had the honor of being selected as President Bill Clinton’s personal chef during a 1994 summer vacation and serving for many years as the Jacksonville Jaguars chef at the annual “Taste of the NFL” prior to the Super Bowl.

“A chef is only as good as the places he has been and the things he has accomplished,” notes Charbonneau. He said his love of travel and pristine ingredients, including the world’s freshest fish, are what brought him to Hawai’i. Charbonneau is married with three children, who are his pride and joy.

Q & A

Q. What local food products are your favorite and why?

A: Working with our local farmers is truly important. They bring us seasonal produce and because of our unique growing seasons, we’re able to offer fresh fish, fruits and vegetables all year long. There’s abundant mango, papayas are excellent and we’re working with excellent local farms producing greens, chards and spinach. A fantastic local company, Tropical Dreams, is taking our fresh fruits and turning them into incredible sorbets and ice creams. The exotic dragon fruit-with its vibrant, purple-pinkish hues-is a favorite.

As the seasons change, so do the Hilton’s fish choices. Look for ono and ahi dishes on our restaurant menus in a variety of special preparations-we love to use ono. Light, fresh and bursting with color, our menus reflect the bounty, and the beauty of island life.

Q: How would you describe your cooking style and please give some examples.

A: World cuisine – a wide variety of preparations, dishes and influences affect my style.  My tendency is to prepare food with a light and fresh approach, not heavy butter sauces.

Q: What are your favorite fun things to do in Hawai’i?

A: Hiking, travel and sports

Hilton Waikoloa Village is located at 69-425 Waikoloa Beach Drive, Waikoloa Beach Resort, Waikoloa, HI, 808-886-1234, www.hiltonwaikoloavillage.com.

Recipe: Slow-Braised Hawaiian Grass-Fed Beef Brisket Sliders

Cooking Grass-Fed Beef 101 seminar

About 1,200 eager eaters filled the Lagoon Lanai and Grand Ballroom of the Hilton Waikoloa Village on September 30 to celebrate our local food and the people who produce it. Meat was on the menu-dry-aged, 100 percent grass-fed beef, plus lamb, mutton, goat and wild boar-and a cornucopia of locally farmed ingredients.

Wild boar, prepared by the Mauna Kea Beach Hotel, was a big hit

This year’s Mealani’s Taste of the Hawaiian Range began in the early afternoon with a pork industry seminar for 81 community college culinary students and continued with the 2011 installment of Cooking Grass-Fed Beef 101, an engaging, public cooking demonstration led by KTA’s Derek Kurisu and Chef Scott Hiraishi of Sam Choy’s Kai Lanai. Samples of Shortribs Delight and Braised Oxtail were passed all around, along with their recipes.

George Kahumoku and Friends serenaded attendees

At the evening Taste, festival-goers enjoyed delicious cuisine prepared by 35 chefs, samples from 30 local food producers and a dozen displays focusing on agriculture- a whopping 85 “things to do.” Country music-paniolo style-was performed by George Kahumoku and Friends to serenade attendees munching on kiawe-smoked roast beef, kim chee meatloaf, kalua pork and tempura meatball lollipops.

Dragonfruit and more filled the table by Adaptations

Food producer booths ranged from the fresh produce and edible flowers of Adaptations, to the sweet cane juice of Kalapana Organics. Educational displays encouraged conversation and offered handouts, including UH’s College of Tropical Agriculture and Human Resource’s (CTAHR) “Benefits of Edible Ginger” and the saddle-making know-how of Ka Hana No’eau. The Paniolo Preservation Society kicked off a membership drive by awarding a standout photo of the late Walter “Wala” Stevens, Parker Ranch’s legendary horseman.

The Benefits of Edible Ginger display was presented by UH's CTAHR

Taste was again put on as a Zero Waste event with the help of County of Hawai’i's Dept. of Environmental Management and the students of Kanu O Ke Aina. As such, attendees easily and efficiently divided their throw-aways into a host of waste bins at each trash station.

Ka Hana No'eau members demonstrated saddlemaking

Mahalo to all the hard-working volunteers and generous sponsors who made the 16th Mealani’s Taste of the Hawaiian Range a success.  You have furthered the event’s goal of educating everyone that our Hawai’i Island ranchers produce quality, grass-fed beef that tastes good-all of it-from nose to tail!

Photos by Fern Gavelek

Mealani A Taste of the Hawaiian Range & Agricultural Festival is a yearly event which takes many months to plan.  The people behind the event are dedicated volunteers from different organizations, community members and supporters of sustainable agriculture.  We welcome you to meet them!

CTAHR and Kulana Foods
The volunteers on the Planning Committee who began the “Taste” 16-years ago and continue to support this event are from the College of Tropical Agriculture & Human Resources (CTAHR) and Kulana Foods.

Representing CTAHR which began the Mealani’s A Taste of the Hawaiian Range are:

• Hawaii County Administrator, Russell Nagata, who advises the Board and Planning Committee members with overall goals.
• Marla Fergerstrom, Interim Manager of Mealani’s Research Station in Kamuela.  Marla has been with the event since it’s beginning under the guidance of Milton Yamasaki with the logistics of the event.
• Susan Miyasaka, Researcher and Treasurer who is also an amateur photographer can be seen taking many of our photos!
• Department of Hawaiian Home Lands Extension Agent, Glenn Sako, can be seen busily setting up educational displays and booth vendors.
• Retirees from CTAHR are former County Administrator, Wayne Nishijima, and recently retired from Mealani, Milton Yamasaki.  Both men are seen with volunteers, culinary students and helping in anyway they can to make sure you are enjoying the “Taste.”
• Mary Kaheiki of CTAHR can be seen at our registration table for vendors, chefs, and volunteers.
• Tom Asano of Kulana Foods continues to coordinate the Chefs who cook, grill and simmer all those tasty treats.  Once again, Sandy Barr Rivera, of Hawaii Community College’s Food Service & Culinary Program is assisting Tom and Chefs with culinary students who can gain experience at the event.

Cattle Industry Representatives
The emphasis on locally raised grass-fed beef has representatives from the cattle industry who are in support of the mission and vision of the organization.

• Chairperson, Jeri Moniz of KK Ranch is a member of the Hawaii Cattlemen’s Association and from the Kalopa and Honokaa community.
• Chris English of Ponoholo Ranch organizes many of our donations from ranchers, farmers and specialty foods such as honey.  Volunteering with him is Alice Fujii who does the beautiful Kamuela Grown display at the Taste.

Community Members
Community members affiliated with the University of Hawaii Hilo are Talaite Petrowski and Leomi L. Bergknut.

• Talaite volunteers her time with the coordination of ticket sales and making sure info on the event is current.
• Leomi is the Event Coordinator and Co-Chairs the Trade Show this year.  She is also the organization’s grantwriter and keeps the planning of the event “on-task.” Leomi shares, “Let’s not forget to say Mahalo to Nina Tanabe who chaired last year’s Trade Show which continues to improve every year.”

Intern Students from UH-Hilo
This year we welcome 3-Intern students from the University of Hawaii Hilo’s College of Business Education (UHH-CoBE) and they are:

• Ashley De Mattos is Co-Chair of the Trade Show with Leomi and contacting vendors for the event.
• Gaylyn Respecio is developing a brochure for the event and the organization and a member of the Trade Show Committee.
• Casey Rabago has a background in accounting and is assisting the Ticket Sales committee with projections and marketing of tickets.

The marketing of our event with our website and the press has been coordinated with Cristine Hafner of Hafner Creative Communications.  A member of her team, Fern Gavelek, has also promoted our event and contributes as part of the Trade Show Committee.

From the Hilton Waikoloa Village Assistant Director of Catering, Kristine Gancinia, continues to collaborate and finalize details for the Taste of the Hawaiian Range.

The Taste Planning Committee Members Front Row: Milton Yamasaki, Mary Kaheiki, Marla Fergerstrom 2nd Row : Fern Gavelek, Jeri Moniz, Tom Asano 3rd Row: Cristine Hafner, Leomi L. Bergknut, Chris English Back Row: Kristine Gancinia, Nina Tanabe, Susan Miyasaki Missing: Russell Nagata, Wayne Nishijima, Sandy Barr Rivera, Talaite Petrowski

The dedication and volunteerism of all of the Planning Committee members make the Taste of the Hawaiian Range an event to remember as you mingle with other event goers, smell the aroma of meat being grilled, and taste the textures of food being consumed.  Say “Mahalo” or give them a simple “smile” as you see them!

Tickets go on sale locally on August 1st.  Check the website for our ticket venues and the Hilton Waikoloa Village Ticket & Room deal! See you on Friday, September 30th from 6-8 p.m. this year!