- "TASTE OF THE HAWAIIAN RANGE"
04 Fri Oct 2013
Thirty-five of the state's top chefs have already confirmed their participation to prepare delectable dishes using grass-fed beef, pork, lamb, goat, mutton and wild boar, plus a cornucopia of fresh island fruit, veggies, honey, spices and beverages. Culinary adventure seekers can taste and enjoy all the cuts of grass-fed beef - everything from tongue to tail - prepared expertly by Hawai'i chefs. Enjoy familiar cuts like sirloin tip and ribs, plus beef cheek and the infamous "rocky mountain oysters" or bull testicles. While "tasting," attendees can meet HawaiÔiÕs food producers at gaily decorated vendor booths and talk story with the ranchers and farmers who make a living growing our food. The event also affords local food producers an opportunity to hook up with isle chefs and consumers. Learn how to use and prepare 100 percent pasture-raised beef at a 3 p.m. informative culinary activity: Grass-Fed Beef Cooking 101. This year's guest presenter is Hubert Des Marais, executive chef of The Fairmont Orchid, Hawai'i. The presentation includes sampling. Tickets for the evening Taste and Cooking 101 demo will be conveniently sold online starting July 1 at http://www.TasteOfTheHawaiianRange.com. Taste of the Hawaiian Range tickets remain priced at $40 presale; $60 at the door, while the fee for the cooking demo is $10. There will be ticket giveaways on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI. For general event information, phone (808) 969-8228. Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Jeri Moniz at 808-960-8411 no later than Sept. 20.