WAILUA – Hundreds of people took advantage of the nice weather Sunday to enjoy the culinary offerings of a diverse range of chefs from around the state at the 17th Annual Taste of Hawai‘i event. Hosted by the Rotary Club
WAILUA – Hundreds of people took advantage of the nice weather Sunday to enjoy the culinary offerings of a diverse range of chefs from around the state at the 17th Annual Taste of Hawai‘i event.
Hosted by the Rotary Club of Kaua‘i, the popular event serves as one of the major fund-raisers for the club’s many scholarships it provides for both high school and college students.
Kaua‘i Community College culinary arts instructor Billy Gibson said that the Rotary Club provides over $8,000 to their program’s students, and his incoming advanced culinary arts students were on hand, Sunday, to help some of the guest chefs who gathered in Wailua to offer patrons a taste of what they could prepare.
One of these students was Shanelle Jamorabon who was working alongside chef Gregory Gaspar of the Maui Prince Hotel who offered up Pulehu Teriyaki Short Ribs with Soy Ginger Glaze and tomato Scallion Relish.
Gibson also noted how heartwarming it was to see some of their program’s graduates now in positions where they could give back to the community as he pointed out the chefs at the Princeville Resort who worked their way up to head up the culinary department there.
“Attendance at Taste of Hawai‘i helps the Rotary Club of Kapa‘a raise funds to support service projects here on Kaua‘i and all across the world,” explained Wade Lord, President of the Rotary Club of Kapa‘a. ” With net proceeds from this event, we provide donations and perform hands-on work projects for many non-profit and community groups on the island.”
Additionally, scholarships are provided to college-bound high school students on Kaua‘i, culinary arts students at community colleges throughout the state, and to students specializing in music, Lord noted.
The beneficiaries of these programs turn out in reciprocation as the mother of Liane Nakazawa, a Kapa‘a High School graduate who was a scholarship recipient noted that they bought a bunch of tickets to help the program.
Other beneficiaries included the Kaua‘i High School Jazz Raiders under the direction of Larry McIntosh who have been longtime supporters and entertainers at the annual event.
The Interact Club of Kapa‘a High School who works in partnership with the Rotary Club of Kapa‘a on numerous community projects was also out in force during the weekend to help with the event.
“We were here from 7 a.m. on Saturday to help set up tables, and other things,” explained Interact Club members Chasity Toledo, Nikki Newhouse, Miralisa Sotelo, and Jenna Vicoy.
Those four students who will be juniors when school resumes, were also on hand since 7 a.m., Sunday getting ready to distribute the serving trays to patrons at the front gate.
“We also have to help take care of the trash, and do whatever they want us to work with,” the girls said. “But, the good thing is that we get to sample some of the food during our breaks. You know where the lobster thingie is?”
Interact Club advisor Joan Kealalio was waiting for an available club car to transport ice to one of the numerous tents set up on the grounds of the Smith’s Tropical Paradise, noting, “I don’t know how many students are in the Interact Club. They started out with some, but now, only these come out.”
“There’s a lot of us,” member Jolianne Arzadon said. “You’ll see a lot of us all over.”
John Constantino, advisor for the recently-formed Rotact Club at Kaua‘i Community College also had his organization on hand to help alongside the Boy Scouts, members of Mokihana Aquatics, and other community groups.
“You gotta go to the Waimea Brewing Company,” Amanda Tanner and Roxanne DuBois, Mokihana Aquatics volunteers said excitedly.
“They have this seafood thing that’s so good,” DuBois said.
What they were talking about was the Seafood Cakes with Lilikoi-Mint Vinaigrette, Spicy Sweet Chile Sauce and Cucumber Kim Chee that was being prepared by the Westside eatery’s staff while Quinton Albarado tended the patties as chef Frank Guillermo coated more in preparation for cooking.
Artist Glen Ichimura was drawing attention to the Silent Auction area where he had some of his pieces available for the auction, but it was his working on a piece that stopped people who watched the artwork develop in front of their eyes while chatting with the Ichimura.
Tony Pantil of Better Beverages noted that this was a perfect place for them to introduce new items to the public as he pointed out several new wine and beer offerings.
But, the big draw was at Dennis Wong’s tent where a suckling pig had just come off the spit, diners looking at the expanse of offerings while the aroma of the fresh Huli Huli Pork keeping them in line, that aroma even beckoning Freckles Smith to come and check out the freshly cooked pig.
Although no exact numbers of patrons were available, the Smith’s Tropical Paradise was filled with people enjoying their meals to entertainment emanating from three stages set up around the garden.
“So much to eat, so little time, where do I go next,” that sentiment from a passing patron was repeated many times over.
