People can still get pumpkin pies, but the pumpkin crunch is sold out. That was the word from Kaua‘i Community College culinary arts instructor Jason Sunaga, Tuesday afternoon. “We should have about 50 pies that people can buy during the
People can still get pumpkin pies, but the pumpkin crunch is sold out. That was the word from Kaua‘i Community College culinary arts instructor Jason Sunaga, Tuesday afternoon.
“We should have about 50 pies that people can buy during the picknup time today (Wednesday) between 10 a.m. and 2 p.m.,” Sunaga said.
Orders for the pumpkin crunch that came from Sunaga’s own recipe were sold out almost as soon as the orders were announced.
Chef Martina Hilldorfer, also of the KCC culinary arts department, said the 18 first-year students worked on the project which totaled 280 pies and 218 orders of pumpkin crunch.
“Last year, we sold apple pies, too, but this year, we’re just concentrating on the Thanksgiving pies,” Hilldorfer said.
But the exciting news is that starting next semester, the KCC culinary arts department is planning to operate a student-based bakery similar to the cafeteria which is open to the public, Hilldorfer said.
“We want people to know they can come to the cafeteria and get good quality food for reasonable prices,” Hilldorfer said. “It also helps the students because they are the ones that get experience.”
In addition, Hilldorfer said the students made pumpkin squares to feed 1,000 people for the Salvation Army Thanksgiving Community Luncheon.
That event was yesterday at 10 a.m. at both the Convention Hall and the Salvation Army, Hanapepe Corps.
“We fed a little over a thousand people last year, so we’re gearing up for about the same number this year,” said Capt. Mitham Clement of the Salvation Army. “In Hanapepe, they will be serving about 250 meals.”
Turkeys for the annual Thanksgiving luncheon were provided by individuals and community businesses with the Kaua‘i Marriott Resort and Beach Club cooking the 64 turkeys for the luncheon.
Volunteers turned out in force Tuesday afternoon to begin the process of preparing the birds for the lunch, and although Tuesday is normally a Kokua Soup Kitchen date, Clement said Mary MacFarland, the soup kitchen manager, will work around the luncheon preparations.
As the sun set last night, the KCC Hawaiian class and Hawaiian Club under Dennis Chun fired up the imu for its traditional Thanksgiving imu service. Chun and his group of students were busy digging a new imu to supplement the one that has been used over the past several years.
“We needed another one because this year, we have about 50 or 60 orders,” Chun said. “Today, the kids are just getting ready for everything.”
The KCC imu service was featured on the A&E Network during a segment on “The Top 20 Small Town Celebrations.”
