POIPU — The Poipu Food &Wine Festival starts today and Kauai Community College culinary arts student Karine Marston was nervous while preparing for it at the KCC kitchen.
“I have to learn English, first,” said Marston, who traces her roots to Tahiti Nui in Hanalei. “Normally, we speak only French in Tahiti. I’m only a first-year student, and we’re going to have to cook in front of people.”
The culinary arts students are beneficiaries of the three-day Poipu Food &Wine Festival. They’ll be behind the stove during the Kauai Culinary Market Chef’s Demonstrations at The Shops at Kukuiula from 3:30 to 6 p.m. today.
Students will be preparing calamansi-chili garlic Kauai shrimp with local-style ulu salad with braised okinawa pork with hokuala stir fry. The dish breaks tradition from the chef’s demonstration and will be available for customers to purchase in an appetizer-combo plate.
“These are all local products,” said Chef Martina Hilldorfer, a KCC culinary arts instructor. “Kauai Shrimp is generously donating the shrimp, and the ulu comes from the Ulutopia orchard here on campus.”
During the second main event of the festival, patrons can learn to cook from featured chefs Thursday from 8:30 a.m. to 6:30 p.m. A schedule of chefs include Chef Jesse Anacieto of Eating House 1849, Chef Aletha Thomas of Monkeypod Jam, Chef Rafael Camarillo of the Koloa Landing Resort, and the Tortilla Republic.
Classes are limited in size and include a tasting as well as a commemorative gift.
The Poipu Pa‘ina highlights the festival Saturday from 5:30 to 8:30 p.m. at the Koloa Landing Resort and features the KCC culinary arts program working with some of the state’s finest chefs, paired wine offerings, live music, and a silent auction.
Tickets are available via the Poipu Food and Wine Festival website, at the Chef’s Demo on Wednesday, or at the door.
Dennis Fujimoto, staff writer and photographer, can be reached at 245-0453 or firstname.lastname@example.org.