The breakfast ‘experience’

  • Dennis Fujimoto / The Garden Island

    Chef Ron Miller of the Hukilau Lanai, left, works with Kaua‘i Community College culinary-arts department students in finalizing the mix for the pepperoni and soppressati salami Thursday during a chef’s demonstration class at the Puhi campus.

PUHI — The 34th American Culinary Federation Breakfast is an “experience,” said Beth Tokioka Saturday while dispensing presale tickets at the Kaua‘i Community Market at Kaua‘i Community College.

The breakfast is an all-you-can-eat gathering from 7 a.m. to 11 a.m. Sunday, Feb. 16, at KCC.

“The best part is supporting the students who cook alongside some of the finests chefs on Kauai,” Tokioka said. “It’s all-you-can-eat, and you add the live entertainment and the pottery sale and it becomes a whole-morning experience, not just breakfast. And it goes, rain or shine.”

The breakfast is near the cafeteria and fine-dining facility. Discounted presale tickets are $20 for adults, $5 for children 5 to 10, and free for children under 5, now available at Dani’s Restaurant, Fish Express and Kalena Fish Market in Lihu‘e, Brick Oven Pizza, Kalaheo Cafe and Coffee Company and Kaua‘i Coffee Visitor Center in Kalaheo, Koloa Fish Market, Mark’s Place in Puhi, MCS Grill in Hanapepe, Pono Market and Sole Mates in Kapa‘a, Sone’s Deli &Catering in Kukui Grove Center, the KCC cafeteria and Hukilau Lanai in Waipouli.

Tickets are $24 per adult at the door.

“The timing is perfect,” said chef Ron Miller of the Hukilau Lanai Thursday as he approached the KCC culinary-arts department’s demonstration kitchen.

“We’re making pepperoni and soppressati salami with the students today,” Miller said. “It’ll cure in chef Martina Hilldorfer’s office from today, and on the day of the breakfast the students get to sample the results of their efforts.”

Miller is just one of the ACF member chefs who will be working alongside the KCC culinary-arts students in preparing the extensive menu of eggs Benedict, scrambled eggs, Portuguese sausage, ham, steamed rice, hash brown potatoes, pancakes, assorted fresh fruits, pasteries and cooked-to-order omelets.

Beverages include Kaua‘i Coffee and assorted Meadow Gold juices and milk.

“Curing in my office?” Hilldorfer asked. “That’s three weeks of heaven. This year, though, the breakfast honors Conrad Nonaka, the founder of the breakfast 34 years ago. Hopefully, we’ll have chef Clarence Nishi saying a few words before we present the scholarships to the culinary-arts students.”

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Dennis Fujimoto, staff writer and photographer, can be reached at 245-0453 or dfujimoto@thegardenisland.com.

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