WAILUA — There is “aina” in “sustainable,” said Ari Patz of styrophobia.com, one of the vendors at the informational booth on recycling, biodegradeability and other environmental concerns. The 21st Annual Taste of Hawai‘i on Sunday hosted by the Rotary Club
WAILUA — There is “aina” in “sustainable,” said Ari Patz of styrophobia.com, one of the vendors at the informational booth on recycling, biodegradeability and other environmental concerns.
The 21st Annual Taste of Hawai‘i on Sunday hosted by the Rotary Club of Kapa‘a is one event that has made it a goal to become green, utilizing a variety of recyclable and biodegradable materials in serving the food and beverages at Smith’s Tropical Paradise.
More than 1,000 people flowed through the gates when Nathan Kalama finished the opening blessing. Working under an overcast sky that shielded guests from the broiling sun, they seemed to enjoy the layout featuring a non-stop slate of entertainment, food and beverage.
“We had a little less sales than last year, but not by much,” said Will Ronaldson, whose wife Liz is on the Board of Directors for the Rotary Club of Kapa‘a.
Students from the Interact Club of Kapa‘a High School found time between setting up and collecting trash to still enjoy some of the culinary offerings.
Similarly, volunteers from Mokihana Aquatics joined the Ronaldsons in distributing water to guests entering the property, and Boy Scouts of America were waiting their cue to help with the tear-down once the event ended.
“This is my 85th birthday and someone asked me to come,” said Kilauea resident Donna Schulze who was attracted to vendors offering seafood. “This is the first time I’ve experienced this.”
Anne Barnes, president of the Rotary Club of Kapa‘a, said the event helps the club raise funds to support service projects on Kaua‘i and throughout the world.
“We provide donations and fund hands-on work projects for numerous nonprofit and community groups on the island,” Barnes said in her letter appearing in the event program. “We provide scholarships to college-bound high school students on Kaua‘i and to culinary arts students at community colleges throughout the state.”
Culinary arts students from Kaua‘i Community College, last year receiving some $8,000 in scholarships, were spread out helping some of the Outer Island guest chefs.
“We always come to help Hawai‘i Community College,” said Nikki Lucidarme of the KCC culinary arts staff. “They’re fun to work with and they help us out so we help them.”
Edwin Vea of Beach House Restaurant said everything they used in their presentation is Kaua‘i-grown or produced, a theme becoming more and more popular among the eateries in the community.
“Everything in the salad is grown on Kaua‘i except the Maui onions,” said Russ Talvi of Gaylord’s Restaurant that was offering Hoio & Hearts of Palm Salad with Pork Cracklings. “The fern shoots come from Lawai.”
Lisa Wilson, in charge of public relations for the Rotary Club of Kapa‘a, said the Rotarians were stressing out a few days before event but everything was flowing smoothly Sunday.
“This is the only big fundraiser the club has,” Wilson said. “Thank goodness it only comes once a year.”
• Dennis Fujimoto, photographer and staff writer, can be reached at 245-3681 (ext. 253) or dfujimoto@kauaipubco.com
