Kapi‘olani Community College’s culinary and hospitality and tourism programs held its annual Ho‘okipa Fundraising Gala at the Royal Hawaiian Hotel on Friday, March 2. There was 400 students working at the event. 150 were hospitality tourism 350 were culinary arts.
People who attended the event had a light splash of rain at the start of the event. Gov. Neil Abercrombie and Mayor Peter Carlisle attended Ho‘okipa to show their support for KCC. Culinary students worked with their instructors to make the works of art with their food. Hospitality and tourism students served food to guests and promoted the silent auction in which local companies in hotels, restaurants and tourism in Hawai‘i donated things like gift certificates and even a round trip to another island. This was the first year that Ho‘okipa had a live auction. Joe Teipel was the auctioneer this year he brought a flow of energy that made people want to bid.
The menu from Ho‘okipa consisted of a variety of meals, such as assorted passed Hors d’oeuvre by Chef Richard Spear. Guest chef Robin Lee, along with KCC chefs Frank Leake, Alan Tsuchiyama, Kusuma Cooray, Lelan Tsukada, Jarrin Otake and Warren Uchida made their signature dishes with assistance from culinary arts students. Desserts were provided by chefs Daniel Wetter and Mark Okumura and their students. Guests who sat inside the Monarch Room had a special dessert menu made by Okumura and his students. During Ho‘okipa Chancellor Leon Richard announced KCC American Culinary Federation team for 2012 they will be representation KCC during competition. The Team comprises of two instructor chefs, Chefs David Brown and Grant Sato and six culinary art students Scott Honjiyo,Trevor Jackson, Aya Hori, Jennifer Honea, Megan Carpenter, and Clifford Manansala.
The full menu was as follows:
Chef Richard Spear
Assorted Passed Hors d’ oeuvre
- Acapulco ceviche of snapper in coco-lime juice on won ton
- Shrimp aioli in cucumber cups
- Duck confit peanut butter and jelly macadamia nut butter/pineapple jam on croustade
- Vodka cured salmon on blinis with tobiko crème fraiche
Italian Antipasto Pinwheels on Garlic Bruschetta
Dinner Action Stations
Chef Robin Lee (Guest Chef)
- Black Cod Butter Lettuce: Alaskan black cod marinated in den miso served in a butter lettuce cup, topped with katafi and accompanied by a daikon and yamagobo salad.
- Ma‘o Salad: Organic tatsoi and red Russian kale from Ma‘o Farms dressed with a truffle-yuzu dressing, parmesan cheese, crispy fried leeks and grilled shrimp.
Chef Frank Leake
- Kauai grown shrimp, infused with PAU Vodka, served with sweet basil-macadamia nut pesto, garnished with Ho Farm grape tomato and Belgian endive
Chef Alan Tsuchiyama
- Chilled Kona abalone with marinated hamakua mushroom and Waialua asparagus
- Seared sous vide duck breast with fresh papaya pineapple salsa and sumida watercress
Chef Kusuma Cooray
- Spice crusted seared ahi with coconut sauce, pineapple chutney and poppadom
- Mulligatawny Soup: delicate vegetable broth laced with spices and herbs
Chef Lelan Tsukada
- Mediterranean-Style Lamb Brochette on Pureed Roasted Parsnip Mash: skewered, grilled and marinated morsel of lamb with minted demi on a bed of pureed roasted parsnip mash topped with a mini salad of Ho Farm tomato, baby cucumber and baby purple shallots lightly tossed in a lemon vinaigrette. Garnished with crisp banana flower curls.
Chef Jarrin Otake
- Duo of Grilled Sirloin Steak and Vegetable Medley: slices of grilled sirloin steak and assorted vegetables; blistered tomato, shishito peppers, grilled mushroom and baby eggplant served with a pair of ponzu gelee and Mediterranean-style dipping sauces.
Chef Warren Uchida
- Kaffir Lime-Lemon Grass Flavored Kona Kampachi; roasted pineapple avocado salsa, chiso jalapeno yuzu rice and a coconut kaffir lime nage
- Asian brined pork loin with island corn-hamakua ali‘i mushroom ragout, five-spice kabocha pumpkin puree and spiced fruit chutney
Chef Daniel Wetter – Pastry Chef Grazing Station
Apple Gaueftte, Fruit Tartuets, Cappuccino Cheese Cake, Lemon Raspberry Tartuets, and Praline Cream Puffs
Chef Mark Okumura – Pastry Chef Sit Down Dinner Dessert
Macadamia-lilikoi and chocolate crunch with ka’u orange, pineapple and mint compote