Celebrating The Bounty Of Hawaii
The Made in Hawaii show gets bigger and better each year, and features only local items from around the 50th State.
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exhibitors. It is now seven times bigger and, no doubt, that much better for consumers who thrive on variety and choice.
Hawaii’s diversity is especially evident in the food sampling and cooking demonstrations.
From the Big Island, there’s chocolate-covered peaberry coffee by Aikane Plantation; organic honey from Big Island Bees; chocolate-dipped cookies, biscotti, Chex party mix, and energy bars by Big Island Delights.
From Maui come hot fudge sauces in four flavors by Maui Mudd; cheese from Surfing Goat Dairy; and Hana Fresh produce such as arugula and eggplant.
From Kauai, you’ll find Aunty Lilikoi’s passion fruit jellies, mustards, butters, syrups, dressings and teriyaki sauce, among other goodies.
Chefs from across the islands will feature locally grown ingredients in cooking demonstrations sponsored by the Hawaii Medical Service Association.
This year, the festival will introduce a chili cook-off on Saturday, Aug 18, 6 p.m., featuring University of Hawaii coaches Bob Nash (men’s basketball), Jim Bolla (women’s basketball) and Carmyn James (track and field). A $500 cash prize will be awarded to the winning coach’s athletic program.
For home cooks, check out chef demos at the Blaisdell Arena featuring:
Friday, Aug. 17:
2 p.m. Derek Kurisu of Hilo, KTA Super Stores
4 p.m. Chef Eldon Ricardo, Holokai Grill, preparing a mochiko-dusted catch of the day with mushroom sauce; and prime rib poke with pipikaula aioli.
6 p.m. Chef Elmer Guzman, Poke Stop, serving torched Kona kampachi sashimi with fermented black bean, cilantro, ginger; and kampachi collar in Korean hot pot.
Saturday, Aug. 18:
Noon: Chef Grant Sato, Culinary Institute of the Pacific at Kapiolani Community College.
2 p.m. Chef Mark Ellman and Chef Greg Denton, Mala Ocean Tavern
4 p.m. Chef Fred DeAngelo, Ola
6 p.m. University of Hawaii Coaches Chili Cook-Off
Sunday, Aug. 19:
Noon Chef Michael Imada, Colony Restaurant at Hyatt Regency Waikiki Resort & Spa
2 p.m. Chef William Bruhl, Blu Water Grill.
Made in Hawaii Festival hours are 10 a.m. to 9 pm. on Friday and Saturday, Aug. 17-18; and 10 a.m. to 5 p.m. on Sunday, Aug. 19. Admission is $3, or $2 with coupon from First Hawaiian Bank. For more information, call 533-1292 or visit the web site at www.madeinhawaiifestival.com
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