My mom passed away from cancer a few years ago. #CancerSucks Before she passed, we took advantage of hospice services. I am so thankful to have had their support as we tried to make my mom comfortable in her home and as we all prepared for my mom’s passing. The support was not only for my mom but for the whole family. At that time, the new hospice facility we have in Hilo was not in existence yet. I hear that those who have had loved ones in the new hospice facility have so much gratitude and appreciation for the love, care, and support they and their loved ones receive from Hospice of Hilo. I am a supporter and believer in Hospice of Hilo.My friend invited me to sit on her table at the Hospice of Hilo 13th Annual Holiday Dinner and Auction with Chef Jaysen Kanekoa, Executive Chef of Waikoloa Beach Marriott Resort and Spa. Hilo Hawaiian Hotel Banquet Room.Chef Jaysen allowed the Hawaii Community College culinary program students assist with this banquet. What a great experience for the students!Chef Brian Hirata of the Hawaii CC culinary program stopped by our table.

We started off the evening browsing the many silent auction items while enjoying champagne and pupu. The pupu choices included idako karaage kushi, edamame gyoza, and a tomato compote crostini. I wanted to try the pupu but could not manage the wine glass, my clutch, and the pupu as I navigated the crowded room. Maybe next time, I’ll bring a purse that I can hang on my shoulder instead of carrying a clutch.

Even though I missed the pupu, I got my fill during the delicous seated dinner while being entertained by emcees Newton Chu and Alexandra Roth.During dinner, this duo tried winning a handcrafted koa table by choosing lucky candy boxes, one of which had a winning ticket inside. Neither of them won, but the fortune cookie inside was delicious!First course:  JA Farm to Table–Salad with White Balsamic Vinaigrette.  An exclusive organic salad blend–a perfect harmony of flavors.Second course:  The Farmer & Fisherman–Fork Tender Boneless Short Rib braised in a Napa Valley Cabernet Sauvignon, Sauteed Mahi Mahi with a Ponzu Aioli, Uala Palau, Baby Carrot, Micro Greens–Featuring Hawaii Island’s best ranchers and skilled fishermen.Final Course: Flourless Chocolate Cake–Hawaii Island Farmed Fresh Fruit Compote–Raspberry Couli–A tribute to local farmers–cultivating the best seasonal fruits.One table was dressed for the holiday occasion with fun hats!Our table ended up being the last to leave at the end of the evening.  Having fun while supporting Hospice of Hilo.  Living Hilo Style.