Hawaii Community College has a strong culinary program. 
Chef Brian Hirata and Chef Karen Daniels planned an amazing European-inspired dinner so that students can practice a fine-dining meal service as part of their culinary education and training. Ryan Kadota from Kadota Liquor worked with the students to educate them on the wine and its service etiquette.
Chef Brian Hirata and Chef Karen Daniels planned an amazing European-inspired dinner so that students can practice a fine-dining meal service as part of their culinary education and training. Ryan Kadota from Kadota Liquor worked with the students to educate them on the wine and its service etiquette.Twenty-four lucky people could attend this pilot project from the culinary program. You’ll drool as you see what we were treated to.
Amuse – Roasted Cauliflower, Pickled Tomato, Basil Pesto, Parmesan Bisol Jeio Prosecco Brut The amuse bouche was served on a beautiful piece of wood that Chef Brian made for the purpose of showing off beautiful foods such as this one. 
Roasted cauliflower risotto, pickled tomato, basil pesto, parmesan – Fiddlehead Cellars Sauvignon Blanc Happy Canyon
Amuse – Roasted Cauliflower, Pickled Tomato, Basil Pesto, Parmesan Bisol Jeio Prosecco Brut The amuse bouche was served on a beautiful piece of wood that Chef Brian made for the purpose of showing off beautiful foods such as this one. 
Roasted cauliflower risotto, pickled tomato, basil pesto, parmesan – Fiddlehead Cellars Sauvignon Blanc Happy Canyon
Roasted beet and lemon-herb goat cheese mousse on arugula with candied mac nuts, and quinoa puffs dressed with a balsamic reduction and EVOO powder. – Bokisch Verdejo Clay Station Vineyard Lodi
Butter poached lobster tail, truffle pommes puree, lobster “bisque” – Joseph Drouhin Saint-Veran
Hot-smoked duck breast, fennel-citrus salad – Regis Bouvier Bourgogne Rouge En Montre Cul
Spanish-inspired seafood, saffron pilaf – La Caña Albariño
Sous vide leg of lamb, spinach spanakopita, minted tomato and olive caper relish – Domaine des Lises Crozes-Hermitage Equinoxe
Red wine braised short ribs, house-made pasta, marrow butter – Michele Chiarlo Barolo Tortoniano
(Cheese course) Poached pear (red wine and anise), mascarpone cream – Malvira Birbet
Belgian chocolate torte, citrus caramel, cremeux – Emilio Hildago Pedro Ximénez Sherry
The best part of the evening was talking to the Hawaii Community College culinary students and getting to know them and their dreams for the future. Visit the Bamboo Hale at Hawaii Community College for lunch to try some of their amazing food and put your name on the mailing list so you can hear about their weekly specials and future events. Living Hilo Style.
Living Hilo Style 