The 16th annual Taste of Hilo will feature locally raised, range-fed beef from Hawaii Beef Producers, managed by Jill Andrade-Mattos. Hawaii Beef Producers raises cattle in Paauilo, mauka at the old Kukaiau Ranch, which is located on the Hamakua Coast.
The 16th annual Taste of Hilo will feature locally raised, range-fed beef from Hawaii Beef Producers, managed by Jill Andrade-Mattos. Hawaii Beef Producers raises cattle in Paauilo, mauka at the old Kukaiau Ranch, which is located on the Hamakua Coast.
Choice cuts of beef will be prepared by Chef Scott Hiraishi from The Feeding Leaf, a new Kailua-Kona event and catering company that features locally grown and raised ingredients on its menus. Hiraishi has more than 20 years of culinary experience, many of them spent working alongside his mentor, Chef Sam Choy. Hiraishi received his culinary degree from the University of Hawaii West Hawaii Campus.
Hiraishi will prepare grilled, range-fed beef, served on Kapakahi rice that has been flavored and mixed with edomame and furikake, then drizzled with Hiraishi own truffle-yaki sauce.
The upcoming Taste of Hilo will feature the creative work of restaurants, chefs, dessert patisseries and beverage distributors, who provide their talents, ingredients and staff each year. The event is scheduled for 1-3 p.m. Sunday, Oct. 19, at Sangha Hall.
Tickets are $45 in advance and $65 at the door, and can be ordered by calling the Japanese Chamber of Commerce office at 934-0177 or by emailing jccih@jccih.org. A portion of the event proceeds go to support Hawaii Community College.
