Halekulani Green Cuisine
It was a night of green cuisine at The Halekulani Hotel last Friday. and Master chefs Alan Wong, Roy Yamaguchi, and Vikram Garg wowed the taste buds of those who attended.
“Alan’s Wong lobster and corn (soup) was just the best,” said Laurene Cianfrani, of Pennsylvania. “Roy’s got great steaks, and Halekulani is a wonderful house to all of us.”
All ingredients come from local farmers. The corn used in Alan Wong’s dish was grown out on O‘ahu’s north shore in Kahuku. It’s part of what makes the event’s theme: Sustainable Cuisine.
Sustainable Cuisine is the practice of using products that are grown, harvested and processed with the least amount of impact on the environment. This includes locally grown produce, locally sourced and humane meats and seafoods.
“What sustainability allows us to do in Hawai‘i is support local culture, local commerce and the local workforce that’s producing products,” said Chief Operating Officer Peter Shaindlin of the Halekulani Corporations.
Students from the Culinary Institute of the Pacific at Diamond Head worked alongside the local chefs, learning through sight and taste. The proceeds from the event will benefit these students as well.
“That combined with the educational component, so many young people influenced and working with Halekulani coming out of culinary institute, we feel that it’s important to create an avenue for them to achieve what they’re trying to achieve,” said General Manager Gerald Glennon of Halekulani Corporations. “To do it in this day in age, when sustainability globally is such a huge topic and relevant thing to realize, it just makes perfect sense.”
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Alyssa S. Navares, PacificNetwork.tv