Let’s Talk Food: Hawaii Community College’s five-course dinner

  • Courtesy of AUDREY WILSON The second-year Hawaii Community College Culinary Arts Program students who prepared the meal.

  • Courtesy of AUDREY WILSON Beet-glazed chevre, which was quinoa that was cooked and then fried in a chinois until it was crispy with baby arugula, radish, macadamia nut butter and herbs.

  • Courtesy of AUDREY WILSON “Fisherman Stew,” with Kauai shrimp, Hokkigai clams, pan-roasted ehu, croutons and chorizo aioli

  • Courtesy of AUDREY WILSON Steak’s “Best Friends,” or black garlic, charred Brussels sprout leaves, grilled alii mushrooms and roasted shallots, with a red wine-veal reduction over a piece of grass-fed beef

  • “The Humble Cauliflower,” or mashed cauliflower, roasted cauliflower florets, cappelletti with housemade ricotta drizzled with truffle butter.

  • Courtesy of AUDREY WILSON Amuse bouche of housemade salmon gravlax sitting on a blini and topped with housemade creme fraiche

  • Earl grey tea ice cream with banana bread crumbs and banana schmutz.

  • Intermezzo of tomato sorbet with balsamic vinegar reduction.

Hawaii Community College’s Culinary Arts Program has been in existence since 1952, preparing students “to achieve excellence in their career.” Currently, there are 63 students enrolled in the program at the Hilo and Palamanui campuses. Ninety percent of the college’s students are from Hawaii Island, and 78 percent of the alumni stay on the island. Our community has a vested interest in the college, as many of us depend on HCC’s graduates as future employees.