Taste of the Hawaiian Range partners with HCC to present meat prep videos

  • A screen grab from the video of Rolled Beef Roast stuffed with Hamakua Mushrooms and Greens in a Creamy Whiskey Sauce.

Watch how to make mouthwatering recipes using local meats and vegetables during three new educational videos produced by Taste of the Hawaiian Range in partnership with Hawaii Community College.

The project showcases the products of Big Island ranchers and farmers and the skills and imagination of HCC culinary arts and creative media students.

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The “Cooking with Taste of the Hawaiian Range” video series is a virtual extension of the popular Cooking 101 guest chef demonstration presented annually during the Taste of the Hawaiian Range event. Since the event was canceled in 2020 because of COVID, event organizers pivoted educational efforts to a virtual format.

“It’s always a pleasure to work with today’s culinary students — tomorrow’s chefs,” said Sandy Barr Rivera, Taste of the Hawaiian Range culinary chairperson and retired chef and culinary instructor. “Their learning to appreciate the quality of our island products, and gain comfort with cooking them, will continue to increase the demand from island kitchens, add more sustainability to local agriculture and continue the unique cuisine built upon these products.”

Taste committee members provided the project’s ingredients and HCC media students filmed and produced the videos. The college culinarians crafted the recipes and requested ingredients that were sourced from 11 local food producers.

Participating ranchers include Azevedo and Mattos Hog Farms in Hilo, Double “D” Ranch in Hamakua and the University of Hawaii’s Mealani Research Station in Waimea. Cheese and veggies were purchased from Big Island Goat Dairy and Hawaiian B Natural Farms in Ahualoa, Tess’ Garden in Honokaa, J.A. Farms in Waimea, Hamakua Mushrooms in Lapahoehoe, Mother Nature’s Miracle in Paauilo and the Hamakua Ag Cooperative on the Hamakua Coast.

“I believe we were very successful in introducing local products into the curriculum through this student showcase, while also offering students the opportunity to begin understanding how a local food cycle can work, and the overall benefits it can provide for our local community,” said Chef Brian Hirata, HCC culinary arts program coordinator and assistant professor. “These learning opportunities will hopefully stick with our students into the future, and as they become leaders and decision-makers within our food industry, my hope is that they make the right choices when purchasing ingredients, and always choosing local first and above all.”

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There are several cooking demonstrations available for viewing. Links to recipes and videos can be found at https://tasteofthehawaiianrange.com.

For more information about Taste of the Hawaiian Range, visit https://tasteofthehawaiianrange.com.

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