Logo (since 1999)
Food Festival News Section



Chef stirring

You are here > Home > Food Articles

Food Festival News >  Taste of Hawaiian Range



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also: Hawiian Food Festivals

Meet The Chefs Who Support Our Beef Industry At Mealani’s Taste Of The Hawaiian Range


Kohala Coast, Hawai‘i Island
Local grass-fed beef is annually the star of Mealani’s Taste of the Hawaiian Range and this year’s event on Friday, Sept. 21, 2012 at the Hilton Waikoloa Village is no exception. The annual event puts 100 pounds of 100 percent grass-fed beef into the hands of each participating chef to dazzle diners. Each chef gets a different cut—everything from nose to tail—and combines it with a cornucopia of local ingredients.

Many Taste chefs are fans of grass-fed beef and readily share why they like the island-raised product. Each has a different reason.

“We use it because of the taste at ‘Umeke Market,” says Michelle Yamaguchi of Honolulu. “When you start with a great product, it’s hard to go wrong. Also, avoiding the use of hormones and antibiotics as much as possible is important to our customers.”

Cary Peterson of Kohala Burger and Taco in Kawaihae appreciates the environmental benefits of using grass-fed beef.

“I strive to leave a small environmental footprint and local beef requires much less energy and resources to process and deliver,” Peterson details.  “I also think the flavor is great for the type of food I do, which is very simple and straightforward.  I prefer to use a sweet bun for my burgers and the earthy flavor of the beef goes perfect with it. From a health standpoint, grass-fed beef is a no brainer—it’s antibiotic- and hormone-free!”

Chef Joshua Ketner adds, “At Hilo Bay Café, we believe grass-fed beef is good for our community and our environment, plus the taste is wonderful.” Ketner’s favorite cut is 21-day, dry-aged rib eye as “the marbling, taste and tenderness all work together.”

Hilo native Ken Takahashi of Honolulu Burger Company says his business plan revolves around the concept of eating Big Isle grass-fed beef.

“Our main goal is to use grass-fed beef as hamburger patties for our burgers first,” he explains.  “In addition, we use sliced, grass-fed sirloin for our teri and philly dip sandwiches, as well as boneless short ribs and brisket for our braised short rib sandwiches.”

James Babian, executive chef of Four Seasons Resort Hualalai, adds, “We want to support our local beef industry while adhering to our culinary direction of seasonal, regional and artisanal.” The resort purchases a 21-day aged, whole beef carcass every week for use in its on-site restaurants and staff cafeteria.

This year’s Taste again features over 30 chefs preparing locally produced food to wow attendees from 6-8 p.m. In addition to grass-fed beef, some of the chefs will be concocting culinary creations using other forage-fed meats: lamb, mutton, goat and USDA-inspected wild boar.

The use of different meats—and meat cuts—is all part of the culinary adventure when local ranchers, farmers, restaurateurs and eager eaters celebrate a bounty of locally produced food. While “tasting,” festival goers can meet a wide range of Hawai‘i’s food producers at gaily decorated vendor booths and talk story with the people who make a living growing and producing our food.

Pre-Taste activities include a culinary demo, with sampling, on how to use and prepare 100 percent pasture-raised beef. Time is 3 p.m. for the 2012 installment of Grass-Fed Beef Cooking 101. This year’s guest presenter is Chef Babian and he will be preparing Grilled Tri-Tip with Kiawe-Smoked Kabocha Pumpkin and Braciole de Manzo or Italian beef roll.

Tickets for the evening Taste and Cooking 101 demo are conveniently sold online at Taste tickets remain priced at $40 presale and $60 at the door, while admission for the cooking demo is $10. Watch for ticket giveaways on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI.

For general event information, phone (808) 969-8228.

Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Jeri Moniz at 808-960-8411 as soon as possible and no later than Sept. 14.

Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program and KTA SuperStores.




  Food Festival News   |   North Fork Horseradish Festival   |   Fish & Chef on Lake Garda   |   Big Island Chocolate Festival   |   Coffee & Tea Festival NY 2014   |   Hood River Hops Fest   |   Savor the Season NYC   |   Culinary Trends at 15th AITC   |   33rd NY Wine Experience   |   Great American Beer Festival Weddings   |   Barista Competition   |   Taste of Colorado Awards   |   Holbox Gastronomic Festival   |   Taste of Hawaiian Range   |   Holbox 1st Gastronomic Festival   |   20th Hospice du Rhône   |   Big Gateaux Show Winner   |   Opa! Big, 'Fat' Greek Festival   |   Philly Great Beer Expo   |   4th Taste of Playa   |   9th Texas Steak Cook-Off   |   Adelaide Hills Winter Reds Festival   |   Hawaii Food & Wine Lineup   |   Culinary Events at Gettysburg   |   New Orleans Wine & Food Experience   |   Emeril Lagasse at Newport   |   Taste of the Hawaiian Range   |   Houston Wine & Food Week   |   Monterey Wine Festival   |   26th Ojai Wine Festival   |   Gettysburg Gingerbread 2010   |   Delaware Food Tastings   |   PA Governor's Culinary Award   |   China Oil 2010   |   China Wine 2010   |   Gala Italia   |   National Pie Day 1/23   |   Circleville Pumpkin Show   |   Puerto Vallarta Gourmet Festival   |   Golden Spurtle Won by Bob's Red Mill   |   Kosherfest 2009 Preview   |  Paris CookBookFair 2010   |   Sydney Int'l Food Festival   |   Best Meatballs at Cuisine of Queens   |   Breakfast on the Bridge   |   Mohegan Sun Winefest   |   Porkapalooza 2009   |   World Porridge Championship   |   Meals On Wheels Benefits from Festival   |   Georgia Shrimp & Grits Festival   |   Epicurean Classic News & Photos   |   Buffalo Wings Catch A Dream  
  Home   |   About Us & Contact Us   |   Food Articles   |   Food Festivals   |   Shopping   |   Food Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright. 
Please take the time to request permission.