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Photography by Karin Stanton | Hawaii 24/7
Karin Stanton | Hawaii 24/7 Editor
The Taste sure was tasty. Dozens of the state’s top chefs gathered Friday evening at the Hilton Waikoloa Village to show off their skills and they delivered.
Chefs were given a particular cut of beef and set out to create a dish using their assigned cut – from tongue to testicle. Then, the chefs and restaurant staff served up bite-sized samples to more than 1,000 guests.
More than 30 of the state’s top culinary artists worked their magic on the lagoon lanai, while the hotel ballroom featured nearly 100 educational and food-tasting booths manned by chefs, ranchers, farmers agencies and organizations.
The festival, now in its 16th year, was staged in Waimea as an offshoot of the U.S. Department of Agriculture’s Cooperative Extension Services’ Mealani Forage Field Day.
The event has gown to showcase cuts of locally grown, range-fed meats, such as beef, mutton and lamb, from head to tail and all that’s between.
The festival strives to provide an educational venue to encourage local production of agricultural products. It also works to connect local producers with buyers across the state.
— Find out more:
www.tasteofthehawaiianrange.co…
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