21st Annual Mealani’s A Taste of the Hawaiian Range – A “Meat”-ing of the Minds
I’m fortunate enough to again be participating in the Mealani’s A Taste of the Hawaiian Range. This is event is held at the Hilton Waikoloa Village on the beautiful island of Hawaii. Everything really is bigger on Big Island – the hotel is so expansive you can take a tram or boat ride to get from one end to another.
Each chef is assigned to prepare a whopping 100 pounds of a specific cut of pasture-raised beef, and in year’s past, I’ve gotten mutton and wild boar. This year I got grass fed beef short ribs. I’m preparing it with a smoky taro pureed mash, with a sea asparagus (or maybe cucumbers as a substitution, as Kahuku Farms is currently out) poke “salad” – probably the closest thing you’ll get to a salad at this meat-lover’s event – and a luau leaf demi glaze.
In addition to enjoying expertly prepared beef sirloin, lamb or Rocky Mountain Oysters (a colorful name for bull’s testicles) attendees can taste samples at local food booths and learn about sustainability and agriculture in Hawaii. There will also be the yearly and highly anticipated culinary demonstration.
This delicious event will start Friday, September 9 at the Hilton Waikoloa Village.