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Hawaii Culinary Education Foundation "The Great Meat Dinner" April 27, 2013

Hawaii Culinary Education Foundation

Honolulu, HI

Hawaii Culinary Education Foundation "The Great Meat...

Ticket Information

Ticket Type Price Fee Quantity
5:30 seating tax and gratuity included $165.00 $9.24
6:30 seating tax and gratuity included $165.00 $9.24
7:30 seating tax and gratuity included $165.00 $9.24
8:30 seating tax and gratuity included $165.00 $9.24

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Event Details

Bruce Aidells, extraordinary meat expert and founder of Aidells Sausage, Ryan Farr, artisan butcher and chef/owner 4505 Meats, San Francisco, and Chefs Ed Kenney and Dave Caldiero of Town Restaurant, invite you to A Most Extraordinary Meat Dinner featuring Hawaii pork, venison, beef and lamb. Preparations by Aidells and Farr, executed by Kenney and Caldiero – with wines paired by Young’s Market Company, Hawaii.

 

Dinner includes food, wine, tax and gratuity plus a copy of Bruce Aidells’ “Great Meat Cookbook.” A portion of the proceeds will benefit the Hawaii Culinary Education Foundation, a 501c3 non-profit, that provides cutting edge culinary experiences for the next generation of Hawaii’s culinary professionals.

Bruce Aidells – America’s go to guy for all things meat, author of “The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat” as well as authoritative books on poultry, sausage and meats. He is a frequent contributor to many national food magazines and founder of Aidells Sausage Company.

 

Ryan Farr – Chef, butcher and master stomach behind 4505 Meats in San Francisco (4505meats.com), where whole animals are sourced, butchered, cooked and served in creative ways that delight the taste buds. Farr’s reputation as a fine chef is as well-known as is his reputation as an artisan butcher.

 

Hawaii Culinary Education Foundation is the organizer of local, national and international guest chef programs for culinary students at community colleges throughout the state of Hawaii. These cutting edge programs are provided to students and culinary professionals at no charge.

 

HCEF is a 501c3 non-profit that relies on community support !

THE MENU

*includes wine pairings with each course by Young's Market Co. Hawaii

Gratuity included

Shinsato Hog Farm Charcuterie Board with Colome Torrontes

Italian Country Terrine

Pork Liver Mousse

Pork Rillettes

Poached, Cured Ham

with: Pickled Maui Onion and Pohole

Kula Lavender Mustard

Mango Mostarda

Bread, Butter, and Olives


 

Amuse - Lanai Venison Tartare

w/ Crispy Risotto, Balsamic Vinegar

Paco Y Lola Albarino

 

Kuahiwi Ranch Beef Fillet Paillards

w/ Arugula, Cremini, & Green Peppercorn

Michele Chiarlo Barbera d'Asti

 

Smoked Lu’au Sausage

w/ Pa’i ‘ai & Grated Tomato

Bibi Graetz Rosso

 

Onion-Braised Kuahiwi Ranch Beef Neck

w/ Hand-Cut Egg Noodles

Pago Cimera Malbec

 

Pu’uwai Ranch “Lambchetta”, Merguez, Grilled Leg

w/ Lentils, Roots, & Ancho-Mint Oil

Spellbound Petite Sirah

 

Guava-Fromage Blanc Hand Pie

    w/ Lard Crust

 

 

 

 

FAQs

 

Where can I contact the organizer with any questions?

hayleymm@hawaii.rr.com

 

What is the refund policy?

No refunds given

 

Have questions about Hawaii Culinary Education Foundation "The Great Meat Dinner" April 27, 2013? Contact Hawaii Culinary Education Foundation

Where

Organizer

Hawaii Culinary Education Foundation

Hawaii Culinary Education Foundation is the organizer of local, national and international guest chef programs for culinary students at high schools and community colleges throughout the state of Hawaii. These cutting edge programs are provided to students and culinary professionals at no charge.

                                                                       HCEF is a 501c3 non-profit that relies on community support !

 

  Contact the Organizer

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