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KCC chefs take their
flavors to market
Seasoning mixes and sauces
sold to benefit culinary programs
The chefs on staff at Kapiolani Community College have introduced a line of food products, made and packaged on campus under a new Kapiolani Culinary Arts label.
The products put in bottles and jars the sweet, salty and spicy flavors the chefs use to pump up their own dishes.
The KCC Culinary Arts line debuted at Friday's Hookipa celebration, the annual fund-raiser for the school's culinary program. (Hookipa drew more than 400 guests and raised more than $150,000 through ticket sales and a silent auction.) The new products were included in gift baskets for special guests.
The chef-instructors have developed these items, to be sold to benefit school programs:
>> Grant Sato's Honey-Cardamom Vinaigrette Dressing and Asian Seasoned Salt
>> Kusuma Cooray's Pineapple Chutney
>> Eddie Fernandez's Sweet & Spicy Rub
>> Henry Holthaus' Hawaiian Passion Hot Sauce
A signature blend of Kona coffee is also part of the product line.
The items will be sold at the community college's on-campus restaurants and at the Saturday Farmers' Market, held weekly in the KCC Diamond Head parking lot.
Prices run from $3 to $5.
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