Stuffs
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MAUI AGRICULTURAL FOUNDATION
Participating in the Ulupalakua Thing Chef Challenge are Raul Bermudez, left, Eric Arbogast, emcee Mark Ellman and Mark Kowalkowski.
Chefs compete
at food festivalMaui's Ulupalakua Thing is a showcase for the island's fresh produce, but also for chefs competing to make the best use of those homegrown specialties.
Chef Mark Ellman of Maui Tacos, last year's winner of the Chef Challenge, is overseeing Saturday's competition, to include Raul Bermudez of Five Palms Restaurant, George Gomes of Sarento's on the Beach, Mark Kowalkowski of Hula Grill and Eric Arbogast of Sansei Seafood Restaurant & Sushi Bar.
Each chef will receive a basket of local vegetables, spices, poultry and fish. He'll be assisted by a farmer, a sous chef and culinary students from Maui Community College.
The Ulupalakua Thing also features an amateur flower arranging competition and entertainment by such Hawaiian artists as Uluwehi Guerrero, Cindy Combs and Richard Hoopii Sr., as well as the comedy team of Lanai and Augie.
But the real stars of the show are the food products. The 100 vendors from throughout Hawaii will include growers, food manufacturers and purveyors of health and agricultural products.
Hours are noon to 5 p.m. at Tedeschi Winery. Admission is $10, to benefit Maui Community College's agriculture and culinary programs and Maui's 4-H clubs. Call (808) 878-2839.
Iolani gourmets
This weekend's Iolani Family Fair includes a Le Gourmet food booth offering cooking demonstrations and chef's specialties.Dishes will be sold from Roy's, Sam Choy's, the Kahala Mandarin Oriental, 3660 on the Rise and Nalo Farms. Also, these chefs will host demonstrations:
Friday: D.K. Kodama of Sansei Seafood Restaurant & Sushi Bar, 5 p.m.; Elmer Guzman of Sam Choy's Diamond Head, 7 p.m.
Saturday: Don Maruyama of the Parc Café, 2 p.m; Ronnie Nasuti, Roy's Hawaii Kai, 4:30 p.m.; Hiroshi Fukui, L'Uraku, 7 p.m.
The usual fair fare also is on the menu, including Okinawan noodles, Hawaiian and Korean plates, malassadas, barbecued chicken and homemade preserves.
The fair runs noon to 10 p.m. Friday and Saturday. Call 943-2339.
For the pros
Kapiolani Community College begins a series of Professional Enhancement Courses with two sessions in May. To register call 734-9211.A Class on Yields: Learn to account for changes in weight of chicken and fish after it is cleaned, dressed and cooked, as well as the effects of various cooking methods on yields. A hands-on class for restaurant professionals, 9 a.m. to noon May 3. Cost is $69.
Purchasing with Michael Scully: The food and beverage manager for the Hawaii Prince Hotel will teach managing income, sales, food cost and the production process. Classes are 8 a.m. to 11 a.m. over three Saturdays, May 10, 18 and 24. Cost is $135.
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