L’ulu: Leeward Culinary Arts Gala
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comVolunteers assist guests as they check-in at the event.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comAlan Wong with staff members from Leeward Community College.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comRoss and Sharon Rolirad enjoy a nice glass of wine at L'ulu.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef Roy Yamaguchi with guests of L'ulu.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comGuests enjoy talking with the evening's honoree, chef Roy Yamaguchi.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comGuests enjoy a selection of fine wines poured at the event.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comEmme Tomimbang and Conrad Nonaka of the Culinary Institute of the Pacific.Delo Dayondon, Delography.comEmme Tomimbang and Conrad Nonaka of the Culinary Institute of the Pacific.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comAlan Wong's Restaurant serves up an oxtail creation at the event.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef Alan Wong.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comStaffers of the Alan Wong's Restaurant station work to put together the special oxtail creation.Delo Dayondon, Delography.comStaffers of the Alan Wong's Restaurant station work to put together the special oxtail creation.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comPoke Stop chef/owner Elmer Guzman.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comThe Poke Stop puts together a "Shell and Fish Stew".
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comThe Poke Stop's "Shell and Fish Stew," seafood bouillabaise with smoked meat, tomato basil broth, fennel, garlic and Hamakua mushrooms.Delo Dayondon, Delography.comThe Poke Stop's "Shell and Fish Stew," seafood bouillabaise with smoked meat, tomato basil broth, fennel, garlic and Hamakua mushrooms.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comRoy's Hawaii Kai makes its version of "Bacon and Eggs" with house cured kiawe smoke pork belly confit, sunny side up quail egg, mini croissant, and maple balsamic paint.Delo Dayondon, Delography.comRoy's Hawaii Kai makes its version of "Bacon and Eggs" with house cured kiawe smoke pork belly confit, sunny side up quail egg, mini croissant, and maple balsamic paint.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comThe staff at the Roy's station put together "Bacon and Eggs."
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comStudents of the Leeward Culinary Arts Program work on their miso cured smoked salmon carpaccio with umami pearls.Delo Dayondon, Delography.comStudents of the Leeward Culinary Arts Program work on their miso cured smoked salmon carpaccio with umami pearls.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comLeeward Culinary Arts students help JW Marriott Ihilani Resort & Spa executive chef Thorsten Leighty put together a delicious macadamia nut tart.Delo Dayondon, Delography.comLeeward Culinary Arts students help JW Marriott Ihilani Resort & Spa executive chef Thorsten Leighty put together a delicious macadamia nut tart.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comJW Marriott Ihilani Resort & Spa's Hawaiian vintage chocolate macadamia nut tart with haupia ice cream.Delo Dayondon, Delography.comJW Marriott Ihilani Resort & Spa's Hawaiian vintage chocolate macadamia nut tart with haupia ice cream.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comLeeward Culinary Arts Students with the staff of the JW Marriott Ihilani Resort & Spa.Delo Dayondon, Delography.comLeeward Culinary Arts Students with the staff of the JW Marriott Ihilani Resort & Spa.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comKona coffee infused vanilla cheesecake with pecan carmel crust, kula strawberries and starfruit, a Leeward Culinary Arts Program creation under the direction pastry instructor Michael Scully.Delo Dayondon, Delography.comKona coffee infused vanilla cheesecake with pecan carmel crust, kula strawberries and starfruit, a Leeward Culinary Arts Program creation under the direction pastry instructor Michael Scully.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comLeeward Culinary Arts Program students and pastry instructor Michael Scully.Delo Dayondon, Delography.comLeeward Culinary Arts Program students and pastry instructor Michael Scully.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef prepares a pan seared miso marinated scallop at the 3660 on the Rise station.Delo Dayondon, Delography.comChef prepares a pan seared miso marinated scallop at the 3660 on the Rise station.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef Russel Siu of 3660 on the Rise.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.com3660 on the Rise's pan seared miso marinated scallop with yuzu ginger dashi.Delo Dayondon, Delography.com3660 on the Rise's pan seared miso marinated scallop with yuzu ginger dashi.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef Roy Yamaguchi and friends celebrate.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comNalo Farms owner/farmer Dean Okimoto.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comNalo Farms' Nalo micro greens with sherry herb chicken, Ho Farms fiesta tomatoes, corn sprouts with Chef Roy Yamaguchi's Sweet Onion Dressing.Delo Dayondon, Delography.comNalo Farms' Nalo micro greens with sherry herb chicken, Ho Farms fiesta tomatoes, corn sprouts with Chef Roy Yamaguchi's Sweet Onion Dressing.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comSide Street Inn chef/owner Colin Nishida slices up his asian braised Island pork belly.Delo Dayondon, Delography.comSide Street Inn chef/owner Colin Nishida slices up his asian braised Island pork belly.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef/owner Colin Nishida and his team from Side Street Inn.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comSide Street Inn's asian braised Island pork belly.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef/owner Chai Chaowasaree of Chai's Island Bistro.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChai's Island Bistro's almond crusted oyster with lobster bearnaise, sauteed spinach & crispy bacon.Delo Dayondon, Delography.comChai's Island Bistro's almond crusted oyster with lobster bearnaise, sauteed spinach & crispy bacon.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef Fred DeAngelo and staff put together Ola at the Turtle Bay Resort's contribution to the evening's menu.Delo Dayondon, Delography.comChef Fred DeAngelo and staff put together Ola at the Turtle Bay Resort's contribution to the evening's menu.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef/owner Fred DeAngelo of Ola at the Turtle Bay Resort.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comCrispy soft shell crab with Hamakua mushrooms, Kahuku sea asparagus, sauteed spinach and roasted garlic butter.Delo Dayondon, Delography.comCrispy soft shell crab with Hamakua mushrooms, Kahuku sea asparagus, sauteed spinach and roasted garlic butter.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comChef/owner Alan Wong and his team from Alan Wong's Restaurant.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comGuests enjoyed contemporary entertainment throughout the evening.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comGuests enjoyed contemporary entertainment throughout the evening.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comGuest could enjoy a specialty sake bar courtesy of Better Brands.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comNicole Meheula and staff from Better Brands served up fine wines throughout the evening.Delo Dayondon, Delography.comNicole Meheula and staff from Better Brands served up fine wines throughout the evening.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comSansei Seafood and Sushi Restaurant chef/owner DK Kodama serves up his selection of the night.Delo Dayondon, Delography.comSansei Seafood and Sushi Restaurant chef/owner DK Kodama serves up his selection of the night.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comSansei's furikake shrimp with udon, tobiko and Santa Barbara uni cream sauce.Delo Dayondon, Delography.comSansei's furikake shrimp with udon, tobiko and Santa Barbara uni cream sauce.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comExecutive chef Ronnie Nasuti and his staff from Roy's Hawaii Kai and volunteers from the Leeward Culinary Arts Program.Delo Dayondon, Delography.comExecutive chef Ronnie Nasuti and his staff from Roy's Hawaii Kai and volunteers from the Leeward Culinary Arts Program.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comGuest toast the evening at L'ulu.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comFine wines and beers from Paradise Beverages.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comEvent-goers enjoy a night of conversation after enjoying the wonderful menu.Delo Dayondon, Delography.comEvent-goers enjoy a night of conversation after enjoying the wonderful menu.
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L’ulu: Leeward Culinary Arts Gala, benefiting Leeward Community College’s Culinary Arts ProgramDelo Dayondon, Delography.comL'ulu patrons enjoy the wonderful food and festivities throughout the night.Delo Dayondon, Delography.comL'ulu patrons enjoy the wonderful food and festivities throughout the night.
HONOLULU Magazine was proud to be a sponsor/supporter of L’ulu: Leeward’s Culinary Gala, a benefit for LCC’s Culinary Arts Program on Saturday, May 10, from 6 to 9 p.m.
Guests were able indulge in the delectable cuisines of some of Hawaii’s finest chefs alongside the Culinary Arts Program’s instructors and students. All amid the festive atmosphere and extraordinary ambiance of dining amid the Culinary Arts Program’s new dinging room (The Pearl) and kitchen facilities.
The event also honored chef Roy Yamaguchi, the face behind the fusion, as the first of twelve Hawaii Regional Cuisine founding chefs that will be inducted into the Hawaii Regional Cuisine Wall of Fame in The Pearl restaurant.
Participating restaurants included: 3660 on the Rise, Alan Wong’s Restaurant, Chai’s Island Bistro, The Pearl, Leeward Culinary Arts Program, JW Marriott Ihilani Resort & Spa, Nalo Farms, Ola at Turtle Bay Resort, Poke Stop, Roy’s Hawaii Kai, Sansei Seafood and Sushi Restaurant, Side Street Inn, and Tango.
For more information about the Leeward Culinary Arts Program or to get involved with the event next year (May 9, 2009), contact Tommylynn Benavente at 455-0298 or e-mail tlbenave@hawaii.edu.
