In keeping with Ryan Pang‘s recommendation that I go for a more high-protein diet, I’m headed to the Taste of the Hawaiian Range on the Big Island this coming Friday. It’s often touted as the largest grass-fed meat event in the state, where Hawaii’s ranchers show how good (and good for you) locally-grown beef, goat, pork, lamb, mutton and wild boar can be, with the help of 35 local chefs. Not only that, the chefs are assigned an animal or just an animal part, so you’ll see a range of displays as they bring their dishes to the table. Whole pig on a spit? Probably. Mutton in the smoker? Sounds good. A plate of Rocky Mountain oysters (a.k.a. bull’s balls)? Bring it on. (Don’t worry, there are normal things like steak, too.)
Although the event is in its 18th year, this will be my first time. It will also be the first time for chefs Ronnie Nasuti of Tiki’s Grill, Mark Noguchi of Pili Hawaii, Jim Babian of Pueo’s Osteria, Cory Nazara of Mahina Cafe, and the Sheraton Keahou Bay Resort & Spa. I hope to meet some of you readers there, too. If not, just follow along on my Twitter or Instagram feed at @Melissa808; or NonstopHonolulu’s Twitter or Instagram at @NonstopHonolulu.
The event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Big Island Resource Conservation & Development, Hawaii Community College Food Service & Culinary Program and KTA SuperStores.
Taste of the Hawaiian Range
Hilton Waikoloa Village
$40 presale, $60 at the door