As the super moon rose above Honolulu, supporters of Leeward Community College’s culinary program gathered Saturday for the annual L’ulu fundraiser. The menu featured a variety of dishes made from locally produced ingredients from Oahu farms. With assistance from culinary students, standout small plates were crafted by such chefs as Aulani’s Patrick Callarec, Azure’s Jon Matsubara, the Ihilani’s Scott Higa and Mariposa’s Marc Freiberg.
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A terrific lemon verbena creme brulee with Kahuku Farms vanilla beans. Dean Okimoto from Nalo Farms wanted to make a dessert made entirely from local products, but regretfully, was unable to get enough local cream. Regardless, we loved the lemon verbena and the way it changed slightly when eaten with the edible flowers on the plate.
Photo by Melissa Chang