Mealani's Taste of the Hawaiian Range

For years, as a food writer, I’ve covered the Big Island’s largest and best food event, Mealani’s Taste of the Hawaiian Range. I like this event because it’s all about eating locally produced food – and I mean everything is locally produced.

It starts with the ranchers of the Big Island that donate their beef cows, lamb, mutton, goat and pigs. Then the farmers donate their cabbage, broccoli, won bok, watercress, leeks, lettuces, tomatoes, cucumbers and so on. There’s mushrooms, honey, goat cheese, hearts of palm, coffee, tea, farm raised fish and abalone from the Natural Energy Lab in Kona, even bottled water from Keeau. The Taste is truly a Big Island homegrown event.

This year’s Taste is on Friday, Oct. 3 at the Hilton Waikoloa. I’m on the organizing committee this year so I have a vested interest in getting lots of folks to attend. Anyone who attends will no doubt delight in all the food to taste.

More than two dozen chefs from throughout the state are participating this year and it’s always amazing to see what delicious, creative dishes are served up at the Taste. I know I’ll be looking for the sausage made from Hawaiian wild boar by Chef Ed Kenney of Town. And a very new and special item: Hawaiian red veal from Daleico Ranch in Ka‘u. Chef Edwin Goto of the Mauna Lani Hotel will be doing veal sliders with this new tasty product that could soon be the next new protein on our tables.

Tickets for the Taste are an affordable $35 pre sale ($70 at the door). Call 808 885-5580 to order tickets or go to www.ctahr.hawaii.edu/taste