Get a Taste of The Hawaiian Range
The 18th annual Mealani’s Taste of the Hawaiian Range, one of the Big Island’s premier agricultural events, features dry-aged, grass-finished beef sourced from local, humanely raised cattle that spend their entire life eating grass after being weaned.
Then 35 Hawaii chefs are assigned to prepare 100 pounds of a specific cut of beef, locally sourced pork, lamb, mutton, goat or USDA-inspected wild boar, and the results are a carnivore’s taste adventure from tongue to tail.
“The primary reason to assign all the beef cuts is for chefs and attendees to get acquainted with them while having fun,” said Jeri Moniz, event chairperson and rancher. “By utilizing the whole animal, there’s no waste and the value of the animal goes up. This is important for our livestock industry.”
The chef station annually serving Kohala Mountain Oysters, a nickname for local bull’s testicles, is always a favorite, Moniz said.
Taste also showcases local vegetables, fruits and fungi in the chef’s culinary offerings.
Participants can talk story with local growers, ranchers and producers of value-added food products at booths while enjoying samples. In addition, Taste offers agriculture-themed educational displays.
The public is invited to participate in the event that sprawls inside and out of the Hilton Waikoloa Village, 6-8 p.m., Friday, Oct. 4. Tickets are $40 presale and $60 at the door.
For ticket information visit www.TasteoftheHawaiianRange.com. For event information, call 808-969-8228.