‘Taste of the Hawaiian Range’ Revamped for 2018
Hawai‘i Island’s largest annual agricultural showcase is being revamped for 2018. Mealani’s Taste of the Hawaiian Range will be held on Saturday, Sept. 29, 2018, at the Mana Christian ‘Ohana (Old Kahilu Town Hall) and the adjacent YMCA Minuke Ole Park in Waimea.
“We’re changing up the Taste to share info with families about our local agriculture,” said event co-chair and rancher Jeri Moniz. “We will still have our popular evening food tasting event to showcase pasture-raised meats, but will also offer earlier activities geared for the general public, including keiki.”
The day-long agricultural event will feature fun educational activities and exhibits, including horseback riding and livestock. Community school groups and organizations will be invited to provide food concessions for daytime attendees. Admission to the park exhibits will be free.
The event will culminate with a tasting to showcase locally produced foods. About 20 culinary stations will be present to accommodate an expected 500 attendees.
Taste of the Range will also include tours at local farms to highlight the source of locally produced foods; agriculture glasses and cooking classes. Chef Edwin Goto of Waimea’s Village Burger and Noodle Club will lead cooking demonstrations and sampling.
Tickets will go on sale next summer both online and at select locations islandwide.
Taste of the Range is shifting its focus to share the importance of all types of Hawai‘i agriculture while acquainting kids with farm animals and how agriculture is the science, art and practice of producing food.
“In the past, Taste was geared to inform chefs and attendees on the benefits of using grass-fed beef, while encouraging ranchers to produce it,” explains Dr. Russell Nagata, co-chair and retired CTAHR Hawai‘i County administrator. “Our committee has been meeting all year to come up with a new event emphasizing agriculture in a more broad and comprehensive way. We want to share how our local ranchers and farmers take pride in producing our high-quality food.”