TICKET SALES START AT 6 P.M. ON OCTOBER 28

The Kapi‘olani CC Culinary Arts Program cordially invites you to celebrate Thanksgiving with

M Ā N A ʻ A I

T U R K E Y – T O – G O

Thursday, November 26, 2020

Pick-up from Kapi‘olani Community College (see map below)

Anytime between 10 a.m. – 1:30 p.m.

$195 serves 4 people ($25 is tax deductible)

There is a limited amount of meals available

Please note: This meal is cold and will need to be reheated

Order Here on Eventbrite

Aloha Mai Kākou,

We, the students, faculty and staff at the Kapiʻolani Community College Culinary & Pastry Arts program want to take the time to thank everyone that has supported our program over the years. Whether it was at the KaʻIkena or 220 Grille restaurants, providing scholarships to students, or supporting our fundraising events, we could not become a top-notch culinary program without the investments you have made in us. Your choices have made a difference in the advancement of “The Art of Culinary and Baking” in our students.

In our current environment, we hope all of you are doing as well as possible. This year’s Mānaʻai fundraiser is Turkey to Go meals, which for the first time in many years, has gone back to the hands of our students under the skilled guidance of our faculty. Our goal is to provide the community that has supported us for decades the opportunity to taste the flavors rooted from ten various culinary classes with an all-encompassing meal, so you don’t have to cook… just some reheating of course! From start to finish everything is provided so you can enjoy spending time with those you cherish most.

If you are in the position to support our program further, you can add an additional contribution when purchasing a meal. We sincerely thank everyone for their generosity over the years and hope in some way our meals bring joy to you and your loved ones.

Mālama,

The Kapiʻolani Community College Culinary Arts Ohana

Please CLICK HERE if you would like to make a donation to support the Kapiʻolani Community College Culinary Arts Program

MENU

APPETIZERS

AHI POKE

Prepared with Limu, Sea Asparagus, Japanese Cucumber & Locally-Grown Sweet Onion

“WINE FRAGRANCE ABALONE”

Kona Abalone marinated in a flavored Shaoxing & Rose Wine Sauce, enhancing the Abalone’s delicate flavors

ULU HUMMUS & SWEET POTATO CHIPS

Fresh, local ingredients; creamy, savory and delicious

SALADS

MIXED GREEN

Finished with a Whole Grain Mustard Vinaigrette

MIXED-GRAIN & LENTIL

Tossed with a Sumida Farms Watercress Dressing

ENTREES

TRADITIONAL ROAST TURKEY

A classic dish for joyful celebration

BOEF BOURGUIGNON

Hearty and delicious, perfect for the season

DESSERTS

HOUSE-MADE TIRAMISU

Traditional Coffee and Cacao-soaked Lady Fingers

PUMPKIN CRUNCH

A seasonal favorite, sweet and flavorful

BEVERAGE

THE “KA’ENA”

Apple Cider married with Caramel and a dash of Salt

SIDE DISHES

Whipped Yukon Gold Potatoes

Glazed Hawaiian Sweet Potato with Pecan Nut Streusel

Roasted Brussel Sprouts with House-cured Bacon

Cranberry Cumberland Sauce

Fresh-baked Soft Rolls & Hawaiian Honey Butter

Sage Gravy

Portuguese Sausage Stuffing with Red Peppers & Caramelized Onions

Questions?

Please contact Kristy Kiesel at kieselk@hawaii.edu