COVID 19 Update

Student Operated Restaurants: With the increased concern over COVID-19, we regret to inform you that our Ka‘ikena & 220 Grille student operated restaurants will be temporarily closed. The decision to temporarily close our face to face dining room services is not made lightly; it is intended to protect the health and safety of our students, customers, employees, and community.

M Ā N A ʻ A I

T U R K E Y – T O – G O

Thursday, November 25, 2021

Pick-up anytime between 10 a.m. – 1 p.m.

Kapi‘olani Community College – see map below

All individuals must stay in their vehicles and wear a mask. Please do not come to campus if exhibiting any Covid-19 related symptoms.

Click here to order.

$295 serves 4 people ($70 is tax deductible)

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

LIMITED QUANTITY AVAILABLE

Aloha Mai Kākou,

The students, faculty and staff at the Kapiʻolani Community College Culinary & Pastry Arts program are extremely thankful to be able to continue with our Mānaʻai Turkey-to-Go meal tradition. Your support of our program during the past year has allowed us to continue to deliver a high-quality culinary and pastry education to our students. We have invested your support of the program by embracing traditional values at its core while also modernizing our program to meet the need of the ever-evolving culinary industry and we hope you will find it reflected in the food we proudly offer. This year, it is the culmination of eleven culinary classes that allow us to serve you and your loved ones during a time where we can all reflect and be thankful for the even smallest blessings afford us. Mahalo for your continued support of our program and enjoy!

Mālama,

The Kapiʻolani Community College Culinary Arts ʻOhana

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 “Aloha Mule”

Mix of ice, ginger beer, lime, & tonic water

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

Sausage Stuffing with Red Peppers & Caramelized Onions

Questions?

Please contact Kristy Kiesel at kieselk@hawaii.edu