Leeward Calendar of Events

The Pearl Spring Buffet

Chef Instructor Chris Garnier and his “Contemporary Cuisines” class students will once again delight you with their culinary artistry and distinctive style.

SALADS
Mixed Baby Greens with a Japanese Daikon, Maui Onion, Soy Dressing
Olive Oil Grilled Spring Harvest Vegetables with Nalo Farms Creamy Herb Dressing Sesame Ahi & Bay Shrimp Poké Salad with Orzo Pasta
Roasted Moloka’i Sweet Purple Potato & Ulu Salad, Creamy Wasabi, Nori & Scallions Mozzarella Roulade of Prosciutto
Grilled Pineapple, Jicama, Red Onion and Ruby Grapefruit
Hearts of Artichoke with Calamata Olives and Tomato
Roasted Beet Salad

COLD MEATS
Smoked Chicken with Pineapple Sage Salsa
Cold Smoked Salmon with Traditional Garnishes
Turkey Pate en Croute with Dried Cranberry Mustard

ENTREES
Roasted Prime Rib of Beef with Red Wine and Thyme jus. Horseradish Sauce Misoyaki Glazed Salmon with Shiitakes and a Togarashi Sesame Buerre Blanc Eggs Benedict with Ham and Gruyere Cheese. Whole Grain Mustard Hollandaise Selection of Fresh Stir Fried Vegetables
Steamed Jasmine Rice
Scalloped Potatoes
Assorted Rolls and Lavosh

AND DESSERT ASSORTMENT

Friday, April 21 at 11:30am to 1:30pm

The Pearl
96-045 Ala Ike, Pearl City, HI

Event Type

Culinary

Departments

Academic Programs, Culinary Arts

Target Audience

Students, Faculty, Staff, Community

For more info:

Call 455-0298 for information and reservations

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