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Kapiolani Community College Culinary Arts Program - Thanksgiving Annual Tur Back to the top



 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.
Please choose a timeslot during registration
$195 serves 4 people ($25 is tax deductible)
The meal is cold and will need to be reheated.

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

ORDER ONLINE
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CLICK HERE TO ORDER ONLINE 

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