Students Cooking Up Final Exam Menu
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Es muy magnÌfico! The Culinary Special Event class of 2010 from Leeward Community College presents “Dinner with Philippe,” featuring the cuisine of Chef Philippe Padovani, at The Pearl on April 16.
This is the culinary graduating class’ final project, where the young chefs will work with other student assistants on tastings, marketing and setup, cooking and providing service for the evening at the college’s on-campus restaurant.
“The students get to experience the pressure, see what it takes to put events together and learn what it takes just to operate day to day in the industry,” said Mike Scully, chef instructor. “We just feel that this event will be a great way for our culinary students to show off the skills they’ve learned in this capstone course.”
The three-course menu features dishes such as pan-sauteed Pacific blue shrimp, fresh smoked salmon with kiawe, fingerling potato pressed caviar sauce, Kona cold lobster and roasted Muscovy duck breast with pickled ginger plum sauce. The “Sweet Endings” dessert list includes grand cru manjari chocolate mousse, mignardises of Padovani’s chocolates and Grand Cru Estate 100 percent Kona Peaberry Coffee.
Wine pairings are determined by Master Sommelier Chuck Furuya and feature a Simonnet Febvre, Cremant de Bourgogne for the first course; Champalou Vouvray for the second; and a 2007 Le Coq for the third course. Delicioso!
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The event is a prelude to the L’ulu Leeward Culinary Arts Gala set for May 8, which will feature the founding chefs of the movement that put Hawaii on the culinary map. Russell Siu (3660 on the Rise), Alan Wong (Alan Wong’s Restaurant), Chai Chaowasaree (Chai’s Island Bistro),Vikram Garg (Halekulani on the Beach at Waikiki), Scott Higa (JW Marriott Ihilani Resort & Spa), Dean Okimoto (Nalo Farms), Fred DeAngelo (Ola), Elmer Guzman (Poke Stop), Roy Yamaguchi (Roy’s Restaurant), Goran Streng (Tango) and The Pearl at LCC’s own chef-instructors David Millen, Ian Riseley and Michael Scully - all will be honored at the event, with special recognition for Chef Padovani for all his help throughout the year.
“The students are really excited to work with Padovani, and we just appreciate so much what these big-name chefs do for us and for the industry day in and day out,” Scully said.“Their dedication to excellence is what it’s all about.”
Seating for the April 16 dinner is by reservation only, and they start from 6 that night. Dinner costs $70 without wine; $85 with wine. General admission for L’ulu (May 8) costs $100 through April 30 and $125 from May 1. For more information or to reserve a seat, call Scully at 455-0528.
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