LIHU‘E — More than 1,300 walkers braved threatening weather Saturday for the 33rd annual Hawai‘i Hotel and Lodging Association, Kaua‘i Chapter, Visitor Industry Charity Walk. The Put Your Best Slippah Forward participants fell short of the goal of 2,000 walkers,
LIHU‘E — More than 1,300 walkers braved threatening weather Saturday for the 33rd annual Hawai‘i Hotel and Lodging Association, Kaua‘i Chapter, Visitor Industry Charity Walk.
The Put Your Best Slippah Forward participants fell short of the goal of 2,000 walkers, but they surpassed last year’s fundraising goal by bringing in $137,000, including an anonymous $1,000 check that arrived with the morning showers.
“Maybe the rain scared away some of the people,” said Sandi Kato-Klutke of the HHLA.
“People need the money more than ever,” she said. “In the face of the tight economy and the budget woes, a lot of help needs to come from the community because the nonprofits who help the people are getting more and more requests.”
Christina Gabriel, who chaired the event this year, said the goal was to raise $175,000.
At the finish line, the walk featured culinary talents from around the island.
Chef Larry Eells of the Grand Hyatt Kaua‘i Resort and Spa said he had a premonition when he woke up.
“I had a feeling it was going to be not hot,” he said. “The ramen is going to be perfect.”
Eells and his crew from the Grand Hyatt Kaua‘i offered up Double Fortune Dumpling Ramen with Poached Organic Egg.
“It’s got some meatballs in it and it’s really good,” said a couple of young girls who savored the broth and noodles as the rain continued to fall.
Kato-Klutke said Kapa‘a High School football players, upon discovering they did not need a meal ticket, simply hung out at Eells’ tent after enthusiastically cheering on the finishers.
Katie Beer of the Salvation Army said her favorite was Da Everything Scramble on English Muffin prepared by Chef Guy Higa and staff from the Kaua‘i Marriott Resort and Beach Club. The Salvation Army named Higa an outstanding volunteer earlier this week for his work with the Kokua Kitchen program.
Kaua‘i Beach Resort Chef Mark Sassone’s Local Beef Stew with Mac Salad and Corn Bread was another hit at the event.
Troy Lazaro applied his touch to the scrambled eggs put forth by Chef Roland Macalma of the Marriott’s Waiohai resort, who served the breakfast fare up with pork tocino and rice.
Executive Chef Edward “Kahau” Manzo of the Westin Princeville Ocean Resort Villas rounded out the morning offerings with a Kilauea Superfoods Wrap, which included egg whites, arugula, Kunana chevre, roasted peppers, basil and macnut pesto. He also prepared a Nanea Granola Parfait featuring low-fat yogurt, a housemade granola and Maui strawberries.
Josie Pablo of Samuel Mahelona Memorial Hospital had her long-term residents walking and raising money for the first time Saturday.
“Two of our residents are excited to be walking,” she said. “Betty Matsumura of the Mahelona Hospital Auxiliary said we needed to be out here and the residents were so excited to be participating, they went out and asked the staff and other residents for funds, raising about $400.”
The residents did what they could on the walk, making the trip down to Ho‘olako Road before cutting back to the Historic County Building, about a mile.
Top individual fundraising honors went to Jeanette Ridings who took the honor last year. She finished by raising $4,017.50.
Runner-up honors went to Nicholas Nacion, who finished with $1,250 in his coffers followed by Max Klutke, another top fundraiser from 2010, ending with $1,127.
The HHLA sponsored a “Superwalk” in 1974 to benefit one major charitable organization. Since then, the Charity Walk has grown to become one of the largest single-day fundraising events in the state.
Kato-Klutke said contributions are still being accepted. For details, contact Jolene Ogle at jolene.ogle@marriotthotels.com.
Visit www.charitywalkhawaii.org for more information.
• Dennis Fujimoto, photographer and staff writer, can be reached at 245-3681 (ext. 253) or dfujimoto@thegardenisland.com.
