PUHI — “Don’t get the bacon,” said a Kaua‘i Community College staff member waiting to gain entry into the Fine Dining Facility on Thursday. “Save some for us.”
Bacon was just one of the items in the marketplace that showcased the achievements and talents of the Kaua‘i Community College culinary arts students. The wares available to Kaua‘i Community College staff included a line of fine pastery products, such as cakes, pies, cookies, and more, as well as 16 flavors of sausages from the Garde Manger class, or students scheduled to graduate at the end of the semester.
The students, who last week learned vegetable and ice carving from visiting chefs Dale Radomski and Charlie Matsuda, also created salmon, either fennel-cured, or cold smoked, and a line of pickles that included Half Sour pickles, pickled grapes, apple chutney, chicken liver pate with cucumberland sauce, and a terrine plate with chutney, pickles, and crostini.
“There’s only so many people they’re admitting at one time,” the customer said. “It’s one out, one in.”
“This is all from the pandemic,” said Sue Okada of the culinary department. “This event used to be the Maison du Savior with the dine-in pupu, the vegetable carving, and ice sculpture. Now, it’s a market where people buy what the students have prepared.”
Chef Mark Oyama said the event is kind of a final test for the students, who will be receiving their appropriate degrees and certificates at the end of the semester.
Chef Steve Nakata oversaw the other students, who created fine pasteries and fielded shopper orders in a fashion similar to bakeries.
