Meat lovers are invited to “graze” at Mealani’s Taste of the Hawaiian Range at the Hilton Waikoloa Village on the Big Island on Sept. 10.
Locally raised lamb, mutton, goat, pork and beef will be prepared at 30 food stations manned by premier Hawaii chefs. They will serve up dishes using a variety of meat cuts — everything from beef tongue to oxtail.
Also on display will be educational exhibits relating to agriculture and sustainability.
Tickets are $40 pre-sale (available online through the end of the month at www.tasteofthehawaiianrange.com) and $60 at the door; children 6 and under are free.
Prior to the event, chef George Mavrothalassitis will demonstrate “How to Cook Grass-Fed Beef 101.” Tickets are $10 and include recipes for Beef Thai Salad and Short Ribs with Puree of Celery Root.
Call 987-3432 for both events.
At right is a recipe for beef brisket sliders, created by chef Charles Charbonneau of Hilton Waikoloa Village, who will be in attendance.
“I choose the brisket cut as the perfect barbecue sandwich meat,” says Charbonneau.
“Since the meat is Hawaiian-raised, grass-fed beef, moist-heat cooking suits this cut well so it breaks down the muscle to become tender and delicious. The grassy flavor of the brisket lends well to the island flavors of the barbecue sauce.”