Chefs celebrate local meats at Taste of Hawaiian Range

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.

Isle agriculture, cuisine celebrated at weekend festival |


Hawaiian wild boar will be sizzling on the rotisserie, its tempting aroma wafting from an open fire. Also dazzling diners will be tantalizing cuisine prepared at numerous chef stations using locally raised lamb, mutton, goat, pork and beef—plus a cornucopia of fresh, island-grown veggies.

The onolicious fun is part of the 14th Mealani A Taste of the Hawaiian Range and Agriculture Festival at the Hilton Waikoloa Village.

The day-long ag showcase features Big Island products Friday, Sept. 18 and culminates with the 6-8 p.m. taste extravaganza. 

More than 30 of the state’s premiere chefs rely on their culinary expertise to prepare delectable dishes using a variety of meat cuts — everything from beef tongue to oxtail.

While “grazing the range,” eager eaters can get acquainted with Hawaii’s food producers at gaily-decorated vendor booths and talk story with the farmers and ranchers who make a living growing our food. Tickets are $40 presale; $80 at the door.

Prior to the evening taste experience, learn how to prepare local, pasture-raised beef at a 4 p.m. culinary demonstration: “How to Cook Grass-Fed Beef 101” by Chefs Jackie Lau and Ronnie Nasuti of Roy’s Restaurants-Hawaii.

Participants receive a takeaway recipe and cooking tips. Tickets are $10 for the informative, hour-long cooking demo.