(Hawaii 24/7 photography by Karin Stanton)

Hawaii 24/7 Staff

More than 2,000 people crowded into the Hilton Waikoloa Village ballroom Friday evening to sample a variety of tasty treats by some of the island’s top culinary experts.

Once again, this year’s offerings featured everything from tongue to tail, as each chef prepared 100 pounds of a specific cut of pasture-raised beef or locally sourced pork, lamb, mutton, goat or wild boar.

The ballroom was packed with culinary stations, food producer booths and agricultural-themed displays. Meanwhile out on the Lagoon Lanai, seven culinary stations showcased a chef using products from a local rancher or farmer.

The stations identified those who contributed to the dish as well as the meat cut used, while the chefs and assistants were available to talk story about their creations.

Food lovers were quick to select their favorites with long lines forming to sample the dishes from Aloha Mondays / DeLuz Ranch, Ponoholo Ranch / Mauna Lani, The Feeding Leaf / KK Ranch, and the Hyatt Regency Waikiki Beach.

Earlier in the day, Hapuna Beach Prince Hotel executive chef Peter Abarcar Jr. was guest presenter at the annual Pasture-Raised Beef Cooking 101 culinary demonstration.

Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products.

The premiere agricultural-tourism event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers.

Sponsorship also included the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program, KTA SuperStores, West Hawaii Today, KBIG, KAPA and Native FM.

— Find out more:
www.TasteOfTheHawaiianRange.com