plate filled with luau food

The staff and students at Leeward Community College’s Culinary Arts Program are hard at work preparing for their largest fundraiser of the year. This is the first “May Day Lūʻau To Go” event, which replaces the program’s annual in-person fundraising gala, Lʻulu, due to the COVID-19 pandemic.

Abigail Langlas is one of the instructors guiding the effort, and senior Jasmyne Wood, who will be graduating in May, has been tasked with sous chef duties, overseeing the preparation of the 1,500 meals.

“We hope for a sell-out event as the proceeds from this fundraiser will go toward scholarships and other much needed funds for equipment and supplies that help support our students in the Culinary Arts Program,” said Langlas. “We would also like to send a sincere mahalo to our sponsors—Hawaii Meats, Y. Hata, Armstrong Produce, Aloun Farms, Wong’s Product Company, Dole Foods, Diamond Head Seafood, Hanson Food Service, Eggs Hawaii and KYD Inc.”

Wood said, “It is a major challenge to be in charge of the food preparation for the lūʻau, but my education here at the Leeward Community College Culinary Arts Program has really prepared me to take it on, so I’m really excited. It’s actually a great honor to be given this responsibility, especially as I look forward to graduating next month and embarking on my culinary life journey.”

May Day Lūʻau To Go

Date: Saturday, May 1, 2021
Pick Up Time: 11 a.m. – 4 p.m.

Location: Leeward Community College parking lot


  • Hot Plate: Lau Lau, Kalua Pig, Chicken Long Rice, Beef Stew, Rice
  • Cold Plate: Mac Salad, Lomi Lomi Salmon, ʻUala (Hawaiian sweet potato), Poi, Pineapple, Haupia Cake

Cost: $30 (+ Eventbrite fee); $10 is tax deductible
Pre-sale only through April 30, 2021:

Contact: Abigail Langlas, instructor,, cell: (808) 381-6641

If you are not able to get tickets , please consider making a donation at