About 40 University of Hawaiʻi Maui College culinary students, six instructors and a dozen community volunteers contributed to an annual Thanksgiving luncheon held in partnership with the Salvation Army in the college’s Pāʻina Building on November 22.
They created and served nearly 650 meals feeding members of the community, students and employees.
According to Culinary Arts Program Coordinator Craig Omori, 30 turkeys with all the fixings were prepared. The menu included: sous vide turkey with gravy, roasted garlic mashed potatoes, ʻulu and Portuguese sausage stuffing, candied Molokaʻi sweet potatoes with apples and pecans, Mediterranean tomato and cucumber salad, fresh green bean casserole and pumpkin cheesecake.
“It was a beautiful event and the food was so ʻono (delicious)!” commented Marc Antosch, a UH Maui College graphic designer and marketer, who also took pictures of the food preparation and gathering.
