Hawaiʻi Community College is once again a beneficiary of the annual “A Taste of Hilo,” which brought together food lovers, chefs and community partners on October 19, at Sangha Hall.
The day of culinary creativity and aloha, hosted by the Japanese Chamber of Commerce & Industry of Hawaiʻi (JCCIH), drew more than 400 attendees in support of Hawaiʻi CC and the local food and beverage industry.
Fuji Experience
This year’s festivities opened with the Fuji Experience, an intimate showcase led by Chef Keoni Regidor of Napua and Lehua Restaurant. Regidor earned his butchery certification in October from Hawaiʻi CC‘s Kō Education Center.
Guests enjoyed a curated menu highlighting locally raised pork from Kaunamano Farm in Honokaʻa. The experience set the tone for an afternoon of culinary excellence rooted in Hawaiʻi Island’s people and places.
“When people sit down to enjoy a meal that’s rooted in this island, they’re not just tasting food—they’re tasting Hawaiʻi,” said Brandon Lee, co-owner of Lehua and Napua restaurants and Kaunamano Farms.
Main event
Following the showcase, the main event transformed Sangha Hall into a bustling tasting venue featuring more than 20 chefs, restaurants and beverage makers. From Café Pesto and Short n Sweet to Island Sake Brewery and Volcano Winery, each participant shared unique bites and beverages celebrating Hawaiʻi‘s diverse food culture.
“‘A Taste of Hilo’ is more than a tasting event—it’s a gathering that reflects who we are as a community and the aloha that connects us,” said Jan Abundo, co-chair of the event.
Silent auction
JCCIH also hosted an online silent auction, featuring restaurant packages, adventure tours, hotel stays and handcrafted gifts from across Hawaiʻi Island.
Learn more at www.tasteofhilo.org.
