Last night folks lined up for eco-friendly dishes created by some of Hawaii’s top chefs at an event promoting sustainable eating.
“An Evening of Sustainable Cuisine,” held at the Halekulani, featured “green” dishes prepared by chefs Roy Yamaguchi (Roy’s Restaurant), Vikram Garg (Halekulani) and Ed Kenney (town).
Tickets for this “net zero” event — meaning, no carbon footprint here — was $125 with profits supporting the Culinary Institute of the Pacific at Kapiolani Community College.
Here’s what we ate:
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