By Hadley Catalano

In honor of the Big Island’s bounty, the 16th Annual “Mealani’s Taste of the Hawaiian Range” and Agricultural Festival, will take place on Friday, September 30, at the Hilton Waikoloa Village.

Founded as a Forage Field Day and tasting event in 1996 to expose local grass fed beef, the event has expanded over the years, explained volunteer Event Coordinator Leomi Bergknut, and has evolved into a venue for sustainable agricultural education, encouragement and support of locally produced ag products.

One of the island’s premiere ag-tourist food events, the “Taste Of” is put on by Mealani, an unincorporated non-profit planning committee that is comprised of representatives from community organizations such as CTAHR (College of Tropical Agriculture/Human Resources), Hawai`i Cattlemen’s Association and Hawai`i Cattlemen’s Council, Kulana Foods, and community volunteers, explained Bergknut.

“This is a celebration of sustainable agriculture on the Big Island,” Bergknut said, who noted that in an effort to keep costs low there will be free parking at the `Anaeho`omalu Bay lot, with an accompanying free shuttle to the Hilton. “It’s really about supporting local ranchers and farmers and the food they provide for our local kama`aina families.”

This year, the event will follow an updated itinerary, combining the trade show will the regular events, including different vendors and educational displays.

The schedule will run from Friday afternoon till evening with a number of demonstrations, workshops and presentations. Beginning at 1:30 p.m. Friday there will be a Pork Industry Seminar geared towards culinary students and food professionals and will be hosted by pork producer Lloyd Case, Tom Asano of Hilo’s Kulana Food and Hilton’s Executive Chef Charles Charbonneau. At 3 p.m. a staged cooking demonstration, “How to Cook Grass-Fed Beef 101,” will be open to the ticket holding public and presented by KTA’s Derek Kurisu of TV’s “Living in Paradise,” and Chef Scott Hiraishi of Sam Choy’s Kai Lanai. Following up after the demo will be a 5 p.m. Agriculture Festival Trade Show, private VIP Pre-Taste and blessing for Food and Chefs at the Hilton’s Grand Ballroom. The Agricultural Festival will allow wholesale buyers the opportunity to meet the farmers and ranchers of the Big Island. Vendors, such as Adaptations, Big Island Bees, Hawai`i Island Goat Dairy, Kalapana Organics and King Lau Lau Brand Poi, among many other from the island’s ag industries will be on hand showcasing a wide range of products, including coffee, tea, honey, goat cheese, meat, produce, herbs and other specialty items.

Educational vendors, including 4H, ACF Kona Kohala Chefs Association, Hawai`i Organic Farmers Association and Paniolo Preservation Society will be present among a wide range of various other agriculture-related associations and projects. All trade show and educational vendor booths will remain open during the 6 p.m. – 8 p.m. main stage event, “Mealani’s Taste of the Hawaiian Range.”

Located at the Grand Ballroom and Lagoon Lanai, the Festival’s tasting or “grazing” extravaganza will highlight 35 chefs preparing samples of “tongue to tail,” and everything in between. Chefs -one from the mainland, five from restaurants in O`ahu and 29 chefs from local Big Island establishments – will be stationed at attractively decorated booths ready to tempt guests will edible samples of beef heart, cheek, steaks, flanks and the much talked about “Rocky Mountain oysters,” or bull testicles.

Each chef stall will be given 100 pound of meat to work with and (though subject to change) will include the following restaurant and meat cut pairings: Café Pesto of Hilo will offer beef tongue, Eddie Aikau Restaurant will have beef clods (chuck), Hapuna Beach Prince hotel will serve beef skirt, Kohala Burger & Taco will sample ground beef, Mauna Kea Beach Hotel will have feral pork, Merriman’s Restaurant will be sampling beef tri-tip and the Waikoloa Beach Marriott will be offering a taste of beef mountain oysters, among many more.

Other free-range (antibiotic and hormone free) samples will be available, including creative concoctions of lamb, mutton, goat and USDA-inspected wild boar in addition to fresh local fruits and vegetables.

The culinary themed evening allows guests and professionals alike a chance to talk-story with like-minded individuals in both a celebratory and educational adventure in support of local farmers, ranchers and the continuation of the sustainable local food industry.

Kurisu, in a press release, summed up the sentiments of all those involved in the voluntary food tasting experience.

“I am honored to be a part of this event promoting local, grass-fed meats and fresh produce,” said KTA’s executive Vice President and developer of the Mountain Apple Brand line that features over 200 local products. “Supporting local is very important to our economy and lifestyle. It is a part of my goal in making our island and the state the greatest place on earth and one day having local products available throughout the world.”

Tickets are sold online at www.TasteOfTheHawaiianRange.com and available for pre-sale at: Blue Kalo, Hawaii Printing Corporation, Hilo Bay Café, Kuhio Grille, JJ’s Country Market in Honoka`a, Kamuela Liquor Store, Parker Ranch Store, Kona Essence Shop (Hilton Waikoloa Village), Island Naturals at both the Kona or Kainaliu stores and Kona Wine Market. For information call 987-3432.