The event features appetizers and desserts, a cash bar of locally-produced beer and wine, live music, a silent auction, and a food-themed student film contest.

The Maui chefs behind the array of food offerings include Isaac Bancaco of Andaz Maui at Wailea, John Cadman of Pono Pies, Lyndon Honda of Laulima Events and Catering, Eric Morrissette of Fleetwoods on Front Street and Chelsea Whisenant of Leoda’s.

Attendees can anticipate fresh, locally-inspired pupus including:

• Chef Banacaco’s Ono “Fish in chip” with kupa’a pickle, limu kohu and garlic creme fraiche
• Chef Morrisette’s Pickled Hawaiian blue prawns and fried green tomatoes with jalapeño vinaigrette
• Chef Honda’s Pan-seared fish with limu kohu nage, ho’i’o poke and dried ebi powder
• Chef Reda Boustani’s Roasted eggplant and tomato bruschetta
• Chef Sabra Ricci’s Upcountry mixed greens, shaved  Maui onion, Lahaina multicolored mini tomatoes, Kula honey and lilikoi vinaigrette, Surfing goat cheese and roasted macadamia nuts
• Chef Carol Wallack’s Maui Cattle Company porcini-crusted beef ‘sliders’ with Kupa’a Farms arugula truffle aioli on Leoda’s bread rolls
• Chef Susan Teton’s Cultured superfoods of cabbage, onions, beets and carrots from Oprah’s Farm with local ginger, jalapeños and Hawaiian salt
• Chef John Cadman’s 90% locally sourced Maui ‘ulu hummus served with Hawaiian taro patties

Those with a sweet tooth can plan to indulge in

• Chef Whisenant’s Hoaloha Farm’s Harvest Cake with luau leaf cake filled with chocolate ganache and poi mousse topped with taro buttercream, toasted macadamia nuts and fresh lilikoi glaze
• Chef Cadman’s guilt-free pono pie made from locally-sourced breadfruit, macadamia nuts and honey

In addition, students in grades 7-12 from Maui Huliau’s filmmaking program are working with local chefs to visually tell the stories behind their “at least 50% locally sourced” dishes from mauka to makai.

“When looking for inspiration in menu development and staying visible in our culinary industry locally, statewide and nationally I often look toward our past to identify specific turning points in our culture and environment. These turning points affect our cuisine as we know it today. “ says Isaac Bancaco, Executive Chef at Andaz Maui at Wailea.

“Similarly Maui Huliau programs, over the past five years, has really stood for environmental and cultural awareness in our community; a community that I continually seek inspiration in cuisine and also doing what is right in the eyes of our environment all in honor of our past.” said Chef Banacao referring to the meaning of huliau in Hawaiian as  a ‘turning point’ or ‘to reflect upon the past.’

In addition to the student films made for the competition, Maui Huliau Foundation will also screen other student films produced by its filmmaking students this year, including a new film about a recent alumni-organized leadership camp in which students ate only food grown on Maui for four days while learning about local agriculture and environmental issues.

“We are fortunate to have an amazing community of chefs and farmers here on Maui who share their passion with our students to promote the local food movement,” said Maui Huliau’s Executive Director, Malia Cahill.

“Community support through this evening of food and film will help to raise much-needed funds for our youth programs. ” she added.

The third annual festival – limited to guests 21 years of age and over – takes place this Friday at 5:30 p. m. on the lower lawn of the Seabury Hall campus, located at 480 Olinda Road.

Tickets are $85 per person and also include a complimentary drink.

All proceeds benefit environmental education programs for youth on Maui including the Huliau Environmental Filmmaking Club, student-led projects like Foam Free Future and #Sporkitup, and the new alumni-organized Huliau Environmental Leadership Camp.