Maui Food and Dining

Filipino Culinary Talent Collaborates for Earthquake Dinner

November 13, 2013, 12:34 PM HST
* Updated November 13, 5:22 PM
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By Vanessa Wolf

poster_KainnaUpon learning of the Oct. 15, 2013 earthquake that struck the Central Philippines island of Bohol and affected neighbor islands Cebu, Negros and Iloilo; Maui’s devoted community of chefs, farmers and volunteers gathered to create a benefit event.

The Kain Na! Kokua for the Philippines dinner takes place this Sunday, Nov. 17 from 5 to 8:30 p.m. at the Binhi At Ani Filipino Community Center in Kahului.

Over 200 people died in the 7.2 earthquake and another 340,000 Filipinos were displaced. Many towns are stranded and in need of shelter, food, clean water and medicine.

“At a time like this, we understand what we need to do as chefs to send some relief to our folks in the motherland,” said Jojo Vasquez, event chair and executive chef of The Plantation House restaurant. “The camaraderie among my peers, as well as the generosity of our colleagues and vendors make this event possible. While the reason behind our collaboration is unfortunate, I’m looking forward to cooking with this caliber of talented chefs and sharing this evening with the community.”


The event will feature chef action stations, a family-style banquet, and a variety of desserts including a halo-halo bar.


Specifically, Chef Sheldon Simeon of Mala Wailea is preparing a Duroc pork with black eyed while Chef Joey Macadangdang of Roy’s Ka’anapali serves up pato sisig with fiery chili and adobo duck sonota.

Savor lobster palabok from Chef Jake Belmonte of the Maui Culinary Academy, Pinoy BBQ sticks from Chef Gevin Utrillo of Japengo and kare kare meatballs from Chefs Riko Bartolome of the former and cleverly named Asia-Vous restaurant in Escondido, CA.

The action stations don’t end there.


Chef Larry Badua of Badua’s Catering is preparing prawn crepes with ginger-carrot emulsion as Chef Chris Galincinao of the Four Seasons Resort Wailea fires up dinakdakan, calamansi, and radish salad.

Lastly, Chef Tante Urban of Tante’s Island Cuisine is preparing squid guisado.

If that weren’t enough, more food will arrive at the communal table.

Chef and organizer Vasquez is making crispy skin salmon pinkabet, and Chef Isaac Bancaco of Ka’Ana Kitchen in Andaz Wailea is preparing shrimp lumpia, pork belly, and Bagoong bagna cauda.

You can look forward to chicken stir fry from Chef Roger Setler, pork lauya from Chef Anton Haines and pork and peas from Chef Mike Burman.

Ko’s Tylun Pang is preparing tinapang from ahi belly with lomi lomi tomatoes and and Kula onion while Randy’s Catering provides the accompanying rice.

If you can find room, take in the Paradise halo halo bar courtesy of Paradise super market, Chef Kimo Simpliciano of Simplifresh’s Cassava budbud “cake,” or Chef Galincinao’s second contribution of Bibinka.

Last but not least, Chef Badua is back with a white chocolate banana crepe with ice cream, Chef Evelyn Ilocandia prepares Ginataan, and Chef Elizabeth McDonald pushes your stomach way over capacity with chocolate banana crème puffs.

Kain Na! Kokua for the Philippines also features a silent auction, traditional dance by La Galleria and music by local favorite, DJ Ron.

The cost for all this charitable splendor is $50 per person and only 200 reservations are available.

Proceeds from the evening will be donated to the American Red Cross—Philippines Earthquake Fund.

For more information on tickets or silent auction donations please contact Sharon Zalsos at (808) 359-1616 or by email at [email protected].

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