Flyer for Poi Supper on April 29. Courtesy image.

Join edible Hawaiian Islands magazine, Hāna Ranch, and Travaasa Hāna as they kick off the 24th Annual Taro Festival with a fundraiser Poi Supper on Friday, April 29 at Hāna Ranch in East Maui.

“Poi Supper celebrates our cultural tradition of having a bowl of poi on your dinner table and sharing food and knowledge with your family and community,” said Dania Katz, publisher of edible Hawaiian Islands and host of Poi Supper, held across the state annually. “This event presents a special opportunity for the public to join us at our table, talk story and enjoy a meal together while taking action and inspiring positive change.”

The Poi Supper at Hāna Ranch will take place at 5670 Hāna Highway, from 4 to 6 p.m. Tickets are available for $95 here. The event includes pūpū and Kōloa Rum cocktails created by visiting Los Angeles cocktail chef Matthew Biancaniello, a Hāna Ranch farm tour with farm manager Angie McGinness, a poi pounding demonstration by Viliami Tukuafu of Ma Ka Hāna Ka ʻIke and a locally grown four-course dinner crafted by Hāna Ranch Chef Jon Watson and Traavasa Hāna Chef Jay Johnson.

“At Hāna Ranch, we’re strong believers in leveraging the power of food to strengthen our island community,” said Chef Jon Watson of Hāna Ranch. “We’re excited to collaborate with edible Hawaiian Islands and Travaasa Hāna on Poi Supper, an event that truly honors the relationship between food, culture and community, while raising funds for an important cause.”

All proceeds from the dinner will benefit the Hāna Youth Center, a nonprofit organization that seeks to grow and support the next generation in Hāna.

The center was established in 1986 as an after-school drop-in center for the youth of Hāna, and prides itself in promoting Hawaiian values and providing a fun setting that is free from the influence of tobacco, drugs, and violence. Located in one of Hawaiʻi’s most isolated communities, the Hāna Youth Center’s mission is to inspire youth to make positive decisions that last a lifetime.

“Hāna’s youth is Hāna’s future, and the Hāna Youth Center provides kids with a place to have fun and be safe in a positive environment,” said Chef Jay Johnson of Travaasa Hāna. “We are honored to partner with Hāna Youth Center and support them with the Poi Supper.”

Hāna Ranch is dedicated to serving as responsible stewards of the land, weaving together the resources of the ranch and community to nurture a thriving economy that will benefit Hāna for generations.

The mission of edible Hawaiian Islands is to “talk story” and introduce readers to those who are growing, farming, ranching, fishing, and cooking our food.  With a focus on sustainability, locally-sourced ingredients and meaningful content, the magazine aims to uplift and inspire the community.