The menu consisted of Polenta Casserole with venison Italian sausage or veggies, steamed organic green beans from the local farmers market, mixed green salad (20 heads of hydroponic lettuce donated by Waipoli Greens in Kula), french rolls made by parishioner chef Segolene Wilson, and oatmeal raisin cookies baked by the Mounts family.
If cooking, packing, and serving weren't enough, the venison was provided by Dwight and Luke. "The Maui venison was courtesy of my husband and son who hunt on Kaonoulu Ranch to cut down the incredibly invasive levels of axis deer on Maui," explained Julenne. "We love offering it to the community because it encourages my husband's hobby, preserves the environment of our island home, and nourishes people with lean, local, delicious meat." They planned for 75 dinners, but luckily made extra for the 90 meals served, all in eco-friendly takeout boxes. |
|
|
Click above to go to the Episcopal Diocese of Hawai'i's main website.
|