A record number of guests helped to set a new high for fundraising at Leeward Community College’s annual fundraising gala “Lʻulu – an Evening of Indulgence” on May 4, that featured culinary and art delights.
About 700 guests at the sold-out event sampled delicacies from 13 of Hawaiʻi’s finest chefs, who were paired with local farmers, ranchers, food producers and fishermen to promote food sustainability. Students from Leeward CC’s culinary arts program and four high schools (Campbell, Moanalua, Pearl City, Waipahu) were able to work hand-in-hand with the chefs to prepare the featured dishes.
The offerings included lamb sausage cavatelli with Hirabara fennel soffritto, preserved lemon, green olives, parmigiano-reggiano, pecorino romano and Ho Farms mint from James Beard award winning Chef Robynne Maii, who was paired with Mauka Meats, and much more.
According to Professor Donald Maruyama, who served as the event chair, a record $182,000 was raised.
“By all accounts, this year’s Lʻulu was the biggest and best to date,” said Maruyama. “I would like to express a sincere mahalo to all those who made the 14th annual Lʻulu an outstanding event—table sponsors, guests and donors; Leeward culinary arts program students, alumni and faculty; Leeward CC Lʻulu steering committee and volunteers; and the food and beverage community.”
Between bites and sips of top flight beverages, guests were also able to witness “speed painting” by Leeward CC art faculty Kosta Kulundzic, French artist Eric Maurus and local artist Mikaila K. Ng. During the event, the artists were given two hours to complete their paintings and each piece was auctioned off at the end of the evening as part of the popular silent auction.
The next Lʻulu is scheduled for May 10, 2025.
