Page 4 - MidWeek Leeward - Oct 13, 2021

4 OCTOBER 13, 2021
Public Can Enjoy Fine-dining Lunch At The Pearl Restaurant
BY DON ROBBINS
Instructors and students at The Pearl restaurant at Leeward Community Col- lege are excitedly cooking up something special for the public, with upcoming dine- in lunch service available from Nov. 3 to Dec. 2.
Fellow student Abigail Zaehler, age 19, of Maka- kilo also enjoys working at The Pearl. Her goal is to ob- tain a degree in culinology, combining food science and culinary arts. Zaehler adds that she really appreciates the fact that there are class- es are in person, despite the pandemic.
For example, the menu starting Nov. 3 includes a choice of entrées such as braised honey mustard short ribs or hibachi teriyaki salm- on, with a sweet ending of ube crème brulee. Mean- while, student menu week to be held Dec. 1-2 allows the pupils’ talents to shine, when they design all of their own dishes under the guidance of their instructor, chef Chris- topher Garnier.
Kaleb Molina (left) and Abigail Zaehler (right) hold dishes at student-staffed The Pearl restaurant at Leeward Community College. PHOTOS COURTESY OF LEEWARD COMMUNITY COLLEGE
“I think it’s been a great opportunity to have social interaction, but also to learn all these new skills that I’ve never had the chance to ex- perience before,” Zaehler says.
It’s an opportunity for the public to indulge in delec- table, affordable fine-dining cuisine, while helping train Hawaiʻi’s future culinary workforce.
gapore sizzling soy.
Kaleb Molina of Wai‘anae, age 18, is an LCC
“I’m a type of person who is outgoing, so I found that hospitality was the business for me. I love cooking and for me, it was about the pas-
Call 808-455-0475 to make reservations and visit leeward.hawaii.edu/thepearl for complete details.
In compliance with city regulations, required safe- ty procedures are in place. Guests are required to be fully vaccinated, fill out a health questionnaire, wear a face mask and have their temperature checked at the door. However, representa- tives of the student-staffed, establishment note that the friendliness and exquisite cuisine it is known for still remain the same. The restau- rant has been on campus for more than 30 years, explains dining room operations class lecturer Jaylene Duarte.
“We do teach the students the highest level of service,” Duarte shares. “We teach them how to run and operate the dining room from a man- agement perspective, all the way down to the entry level positions of being a host or busser. We try to teach the students to serve high qual- ity, socially conscious ingre- dients, but at really afford-
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