Today is last Local First Wednesday of the year, serving up 100% local foods at Campus Center dining room
Local First Wednesdays support local farmers, fishers, noodle and chip makers, ranchers, bakers, miso, shoyu and tofu makers, water bottlers and more.
Today is the last Local First Wednesday of the year where the Campus Center dining room at the University of Hawaiʻi at Hilo serves up a menu of 100 percent locally sourced food. Each day, 65 percent of the food served is from local sources—and once a month, on Local First Wednesdays, the daily menu is 100 percent locally grown food. Local First Wednesdays support local farmers, fishers, noodle and chip makers, ranchers, bakers, miso, shoyu and tofu makers, water bottlers and more.
On the menu today is:
Grill Breakfast: Punaluʻu Sweet Bread French Toast with an Ohelo berry sauce & Purity Portuguese Sausage.
Grill Lunch: Da’ Luau Burger, Kulana Grass-Fed Hamburger topped with Slow Roasted Miko Kalua Pork, Lomi Tomato & Onion, a Grilled Pineapple w/ Li Hing Powder served with Waimea Lettuce, Kunia Tomatoes, & Sweet Onions on a Bale Brioche Roll and Molokaʻi Sweet Potato Chips.
Deli Sandwich: Pulled Kalua Pork Sandwich topped with a Big Island Poha Compote on a Toasted Bale Brioche roll, includes a bag of Atebara Taro or Sweet Potato chips & a Hawaiian Springs bottled water.
Sizzling Salad: Spicy Poke with Kona Avocado, either Wrap or Salad.
Hot Line Entrée #1: Grilled Kulana Grass-Fed Dry Aged Rib-Eye Steak with a Kona Coffee Dry Rub.
Hot Line Entrée #2: Fresh Catch of the Day (mahimahi), Crusted in Atebara Sweet Potato & Taro Chips, served with a Sweet Onion Ogo Chili Relish.
Hot Line Vegetarian: Hilo Cake Noodle topped with Sauteed Local Veggies & Crispy Tofu Cubes drizzled with a Shoyu Ginger Miso Sauce.
Enjoy!
