• Palamanui Thanksgiving To-Go Menu

    November 05, 2020

    The culinary students and chefs at HCC Palamanui will be serving up some Thanksgiving goodness.

    Please see the attached menu to determine your order. All orders must be placed no later than November 12, 2020, by 5pm.  Forms Attached

    There will be a limited quantity on the menu items. We will be calling you to collect payment information on Thursday, November 19, 2020 between 3-4 pm and to confirm your order. Only Visa and Mastercard (no debit card, please) will be accepted.

    Pick Up: Wednesday 11/25, between 11:00pm -12:00 pm at Hawaii Community College - Pālamanui campus, 73-4255 Ane Keohokālole Hwy., Kailua Kona HI 96740.
    We have two designated parking stalls for food pick up and if the stalls are filled please kindly use other parking space available and please indicate to the students that you are picking up an order.

    Please email Cathy Harlan: charlan@hawaii.edu. (Due to Covid-19 guests are not permitted to walk on campus. Food will be delivered to your vehicle in the designated parking lot on campus. We will place the food in the trunk of your vehicle, to keep you and our culinary students safe. Occupants should remain in their vehicles at all times.)
    Palamanui Thanksgiving To-Go Menu
    Wednesday 11/25/20, Pick Up: 11:00-12:00
    Take Out Only
     
    #1- Traditional Giblet Gravy, 1 pint (16 oz)         ............................... $6
    #2 -  Butternut Squash Soup, 1 qt (32oz)         ................................... $10
    #3- Orange Cranberry Sauce, 8 oz             ............................................ $4
    #4- Sage Stuffing, 1 pint (16oz)             .................................................. $7
    #5- Breadfruit Coconut Casserole ½ lb. (mini loaf pan)................$6
    #6- Apple Tart 10”                    ...................................................................... $15
    #7- Pumpkin Tiramisu with Ginger Snap Cookies- 6” x 6”.......... $ 10
    #8- Chocolate Chip Cookies (2.5-3 inches),10 pcs for            ................. $5

    Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness.

     *Donations are most welcome and benefit the Culinary Arts Programs by providing equipment, supplies and culinary education for the program. If you are writing a check, please make it out to: 
    University of Hawaii Foundation, acct# 127-1260-2 ACF KKCA
    Mahalo for supporting our culinary program.



    After Thanksgiving send Cathy Harlan: charlan@hawaii.edu a comment card.