Easter Seals’ 70th birthday to offer taste of 4 islands

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COURTESY PILI GROUP

Big Isle dish: Mark Noguchi of the Pili Group will serve Kunoa Cattle rib-eye in kim chee broth with cilantro and negi oil.

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COURTESY THE PLANTATION HOUSE RESTAURANT

On Maui: Jojo Vasquez of The Plantation House Restaurant will prepare Hilo jidori tsukune, above, glazed with unagisauce. Chef Lee Anderson of Sugar Beach Events and Easter Seals Hawai‘i participant Garvey Hayes, left, whip up bruleetomato with goat cheese crema and black garlic shrimp.

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COURTESY THE PLANTATION HOUSE RESTAURANT

On Maui: Jojo Vasquez of The Plantation House Restaurant will prepare Hilo jidori tsukune, above, glazed with unagisauce.

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COURTESY KAUAI BEER CO.

On Kauai: In-house microbrews at Kauai Beer Co. will be paired with dishes created by the brewery’s chef, Joe Fox.

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COURTESY HCC

From Hilo: “All White Plate” of cauliflower and smoked scallop mousse, alii mushroom “scallop,” more white localveggies, olive oil powder and Champagne vinegar reduction, by chef Brian Hirata of Hawai‘i Community College.

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COURTESY MOON AND TURTLE

Big Isle dish: Above right, a seafood cold rice noodle bowl by Mark Pomaski of Moon and Turtle, accompanied by local vegetables and a garlic fish sauce.

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Easter Seals Hawai‘i has had a long history with the culinary community. Events such as Taste of Honolulu and Chefs du Jour have helped raise awareness and funds for the organization, which provides services to people with special needs and disabilities.

This year, its 70th anniversary, Easter Seals is taking its fundraising to new heights with The Traveling Plate, an isle-hopping culinary tour that features top chefs of Maui, Kauai, the Big Island and Oahu cooking up each island’s bounty. Events begin on Maui on Sunday, then hit Kauai (Aug. 14) and Hawaii island (Aug. 21) and conclude on Oahu (September).

Tickets run $60 to $100 on Maui, Kauai and the Big Island. Oahu’s date and price have yet to be set. To purchase tickets and be alerted to details of the Oahu dinner, visit eastersealshawaii.org.

Here’s the rundown so far, and a few visual teases of what’s to come.

The Traveling Plate

>> Maui (5:30 to 8 p.m. Sunday, Sugar Beach Events of Hawaii, 85 N. Kihei Road): Chefs include Lee Anderson of Sugar Beach; Sheldon Simeon, Tin Roof; Isaac Bancaco, Andaz Maui at Wailea Resort; Jojo Vasquez, The Plantation House Restaurant; Lyndon Honda, Laulima Events and Catering; and Eric Morrissette, Fleetwood’s on Front Street.

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>> Kauai (5:30 to 8 p.m. Aug. 14, Kauai Beer Co., 4265 Rice St.): Grazing-style, four-course food and libation, with pairings by Kauai Beer Co. executive chef Joe Fox and master mixologist Dave Power, former owner of The Feral Pig.

>> Hawaii island (5:30 to 8 p.m. Aug. 21, Nani Mau Gardens, 421 Makalika St., Hilo): Cuisine by chefs including Chris Damskey and pastry chef Kalani Garcia of Ulu Ocean Grill @ The Four Seasons; Casey Halpern, Cafe Pesto; Mark Noguchi, Pili Group; Mark Pomaski, Moon &Turtle; Brian Hirata, Hawaii Community College, Culinary Institute of the Pacific; and Jesse Moore, Nani Mau Gardens.

>> Oahu (time and date to be announced, Senia in downtown Honolulu): Pre-opening event at the much-anticipated eatery from chefs Chris Kajioka (formerly of the Vintage Cave) and Anthony Rush (Fera in London’s Claridge’s Hotel).