Thanksgiving just got easier with the expansion of KEY Project’s annual kalua turkey fundraiser.<\/p>\n
The nonprofit community center in Kahaluu is selling space in its Thanksgiving imu for up to 500 turkeys (or other roasts) brought in by customers for $20 each – a service it has offered for 26 years. Drop off is between 5:30 and 6:30 p.m. Nov. 21; pick-up from 10 to 11 a.m. Nov. 22. Wrap thawed meat securely in foil, but omit the aluminum tray.<\/p>\n
This year, however – thanks to its newly certified commercial kitchen and newly hired kitchen manager Ken Weir – KEY also can offer a tasty side dish and two enhanced turkey options (see below). Orders must be secured by Friday at 239-5778, or come by the office at 47-200 Waihee Road.<\/p>\n
1) Bread Pudding with Waiahole Guava Anglaise, an 8-inch square portion for $8. This is created by Weir’s wife, Noel Nahale of Pastries by Noel.<\/p>\n
2) Turkey Special. The turkey itself, seasoned and kalua’d for $40 each, cash, check or charge. The 15-to 18-pound birds will be “table-ready” on Thanksgiving Day.<\/p>\n
3) Meals to Go. A turkey dinner for four people, prepared in KEY’s new kitchen, the Kipuka Cafe, for $100, includes kalua turkey, garlic truffle ulu mashed potato, Portuguese sausage stuffing, turkey gravy, cranberry star-fruit jelly and bread pudding.<\/p>\n
“We’re doing it because we can, thanks to additional kitchen capacity,” explained executive director John Reppun, “and because we also need to work harder on fund development, wherever possible.”<\/p>\n
Proceeds from the kalua project support operations for KEY (Kualoa-to-Heeia Ecumenical Youth Project) and fund the Randy Kalahiki Higher Education\/Professional-Vocational Incentive Grant, awarded each year to area students.<\/p>\n
(For this year’s scholarship recipients, see Waha Nui <\/I>column on Page 2.)<\/p>\n","protected":false},"excerpt":{"rendered":"
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