GCC Culinary buffets start Tuesday March 13th
March is Mes Chamorro, and it is also buffet time for GCC Culinary Arts students taking Chef Paul Kerner’s Pacific and Asian Cuisine course. For the lucky buffet attendees, it means a $10 all-you-can-eat meal consisting of mouth-watering dishes created by these very talented students, under the watchful eyes of Chef Paul and Chef Bertrand Haurillon.
This year, they will host two buffets in March – on Tuesday, March 13 and Tuesday, March 20. After spring break, the buffets move to Thursdays in April – April 5, 12, 19, and 26. Lunch is served from 11:00 a.m. to 12:30 p.m. in the GCC Multipurpose Auditorium. The students prepare enough delicious food to serve 150 people, so it’s first come, first served – no reservations.
“This course teaches our student chefs how to take a recipe, multiply it to buffet proportions, and successfully plan and execute an attractive and delicious buffet within a certain budget,” said Chef Kerner. “Every week we will highlight the food from a different culture in our Pacific region.”
Come and ENJOY!!!
Buffet price: $10 CASH ONLY PLEASE!
Lunch:11:00 am - 12:30 pm in MPA; dine in only.
Dinner: 4:00 pm - 5:30 pm in Culinary Kitchen; take out only.
Tuesday, March 13: Hawaiian
Chef Paul’s Locals Only Hawaiian Style Buffet:
Maui Wowie Tuna Poki Salad
Lomi Lomi Salmon Dip w/ Vegetable Crudité
Chicken Long Rice Soup
Heart Healthy Brown Rice Pilaf
Roasted Sweet Potato
Mahi Mahi Lau Lau
Kalua Pork & Cabbage
Huli Huli Grilled Chicken
Coconut Banana Bread Pudding
Island Fresh Fruit
Beverages: Passion Fruit Ice Tea & Water
Tuesday, March 20: Philippines
Thursday, April 5: Japanese
Thursday, April 12; Chinese
Thursday, April 19; Korean
Thursday, April 26; Thai / Vietnamese
Thursday, May 3; May Harvest @ Dept. of Agriculture
Students use local produce and items in their dishes, showcasing the variety of delicious items grown or produced on our beautiful island.
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