Lōkahi: Evening Luau

Lōkahi: Evening Luau

A CIA Student-Run Charity Dining Event

Saturday, July 8, 2023 | 4 p.m.

Join us for an exciting night at the Culinary Institute of America’s senior capstone event: Lōkahi: Evening Luau, inspired by the cuisines and cultures of the Hawaiian and Polynesian islands.

This event is planned, operated, and executed by the graduating CIA bachelor’s degree students, to benefit the Poughkeepsie Farm Project. Their mission is to provide equitable access to nutritious food. This charity means a lot to us because of our passion for food and desire to help those in the surrounding community that are experiencing food insecurity.

In addition to the Poughkeepsie Farm Project, a portion of the event’s proceeds will go toward the Love for Lade Perry Scholarship, a scholarship created in memory and honor of Omolade “Lade” Perry, a 16-year U.S. Navy veteran and student in the CIA bachelor’s degree program, who passed away, unexpectedly, in March 2022.

Charity: Poughkeepsie Farm Project.
Scholarship: Love for Lade Perry Scholarship.
Date: Saturday, July 8, 2023.
Time: Cocktail hour begins at 4 p.m. on Anton Plaza, followed by dinner in Farquharson Hall beginning at 5 p.m.
Location: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538.
Dress Code: Upscale casual/semi-formal attire.
Entertainment: Live Entertainment.
Price: $150 per person, includes reception, six-course dinner, beverages, tax, and service.
Additional Notes: Attendance is limited to 120 guests. CIA gift cards are not redeemable for this event. Allergens and dietary restrictions can be accommodated. Please specify that information on the reservation form.

This event has sold out. For questions about the event or to be added to the wait list, please call 845-905-4347.

Have questions? Call 845-905-4347, messages are checked daily.


Hors d’Oeuvre

Hawaiian Suckling Pig
Huli Huli Sauce

Smoked Kahlua Pork Slider
Red Cabbage Slaw, Pickled Radish, Spicy Mango Chutney

Spicy Tune Bite
Macadamia Nuts, Fresno Chilis, Shiso Leaves

Watermelon Poke
Compressed Watermelon, Mango, Avocado, Pickled Ginger, Sushi Rice

Spam Handroll
Spam, Sushi Rice, Nori, Spicy Mayo

Pina Colada Sorbet
Pineapple and Coconut Sorbet, Cayenne, Mint, Citrus Zest

Dinner Menu

Salad: Squid Salad
Watercress Kohlrabi, Grilled Squid, Citrus, Seaweed, Rice Paper

Starter: Mahi Mahi
Coconut Sauce, Rice, Candied Mango, Candied Kiwi

First Entrée: Glazed Pork Chop
Barbeque Glaze, Purple Cabbage, Kabocha Squash Puree, Lemongrass Gel

Second Entrée: Miso Salmon
Taro Root, Asparagus, Pickled Radish, Mushrooms

Dessert Menu

Main Desserts

First Dessert: Aloha ‘Āina V/GF
Sponge, Brown Sugar Pastry Cream, Strawberry Gel, Passion Curd

Second Dessert: Banana Lumpia
Bruleed Banana, Brown Sugar Mousse, Vanilla Sponge, Toffee Sauce


Haupia Pie Macaron
Chocolate Ganache, Coconut Filling

Macadamia Shortbread
White Chocolate, Lime, Macadamia

Ube Tart
Orange Cookie, Ube Cheesecake, Crème Parisienne

Guava Pate de Fruit

Beverage Menu


High Tide
Whiskey, Lemon, Condrieu Wine, Green Tea

Mai Tai
Rum, Curacao, Orgeat, Lime

Espresso, Liquor 43, Orange Liquor

Blue Hawaiian
Rum, Blue Curacao, Pineapple, Lime

5 Dots and 3 Dashes
Rum, Angostura, Citrus, Honey


Coconut Horchata
Rice, Milk, Cinnamon, Vanilla

Lemongrass Spritz
Lemongrass, Tost Sparkling Tea

Hibiscus Soda
Hibiscus, Thyme, Club Soda

This event is presented by CIA bachelor’s degree students. These future stars in the hospitality industry are responsible for all of the evening’s planning and execution, from menu development to the overall ambiance and design of the event.