Makua to Makai: A Feast Forged by Flame, Fed by Rain - Student Charity Dinner

Mauka to Makai: A Feast Forged by Flame, Fed by Rain

A CIA Student-Run Charity Dining Event

Saturday, July 26, 2025 | 5 p.m.

The Culinary Institute of America and the senior capstone class will celebrate the history of the Nā Pali Coast, on the island of Kaua’i, Hawai’i. Volcanic activity made Kaua’i millions of years ago, and over time heavy rainfall and water erosion transformed its landscape. Mauka to Makai means “from the mountains to the sea” in Hawaiian—a phrase that captures the natural flow of life and deep connection between land and the ocean. Our capstone event embraces this concept as a tribute to the breathtaking beauty of Hawai’i’s Nā Pali Coast, where towering cliffs meet the vast Pacific Ocean. This journey from summit to shore also symbolizes the path of giving: from the strength of our roots to the reach of our impact. Mauka to Makai welcomes our guests to a night of indulgence as we eat our way through the Nā Pali Coast while intertwining the beautiful nature of the island alongside bright invigorating plates.

Guests will begin with earthy and rooted ingredients such as sweet potato, taro leaf, and smoked breadfruit—evoking the richness of the uplands. Followed by dishes that highlight coastal seafood like shrimp, salmon, and Hamachi crudo. Finishes like coconut ponzu, pickled seaweed, and red Hawaiian sea salt tie in the makai essence. The dessert course channels coastal nostalgia: a beach bonfire dessert featuring torched meringue, pineapple rum-roasted banana cake, and coconut hibiscus ice cream.

Mauka to Makai is more than a capstone: our profits from the event will go to the Heather Ho Memorial Endowed Scholarship and Makai Foundation. Heather Ho was a graduate of CIA in 1993 who also studied at Boston University and attended high school in Hawaii. She went on to become executive pastry chef at Windows on the World. Unfortunately, only five months later, she passed during the 9/11 terrorist attacks. This scholarship is for CIA resident students of Hawaii, making it a perfect match for our event. The Makai Foundation is helping to rebuild Maui after the wildfires in August of 2023. Over 100 people lost their lives, and 17,000 acres burned during the fire, creating devastating impacts for Maui’s communities, its economy, and Hawaii’s infrastructure. The Makai Foundation provides rental assistance as well as assistance to families recovering from the disaster.

Charity: Makai Foundation.
Scholarships: Heather Ho Memorial Endowed Scholarship.
Date: Saturday, July 26, 2025.
Time: 5–8 p.m.
Location: Post Road Brew House, CIA, 1946 Campus Drive, Hyde Park, NY, 12538.
Dress Code: Elegant summer evening with a tropical splash.
Price: $120, including beverage, food courses, tax, and service.
Additional Notes: Seats limited to 104 guests. CIA gift cards are not redeemable for this event.

 

This event has sold out. For questions about the event, please call 845-905-4374.

 

Menu

Savory Hors d’Oeuvre

Honey Garlic Shrimp Skewer
pickled vegetable, tropical fruit

Kalua Chicken
breadfruit, pickled daikon, mango or papaya, chili sauce with lilikoi honey and vinegar

Spam Musubi
pan-fried rice, ginger furikake, black garlic gel, egg julienne

Sweet Potato and Coconut Fritter (GF/V)
spicy guava sauce

Salmon Poke Cornets
soy sauce marinated salmon, micro-greens and scallion, red Hawaiian sea salt

Appetizers

Hamachi Crudo
coconut ponzu, pickled pearl onions, ginger lime gel, mango mignonette, green herb foam, fried lotus chip

Watermelon Tataki (GF/V)
crispy garlic chips, clarified hibiscus galangal water, mango pearls and fiddlehead fern oil

Entrée

Passion Fruit, Soy Sauce, Glazed Pork
seaweed foam, pickled mango sauce, fried taro leaf, microgreens

Grilled Pineapple (GF/V)
taro leaf, grilled pineapple, pickled seaweed, poy foam, smoked breadfruit

Dessert

Beach Bonfire (GF/V Variation Available)
vanilla sable, torched Italian meringue, pineapple rum roasted banana cake, rum caramel, coconut hibiscus ice cream, macadamia nut brittle

Bread Service

Ube Bread
plain butter/oil
smoked paprika-pineapple butter with scallions
guava chili jam (GF/V)

Drinks

Beer

Fruited Sour

Wine

Reisling
Chardonnay
Pinot Noir
Rosé

Cocktails

Lychee Pineapple Sour
vodka, house-made lychee pineapple syrup, lime juice, egg white

Mango Mule
mezcal, lime juice, ginger beer, honey syrup, candied ginger

Hanakāpīʻai Cooler
ginger and citrus-infused white rum, lime juice, lemongrass syrup, fresh mint and shiso leaf, club soda, dehydrated lime wheel

Mocktails

Pineapple Mint Cooler
pineapple juice, fresh mint, lime juice, soda water, cucumber

Ume Lilikoi Refresher
lilikoi juice, ume juice, coconut water, agave syrup

*menu subject to change

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.