Cultural practitioners, chefs unite at Waipā for Eat the Invasives gala fundraiser

At a gala fundraiser Saturday on Kauaʻi’s North Shore, guests lined up for a taste of executive chef Daniel Palumboʻs Ornellas Family mini Mouflon tacos, which were perfectly paired with ʻulu, spiny amaranth crema and pickled mustard seeds.

Palumbo also served profiteroles (crisp, airy pastry shells) filled with Java plum jam, yellow guava custard, and topped with cecopria Chantilly cream.

The gourmet food with non-traditional ingredients was served up as part of the biennial Makana Waipā: Eat the Invasives.

Invasive species like mouflon, boars, lilikoi, ta‘ape, wild goats and cecropia have altered Hawaiʻi’s ecosystem for decades, wreaking havoc on the environment, economy and public health.

In an effort to address the issue, cultural practitioners, chefs, county officials, community members, organizations from across the Hawaiian Islands, and students from the Kaua‘i Community College Culinary Arts Program gathered at the 1,600-acre Waipā Foundation to bite back and eat the invasives.

Since 2016, the Waipā Foundation has set the ancestral table for its most anticipated and significant biennial gala fundraiser.

“We’re grateful that it all came together so well,” said Stacy M. Sproat, executive director of the foundation. “I am also grateful to our volunteers for creating this beautiful space, everything youʻll see, from our chandeliers, to the ingredients in the dishes, most were harvested from Waipā.”

More than 400 guests attended the sold-out event that included a silent auction and live entertainment from Hi ipoi & Cuzins, Hoku Zuttermeister and Kupaoa.

Palumbo, who works at 1 Hotel Hanalei Bay, said he was “happy and honored to be invited” to participate in the event, in which his chef skills were put to the test.

“Stacy dropped the cecropia this morning,” Palumbo said. “I’ve never used it. And it was a weird texture, so I thought, alright, letʻs just extract the flavor and weʻll make like a whipped cream out of it, and then added the Java plum.”

Cecropia trees were introduced to Hawaiʻi in 1927. These fast-growing trees can outcompete native species, reduce biodiversity, and form dense stands, making them a significant ecological threat to the islands.  

Kōloa Rum Co. crafted mixed drinks featuring two invasive species: Strawberry guava, recognized as one of Hawaiʻi’s most damaging invasive species. And, lilikoi, which has been present on the islands since its introduction in the 1920s, is equally tenacious.

It can quickly overtake native trees by blocking sunlight and rainwater, often leading to their death.

Executive Chef Samson Arzamendi of Kokeʻe Lodge presented a signature dish: Wild Kokeʻe Goat Dumplings accompanied by Aloha ʻĀina Poi, featuring Waimea Valley ʻUlu, locally sourced ginger and herbs, and topped with a shoyu chili garlic aioli.

A Wild Kokeʻe strawberry guava tart was served as the main dish.

“This is the guava that the wild goats eat,” Arzamendi said. “So, same area, same place where we harvested the goats, we got the guava.”

European colonizers such as Captain James Cook and Captain George Vancouver introduced wild goats to Hawaiʻi in the late 18th century. These herbivores trample and consume local vegetation, often decimating native and endangered species.

Culinary Chef Instructor Nalani Kaaneakua said some of her students had never crossed the Wailua Bridge.

“We have students coming from Kekaha who have never even visited the North Shore,” she said. “I’m really looking forward to debriefing with them on Monday and hearing what they thought of the experience.”

She said the students will soon be carefully selected to participate in the 15th annual Hawaiʻi Food & Wine Festival on Oct. 17 in Oahʻu.

“It’s such a prestigious event, Kaaneakua said.

“We paired a student with Chef Kealoha, who will be at the Oʻahu event, so they can build these relationships and put their best food forward,” she said.

Top Iron Chefs, such as 2025 Poke Fest Winner Chef Mark Oyama of Kaua‘i Shrimp, who guided his student cooks with a unique dish: Crispy Tilapia Katsu, served with Kaua‘i Shrimp Mabo and tofu sauce. The main course featured Ornellas ‘Ohana’s hunted venison, accompanied by pickled Waipā wasabi fern and Hanalei heart of palm.

Tilapia compete with native fish for food and habitat, leading to negative impacts on native ecosystems. Additionally, their ability to create hybrid species adds another layer of complexity to their ecological influence.

Cultural practitioner, hunter, fireman and main chef, Atta Forrest said, “This is what we do.”

At the event, he was joined by fellow hunters, firemen and food enthusiasts Kaikua Apana and his ʻohana.

“We have no training,” Forrest said. “It’s just from growing up and cooking at family gatherings. This is our family recipe.”

For the event, eighty-four pounds of venison were specially shipped from Maui.

Deer were first introduced to Hawaiʻi in 1867 for King Kamehameha V. They eat native plants and damage trees, which leads to soil erosion and increased runoff.

Chef Kealoha Domingo’s signature venison shepherd’s pie, Chef Kalen Kelekoma’s torched taʻape, Chef Casey Pacheco’s wild pig tinono poke, and Chef Ryan Fox’s wild boar and Hamakua mushroom terrine alongside apple snails were just some of the unique, exquisite pairings that transformed harvest season into a true culinary celebration.

“I am glad everyone was able to make it, and we can create a unique and memorable experience for all,” Sproat said. “Mahalo for sitting at our table.”

The proceeds raised from this event will provide funding to ensure that the Waipā Foundation’s community programs can continue uninterrupted.

To learn more about the Waipā Foundation and its community-led programs, or to schedule a food tour, click here.