KEY’s Got Turkey-Plus At Imu
Thanksgiving just got easier with the expansion of KEY Project’s annual kalua turkey fundraiser.
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.
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.
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.
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.
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.
“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.”
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.
(For this year’s scholarship recipients, see Waha Nui column on Page 2.)