{"id":138563,"date":"2021-04-05T16:51:14","date_gmt":"2021-04-06T02:51:14","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=138563"},"modified":"2021-04-07T13:31:04","modified_gmt":"2021-04-07T23:31:04","slug":"may-day-luau-to-go","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2021\/04\/05\/may-day-luau-to-go\/","title":{"rendered":"‘May Day L\u016b\u02bbau to Go’ to support Leeward CC<\/abbr> Culinary Arts Program"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>

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The staff and students at Leeward Community College\u2019s Culinary Arts Program<\/a> are hard at work preparing for their largest fundraiser of the year. This is the first “May Day Lūʻau<\/span> To Go” event, which replaces the program\u2019s annual in-person fundraising gala, Lʻulu,<\/span> due to the COVID-19 pandemic.<\/p>\n

Abigail Langlas<\/strong> is one of the instructors guiding the effort, and senior Jasmyne Wood<\/strong>, who will be graduating in May, has been tasked with sous chef duties, overseeing the preparation of the 1,500 meals.<\/p>\n

“We hope for a sell-out event as the proceeds from this fundraiser will go toward scholarships and other much needed funds for equipment and supplies that help support our students in the Culinary Arts Program,” said Langlas. “We would also like to send a sincere mahalo to our sponsors\u2014Hawaii Meats, Y. Hata, Armstrong Produce, Aloun Farms, Wong\u2019s Product Company, Dole Foods, Diamond Head Seafood, Hanson Food Service, Eggs Hawaii and KYD Inc.”<\/p>\n