Dinner in the Buff (‘n Blue) draws foodies and fans of Punahou

Erin Teruya ’93 Kinney

Food-loving alumni and friends were treated to a delicious evening of small bites, flowing drinks and Punahou pride at the first annual PAA Dinner in the Buff (‘n Blue) on Sept. 8 at Thurston Memorial Chapel Courtyard.

Alumni chefs took creative license with iconic Punahou Carnival or cafeteria dishes. 

Robynne Maii ’92 of Fête offered diners a “taco salad” with ahi, shichimi, crushed avocado, sea asparagus lomi, pickled onions, achiote sauce and corn tortilla. Lorraine Haili ’70 Alo of Haili’s Hawaiian Foods brought comfort food with cocktail laulau and her grandmother’s chicken long rice recipe. Ed Kenney ’86 of Town Restaurant and Kaimuki Superette made sloppy joes from Ni‘ihau lamb, miso slaw and Portuguese sweet bread.

Michelle Karr-Ueoka ’93 and Jared Murakawa ’99 of MW Restaurant featured a gyro with Mediterranean lamb sausage, house made pita bread, cucumber relish and tzatziki sauce. Mark “Gooch” Noguchi ’93 greeted guests as he plated his cone sushi poke bombs with fresh caught fish, spicy sauce and arare.

Guests also enjoyed three types of beer from Dave Campbell’s ’85 Aloha Beer Co. and gelato and sorbetto from La Gelateria by Kenwei Chong ’86.

The event took advantage of Thurston Memorial Chapel’s gorgeous setting, which was enhanced by string lighting, festive uplighting and buff and blue linens. Dinner in the Buff (‘n Blue) sold out in less than a week. Punahou Alumni Association plans to repeat it next year.