People, Plate and Place: A Benefit Dinner for PGC
October 9, 2026
Join PGC at BASALT on November 14 for a five-course, family-style dinner benefiting Pacific Gateway Center.
Connecting Farmers, Chefs, and Food Leaders
Sunday, November 15, 2026 | 5:00–8:00 PM
Tickets: $175 per person
Join Pacific Gateway Center on November 15 at BASALT for an evening of food, conversation, and community. Inspired by the theme People, Plate and Place, a thoughtfully crafted, five-course, family-style dinner will feature ingredients grown on Oʻahu and celebrate the connections between farmers, chefs, ingredients, and the meals we share.
More than a dinner, this special evening celebrates Pacific Gateway Center's commitment to culinary entrepreneurship, local agriculture, and economic opportunity. Guest chefs will showcase fresh, locally grown produce from farmers participating in PGC's Haleʻiwa farm program, bringing together the people and ingredients behind the meal.
The event reflects the mission of PGC's Culinary Business Incubator and farm programs—supporting food entrepreneurs, strengthening local agriculture, and creating pathways to economic self-sufficiency for immigrants, refugees, and others building livelihoods in our community.
The evening begins with a welcome reception, offering guests an opportunity to meet one another and learn about the featured farmers and ingredients before gathering for dinner. Chefs Lance Kosaka of BASALT, Monique Cadavona of Mama Guava, Ramón “Ray” Germán of RAÍZ Tortillas, and Heather Lukela of HB Baking will bring their talents together for a generous, communal meal.
Special mahalo to Cookspace for helping make this opportunity possible and bringing farmers, chefs, and our community together in support of PGC.
Meet the Chefs
Chef Lance Kosaka | BASALT
Chef Lance Kosaka learned early that good food brings people together. He helped open Alan Wong’s landmark King Street restaurant in 1995 and went on to lead kitchens across Oʻahu before joining BASALT in April 2025. His simple, welcoming approach allows ingredients to shine. For this dinner, he brings a restaurant chef’s perspective on introducing local crops to diners and building ongoing relationships with growers.
Chef Monique Cadavona | Mama Guava
Oʻahu-born Chef Monique Cadavona draws on her Hawaiʻi upbringing, Filipino roots, and years cooking in New York City to create food that feels personal and inventive. Through Mama Guava and her private dining work, she connects fresh island ingredients with heritage, memory, and hospitality, bringing a farmer’s product and story to life for guests.
Chef Ramón “Ray” Germán | RAÍZ Tortillas
After time in Mexico inspired him to study traditional nixtamalization—the process used to prepare corn for masa—Chef Ramón “Ray” Germán founded RAÍZ Tortillas in Honolulu. RAÍZ sources heirloom corn primarily from small farms in Mexico and occasionally features corn grown in Waimānalo. His work illustrates how relationships with growers, respect for an ingredient’s cultural roots, and a distinctive food product can create opportunities in restaurants and retail.
Chef Heather Lukela | HB Baking
Chef Heather Lukela is the chef and owner behind Slice by HB Baking, known for its bibingka brownies, handcrafted ice cream pies, cakes, and baked goods. Her experience includes Nobu, Vintage Cave, The Kahala, and serving as pastry chef at Top of Waikiki/Sky Waikiki. She brings a passion for desserts, hospitality, and inspiring the next generation of culinary entrepreneurs.
Tickets are now on sale! $175 per person.