Halia Kaaua of Kalani High School wanted to incorporate her favorite foods — fish and ‘ulu (breadfruit) — into her dish for the 2025 Localicious® Recipe Contest. Kaaua’s “Sweet Sea,” a dish made with locally sourced a‘u (marlin) and ‘ulu, was the winning dish at Sunday’s Hawai‘i State Farm Fair in Whitmore Village. The three contest finalists competed in a live, 30-minute cook-off in front of family members and fair goers.
This year’s theme, “Reimagine Your School Lunch Plate,” gave students the opportunity to showcase their culinary skills while celebrating the importance of local agriculture and healthy eating in Hawai‘i. Hawai‘i high school students submitted original recipes for healthy main dishes that they wanted to see on their school menus. Recipes must have featured a locally grown, caught or raised product.
“I’m very grateful to have the opportunity to compete and represent Hawai‘i and local ingredients,” said Kaaua, a rising senior who received $400 for the winning dish.

In her comments to the judging panel, Kaaua noted a‘u is a fish that’s sustainable and not overfished in Hawai‘i. Before tasting the three dishes, judges interacted with chefs while they were cooking on stage. The judges were Hawaiʻi State Department of Education Superintendent Keith Hayashi, Christopher Garnier, assistant professor at Culinary Arts Culinary Institute of the Pacific at Kapi‘olani Community College, and Christyn Senda, Hawai‘i Gas’ Director of Project and Business Development on the Clean Energy Team.
“I used these ingredients because I know kids, parents and administrators want their keiki to eat healthy and also want to know what they’re putting in their kids’ bodies is nourishing and supporting and giving back to the community,” said Kaaua.

Mark Angelo Ragonton, a rising senior at Moloka‘i High School, was the runner-up for his Tsunami Elote Shrimp dish made with locally sourced shrimp and corn. Ragonton, who received a $300 cash prize, credited his teacher Tiare Hubbard.
“She taught me a lot of things I didn’t even know about culinary,” Ragonton said. “I just wanted to thank her for that.”

Skye Alvarado, who graduated from Kaiser High School in May, finished third and received $200 for her Guava BBQ Pulled Chicken Sandwich with Whole Grain Bun and Liliko‘i Coleslaw made with locally sourced guava and liliko‘i puree, chicken, and cabbage. Guava was the starting point for her recipe idea and subsequent discussions with instructor Mari Wills helped develop the final dish.
“It feels great,” Alvarado said of Wills attending the cook-off. “She’s so skilled as a chef. She’s so inspiring. If you ever get a chance to work with her in the kitchen, you’ll learn a lot of things. She has taught me things I wouldn’t have even thought of.”








For more information on the Localicious® contest, including this year’s winners of the complementary Localicious® art contest for K-8 students, visit www.hawaiiagfoundation.org.