Dancing, eating and people-watching were on tap yesterday as the three-day run of Flavors of Honolulu wrapped up at the Frank F. Fasi Civic Center grounds.

The second annual event has become a branding opportunity for Abilities Unlimited, a nonprofit agency that is carrying on the taste tradition created by Easter Seals of Hawai'i, which organized Taste of Honolulu.

Disability ambassador Johnny Buquing said he's made it his mission to make people smile. From his wheelchair, Buquing flirted and smiled, engaging everyone around him. This is his second year as the official ambassador of good will and smiles.

"When I first came, I didn't know what I'd find," said the 26-year-old Buquing. "I found hope. I found that people with disabilities and people living without can live as equals and share the same opportunities in life."

Buquing and others volunteer their time at Flavors of Honolulu as a way to give back to the community. They man information booths and help with greeting people.

"Many of our volunteers are program participants with disabilities," said Sam Powell, Abilities Unlimited resource facilitator. "This event is an opportunity for them to be part of the community and give back and to be seen."

Abilities Unlimited took over the reins of the taste event two years ago. This year, it was presented by the Hawaii Medical Assurance Association and the city. Its goal is to raise money for Abilities Unlimited, which is in its 25th year helping individuals with disabilities.

In all, it takes about 1,000 volunteers to put on the event, said Karen Mukai, Abilities Unlimited president. Those volunteers included Boy Scouts, who were responsible for cleanup and trash duties; Roosevelt High School's Project Grad, which manned the parking lots; and basketball and football players from a variety of schools, who pitched in with the manpower of hefting the ice and manning the drink booths.

The event drew an estimated 30,000 people over the three days. This year, 14 restaurants participated, not including old-timer Spencecliff Restaurants, which sponsored the "What's cooking" pavilion where chefs squared off in a quasi-"Iron Chef" smackdown.

Two Navy chefs yesterday cooked up steak stir fry using whatever was in mystery baskets and supplies from a pantry that included only a half a bottle of shoyu. U.S. Navy Culinary Specialist 1st Class Ronald Cowardin competed against Culinary Specialist 2nd Class Jesus Guzman.

While Guzman got down to business immediately dicing and slicing up bell peppers, Cowardin had to get organized and make his sauce using shoyu, brown sugar and garlic.

On Saturday, state House Speaker Calvin Say squared off with state Senate President Colleen Hanabusa in a chef's competition.

Seated under a shady tree was Sandie Purvis. Finishing up her sample dish, Purvis, a Schofield resident, came because yesterday was Military Appreciation Day. Admission was half price for those with military ID.

"We wanted to be a part of the community and support the businesses," Purvis said. "The dishes are just a little taste and then you can decide if you want to patronize the restaurant."

Unfolding their own table and chairs were Anthony Gelish and Linda Wright. Regular attendees at the food event, they come prepared because in the past there weren't enough places to sit. This year, event organizers made sure they added more seating.

"We come every year," Gelish said. "Usually, we come Saturday night and it's so crowded there's no place to sit. We like to have our own stuff."