2012 - Slow Food Maui

Slow Food Maui Taste Education Presents Maui Preserved

July 23, 2012 By elena Leave a Comment

In partnership with the Maui Culinary Academy and Whole Foods Market Kahului, Slow Food Maui presents its next Taste Education session featuring Maleta Van Loan and Anthony LaBua of Maui Preserved on Wednesday, July 25, 6–7:30 pm.

Founded in June 2010, the Haiku-based company offers a variety of preserved products including its popular pickled beets in green tea and Maui Gold Pineapple wedges in Hawaiian chili pepper syrup. Van Loan and LaBua work with local farmers to source Grown on Maui fruits and vegetables to create their one-of-a-kind products bursting with island flavor and freshness.

Van Loan graduated from The Natural Gourmet Institute for Health and Culinary Arts, New York in 2005. Starting as a line chef at Pure Food and Wine, she evolved to manage not only restaurant finances but One Lucky Duck, the company’s premier raw food snack line. Excelling in restaurant and food management, she continued her education at Baruch College, New York in 2008 pursuing professional studies in finance.

LaBua worked throughout New York City from Smith Street in Brooklyn to Olives in the W Hotel New York in Union Square before becoming the Executive Sous Chef at Pure Food and Wine in 2006. While working, Anthony also volunteered at the James Beard House in the West Village, and attended the Institute of Culinary Education while moonlighting there as a stagiare. He graduated with a degree in Culinary Management in 2008.

Van Loan and LaBua hold Certificates of Food Protection from the Department of Health and Mental Hygiene of New York. Considered one of the most stringent courses on Food Safety in the Nation, the certification enables them to manage their kitchen and food production to the highest of standards.

Taste Education is held on the last Wednesday of each month from February through October at the Maui Culinary Academy located in the Pāʻina Building of UH Maui at 310 West Kaʻahumanu Avenue. There is free and ample parking. Each session is $15 for Slow Food Maui members and $20 for non-members. Advance reservations and payment are required.

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Filed Under: Education, Events, Meetings, News Tagged With: class, taste education

Slow Food Maui Taste Education Series features Barbara Mooradian of SoMoor

June 21, 2012 By elena 1 Comment

In partnership with the Maui Culinary Academy and Whole Foods Market Kahului, Slow Food Maui is pleased to present Barbara Mooradian of SoMoor, a producer of Maui tropical jams, jellies and “Moor”, as its featured speaker for the next Taste Education session scheduled from 6 pm – 7:30 pm on Wednesday, June 27.

This month’s session will take attendees into the kitchen at Maui Culinary Academy for a demonstration by Mooradian. She will walk through the steps to make Kula Strawberry Jam from fresh fruit to jar. Following the demonstration, Mooradian will give an overview of her retail line which features more than a dozen products ranging from Wild Lilikoʻi Butter and Mom’s Mango Chutney to Pineapple Passion Preserves and Guava-Q Barbecue Sauce. Finally, Mooradian will discuss product development and offer product tastings.

Mooradian (“Moor”) started SoMoor in 2003 with her business partner, Cris South (“So”). She brings 14 years of experience as a fine dining pastry chef to her craft and she takes pride in working with local, fresh ingredients and is uncompromising when it comes to quality, freshness and taste. “I make all natural, locally sourced jams, jellies, chutney, chocolate sauces and more,” said Mooradian. “Each batch is hand processed from the fresh fruit to the finished jar.”

Mooradian started in the food business by taking classes in French chocolate desserts in 1984, and ended up apprenticing with the teacher. She went on to work in such places as Cocolate, Trader Vic’s, Ernie’s, Santa Fe Bar and Grill, Wente Winery, and more over the years. She currently volunteers at Kaunoa Center teaching cooking and pastry-making. SoMoor products are sold at Mana Foods, Whole Foods Market Kahului, Tutu’s Pantry, Wailea Wine, Sweet Paradise Chocolates, Hula Cookies, and the Upcountry Farmers’ Market. SoMoor is also available online at www.somoor.com.

Taste Education is held on the last Wednesday of each month from February through October at the Maui Culinary Academy located in the Pāʻina Building at 310 West Kaʻahumanu Avenue at the UH-Maui Campus. There is free and ample parking. Each session cost $15 for Slow Food Maui members and $20 for non-members. Advance reservations and payment are required. Register online at www.slowfoodmaui.org and pay using Paypal. For additional information, contact co-education committee chairs Chris Speere or Charlene Ka’uhane at [email protected]

About Taste Education: Taste Education is a nine-part “food focused” educational series presented by Slow Food Maui in partnership with the Maui Culinary Academy and Whole Foods Market Maui. Organized to honor people who grow and produce the food we eat, the series brings local food producers in our community to the forefront so others may learn about their work, how their product is made and where to find it. Held on the last Wednesday of the month form February – October.

About the Maui Culinary Academy: Maui Culinary Academy offers Maui’s award-winning Culinary Arts Program in the 38,000 square-feet Pā’ina Culinary Arts Center at Maui Community College in Kahului. Hours: Pāʻina dining room: M-TR 7:30 am to 5:30 pm, Friday 7:30 am to 2:00 pm.

About Whole Foods Market Kahului: When Whole Foods Market Kahului first opened its doors as a small natural and organic retailer in 1980, local producers were the lifeblood of our business. More than 30 years later, that fact still rings true. We know what it feels like to be a small business with a big vision and understand that local businesses (even those with the highest quality products and a strong business plan) sometimes need a hand to turn their dreams into reality—that’s why Whole Foods Market continues to strive to find and work with the best farmers and producers in Maui and throughout the state of Hawaiiʻi.

Filed Under: Events, Featured Tagged With: taste education series

Slow Food Maui Taste Education Series features Richard Cruse, Ecological Edibles

May 23, 2012 By Jon Brown Leave a Comment

KAHULUI, Maui – In partnership with the Maui Culinary Academy and Whole Foods Market Kahului, Slow Food Maui is pleased to present Richard Cruse of Ecological Edibles as its featured speaker for the next Taste Education session scheduled from 6 pm – 7:30 pm on Wednesday, May 30.

This month’s session will include a brief overview of the nutritional importance of gourmet and medicinal mushrooms as a food source. In addition, Cruse will explain the importance of fungal mycorrhiza relationships in the soils that affect the nutrient content of the food, however the main focus will be teaching attendees how to produce either a home mushroom sack or an outdoor mushroom bed. The class will cover sourcing of materials for substrates, pasteurizing temperatures and times.

“This will be a starter course that will help open the interests for future advance classes that will teach people how to make their own spawn, create their on cultures and isolate wild or outdoor samples,” said Cruse.

An eighth generation farmer from Montana, Cruse has been growing gourmet mushrooms for 13 years. He currently operates a farm, gardening and sustainability consulting company on Maui, and he has three products available including Gourmet and Medicinal Mushrooms, Gourmet and Medicinal Mushroom spawn and cultures and Gourmet Mushroom Home Kits. The home kits can be purchased at Whole Foods Market Kahului and all of the products are available directly through Ecological Edibles. Down the road, Cruse plans to get bulk mushrooms to local restaurants. For more information contact Richard Cruse at [email protected] or learn more on Facebook at ecologicaledibles.

About Slow Food Maui: Slow Food Maui aligns with Slow Food USA to promote locally grown food & culturally diverse culinary practices for health, pleasure and Island food security. www.slowfoodmaui.org.

About the Maui Culinary Academy: Maui Culinary Academy offers Maui’s award-winning Culinary Arts Program in the 38,000 square-feet Pā’ina Culinary Arts Center at Maui Community College in Kahului. Hours: Pāʻina dining room: M-TR 7:30 am to 5:30 pm, Friday 7:30 am to 2:00 pm. www.http/mauiculinary-campusdining.com/index.html

About Whole Foods Market Kahului: When Whole Foods Market first opened its doors as a small natural and organic retailer in 1980, local producers were the lifeblood of our business. More than 30 years later, that fact still rings true. We know what it feels like to be a small business with a big vision and understand that local businesses (even those with the highest quality products and a strong business plan) sometimes need a hand to turn their dreams into reality—that’s why Whole Foods Market continues to strive to find and work with the best farmers and producers in Maui and throughout the state of Hawai‘i. For more information visit http://wholefoodsmarket.com/stores/maui/.

Filed Under: Events, Featured

Grown on Maui Chef Demo Series Continues at Whole Foods Market – Kahului

May 15, 2012 By Slow Food Maui Leave a Comment

KAHULUI, Maui – Chef Marc McDowell, Executive Chef, Mākena Beach & Golf Resort is the next featured chef for the Grown on Maui Chef Demo Series scheduled on from 5:30 – 6:30 pm on Monday, May 21, at Whole Foods Market Kahului. McDowell will prepare Fried Molokai Potato Wrapped Lobster Tail Salad featuring Kona Cold Water Lobster Fried, Molokai Sweet Potato, Blueberries, Edamame, Avocado, Baby Tomatoes, Maui Onion, Baby Lettuces with Big Island Vanilla – Citrus Vinaigrette.

Formerly the executive sous chef for The Ritz-Carlton, Kapalua, McDowell was whisked away by Mākena when it launched, in 2010, in what had been the Maui Prince for 25 years. One reason? A certified Master Gardener, the young McDowell had tended a huge organic produce garden in Kapalua and is devoted to local ag. His mantra is “fresh, fresh, fresh.” New herb gardens have already sprouted at Mākena, and he is at work to establish an aquaponic garden to grow fresh lettuce, other vegetables, and fish on property.

Usually held on the last Monday of the month, this monthʻs chef demo will be held a week earlier due to the Memorial Day holiday on May 28th.

The Grown on Maui campaign is a joint effort between Maui County of Economic Development and Maui County Farm Bureau. It seeks to expand the share of local farmers. The Grown on Maui Chef Demo series is designed to shine the spotlight on seasonal, local and fresh Grown on Maui produce and proteins available at Whole Foods Market.

For more information call 808-243-2290.

Filed Under: Events

In Celebration of World Fair Trade Day

May 11, 2012 By Slow Food Maui Leave a Comment

Mahalo to all who attended the World Fair Trade Day event on Wednesday, May 9th at the Maui Culinary Academy. A grand mahalo to Whole Foods Market for partnering with UH Maui Culinary Academy and Slow Food Maui to present the delightful presentation in celebration of tomorrow’s World Fair Trade Day, May 12th. For full details visit www.fairworldproject.org
The evening was a huge success with a turnout of approximately 25 people which also served as a fundraiser and membership drive for Slow Food Maui. We raised nearly $400 dollars as many donated an additional $15 dollars for a second Fair Trade Goody Bag provided by our World Fair Trade partners.
Each Fair Trade Goody Bag included:

Yerba Mate Tea
Dr. Bronner’s Coconut Oil
Maggie’s Organic Socks
Alter Eco Rainbow Quinoa
Equal Exchange Organic Chocolate Caramel Crunch bar
Alter Eco Mini Organic Dark Velvet Chocolate bar

Maui Culinary Academy student Leann Krickler prepared three dishes showcasing the Fair Trade products alongside fresh and local Grown on Maui ingredients. To start, Chef Leann served Coral Rice Soup with Asparagus, Pancetta & Black Pepper with Fair Trade Volcano Rice and local Anuhea Asparagus. In addition, she prepared Rainbow Quinoa Cakes with Spinach & Feta using Alter Eco Quinoa and local Shaka Moa Eggs, and Surfing Goat Dairy feta. And last but by no means least, Chef Leann provided a sweet Vegan No Bake Cookies using Dr. Bronner’s Coconut Oil and Fair Trade Cane Sugar.

Filed Under: Events, Featured

“World Fair Trade Day Taste Education” workshop

May 1, 2012 By Slow Food Maui Leave a Comment

Whole Foods Market Kahului, Slow Food Maui and Maui Culinary Academy come together to present ”World Fair Trade Day Taste Education”, a workshop on May 9, from 6:00 pm – 7:30 pm in the Pāʻina Building at the UH-Maui Campus. The Maui event is part of a two-week program called “World Trade Refresh in May” which is organized by a group of World Trade vendors who initiated the program to recognize World Fair Trade Day.

Maui is invited to learn about the mission and goals of Fair Trade, familiarize themselves with Fair Trade products and taste samples of food made with Fair Trade products like Dr. Bronner’s Magic, Maggie’s Organics, Alter Eco, Equal Exchange, Guayaki Yerba Mate and Alaffia. Register online at slowfoodmaui.org. Cost $15 per person. Children six and under are free.

Attendees will receive a free gift bag with Dr. Bronner’s, Alaffia, Equal Exchange, Guayaki product samples, DVD of Fair Trade For A Better World, consumer sweepstake postcards, T-shirts, and stickers. The Maui workshop will be supported nationally with a Whole Story blog to promote a “Fair Trade Adventure” giveaway trip to Sri Lanka on May 12, social media outreach and vendor products featured on the Whole Foods Market website products page.

Maui Culinary Academy student Leann Krickler will lead the Maui Culinary Academy cooking demonstrations. She will prepare Black Quinoa Cakes w/ Spinach & Feta and Coral Rice soup w/ Asparagus, Pancetta & Black Pepper. Whole Foods Market chef will prepare and demonstrate two dishes including Coconut Rice Pudding w/Thai White Jasmine Rice and one vegan dish.

Date: Wednesday, May 9th, 2012 (Always Held on the last Wednesday of each month. Mark your calendars!)
Time: 6:00 p.m. – 7:30 p.m.
Place: Maui Culinary Academy, UH Maui College, Pa’ina Building, 310 W. Kaahumanu Ave., Kahului, Maui, Hawai‘i

Filed Under: Education, Events, Featured

Slow Food Maui Taste Education: Breadfruit

April 23, 2012 By Roxanne Tiffin Leave a Comment

Ian Cole, far left, with Riko Bartolome and James Simpliciano who teamed up earlier this month for the Grand Taste Education at Maui County Ag Festival.

Slow Food Maui presents its next Taste Education session featuring breadfruit on Wednesday, April 25, 6:00 pm – 7:30 pm. As the Collection Manager and Curator for the Breadfruit Institute of the National Tropical Botanical Garden at Kahanu Garden in Hāna and McBryde Garden on Kaua‘i, Cole understands the value of breadfruit as a crop. Established in 2003 to promote the conservation and use of breadfruit for food and reforestation, the Institute manages the largest collection of breadfruit in the world, conserving over 120 varieties from throughout the Pacific. Headed by Diane Ragone, PhD, an internationally recognized expert on breadfruit diversity, conservation, and ethnobotany, the Institute seeks to expand the role of breadfruit in alleviating hunger. After serving in commercial horticulture in Florida and California, a horticulturist by profession, Cole joined the Institute in 2005. We are so pleased that Cole is here to talk about breadfruit and its indisputable, growing role in food security and sustainable agriculture for Maui. Polynesian settlers in Hawai‘i, who came to the Islands as early as 300 AD, brought breadfruit tree cuttings in their canoes for future farms, for food, construction materials and medicine: Today, breadfruit is gaining in importance once more as a model crop for Hawai‘i.

Hosted at Maui Culinary Academy, fee for members is $15, non-members $20.

Cole will provide breadfruit samples and light refreshments provided by Whole Foods Market Kahului.

Filed Under: Education, Events, Featured Tagged With: Breadfruit Institution, maui culinary academy, taste education