You are here: Home / Archives for Slow Food Maui

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

May 15, 2012 By 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 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 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

Who will win? Come see! #AgFest2012

April 7, 2012 By Leave a Comment
Photo

Sent from @PeterLiu47′s iPhone

Filed Under: Events, Uncategorized

Alan Wong Cookbooks on Sale at Slow Food Maui tent at #AgFest2012 for $40

April 7, 2012 By Leave a Comment
Photo

Sent from my iPhone

Filed Under: Uncategorized

Chef Alan Wong speaking at Grand Taste Education 12:15pm #AgFest2012

April 7, 2012 By Leave a Comment
Photo

Sent from my iPhone

Filed Under: Uncategorized

Alan Wong at #AgFest2012 Taste Education

April 7, 2012 By Leave a Comment
Photo

Sent from @PeterLiu47′s iPhone

Filed Under: Uncategorized

We’re here at #AgFest2012

April 7, 2012 By Leave a Comment
Photo

Sent from @PeterLiu47′s iPhone

Filed Under: Uncategorized

A Sampling of the Goods from Surfing Goat Dairy

March 28, 2012 By Leave a Comment
Photo

Sent from my iPhone

Filed Under: Uncategorized

Want to volunteer?

March 23, 2012 By Leave a Comment

Contact Dania Katz, Membership Chair, at [email protected] if you would like to volunteer at the Grand Taste Education. Volunteers needed from 9 am – 3 pm. Two volunteers will be assigned to each of the 12 farmer/chef teams. Volunteers will help their respective team prepare for team introductions and judging scheduled from10 am – 11 am and from 11 am – 2 pm, volunteers will provide ‘front of the house’ services, welcoming guests and managing and expediting taste service. So, if youʻre passion about Grown on Maui – local, fresh, flavorful – here’s an amazing opportunity to work side by side with Maui’s chefs and farmers who work together to create menus that matter.

Slow Food Maui is also looking for volunteers to work SFM t-shirt and produce box sales. Donʻt hesitate contact Dania today! Volunteer meeting on Wednesday, March 28, from 5 pm – 6 pm second floor of the Maui Culinary Academy.

Filed Under: Featured, Membership Tagged With: ,

Maui Loves ʻUala (Sweet Potato)

March 23, 2012 By Leave a Comment
Hawaiian Sweet Potatoes

Photo courtesy of Kula Fields

The only Polynesian introduction that traces its origins to South America, sweet potato has long been a Polynesian staple. This member of the morning glory family, Ipomoea batatas, adapts easily to its environment, and thrives in Hawai‘i. Farmers in ancient Hawai‘i may have cultivated as many as 200 varieties. While sweet potatoes are starchy and may be steamed or baked like Irish potatoes, they are packed with vitamins and beta carotene. Young leaf tips, boiled or fried, make a great dark-green veggie. Commercial production of sweet potatoes in the islands began in 1849, with production acreage, primarily in Moloka‘i, delivering about 5.3 million pounds of tubers in 2007. And yet, few of us cook with these valiant, delicious roots on a regular basis. Try to taste two types, which are both commonly on the market: The dry-fleshed with white to pale yellow or purple skin type is locally referred to as the real sweet potato. The second type, locally referred to as yam has moist, orange flesh. Did you know, sweet potato is often written as one word, sweetpotato, and should not be confused with the true “yam,” an entirely different species?

Filed Under: Article, Featured Tagged With: ,
«Older Posts