Continuing with its Taste Education Series, Slow Food Maui presents its eighth session: Poultry with Bobby Santos. Here is an opportunity to learn all there is to know about poultry, which is defined as:

1. Domestic fowl in general, for example, chickens, turkeys, ducks, or geese, raised for meat or eggs
2. 2. The meat of domestic fowl such as chickens and ducks.

Retired Maui Culinary Academy Chef Instructor Bobby Santos returns to the classroom to share his knowledge of raising chickens and other domestic fowl. Having grown up with chickens, ducks and pigeons, Santos knows, first-hand, how to care and raise domestic poultry. He is also an expert in poultry fabrication (butchering) and a practitioner of traditional food practices and culture.

Held on the last Wednesday of each month, the September session will take place on Wednesday, September 28, with a new format and schedule (see below). As always, the session will be held on the second floor in the Pāʻina Building, home of the Maui Culinary Academy.

Advanced registration and payment is required prior to September 28th. Contact Slow Food Maui to register.

5:00 p.m.–6:00 p.m. Part One: Introduction to poultry breeds and raising and caring for poultry. Presenter will share techniques and demonstrate steps to slaughter home grown poultry. Attendees in part one must attend part two. Cost: $20 members / $25 non-members. Limited to 20 people.

6:00 p.m.-7:30 p.m. Part Two: Introduction to chicken poultry and fabrication. Attendee will learn the parts of the chicken and the presenter will offer cooking tips. Attendees will taste Maui- raised chicken paired with Grown on Maui salad. Cost: $15. Maximum 45 people (includes 20 from part one).

Whole Foods Market Maui will provide Grown on Maui salad to complement the chicken sample prepared by Bobby Santos. Whole Foods Market Maui has been a proud sponsor of the Slow Food Maui Taste Education Series since the series began in February 2011.

The final session in the 2011 series is scheduled on Wednesday, October 26th. Ralph Giles and Daniel J Southmayd, owners of Catering From Soup to Nuts, will walk guests through planning the perfect dinner party. These catering experts provide practical advice from meal planning and cooking to table settings and hosting etiquette and more.