Great Eat! Wailuku event on First Friday. Big mahalo to everyone who worked hard to make it happen.
We were treated to a great educational experience last night as veteran fisherman and fishmonger Don Wakamatsu of Whole Foods Market Kahului shared his expertise by taking apart a whole ahi and showing us how every cut could be used so that nothing would be wasted. He then proceeded to show us how to make three kinds of poke, which we all got to taste.
A big mahalo to Don and the folks at Whole Foods for letting us borrow him for the evening.
In partnership with Edible Hawaiian Islands magazine, the Maui County Farm Bureau will launch its agriculture awareness month in Wailuku on First Friday, September 2. Food trucks will feature grown-on-Maui dishes and local produce will be offered for sale, courtesy of Kula Fields.
Starting at 6:00 p.m., taste the delicious fresh produce grown on Maui, take advantage of free giveaways and discover all that’s in store during the Farm Bureau’s month-long celebration. The food trucks will be parked along Pili Street in Wailuku, adjacent to American Savings Bank.
Do you tweet? Join our #EatWailuku #MauiTweetup at the event!
Listen to the radio spot!
The Maui County Farm Bureau is proud to present two chef demos at the Maui Product Festival scheduled on Saturday, August 27, from 10:00 a.m. – 3:00 p.m. at Maui Mall. Starting at 10:00 am, the Maui Products Festival features anything made or grown on Maui. In addition to the Grown on Maui booth where Maui County Farm Bureau will host the chef demos and sell Grown on Maui merchandise, there will be cultural exhibits and crafts for purchase by other vendors at the event.
The Grown on Maui chef demonstrations are scheduled at 11:00 a.m. – noon and 1:00 pm – 2:00 p.m. Chef Riko Bartolome will conduct the first demonstration starting at 11 am. He will prepare an appetizer and a side dish utilizing Grown on Maui produce. The appetizer is Kula Corn Vichyssoise and Soup (Potage) with garnishes and the side dish is Deconstructed Ratatouille. Chef Susan Teton Campbell will prepare Grown on Maui fruit and vegetable smoothies.
About Chef Riko Bartolome: When Gourmet magazine’s Caroline Bates reviewed Pangaea at the Hotel Nikko in Los Angeles, she described Chef Riko Bartolome as inquisitive and free thinking—a chef who never met an ingredient he didn’t like. The saga of this San Diego native bears this out. After graduating from the Culinary Institute of America in Hyde Park, New York in 1989, Bartolome began his career at the Hyatt Regency Aventine in La Jolla. His signature Asian fusion style solidified at the Grand Hyatt Wailea in Maui and climaxed at Pangaea in the Hotel Nikko in Los Angeles.
This talented chef held stints at the Hotel Del Coronado’s Crown Room and the Torreyana Grille at the Sheraton Grande Torrey Pines. In 1998, Bartolome moved to the very popular 150 Grand Café in Escondido. Here, in a smaller restaurant, he was able to truly define his style. With the opening of the new W Hotel in downtown San Diego, Bartolome was recruited as executive chef.
In spring 2004, he opened Asia-Vous in San Diego. The 49 seat restaurant, completely designed by he and his wife, featured the fresh local ingredients so abundant in the area and focused on the chef’s ability to create dishes which tempted the senses and challenged the palate. This restaurant garnered national recognition and was listed by Gayot as one of the Top 10 restaurants in San Diego.
In 2007 an opportunity arose for Bartolome to return to Maui to work exclusively as a Private Chef in Kapalua. It is here that Bartolome utilizes bounty from on premise farm, Pa’ina Aina, as well as supporting other local farms and fishermen. Additionally Bartolome is instrumental in mentoring local high school students at Lahainaluna. Bartolome has cooked at the James Beard House in New York City and represented San Diego at the Food & Wine Classic in Aspen, Colorado. He continues to foster the relationship with the James Beard Foundation through the Celebrity Chef Tour.
About Susan Teton Campbell: Susan Teton Campbell, an evangelist for great food, began her career when she went to work with John Robbins, author of Diet for a New America and Healthy at 100. While working with notable health professionals and environmental authors, she co-authored The Healthy School Lunch Action Guide with endorsements from the USDA, California State Child and Nutrition Department, and Physicians Committee for Responsible Medicine.
With an award winning curriculum Ms. Campbell toured the country, inspiring students to choose healthier foods and school to serve them. Convinced that food is a significant factor in rising epidemic of youth-related health issues, Ms. Campbell continues her educational work with a new multimedia project titled Essential Cuisine, a culinary system combining great taste and smart food.
Originally published on the Maui County Farm Bureau website.
The Maui County Farm Bureau will present the second annual Maui Ag Day with a focus on Understanding Food Safety Certification on Friday, August 26, from 8 a.m. – 1 p.m. at Hali‘imaile Pineapple Company located at 872 Hali‘imaile Road in Makawao. The trade show, panel, tour, and parking are free. Grown on Maui lunch is free for Maui County Farm Bureau members, fee for non-members. RSVP by August 24th to warrenmcfb[at]hotmail[dot]com or call 808-243-2290.
|8:00 a.m.||Continental breakfast and trade show|
|9:00 a.m.||Food Safety Certification Panel Presentation by three Maui farmers who have gone through the Food Safety Certification process. Meet Heidi Watanabe of Watanabe Processing, Geoff Haines of Pacific Produce and Brian Igersheim of Haliimaile Pineapple Co.|
|10:30 a.m.||Tour of Haliimaile Pineapple Co. facilities and pineapple fields|
|11:45 a.m.||Grown on Maui lunch (trade show continues)|
|1:00 p.m.||Maui Ag Day ends|
Originally published on the Maui County Farm Bureau website.
Get ready for a month of ag-related activities starting with two events on August 27th – Hawaiian Plant Sale & Family Fun at Maui Nui Botanical Gardens and Maui Products Show at Maui Mall.
Then on September 2nd Maui County Farm Bureau and Edible Hawaiian Islands magazine present Eat Wailuku! at First Friday in Wailuku.
Full schedule out soon… stay tuned!
Slow Food Maui’s next taste education session celebrates Maui’s love affair with fresh fish and poke. Presenter Don Wakamatsu of Whole Foods Market Kahului comes from a long line of fishermen and fishmongers. His family once owned Wakamatsu Market, located on Market Street in Wailuku.
Wakamatsu will give a presentation on Whole Foods Market’s sustainable fish program, and explain how to select, clean, and cut whole fish and filets. He will also make poke and offer samples.
Remaining 2011 Taste Education Sessions:
Wednesday, September 28 – Retired Maui Culinary Academy Chef Instructor Bobby Santos returns to the classroom to share his knowledge of raising poultry chickens. Having grown up with livestock his parents and grandparents raised and prepared fresh, he continues this food tradition.
Wednesday, October 26 – Ralph Giles and Daniel J Southmayd, owners of Catering From Soup to Nuts, walk everyone 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.
It was a great honor to be included in a small group of people welcoming Hawai‘i Governor Neil Abercrombie to the Kihei Elementary School Garden today. The Governor toured the grounds with the school garden volunteers, then chatted with everyone over a scrumptious lunch sponsored by Chefs Brian Etheredge and Chris Kulis of Capische featuring vegetables grown in the garden.
The Lipoa Street Farmer’s Market is celebrating it’s One Year Anniversary on Saturday, July 30th at 95 Lipoa Street in Kihei.
Schedule of Events:
The Breadfruit Institute of the National Tropical Botanical Garden and Lahaina Restoration Foundation is sponsoring Ho‘oulu I Ka ‘Ulu, Let the Breadfruit Florish on Saturday, August 6, 2011, 9:00 a.m. to 3:00 p.m. at the Lahaina Jodo Mission, 12 Ala Moana Street, Lahaina, HI 96761.
Revitalizing ‘Ulu (Breadfruit) from Root to Fruit is a program of Ho‘oulu ka ‘Ulu-a project of the Breadfruit Institute of the National Tropical Botanical Garden and Hawai‘i Homegrown Food Network to revitalize ‘ulu as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food that addresses Hawai‘i’s food security issues.
Workshop Registration Fee: $15.00 (does not include lunch)
Space is limited.
Registration fee must be paid in advance.
The program includes:
Respected cultural connoisseur and kumu hula, Cliff Pali Ahue will share his knowledge through a Hawaiian Cultural Presentation with a performance by his hālau, Nā Maile Kū Honua.
Ahue’s love for the culture is evident and has granted him many accomplishments as a choreographer, composer, musician and dancer. He credits much of his success to the time spent studying under Winona Beamer. In 1986, he founded halau hula Na Maile Ku Honua with a goal to contribute to the multi-disciplinary art form of hula through education, participation, and respect for the knowledge of Na Kupuna.
Presenter Ian Cole is the Collection Manager and Curator for the Breadfruit Institute. He manages the breadfruit collections at Kahanu Garden in Hana, Maui and McBryde Garden in Lawai, Kauai. He has worked with the Breadfruit Institute (BFI) since 2005. Prior to coming to the BFI, he worked primarily in commercial horticulture beginning at the University of Florida and later doing research on medicinal plants at the University of British Columbia and The New York Botanical Garden.
Chef James McDonald, a Philadelphia native, came to Hawaii in 1980 and has called Hawaii his home ever since. He is a graduate of MCC’s Food Service program and is now Executive Chef at some of the best restaurants in Lahaina including I‘o Restaurant, Pacific‘O and Feast at Lele.
We had a great turnout at the Maui Brewing Co. Taste Education Event last night. The tour was exceptionally informative, the food was fabulous and the handcrafted beers were amazing. Mahalo nui loa to Owner Garrett Marrero and General Manager Lyndon Honda for being such gracious hosts. One of our best events yet.