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Chef Jamie Kennedy of Gilead Cafe in Toronto on Maui

April 10, 2013 By Leave a Comment
Chef Jamie Kennedy
Chef Jamie Kennedy of Gilead Cafe in Toronto is on Maui April 9 through April 16 on a cultural chef exchange. Three consumer events are planned (see schedule of events). In addition, Chef Jamie will visit several farms to learn more about Maui agriculture and the islandʻs local food movement. The farms include The Breadfruit Institute at Kahanu Gardens, Hana Fresh Market, Kupaʻa Farm, Yeeʻs Orchard, and others. Chef Jamie will meet several Maui chefs including Perry Bateman of Mamaʻs Fish House, Jeff Scheer of Maui Executive Catering, Chris Spe ere of the Maui Culinary Academy, Craig Erickson of Nāpili Kai Beach Resort, James Simpliciano, and Lyndon Honda.

 

For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. He uses his role as Chef to strengthen the vital links within Toronto’s community of artisans, farmers, wineries and fellow chefs, while providing his audience with an educational and nourishing demonstration of the bounty and excellence possible right in our own backyard.

Jamie has applied the slow food philosophy in every aspect of his acclaimed restaurants and his flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.

In 2010, Jamie was honored for his contributions with two major appointments; with Chef Michael Stadtländer, he was awarded for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table, and soon after he was appointed to the rank of Member of the Order of Canada.

Jamie’s headquarters and restaurant, Gilead, are located in historic Corktown. Jamie Kennedy Event Catering is based out of the beautiful Gardiner Museum, where one can also enjoy the Jamie Kennedy at the Gardiner Café.  Windows by Jamie Kennedy, at the Sheraton on the Falls hotel in Niagara Falls, opened in February 2012.

Visit www.jamiekennedy.ca for more information, including a complete bio. Follow us on Twitter at #MauiAg.

Schedule of Maui Events:

  • “Lunch at The Leis Family Class Act Restaurant” - Friday, April 12, seatings at  11 am – 12:30 p.m. Maui Culinary Academy’s highly acclaimed fine-dining restaurant is a 75-seat facility with a breathtaking ocean view. At the center of this living classroom is the Exhibition Kitchen, where restaurant patrons can watch up-and-coming chefs as they deftly wield pots, pans, knives and spatulas to prepare cuisine that is unrivaled on Maui. Appetizers, salads, soups, entrees and desserts will highlight the Island’s freshest locally-grown produce. Tucked into the corner of the restaurant is a beautifully appointed 16-seat private dining room.
  • “Frites Stand at Upcountry Farmers Market” - Saturday, April 13, 7 a.m. – 11 a.m. Meet chef Jamie Kennedy at the Upcountry Farmers Market. Jamie will prepare his signature ‘frites’ (french fries) from locally sourced Grown no Maui breadfruit, taro, and potatoes sourced from The Breadfruit Institute at Kahanu Gardens, Kupa’a Farm and Nohoʻana Farm. He will also feature Molokai Sweet Potato from L&R Farm. The Frites Stand is a benefit for Slow Food Maui, a member of Slow Food USA.  Chef Jamie Kennedy is a founding member of Slow Food Toronto. Jamieʻs Gilead Cafe is recognized for “best french fries in Toronto”.  Members of Slow Food Maui and chef Jeff Scheer of Maui Executive Catering in Haiku will be on hand to help Chef Jamie at the Frites Stand
  • “Chef Jamie Kennedy presents Grown on Maui Dinner at Merriman’s Kapalua” Four course meal prepared by chef Jamie Kennedy with support from chefs Peter Merriman and Ricky Sakoda of Merriman’s Kapalua, Jeff Scheer of Maui Executive Catering, Lyndon Honda and  students from the Maui Culinary Academy. This event is a benefit for the Maui County Farm Bureauʻs Grown on Maui program. $100 per person, four courses and passed hors dʻoeuvres. Cocktails/Wine charged separately.   5:30 pm – 8:30 pm. Limited to 70 guests. Call 808-669-6400 for reservations.

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Slow Food Maui Presents Master Tea Tasting Workshop

March 15, 2013 By Leave a Comment
Master Tea Tasting Workshop

Meet International Tea Expert David de Candia

As part of its Taste Education Series, Slow Food Maui, in partnership with Maui Culinary Academy and Whole Foods Market Kahului, presents a Master Tea Tasting Workshop featuring International Tea Expert David de Candia, Director of Tea for the Coffee Bean & Tea Leaf Enterprise. Scheduled Tuesday, March 26, from 5:30 – 7:30 pm at the Pāʻina Culinary Building at the UH-Maui College, this free event will include a tea demonstration, preparation, and tasting. The general public is invited. Due to limited seating, advanced registration suggested. RSVP to [email protected]

David de Candia is the Director of Tea for The Coffee Bean and Tea Leaf®, a role that encompasses everything from sourcing and purchasing tea directly from estates around the world to creating the company’s signature tea blends. He also established Coffee Bean’s Caring Cup global initiatives, which supports the building of new schools, health care facilities, and more in the regions from which the company sources tea, including India, Sri Lanka, China, and numerous African countries. He is a member of the Tea Association of America and the Specialty Tea Institute, and is a well-known speaker and judge at a number of tea fairs and expos worldwide, including the World Tea Expo and the Hong Kong Tea Fair. He lives in Ventura, California.

Slow Food Maui Taste Education in partnership with the Maui Culinary Academy and Whole Foods Market Kahului

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Maui County Ag Fest Taste Education Tickets Now On Sale!

March 5, 2013 By Leave a Comment

Maui County Ag FestTickets for Grand Taste Education at the Maui County Agricultural Festival are now on sale!

Grand Taste Education is collaboration between Maui County Farm Bureau and Slow Food Maui. The mission of Maui County Farm Bureau is to protect, and advance the social, economic, and educational interests of the agricultural community of Maui County.

When:

Saturday, April 6, 2013
9:00 am – 4:00 pm Maui County Agricultural Festival
11:00 am – 2:00 pm Grand Taste Education
2:00 pm – 2:45 pm Live Chef Competition & Awards Presentation

Where:

Maui Tropical Plantation
1670 Honoapiilani Highway
Waikapu, HI 96793

We look forward to seeing you at the event! Don’t hesitate to contact us if you have any questions.

Filed Under: Events, Featured

Slow Food Maui Taste Education Series features Barbara Mooradian of SoMoor

June 21, 2012 By 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.

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

May 23, 2012 By 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.

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 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

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.

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“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

Slow Food Maui Taste Education: Breadfruit

April 23, 2012 By 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.

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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.

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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?

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Sweet in Kīpahulu

March 23, 2012 By Leave a Comment

One of the largest organic tropical fruit farms in the State of Hawai‘i, Ono Farms in distant Kīpahulu sprawls across 49 acres on the eastern slopes of Haleakalā. It’s a family-owned operation: The Boerners have been farmers on Maui through four generations. Deeply connected to their land, where they grow a wild spectrum of produce from ba- nanas and citrus to cacao, dragon fruit, durian, lychees, egg fruit and kumquat, the Boerners live and breathe the im-portance of local ag: “The key to our wealth is our health,” Boerner says. “And our health comes from eating fresh, organic, locally-grown foods.” While farming requires long work days, most Saturdays, Boerner makes the long trek from Hāna to the Maui Swap Meet, a three-hour drive. Within a few hours, an estimated 3,000 to 4,000 visitors trudge by to fill up their bags. “It is our way of keeping our communities healthy as well,” Boerner says.

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