Chef Jamie Kennedy of Gilead Cafe in Toronto on Maui

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.

Slow Food Maui Presents Master Tea Tasting Workshop

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

Slow Food Maui Taste Education Presents Maui Preserved

 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.

Click Here

to make your reservations.

 

Grown on Maui $5 Challenge – Mahalo and Winners!

Basil Pound Cake from Riko Bartolome ~ Photo by Peter Liu

Mahalo to everyone who joined us at the Grown on Maui $5 Challenge held September 17 at The Class Act at the Maui Culinary Academy. We were fortunate to eat so many wonderful dishes including a Papaya Beef Salad, a gluten-free Molokai Sweet Potato Quiche, local venison and pasta, local squash pasta, local pumpkins, Maui Cattle Co roast and more. People came from all parts of Maui – Upcountry, Kihei, West Maui, North Shore and Central Maui – to celebrate regional, locally-grown food, and our cherished food traditions. We took the challenge and made meals for $5 or less per person. Days later, weʻre still amazed at the variety of food we ate. How was that ono-licious Basil Cake with Vanilla Starfruit by Riko Bartolome? Whip cream anyone (big smile)?!

Congrats to the fan-favorite winners: Most Colorful first place Elena Rego and second place Shannon Wianecki. Most Original first place to Susan Teton Campbell and second place to Riko Bartolome. Best Taste first place to Annette Niles and tied for second Roxanne Tiffin and Ann Marie Burtell. The Best Use of Local Ingredients first place to Roxanne Tiffin and tied for second place Sue Tengan and Shannon Wianecki. Most Creative use of $5 first place to Ann Marie Burtell and second place tie to Susan Teton Campbell and Sue Tengan.

Saturdayʻs gathering was also Slow Food Mauiʻs Annual Membership Meeting. Two big announcements. The first is Slow Food Maui is an official chapter of Slow Food USA.  Everyone is encouraged to join Slow Food USA and elect to be a member of the Slow Food Maui Chapter. Secondly, Chair Susan Teton Campbell announced the election results for the 2012 – 2014 Slow Food Maui Board of Directors. Congratulations to Roxanne Tiffin – Chair, Melanie Boudar – Vice Chair, Melissa McKelvey – Secretary, Charlene Kaʻuhane – Treasurer, and Dania Katz and Aimee Singer, Co-Membership Chairs.  A big mahalo to the 2009-2011 board - Chair Susan Teton Campbell, Vice Chair Jana McMahon, Secretary Dania Katz and Treasurer Charlene Kaʻuhane. The new board will start December 1, 2011.

Elena Rego, Ann Marie Burtell, Roxanne Tiffin, Susan Teton Campbell, Annette Niles

Elena Rego, Ann Marie Burtell, Roxanne Tiffin, Susan Teton Campbell, Annette Niles

Susan Teton Campbell, Roxanne Tiffin, Shannon Wianecki, Sue Tengan and Riko Bartolome

Susan Teton Campbell, Roxanne Tiffin, Shannon Wianecki, Sue Tengan and Riko Bartolome

What’s For Dinner? Farm to Table Dinner at Market Fresh Bistro

Market Fresh Bistro Garden Salad ~ Photo by Dania Katz

Kula Fields has partnered with Chef Justin Pardo of Market Fresh Bistro for their Farm to Table Dinner on Thursday, September 22, 2011 at 6PM.

Chef Pardo will creatively transform the contents of the Kula Fields Box into a delectable meal that showcases the bounty that our local farmers grow. Reservations are recommended. Call 808-572-4877 to reserve your spot. Located at 3620 Baldwin Ave., Suite 102A Makawao, HI 96768

Hope to see you there!

Originally posted at Kula Fields

Sharing Memories of Our Friend Ali‘i

Ali‘i picking lavenderA beloved leader of Hawaii’s Agriculture passed peacefully in his sleep on Wednesday, April 13, 2011. Ali‘i Arlington Chang is truly missed but always in our hearts.

A “Celebration of Life” will be held on Saturday, July 9, 2011 from 9 a.m. to 2 p.m. at Ali‘i Kula Lavender. Details about the event and the Ali‘i Chang Foundation can be found at the Sustainable Aloha blog.

“I got to know Ali`i when he started the lavender farm just up the road from me. I will remember him with his friendly smile and always making sure everyone was happy with his ‘easy going’ attitude. We have lost a member of our Farm Bureau family not just on Maui but across the state. When it came to Farm Bureau, he always told me ‘Whatever you need, let me know.’ ” - Warren Watanabe, Executive Director, Maui County Farm Bureau

Ali‘i giving a tour of the Ali‘i Kula Lavender farm“Thereʻs so much I loved about this great man. At the top of my list is his kind and loving spirit and the honest and kolohe (rascal) way he passed on information and interacted with locals and visitors that always made people feel welcomed.

You know, he was all about hospitality and making sure people were happy and comfortable. Thatʻs totally the Hawaiian value of hoʻokipa and its agritourism at its finest! Aliʻi had wisdom that comes only from personal experiences and things passed on from generation to generation. He was a doer and a man with impeccable business savvy.

He would always say, ‘Bebe how you? Good you help Farm Bureau cause ag is important. You and Lani take care all that marketing stuff, you let me know what you need.’ So with the Maui County Farm Bureau and the Maui Visitors Bureau, Aliʻi gave of his time, manaʻo and aloha. He spent many, many, many hours taking local and national travel writers and film crews around Aliʻi Kula Lavender and in doing so gave a little of himself each time and he enriched so many lives.” - Charlene Kaʻuhane, Kaʻuhane, Inc.

“He repeatedly told me much the same. ‘Bebe, you doing good work with our visitors. Thanks for bringing all the travel writers to us. I always try to give them a personal tour. If you need anything, let me know.’ Most times, I would simply thank him. But on my last visit, I responded, ‘Uncle, what I need is more visitors to come to Maui!’ His response? ‘Bebe, no worry. When people are ready to travel, they will. Promise. And Maui will be the first to climb back up. We always are.’ He was right.” - Keliʻi Brown, Director, Public Relations & Promotions, Maui Visitors and Convention Bureau

Ali'i picking lavender“I will always have fond memories of Ali‘i. His smile. The way he said ‘Bebe’ and his generous spirit. His life will live on through his garden. He recently told me not to be so busy. He said ‘stop to smell the lavender’ and I will take his advice to heart.” - Dania N. Katz, Secretary, Slow Food Maui

“I am deeply saddened to hear of Ali‘i’s passing. I enjoyed talking to him about his farming activities. He was in my mind a man constantly seeking a new activity to involve himself—a visionary. Last month, our OED office sponsored a workshop concerning olive oil production. He had already started to grow some trees on his property to see if it had potential as a crop. He shared with the audience what he had already discovered with this new crop. I will truly miss his aloha spirit so much.” - Kenneth Yamamura, Agriculture Specialist, Office of Economic Development, County of Maui

“He was my Kind of Guy. A great farmer and an innovative person. He will be missed by all that knew him. May he rest in peace with flowers. Aloha my Friend.” - Doug MacCluer, Haliʻimaile Pineapple Co.

“I remember many fond moments with Ali‘i. His smile, warmth and genuine ‘aloha’ made everyone in his presence feel welcomed. I remember Ali’i hands. They were a symbol of the great person he was; of the earth, strong, skilled, tanned from honest work, and full of special knowledge.” – Chris Speere, Program Coordinator, University of Hawaii Maui College, Maui Culinary Academy

“Although I had met Ali‘i only a few times, I know I speak for many in that it just took one meeting with him to feel his Aloha and deep passion for agriculture and community. I’m sure he’s already starting to cultivate the seeds of lavender and aloha in that eternal resting place that we’ve lost him to.” - Eleanor Nakama-Mitsunaga, Hawaii Farm Bureau Federation

“My heart is really heavy today with this one. He was such an embodiment of what I remember growing up and being around that generation. His body language and vocal cadence was from a different time… but those hands… spoke volumes to me.” - Kealiʻi Reichel, Musical Artist & Kumu Hula

Ali‘i inviting guests to feel the lavender“I met Ali‘i many years ago, just after his lavender farm opened. My enduring memory is of Ali‘i scooping up an armful of various lavender varieties and telling his guests to ‘squeeeeeze the lavender, loooove the lavender.’ His enthusiasm elevated a simple herb that I’ve known my whole life, imbuing it with magical properties. He was down to earth, charismatic, and a pile of fun.” - Shannon Wianecki, Associate Editor, Maui No Ka ‘Oi Magazine

“I met Ali‘i in 2006, shortly after moving to Maui. I was working as a professional photographer at the time, and did a lot of shooting for the farm. Whenever he saw me running around in the fields with my camera and tripod, he’d always drive up in his cart and ask how I was doing. He was always smiling and affable. He loved the farm and the bounty it produces. I’ll miss seeing him driving around in his cart.” - Peter Liu, Social Media Consultant, Kaiscapes, LLC

Ali‘i on a tour with guests“He was the always smiling and welcoming farmer of Ali‘i Kula Lavender. My family’s experiences with him were warm and memorable.  In 2004, we were new to the island.  Back home, my husband and I taught herbalism and aromatherapy classes, so the smell of lavender has always been wafting through our lives. Coming to Maui and learning of Ali‘i’s lavender farm made us feel at home.  We just knew we were meant to live in Kula.

Moving to Maui was not without it’s struggles for us. Ali‘i Kula Lavender farm became a sanctuary for us and we visited often.  Ali‘i always welcomed our family and was very happy to share his knowledge of growing.  We would often marvel at how he transformed the land that is now the lavender farm.  He was a gregarious storyteller and my kids loved him for that. Ali‘i sent us home with a lavender plant that has inspired a love of growing in my kids.  We now have several, thriving varieties around our home.  He was a true steward of the land and the embodiment of Sustainable Aloha.

Ali'i with guests at Ali‘i Kula LavenderFestivals at the farm have always been quite jovial and fun.  I admit that I came to see Ali‘i more than all of the other festivities.  He knew the value of eating locally and supporting Hawaii’s agriculture.  He would come to my booth and pick out his favorite fruits and veggies for me to reserve for him at the end.  I always got such a kick out of it.  He loved these red bananas I brought to one of the festivals and told me how his family cooked them with butter and brown sugar. From then on, I would look everywhere for those to have at my booth just for him whenever we did a festival together. His smile was my reward.” - The Tiffin Family, Kula Fields, Inc.

“When I first moved to Maui six years ago a friend took me to the Lavender Farm. I was instantly blown away by the beauty caressing every cell of my body. When approaching the house I was introduced to Ali‘i. The moment I met this man, so full of sparkling grace, I was imprinted by the Aloha spirit. His twinkly eyes and beautiful smile touched me profoundly and I suddenly saw the reflection of him in the gardens he created. He treated me like I was a celebrity showing genuine interest in who I was. What impressed me was his total and complete presence.

Ali'i celebrating the bounty of the Ali‘i Kula Lavender farmThis morning when I heard of his passing I felt a deep sense of loss and much gratitude for having this lasting memory of him. Later, on my walk I gave thanks for meeting him and vowed to carry on his graceful, joyful presence and dedication to the Aina as best I could. Thank you Ali‘i, for gracing us with your many gifts to our island and your beautiful human spirit.” - Susan Teton Campbell, Chair, Slow Food Maui

“Anyone who knew Ali‘i recognized one thing—he was truly a steward of aloha. He was an old-school, strong-minded, often stubborn Chinese-Hawaiian farmer. Yet he was a gentleman committed to an impeccable work ethic who was in-tune with nature, a magnificent storyteller, and unbeknownst to him, a comedian who was a hoot to be around. Above all, he was wise and gifted.” - Lani Weigert, Co-owner, Ali‘i Kula Lavender

Coles At The Maui County Agricultural Festival

Coles, including head cabbage, broccoli, cauliflower, Brussels sprouts, collard greens, kale, kohlrabi, mustard, rutabaga and turnips, are important crops on Maui. Read more in Warren Watanabe’s column in today’s Maui News… ->