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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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Slow Food Maui Taste Education Presents Maui Preserved

July 23, 2012 By Leave a Comment

 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.

 

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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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Taste Education with Surfing Goat Dairy on March 28th

March 23, 2012 By Leave a Comment

Diabolic Goat Cheese, Surfing Goat Dairy

Mandalay, Surfing Goat Dairy

Ole, Surfing Goat Dairy

Napa Wraps, Surfing Goat Dairy

French Dream, Surfing Goat Dairy

Slow Food Maui welcomes Loc Armaund, Director of Sales and Marketing, Surfing Goat Dairy to the classroom at Maui Culinary Academy for its next Taste Education Series. Owned and operated by German expatriates Thomas and Eva Kafsack, Surfing Goat Dairy represents one of only two goat dairies in the state. It is located on 42 acres with almost two-thirds dedicated as pasture, giving the Dairy’s three bucks and over 100 does plenty of space to roam and forage. Attendees will learn a brief history of the dairy, the basics of cheese making, the health benefits of goat’s milk cheeses vs. cow’s milk cheese and different cooking ideas for each of the types of cheeses available from Surfing Goat Dairy. In addition, Surfing Goat Dairy will offer goat’s milk and its different cheeses including Quark, Fresh Cheese, Aged Cheese, and finish with their Goat’s Cheese Truffles.

Held on the last Wednesday of each month from February through October, the March session is scheduled on March 28 from 6 pm – 7:30 pm at the Maui Culinary Academy located in the Pāʻina Building at 310 West Kaʻahumanu Avenue at the UH-Maui Campus. Each session cost $15 for Slow Food Maui members and $20 for non-members. Advance reservations and payment 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 Series and Slow Food Maui: 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. 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

Date: Wednesday, March 28, 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

Cost:
$15 for Slow Food USA members
$20 for non-members

Seating is limited. Advance reservations and payment are required. Please note that we cannot guarantee participation if payment is not received prior to the event date.

 

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Taste Education: Helen Nielsen, Maui Natural Bee

February 20, 2012 By Leave a Comment

Slow Food Maui Taste Education in partnership with the Maui Culinary Academy and Whole Foods Market Kahului
With support from the Maui Culinary Academy and Whole Foods Market Kahului, Slow Food Maui presents Helen Nielsen, Maui Natural Bee, as its featured guest for its Taste Education Series in February. The session will focus on the lives of honeybees and their efficiency, the benefits of consuming local honey and useful ways to use honey in kitchen and bath. A beehive will be on display (no bees) and honey tastings will be shared.

“After considering the plight of honeybees around the world, and the relatively healthy, isolated environment we have in southeast Maui, we started raising bees about three years ago,” said Helen Nielsen, Maui Natural Bee. “We currently have about 35 hives and we are completely energy independent, powering with solar and collecting rainwater.”

Maui Natural Bee provides local artisan honey and Kiawe and Christmas berry honey to the Maui community. The products are available at farmers markets or directly from Maui Natural Bee. To order, contact Helen at bees[at]maui[dot]net.

In addition to Maui Natural Bee, Nielsen is well known for her community work. She is one of the original founders of the Hawaiian Island Land Trust (HILT) and its current board president. As a business owner, Nielsen is active in many of Maui’s community projects, along with her husband Jonathan Starr. She divides her time between Wailuku and her energy-independent home in Kaupo.

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 Kahului. 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.

Date: Wednesday, February 29 (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

Cost:
$15 for Slow Food USA members
$20 for non-members

Seating is limited. Advance reservations and payment are required. Please note that we cannot guarantee participation if payment is not received prior to the event date.

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Catering from Soup to Nuts at Taste Education

October 27, 2011 By Leave a Comment

Chefs Ralph Giles and Daniel Southmayd of Catering from Soup to Nuts and Vineyard Food Company held a fabulous Taste Education session on Planning the Perfect Dinner Party at the Maui Culinary Academy last night. While sharing their vast experience and wisdom from years in the restaurant and catering business, the audience was treated to some amazing appetizers throughout the evening.

Special thanks to Whole Foods Market Maui for providing light refreshments for the session, and to the Maui Culinary Academy for hosting the event.

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Bobby Santos Taste Education Poultry Session Photos

September 29, 2011 By Leave a Comment

Maui culinary legend Bobby Santos presented a great master class in poultry at last night’s Taste Education session at the Maui Culinary Academy.

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Taste Education: Poultry with Bobby Santos September 28

September 20, 2011 By Leave a Comment

Bobby SantosContinuing 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.

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Photos from “Got Fish” Taste Education with Don Wakamatsu of Whole Foods Market Kahului

September 1, 2011 By Leave a Comment

Ahi poke made by Don Wakamatsu at the "Got Fish" Taste Education session at Maui Culinary Academy.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.

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Taste Education Session – Got Fish – Wednesday, August 31, 2011

August 10, 2011 By Leave a Comment

Whole Foods LogoSlow 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.

Date: Wednesday, August 31
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
Cost: $15

EVENT SOLD OUT

 

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.

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Beef and Blooms @SlowFoodMaui #MauiBeef Taste Education Event on Flickr

June 30, 2011 By Leave a Comment

We had a great event last night at the Maui Culinary Academy with the Jacintho family of Beef and Blooms. Very enlightening and educational, and fabulous beef!

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