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Category Archive: Events

Chinatown Food Tour by Slow Food O’ahu

Chinatown Food Tour by Slow Food O’ahu
Sunday, January 19, 2014: 9:30 – 11:30 a.m.

Slow Food O’ahu is offering an exciting Chinatown walking tour focusing on the history, cultures, and food traditions of this vibrant district of Honolulu. The tour will explore open markets where local residents purchase seafood, fresh produce, and traditional foods.  We will visit bakeries, a noodle factory, specialty shops, and several historic sites.   There will be samples of typical foods for tasting along the way such as manapua and exotic fruits.  The planned walking tour will last 2 hours.

Participants should wear good walking shoes and provide their own sunscreen and drinking water.

The cost is $30 for members; $40 for non-members.  Space is limited to 12 people.  The deadline to register is January 12.  To reserve a spot contact sfo.reservation@gmail.com  The meeting location will be provided after registration and payment.

The Brooklyn bagel made fresh in Hawai’i

The Brooklyn bagel made fresh in Hawai’i 
Sunday, January 12, 2014  10 a.m. – 1 p.m.
Private residence in Kahala

Slow Food O`ahu is excited to present a hands-on workshop to make the best-tasting bagels west of New York.  Our instructor, Milton, was a sociology professor at UH; after his retirement, he moved to Ashland, Oregon, and opened a coffee shop, where he perfected the art of bagel. He and his wife have returned to Hawai’i and he’s happy to share his vast experience with a small group of our members. Our trial run yielded fantastically yummy bagels the likes of which can’t be found anywhere else in Hawai`i.

We will provide the instructor and all the baking ingredients in a lovely private home in Kahala. You may bring whatever accoutrements you like to have with your bagel–lox, cream cheese, preserves, tomatoes, onions, the works; wine/Champagne, whatever strikes your fancy. Bring enough to share, and we’ll have a bagel fest.

The cost is $20 for members; $25 for non-members.  Participation is limited to ten people ; please send your reservation to sfo.reservation@gmail.com.  Deadline is January 7 (or earlier, if full).

Please note:  Due to the nature of this event and the necessity of arranging details beforehand beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment.   Payment information will be sent to you following your RSVP and the meeting location will be sent to all confirmed guests a few days prior to the event.

Kalo Dinner Night – A Fundraiser for Slow Food O’ahu

Kalo Dinner Night – A Fundraiser for Slow Food O’ahu 
Terra Madre Dinner at Town Restaurant - December 10, 2013
Town Restaurant, 3435 Waialae Ave. (Kaimuki) 

Slow Food O’ahu will be holding a special kalo dinner to celebrate Slow Food’s Terra Madre Day on December 10, 2013 with Chef Ed Kenney at his Town Restaurant in Kaimuki.  Terra Madre Day is the anniversary of the founding of the Slow Food movement. Kalo is one of Hawaii’s special foods which has been put on the Slow Food Ark of Taste.  This kalo  dinner will be a benefit for Slow Food O’ahu, which will  raise money to transport our Oahu farmer delegates to Italy in October 2014 for Slow Food’s international gathering in Turin, Italy.

 

Space is limited.  Register now to attend this Slow Food O’ahu evening at the EventBrite link

Limoncello, Orangecello, and Liliko’i Margarita Class – November 24

Limoncello, Orangecello, and Liliko’i Margarita Class - November 24
Private Home in Kailua (Maunawili)  1:30 p.m. – 3:30 p.m.

If you’ve ever been to Italy you know the taste of limoncello.  Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri.  Do you want to know how to make it yourself?  Just in time for holiday gifts, Slow Food O’ahu will be teaching a workshop on how to make the liquers of limoncello, orangecello and liliko’i margaritas. There will be recipes and tastings, as well as a presentation on the best way to process liliko’i for both syrup and for fresh juice.

We will also provide liliko’i seeds for those who would like to start a plant.

The cost will be $20 for members and $25 for non-members.  Maximum number of participants is 10 people. The cost of the event includes samplings, recipes, and liliko’i seeds to take home.  To reserve a spot please email Michelle at sfo.reservation@gmail.com. Limit 10 participants.  Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring.  RSVPs will be accepted until November 20 (or until full) and payment must be received by November 22.

Please note:  Due to the nature of this event and the necessity of arranging details beforehand beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment.   Payment information will be sent to you following your RSVP and the meeting location will be sent to all confirmed guests a few days prior to the event.

’tis the season, so spice it up – November 23, 2013

’tis the season, so spice it up - November 23, 2013

Private home in East Honolulu 2:00 – 4:00 p.m. 

Have you always wanted to make your own curry powder?  Nepali guest chef Sanjeev will teach you how. Join Slow Food O`ahu at a private home in East Honolulu on Saturday, November 23, 2013 from 2:00 to 4:00 p.m., and learn how to prepare your very own curry mix; how to make a sauce using the curry spices; and how to make a universal dry spice rub for grilling meat, chicken, fish or tofu. After tasting a sample, you will take home recipes and small samples of sauce and spice mixtures.

The cost of the event is $25 for members and $30 for non-members and includes samplings, recipes, and spice mixtures to take home.  To reserve a spot please email Michelle atsfo.reservation@gmail.com.   Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring.  RSVPs will be accepted until November 16 (or until full) and payment must be received by November 18.

Please note:  Due to the nature of this event and the necessity of arranging details beforehand beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment.   Payment information will be sent to you following your RSVP and the meeting location will be sent to all confirmed guests a few days prior to the event.

Slow Food O’ahu Chinatown Tour and Lunch

Slow Food O’ahu Chinatown Tour and Lunch  
Sunday, October 27, 10 a.m. – 1 p.m.

Slow Food O’ahu is planning to offer Chinatown walking tours to the public in the coming months, focusing on the history, cultures, and food traditions of this vibrant O’ahu community.  The tours will explore open markets where local residents purchase seafood, fresh produce, and traditional food items.  We will visit bakeries, a noodle factory, specialty shops, and several temples and historic sites.   There will be samples of typical foods for tasting along the way.  The planned walking tour will last 2 hours.

To help us prepare for the launch of our public tour program, this special tour is being offered to Slow Food members and friends at a steeply discounted price and will include a 5-course lunch at a popular Chinese restaurant.  In exchange, we will ask for your feedback during lunch to help us in planning for the public tours to come.

Proceeds from the public tours will be dedicated to a special fund for sending O’ahu representatives to Terra Madre.

The cost of the tour is $30 and includes lunch.  To reserve a spot please email Michelle atsfo.reservation@gmail.com.  We are limiting the initial tour to 10 participants.  Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring.  RSVPs will be accepted until October 15 (or earlier, if the tour is full) and payment must be received by October 22.

Please note:  Due to the nature of this event and the necessity of arranging details beforehand beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment.   Payment information will be sent to you following your RSVP and the meeting location will be sent to all confirmed guests a few days prior to the event.

Authentic Mexican Tamale Class with Martha Sanchez

Authentic Mexican Tamale Class with Martha Sanchez

Saturday, September 21, 4:00 p.m. – 7:00 p.m.

Private location in Manoa

Have you ever wanted to learn how to make authentic Mexican tamales from scratch?  Now is your opportunity. Martha Sanchez, owner of Mercado de la Raza, Honolulu’s premier store selling Mexican groceries, will be teaching a tamale making class on Saturday, September 21, 2013 from 4 – 7p.m., at a private location in Manoa. A tamale is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Martha will make beef (Molokai raised), pork, and chicken (organic) tamales.  Afterwards, we will sit down to enjoy dinner together.  Participants are asked to bring a Mexican-inspired potluck dish — pupu, salad, or dessert to share, along with beer or wine, if desired.

Please RSVP to Michelle by Saturday, September 7 at sfo.reservation@gmail.com.  This event is LIMITED TO 12  PEOPLE and is sure to fill up, so please RSVP quickly if you would like to attend!  Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring.

The cost for this event for members is $25 and for nonmembers is $30.  The cost includes instruction, ingredients, and tamales for dinner, as well as some tamales to take home.  Payment MUST be received by Saturday, September 14.  Please note:  Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment.   Payment information will be sent to you following your RSVP and address and final details will be sent to all confirmed guests a few days prior to the event.

Lexicon of Sustainability

Slow Fish: Good, Clean and Fair Fish in Hawaii

Wednesday, September 11, 2013, 6:00 p.m. – 9:00 p.m.

Part of the Foodiology Series at Fresh Cafe, 831 Queen St., Honolulu  

Please join Slow Food Oahu at Fresh Cafe on September 11 from 6 pm – 9 pm for an evening of lively discussion, education, art, and fun as we bring the Slow Fish campaign home.

The Slow Food principles of good, clean and fair correspond to a global vision of food production, taking into consideration the environment’s ability to renew itself and the need for people to live together in harmony, and are as applicable to fish as any other food. Eating in “slow” style and choosing good, clean and fair fish, we can all allow ourselves to enjoy the pleasures of the table and at the same time push the market towards a responsible management of seafood resources. In Hawaii, these principles are even more important as our fish make up a large portion of our diet, our cultural resources and are integral to the health of our oceans.

With fishing, just as with agriculture, Slow Food strongly believes that every individual can contribute in his or her own small way to changing the mechanisms of a globalized food system based on the intensive exploitation of resources.Slow Food is convinced that we can only bring about change by returning to the origins of food – putting curiosity and pleasure at the service of responsible choices. We are rediscovering different, forgotten flavors, which the globalized market tends to obliterate, and new or updated recipes. We are seeking to recover the traditional wisdom of fishing communities, who often have not moved far from ancient fishing practices, the diets of past generations, and the known and unknown resources guarded by rivers, lakes and seas. All these things are part of our story and our identity. In this spirit, the international Slow Fish campaign is launching initiatives that promote artisanal fishing and neglected fish species and inspire reflection on the state and management of the sea’s resources. To have any chance of success, this reflection must start at a local level.

During the evening, we will be learning about our local resources and the state of our fisheries, and watching a short film from the international Slow Fish convention in Genoa, Italy, which takes place every two years. In addition, we will be presenting and viewing the second set of posters from the Lexicon of Sustainability project (www.lexiconofsustainability.com) concerning seafood sustainability and other Slow Food themes, and ending the evening by participating in an invigorating panel discussion with guest chefs and cultural and local experts in the field. Our goal will be to discuss real things we can do to promote sustainable, local fish-eating. This event will be followed up by several other events about this topic, including cooking classes, movies, and dinners focused on the theme of fish.  “Foodiology” is a series of events held at Fresh Cafe every 2nd Wednesday with the mission to perpetuate consciousness of food sustainability in Hawaii by working with food conscious community organizations.

Attendees will receive a copy of the Monterey Bay Aquarium “Seafood Watch: Hawai’i Consumer Guide” Fall/Winter 2013 Edition.

No reservations are necessary and the event is free.  Please feel free to purchase your dinner at the cafe.

Mozzarella and Ricotta Class

Mozzarella and Ricotta Class - August 25, 2013
Private home in Kailua,  10:00 a.m. – Noon

Have you ever noticed the difference in fresh, home-made mozzarella and ricotta cheeses?  Slow Food O’ahu is offering, for the first time, a class on how to make the two delicate Italian cheeses from scratch (well, you do need to buy the milk unless you have your own cow).  It’s easy to make and molto delicioso.  Absolutely delicious.  We can only accommodate a small number (8) of participants, so be sure to reserve early.

The class will be held at a private home in Kailua on Sunday, August 25, from 10:00 a.m. – Noon.  The cost is $20 for members and $25 for non-members.   Each participant will receive ingredients to return home to make their own batch of both cheeses.  To reserve a space, email Michelle atsfo.reservation@gmail.com.  Participants will receive directions to the location when confirmed for the class.

Preserve the Bounty – Liliko’i Butter Class

Preserve the Bounty -  Liliko’i Butter Class - Sunday, August 18
Private Home in Kahala - 2:00 – 4:00 p.m.   -  ONE SPACE AVAILABLE

The liliko’i fruit (Passiflora Edulis) is an amazingly abundant and prolific vine that bears at its peak from April to November – and that is now.  If you have a wild vine in your yard or have just seen the beautiful yellow or purple varieties at the farmer’s market and don’t know what to do with the fruit other than make juice, this session is for you.   This is another Slow Food O`ahu encore presentation in learning to make Liliko’i butter.  The hands-on workshop will be held at a private residence, and you’ll go home with a delicious spread for your morning toast.

Space is limited to 8 people. The cost is $20 for Slow Food O’ahu members and $25 for non-members.  Register now, no later than August 12 or earlier if spaces are full.  Directions to the residence in Kahala will be provided upon registration.  To register contact Rike atrikeweiss@hotmail.com.

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