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Category Archive: Events

Special Event: Slow Oven Dining at Kapalai Farms

Special Event: Slow Oven Dining at Kapalai Farms

A fundraiser to support our Terra Madre delegates

September 29, 2012  5:00 p.m. – 9:00 p.m. 

Kapalai Farms in Maunawili Valley

 

Would you like a truly unique, truly slow experience, and help us send our very special Slow Food O`ahu delegates to Slow Food International’s bi-annual Terra Madre in Torino, Italy?

We invite our Slow Food members and supporters to a special evening at Dean and Michele  Wilhelm’s Kapalai Farms.  Dean and Michele will represent Slow Food O’ahu in Torino, Italy, this October. The event includes a tour of Kapalai and true slow food cuisine featuring organic produce from the farm that will be cooked in the homemade wood-fired earthen oven the Wilhelms have built with clay from their taro lo’i. It will be a great opportunity to tour their farm and hear about what they are doing at Kapalai and with their nonprofit Hookuaaina.

Situated in Maunawili Valley, Kapalai Farms is the family’s 7.6-acre parcel of land being restored to loʻi kalo. Although the land has been out of production for more than a century, the Wilhelms, together with their four children and many helping hands, are returning it once again to a thriving source of produce, education and inspiration for the community.

The evening will be limited to 20 people in attendance at Kapalai Farms. Guests must be a member, although they may bring up to 2 non-members. The fortunate 20 people will have an opportunity to visit the farm and enjoy the evening of wonderful food.

The evening will be a grazing experience that reflects the Slow Food principles of good, clean, and fair.  The following is a glimpse at the variety of culinary delights you may expect.  The actual menu may vary, according to what’s ready to harvest that day.

 

* Kalo Bruschetta with Roasted Peppers

* Kale Chips

* Wood Fired Pizza

* Corn and Kale Frittata with Kapalai Eggs

* Mixed Greens with Fresh Herb Vinaigrette

* Roasted Vegetables

* Kalo Gnocchi in a Sage Butter Sauce

* Banana Flambé

* Wine Pairings with each course

 

We at Slow Food O’ahu are proud to support the Wilhelms in their journey to Terra Madre.  Please come to support them as well.

Please RSVP to sfo.reservation@gmail.com by Saturday, September 22. Since this event is LIMITED TO 20 PEOPLE and is sure to fill up please RSVP quickly so you won’t miss out on this unique experience. Please include in your name, member status, phone or email and the name of any non-member guest you would like to bring.  You MUST be a member to attend although each member may bring up to 2 non-member guests. The cost for members is $75 and for non-members is $90.  Payment MUST be received by Wednesday, September 26 to hold your spot(s).  Please note:  Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP deadline and we are unable to fill your spot, you will be held responsible for payment.  Payment information will be sent following your RSVP, and address and final details will be sent to all confirmed guests a few days prior to the event.

Slow Food O’ahu Jam-making Class

Slow Food O’ahu Jam-making Class

August 18, 2012  10:00 – Noon, Honolulu private home

Have you ever wanted to learn how to make jam with all that leftover fruit?  Summer is fresh fruit season. In Hawaii, we have had a bountiful year of fruit, including mango, lychee, and more.  If you would like to learn how to make preserves from fruit using natural pectin, this workshop is for you.  Participants will learn how to prepare fruit and to use a water bath to preserve the jars of jam.   We will be using pineapple and other available fruit to teach you how to master the basic technique that can be applied to any type of fruit that you might have in abundance.  This workshop is limited to 10 people so that everyone will have a chance to actively share in the production of the jam.

 

This event will take place on Saturday, August 18, 2012 from 10:00 a.m. to Noon. Please RSVP to Michelle by Wednesday, August 15, 2012 at  sfo.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. The cost for members is $20, and $25 for nonmembers. Payment MUST be received by Wednesday, August 15, 2012. 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. Address and final details will be sent to all confirmed guests prior to the event.

Free Community Screening of Two Powerful Films about Food and the Environment

Free Community Screening of Two Powerful Films about Food and the Environment

Thursday, July 26, 2012  6:30 p.m – 9:00 p.m.

Location: R&D, 641 Auahi Street, Honolulu

 

Please join Slow Food Oahu at R&D for a free public screening of two movies at R&D, the creative space of local arts organization, Interisland Terminal, which is specifically devoted to innovation and creative collaboration. On Thursday, July 26, 2012 we will screen two films about food sustainability from around the nation – “EATING ALASKA” (co-produced by local resident and Slow Food member, Shirley Thompson) and “THE SHRIMP.” The films aired on PBS stations across the US this past year, and have prompted viewers of all ages to think about their role in the food chain, our relationship to the natural environment and what it means to eat locally and regionally from your local foodshed.   After the films, there will be a Question & Answer  session with Shirley Thompson and a panel discussion about the issues  the film raises about “what’s on your plate” and how we can reach beyond  the already converted to get more people to think about the social,  political, ethical and economic impacts of what they choose to eat.   This event is free to both the public and Slow Food members. Free pupus  will be served and R&D will have Morning Glass coffee available for  purchase.

 

Although the event is free, please rsvp to slowfoodoahu@yahoo.com to enable us to prepare for the appropriate size crowd.

 

Movie Synopses:

EATING ALASKA is a funny and sometimes serious film about the filmmaker’s own true experiences of being an urban vegetarian who moves to a small town in Alaska, and is confronted with the question, ‘What is the “right” thing to eat?’  She goes on a quest, and along the way meets all kinds of every day Alaskans, from deer hunting women, to Eskimo kids in the Arctic talking about their favorite Moose meat, to a vegan cooking class in Wasilla and even her own salmon fisherman husband.  It’s a wry search for a meal that makes sense politically, socially, spiritually and tastefully.  The film provokes dialogue about the complicated clash between the industrial food system and traditional foodways, and investigates such controversies as wild vs. farmed fishing, and toxins that may be contaminating our food. EATING ALASKA journeys from the source to the shelves, stopping in between to raise such essential questions as:    -How is food a bridge between the natural and the social world?  -What are the most healthy, safe and sustainable ways for us to be part of the food chain?  -What is our ethical obligation to the land and sea?  -What can be learned from indigenous food practices?

Trailer: http://www.eatingalaska.com/

 

THE SHRIMP.  The commercial shrimping industry along the coasts of the American South is threatened by pollution, oil spills and consumer demand for less expensive foreign imports. THE SHRIMP is a meditative documentary film that follows the life, death and rebirth of one shrimp from the murky marshes of Savannah, Georgia. Beautifully etched images and a lush audio soundtrack create a rich observational work about coastal foodways, Southern culture, human folly and the interplay of natural and built environments. THE SHRIMP, a 12 minute film, is as unique and engaging as the people, culture and geography it follows.

Trailer: http://www.newday.com/films/The_Shrimp.html

Raw Food Cooking Class and Nutrition Lecture with Raw Food Chef Jessica Simmons

Raw Food Cooking Class and Nutrition Lecture with Raw Food Chef Jessica Simmons

Saturday, July 14, 2012 11:00 a.m – 12:30 p.m.

Location:  Kalihi, Honolulu

Learn a sampling of recipes from Jessica Simmons, Oahu-based raw food chef and nutrition educator trained at the internationally recognized Living Light Culinary Arts Institute, and founder of Total Wellness Education. Jessica makes achieving optimum health by adding raw foods to your diet accessible and delicious, using only common kitchen equipment and locally sourced main ingredients. With a passion for the science of raw food nutrition, Jessica simplifies the concept of healthy eating for you! Open Q&A is encouraged throughout the workshop. Jessica will discuss topics such as the benefits of eating raw foods, the effects of cooking on nutrients, protein sources in a raw food diet and how to make raw food preparation quick and easy.

Along with the cooking demonstration you will get to sample all of the dishes! All menu items are vegan, kosher, gluten free (except for raw nuts), and sourced primarily from local farmers. Please bring your own plates, bowls, cups, utensils, beverage and your appetite. Handouts of the recipes and for notes will be provided. The final menu will be decided based on what’s fresh and available at the time of the event, but could include such delicious dishes as: watermelon fennel salad, mac nut cheese lettuce wraps, and raw chocolate mousse.

This event will take place on Saturday, July 14, 2012 from 11:00 a.m. to 12:30 p.m. Please RSVP to Michelle by Wednesday, July 11, 2012 at  sfo.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. The cost for members is $30, and $35 for nonmembers. Payment MUST be received by Wednesday, July 13, 2012. 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. Address and final details will be sent to all confirmed guests prior to the event.

Brioche Making Class

Brioche Making Class

June 30, 2012 11:00 a.m. private residence in East Honolulu

 

Slow Food O’ahu is delighted to feature a brioche-making class with French chef, Michele Haines. Hailing from the Touraine region of France, Michele learned to cook from her grandmother. She started Spring Mill Café in the Philadelphia area as a five-table lunch spot. Over the next thirty years, it has expanded and developed into a full-service restaurant serving bistro fare with locally-sourced ingredients.

 

The class will be on Saturday, June 30, at 11:00 a.m. at a private residence. This event is limited to 12 participants, with preference given to Slow Food O`ahu members. We will sample the brioche with home-made pâté and preserves (feel free to bring some wine).

 

To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 12 PEOPLE AND YOU MUST BE A MEMBER TO ATTEND. The cost of the class will be $20. 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 held responsible for payment.  Payment information and directions will be sent to you following your RSVP with the address. Final details will be sent to all confirmed guests a few days prior to the event.

Waldorf School Fair

Waldorf School Fair
May 5, 2012  Noon – 6 p.m. 
Niu Valley Campus at 350 Ulua St., Honolulu

Slow Food O`ahu is expanding its partnership with the Waldorf School and will have a presence at the school’s annual Waldorfaire, Saturday, May 5, 2012 from noon to 6:00 p.m., at the Niu campus. Amidst medieval jousting, jesters and jugglers, look for our table that will offer a variety of locally grown produce. Proceeds will benefit both organizations to help in further community-building activities.

Our two organizations share similar missions and visions–one to grow food sustainably or pono, the other to grow children who respect and nurture the environment by being pono.

For more information, please view the event flyer. Please stop by and enjoy the festivities.

Slow Food O’ahu Slow Suppers @ Home

Slow Food O’ahu Slow Suppers @ Home
May 12, 2012 6:00 p.m. at a Wahiawa private hme

Slow Food O’ahu is pleased to re-announce our final Spring Slow Suppers @ Home dinner.  Several spaces are still available.  Our slow suppers are an opportunity to share a wonderful evening of slow conversation and food with like minded people.  Each person is asked to bring a dish and contribute $5 to the host(ess) for the main dish.

* May 12 (Saturday) – Location: Wahiawa. Time: 6:00 p.m. Capacity: 8 people. Theme: From the farmer’s market with a preference for vegetarian fare.

If you are interested in attending the dinners, please RSVP to Michelle at sfo.reservation@gmail.com.  You will then be informed of the host(ess), the address, and your name will then be forwarded to the host(ess) for further communication in coordinating the menu items.  Please pay your $5 to the host(ess) at the dinner.

Gnocchi – Making Class

Gnocchi – Making Class
April 14, 2012  10:00 a.m. – 1:00 p.m. Kailua (Maunawili) Private Home

This is your last opportunity (for at least a year) to take our wildly popular gnocchi class with Dirce Carmi, our favorite Slow Food member from Torino, Italy.  Dirce has generously offered to teach another class on gnocchi making to Slow Food O’ahu members!   Dirce will teach the traditional method of making gnocchi with potato, eggs and flour. When we’re pau with the hands on lesson (limited to 6 people) we will cook up the gnocchi and have lunch together. The lunch will include gnocchi with sauce(s), a salad of local ingredients, and bread. In case you aren’t aware, Dirce taught the staff at town Restaurant in Kaimuki the fine points of making and serving gnocchi.

To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com by April 10.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 6 PEOPLE AND YOU MUST BE A MEMBER TO ATTEND. The cost of the class will be $30, including the lesson and lunch, and will be held in a private home in the Kailua (Maunawili) area.  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 held responsible for payment.  Payment information and directions will be sent to you following your RSVP with the address. Final details will be sent to all confirmed guests a few days prior to the event.

Making Great Coffee Workshop

Making Great Coffee Workshop
April 13, 2012, 5:00 – 7:00 p.m. Beach Bum Cafe

For all you coffee lovers who want to support our local coffee industry….

Shawn Steiman, a.k.a. Dr. Coffee, will be conducting a class on coffee at Beach Bum Cafe on Friday, April 13, 2012 from 5:00 – 7:00 p.m. Shawn received a Ph.D  from the University of Hawaii College of Tropical Agriculture with a special focus on coffee.  He currently works as a consultant to farmers, coffee roasters, and the industry as a whole. He is also the author of “The Hawai’i Coffee Book: A Gourmet’s Guide from Kona to Kaua’i”.  During the presentation, Shawn will start with the basics about coffee quality so folks have the tools to appreciate the tasting.  He will then discuss brewing in general: what is important to know to make good coffee and how those things are implemented into various coffee makers.  Then he will talk about the specifics of brewing.  Using as many brewing methods  as we can, the group will brew the same coffee on them and see just how the taste changes. The cost is $20 for Slow Food O’ahu members, $25 for non-members. Limited to 12 participants. Please contact Michelle at sfo.reservation@gmail.com.

Slow Food O’ahu Slow Suppers @ Home

Slow Food O’ahu Slow Suppers @ Home
April 15, 21, and 28, 2012 Various locations

Slow Food O’ahu is pleased to announce our Spring Slow Suppers @ Home dinners in the month of April.  The dinners are an opportunity for members to gather over good, local food and enjoy an evening of slow conversation.  Here’s how it works:

- The host(ess) will offer his or home for the dinner, eating utensils, and provide the main dish.
- Guests will contribute $5, upon arrival, to the host(ess) and bring another dish to complement the main dish and the ‘theme’ of the dinner.

We have three host dinners as follows:

*  April 15 (Sunday) – Location:  Alewa.  Time: 6:30 p.m. Capacity: 6 people.  Theme: “From the farmer’s market”. Please make your contribution from items available at the farmer’s market.

*  April 21 (Saturday) – Location: Kahala. Time: 6:00 p.m. Capacity: 15 people. Theme: “Seafood, Veggies, and Sides.”  Please no shellfish.

* April 28 (Saturday) – Location: Ewa Beach.  Time: 6:30 p.m. Capacity: 10 people.  Theme: “Asparagus Party- Welcome to Spring”. Any dish to use or complement asparagus is welcome.  Let’s be creative.

If you are interested in attending one of the dinners, please RSVP to Michelle atsfo.reservation@gmail.com.  You will then be informed of the host(ess), the address, and your name will then be forwarded to the host(ess) for further communication in coordinating the menu items.  Please pay your $5 to the host(ess) at the dinner.

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