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Category Archive: Events Archive

Tour of Shinsato Farm – Sunday, August 10, 2014 RESCHEDULED

Tour of Shinsato Farm – Sunday, August 10, 2014  RESCHEDULED – 4 Spaces left 

Shinsato Farm, Mapele Road, Kahalu’u – 11:00 a.m.

NOTE:  Our planned July 20 Shinsato tour was postponed due to flash flood warnings and has been re-scheduled for August 10 at 11:00 a.m.  The event is the same as advertised in our last newsletter (with a new link to register).     

Slow Food O’ahu invites you to a tour of Shinsato Farm on the Windward side. This third generation pig farm is the only USDA-approved facility on O’ahu and produces fresh quality pork for restaurants, such as Alan Wong’s, Town, and 12th Avenue Grill.
 

http://www.youtube.com/watch?v=cZU2EASE1MI

Amy Shinsato will be our host at the Kahalu’u farm. In addition to touring the farm, we will have a tasting of Shinsato fruit mustards and smoked ketchup. Following the tour, we will share a potluck lunch at a park nearby.  The tour is limited to 10 participants.  There is no charge for the tour but it is limited to Slow Food members only.    We have 6 members rescheduled from July with only 4 slots remaining.  Hurry to sign up.

To register for the event, go to  https://www.eventbrite.com/e/shinsato-farm-tour-tickets-12433636341

French Chef Michele Haines of Spring Mill Cafe, PA, fame returns to Honolulu

French Chef Michele Haines of Spring Mill Cafe, PA, fame returns to Honolulu
September 6 from 6:30 p.m. – 9:30 p.m. (Dinner)
September 7 from 10:00 a.m. – 1:00 p.m. (Brunch)     

Be one of the lucky dozen to have a place at the table when Michele Haines returns to Honolulu and delights us with her food demonstrations and outstanding cuisine. She’ll be back with us on S Saturday, September 6 with a dinner menu on Sunday, September 7 with a brunch. She is looking forward to shopping at our farmers’ markets and local stores for the best and freshest locally-sourced ingredients.

Chef Michele’s Pennsylvania restaurant (www.springmill.com) has consistently garnered four-star ratings in ‘Open Table’ and ‘Yelp’. Slow Food O’ahu foodies had the pleasure of leaning how to make brioche with her two years ago. Chef Michele is currently in Russia as a Slow Food ambassador, continuing her earlier efforts to introduce the Slow Food philosophy to that country and looks forward to her time with us in Hawai’i.

Dinner, Saturday, September 6 from 6:30 p.m. – 9:30 p.m.

The dinner menu includes fish tagine, ratatouille, and flour-less orange cake. The price for dinner is $40 for members and $50 non-members,.  (You may also bring wine).  To reserve a spot, go to  https://www.eventbrite.com/e/dinner-with-chef-michele-haines-tickets-11960597469  

Brunch, Sunday, September 7 from 10:00 a.m. – 1 p.m.

For brunch, she will prepare sweet and savory crepes and French omelettes, one of the simplest foods that has stymied many an aspiring cook. The price for
brunch is $30 for members and $35 for non-members.  To reserve a spot, go tohttps://www.eventbrite.com/e/brunch-with-chef-michele-haines-tickets-11960683727   

‘Inamona Workshop – August 2, 2014

‘Inamona Workshop – August 2, 2014

He’eia Fishpond 8:30 a.m. – 2 p.m.  (Including potluck) 

Learn how to make ‘inamona (kukui nut relish) with the gang at He’eia Fishpond on Saturday, August 2, 2014.  ‘Inamona is a tasty condiment to have handy in the freezer as it keeps well and can be used in a variety of dishes and, particularly to make your poke extra ono.  You’ll  be able to take some home to share with your friends and family. The workshop will be held from 8:30 a.m. to 2:00 p.m. We will go from start to finish and everything in between–how to select, crack and roast your nuts, then make this special Hawaiian condiment which is ridiculously expensive in stores.

We will conclude our skill-building session with a potluck lunch at the Fishpond. Please bring a dish to share as well as your own cutlery and utensils.

You’ll need to bring a hammer, a pint mason jar and a potluck lunch dish to share.This event will be held at Heʻeia Fishpond near Windward Mall in Kane`ohe and is open to 20 participants.  Directions to the Fishpond are available on theirwebsite.  The cost is $20 for Slow Food members: $25 for nonmembers.

To register, go to:  http://www.eventbrite.com/e/inamona-workshop-tickets-12127952031?aff=eac2

Tour of Shinsato Farm – Sunday, July 20, 2014

Tour of Shinsato Farm – Sunday, July 20, 2014 

Shinsato Farm, Mapele Road, Kahalu’u – 11:00 a.m.

Slow Food O’ahu invites you to a tour of Shinsato Farm on the Windward side. This third generation pig farm is the only USDA-approved facility on O’ahu and produces fresh quality pork for restaurants, such as Alan Wong’s, Town, and 12th Avenue Grill.

http://www.youtube.com/watch?v=cZU2EASE1MI

Amy Shinsato will be our host at the Kahalu’u farm. In addition to touring the farm, we will have a tasting of Shinsato fruit mustards and smoked ketchup. Following the tour, we will share a potluck lunch at a park nearby.  The tour is limited to 10 participants.  There is no charge for the tour but it is limited to Slow Food members only.

To register for the event, go to http://www.eventbrite.com/e/slow-food-shinsato-farm-tour-tickets-12139879707

Mercado de la Raza Tour – July 16, 2014

Mercado de la Raza Tour – July 16, 2014

1315 S. Beretania St., Honolulu – 5:00 p.m.

Join us for a private tour of Mercado de la Raza, Honolulu’s premier store that supplies a broad range of Hispanic foods to `Oahu’s cooks. This small, but jam-packed, store features ingredients from the Caribbean, Central and South America.  It also produces fresh salsas, guacamole and tamales for more immediate consumption.  Owner Martha Sanchez will give us a special introduction to her shop and the foods within on Wednesday, July 16, 2014 at 5:00 p.m. This is a great mid-week break after work.

This ‘back-of-the-casa’ tour is limited to 12 Slow Food members and is free. You will also have an opportunity to do some specialized shopping with Martha’s input.

To register, go to:

 http://www.eventbrite.com/e/tour-of-mercado-de-la-raza-tickets-12129586921?aff=es2&rank=5 

Slow Food O’ahu Work Day at Kako’o ‘Oiwi – July 12, 2014

Slow Food O’ahu Work Day at Kako’o ‘Oiwi – July 12, 2014
46-406 Kamehameha Highway, Kāneʻohe HI 96744
Work 8:30 a.m. – Noon; Lunch from Noon – 2:00 p.m.

Join Slow Food O`ahu for a work day at Kako`o`oiwi in He’eia.

Kako`o `oiwi is a nonprofit organization working to restore agriculture and to make productive again the beautiful wetlands of He`eia. Their work is driven by the vision and passion of local area kupuna and community members. Within the He`eia wetlands is an area referred to as “Hoi”. One of Kako`o`oiwi’s projects is Mahua `Ai o Hoi, or “re-planting the fruit of Hoi”, which aims to restore the once thriving natural, cultural, social and economic values of Hoi for the benefit of the community.”

Register at  https://www.eventbrite.com/e/kakoooiwi-community-work-day-tickets-11938679913?aff=es2

WHAT YOU WILL NEED: Shoes, sunscreen, refillable water bottle; bug spray; clothes you don’t mind getting muddy; and friends!

DIRECTIONS
Drive on Kamehameha Hwy going towards He’eia Kea Pier from Windward Mall. After you pass King Intermediate the road will go down a hill and just before the bottom and right after the last residential home, there is a small dirt road. It is right before the pump station and if you go on the bridge, you have gone too far. Follow the dirt road in a ways till you get to the lo’i site

Kako`o`oiwi will provide lunch, but we encourage folks to bring a dish to share. Also, please bring your own dishes and utensils. No need to bring your paper ticket.

French Chef Michele Haines of Spring Mill Cafe, PA, fame returns to Honolulu

French Chef Michele Haines of Spring Mill Cafe, PA, fame returns to Honolulu

September 6 from 6:30 p.m. – 9:30 p.m. (Dinner)

September 7 from 10:00 a.m. – 1:00 p.m. (Brunch)   

Be one of the lucky dozen to have a place at the table when Michele Haines returns to Honolulu and delights us with her food demonstrations and outstanding cuisine. She’ll be back with us onSaturday, September 6 with a dinner menu on Sunday, September 7 with a brunch. She is looking forward to shopping at our farmers’ markets and local stores for the best and freshest locally-sourced ingredients.

Chef Michele’s Pennsylvania restaurant (www.springmill.com) has consistently garnered four-star ratings in ‘Open Table’ and ‘Yelp’. Slow Food O’ahu foodies had the pleasure of leaning how to make brioche with her two years ago. Chef Michele is currently in Russia as a Slow Food ambassador, continuing her earlier efforts to introduce the Slow Food philosophy to that country and looks forward to her time with us in Hawai’i.

Dinner, Saturday, September 6 from 6:30 p.m. – 9:30 p.m.

The dinner menu includes fish tagine, ratatouille, and flour-less orange cake. The price for dinner is $40 for members and $50 non-members,.  (You may also bring wine).  To reserve a spot, go to https://www.eventbrite.com/e/dinner-with-chef-michele-haines-tickets-11960597469

Brunch, Sunday, September 7 from 10:00 a.m. – 1 p.m.

For brunch, she will prepare sweet and savory crepes and French omelettes, one of the simplest foods that has stymied many an aspiring cook. The price for

brunch is $30 for members and $35 for non-members.  To reserve a spot, go tohttps://www.eventbrite.com/e/brunch-with-chef-michele-haines-tickets-11960683727

Slow Food O’ahu Work Day at Kako’o ‘Oiwi – July 12

Slow Food O’ahu Work Day at Kako’o ‘Oiwi – July 12
46-406 Kamehameha Highway, Kāneʻohe HI 96744
Work 8:30 a.m. – Noon; Lunch to follow Work

Come to He`eia and join Slow Food O`ahu kokua on the July work day at Kako`o`oiwi!

Kako`o`iwi is a nonprofit organization working to restore agrigulture and to make productive again, the beautiful wetlands of He`eia. Their work is driven by vision and passion of local area kupuna and community members. Within the He`eia wetlands, is an area referred to as “Hoi”. One of Kako`o`oiwi’s projects is, Mahua `Ai o Hoi, or “re-planting the fruit of Hoi”. It is community-driven and aimed at “restoring the once thriving natural, cultural, social and economic values of Hoi for the benefit of the community.”

Register at  https://www.eventbrite.com/e/kakoooiwi-community-work-day-tickets-11938679913?aff=es2

WHAT YOU WILL NEED: Shoes, sunscreen, refillable water bottle; bug spray; clothes you don’t mind getting muddy; and friends!

DIRECTIONS
Drive on Kamehameha Hwy going towards He’eia Kea Pier from Windward Mall. After you pass King Intermediate the road will go down a hill and just before the bottom and right after the last residential home, there is a small dirt road. It is right before the pump station and if you go on the bridge, you have gone too far. Follow the dirt road in a ways till you get to the lo’i site

Kako`o`oiwi will provide lunch, but we encourage folks to bring a dish to share. Also, please bring your own dishes and utensils. No need to bring your paper ticket.

Urban Foraging Adventure – Sunday, June 8

Urban Foraging Adventure – Sunday, June 8 plant.jpg

Downtown Honolulu Locations 1:00 – 4:00 p.m.

 You don’t have to head for the mountains or the rainforest to find edible treasures. Join Slow Food O`ahu for a foraging adventure in urban Honolulu and be amazed by what you’ll discover.

 Nat Bletter, of Madre Chocolate, will be our very own Indiana Jones, guiding us into the urban wilds of Honolulu on Sunday, June 8, 2

014, from 1:00 p.m. to 4:00 p.m.

 Wear sun protection, bring water, and put on a good pair of exploring shoes.

 The cost is $10 for Slow Food members, $15 for non-members. Reserve by June 6, and upon reservations, we will send you an email with location and meeting details. eventbrite.com/e/urban-foraging-adventure-tickets-11714212525

The Slowest Slow Food Event: Sourdough Bread – Sunday May 18

The Slowest Slow Food Event: Sourdough Bread – Sunday May 18
11 a.m. – 1 p.m. at a private home in Honolulu

bread-basket-meal.jpg
Sourdough is really a labor of love.  To make a loaf of sourdough bread, one needs to grow and cultivate wild yeast in a nutritious medium, over weeks, then know how to use the new starter with added flour to form loaves of bread then rise over several hours.  Finally, in the quickest part of the bread-making process, loaves go into the oven for baking.  Bread-lovers do not shy away!  The process is not as difficult as it seems.   

In this Slow Food Oahu event, learn how to make your own sourdough starter from scratch, without the use of added commercial yeast, using various organic food sources for wild yeast.  We will share information about how to promote natural yeast growth that will lead to a strong starter.  Learn how to keep this starter alive for months and years and how to store starter for optimal lifespan.  Finally, we’ll teach you how to turn your starter into loaves of slightly sour bread.  Later, we’ll break bread together with a freshly baked loaf.  Bring condiments and appropriate foods to share.  We’ll send you home with some starter from Alaska dating back to 1898 and the knowledge how to keep it alive for generations to come.   

The cost is $10 for members; $15 for non-members.  Space is limited to 12 people. 

Participants:  Please bring a small glass container to take home your sourdough starter.

To register for the event go to: https://www.eventbrite.com/e/the-slowest-slow-food-event-sourdough-bread-tickets-11396221405?ref=estw

Information about the location of the event will be mailed approximately a week prior to the event.  For other information, contact reservations.sfoahu@yahoo.com

Authentic Neuemberger Bratwurst and Sauerkraut – Saturday, May 10

Authentic Neuemberger Bratwurst and Sauerkraut – Saturday, May 10

11 a.m. – 2 p.m. at a private home in Honolulu

Join us for a German lunch that couldn’t be more traditional if you were sitting on Nuremberg’s famous town square, enjoying a glass of Bavarian beer with Nuernberger Bratwurst, potato salad and sauerkraut.

Our food purveyors are Axel and Thomas, who-with their Wurstwagen lunch wagon-are a welcome addition to the Honolulu foodie scene. Nuernberger Bratwurst is a trade-marked delicacy that originates in the Bavarian city of Nuremberg, and Axel and Thomas, who hail from that area, have perfected the taste.

The lunch will start with a sauerkraut-making demonstration before we sit down to a menu of bratwurst prepared two ways – Grilled and poached and served with potato salad and kraut. All menu items are house-made. Although the pork is currently sourced from the mainland, in the true spirit of Slow Food, plans are to use local pork as soon as it is feasible.

Sauerkraut shares a common heritage with the beloved island staple, kim chee. Since the fermentation process takes time, there won’t be any take-home samples of kraut, but diners may pre-order kraut and additional bratwurst: Sauerkraut 1kg (about 2lbs) = $3.00; 25 bratwurst = $20. All pre-orders are payable directly to the Wurstwagen guys on May 10.

Cost for the demonstration and dinner is $30 for Slow Food members; $40 non-members. Bring your own choice of beer. Space is limited to 12. RSVP by May 6.

To register, go to: https://www.eventbrite.com/e/authentic-nuernberger-bratwurst-and-sauerkraut-tickets-11322629289

Ticket holders will be emailed the address of the event after May 6. For information about the event, contact reservations.sfoahu@yahoo.com

Pacific Northwest Seafood – A Sustainable Slow Fish Feast – Tuesday, April 8, 2014

Pacific Northwest Seafood – A Sustainable Slow Fish Feast – Tuesday, April 8, 2014
Private Home – 7:00 p.m. – 10:00 p.m.

fish3.jpg Chef Robert Fong of Bellingham, Washington, will prepare a parade of sustainable seafood from his home in the Pacific Northwest. The menu includes dishes prepared with Pacific Oysters, Dungeness Crab, Octopus, Lummi Island Reef Net Sockeye Salmon, and Vancouver and Alaskan Spot Prawns, done with care and flair!

Robert Fong is the former co-owner/chef of Bellingham’s “Pacific Cafe” for 22 years. He currently writes a food column on seasonal eating in the Whatcom Magazine, teaches cooking classes, does private dinners and is a restaurant consultant. He has practiced tai chi for more than 40 years, teaches in Washington State, and conducts workshops and retreats in Hawai`i, San Francisco, and in the Pacific Northwest.

If you are interested in this culinary event, register soon! The cost is $100 for members; $110 for non-members. The tickets for this very special event will go quickly! Please feel free to bring your favorite beverage to accompany the meal – BYOB.

We will contact you prior to the event with the location of the private home where the event will be held. If this event sells out and you purchase a ticket and are unable to attend, you will only receive a refund if you contact Slow Food by the RSVP deadline for the event, March 15, 2014. If you miss the deadline and Slow Food is able to sell your ticket, then you will be refunded.

To register for this event, go to:
https://www.eventbrite.com/e/pacific-northwest-seafood-tickets-10798070319

An Edible Tour of Foster Botanical Gardens – April 6

An Edible Tour of Foster Botanical Gardens – April 6
Foster Botanical gardens, 9:30 a.m. – 11:30 a.m.

Foster Botanical Garden is an oasis of peace and serenity in bustling downtown Honolulu. Did you know there’s a butterfly garden? An edible garden that features double coconut, cacao and `ulu trees? Slow Food O`ahu has arranged a private tour for its members with focus on these aspects of Foster Garden. Our very own docent, Lana Brodzaik, and a SFO member, Kate Riley, who is also a Foster Garden volunteer, will share their vast knowledge with us of this gem on Sunday, April 6, from 9:30 a.m. to about 11:30 a.m. This is a free event and preference will be given to Slow Food O`ahu members. We are limited to 20 participants. Although the event is free, you must pay for individual admission to Foster Garden ($3) upon arrival. Umbrella and mosquito protection are a good idea to bring along.

To reserve a spot for the Slow Food tour, go to: http://www.eventbrite.com/e/foster-garden-tour-with-slow-food-oahu-tickets-10784192811

Incidentally, at 3:00 p.m. on the same day April 6, Foster Garden has scheduled a repeat of “The Beginning of a Garden,” a historical performance that winds its way throughout the entire garden. Make reservations for this event at 522-7066. Admission to the garden is $3. (Note this is a separate event from the Slow Food O’ahu tour).

Knife-sharpening workshop – Saturday, March 15

Knife-sharpening workshop – Saturday, March 15
Private home, 11 a.m. – 1 p.m.

Are your knives dull? We have the answer. Slow Food O`ahu is offering a FREE knife-sharpening workshop. We will meet Saturday, March 15, 2014 from 11:00 a.m. to 1:00 p.m. at a private home. Attendance is free for the first 12 Slow Food O`ahu members in good standing.

Wolf, of Cutting Edge Services, has agreed to show us sharpening and edge maintenance techniques. He and his business have received stellar reviews on Yelp, and he’s happy to share his vast knowledge with us. If you’d like, you may bring two knives that need sharpening, and pay Wolf directly–$5/chef’s knife; $3/anything smaller. Wolf also asks that you bring with you whatever sharpening device you currently use, so that he can provide advice and tips on improving your skills.

Bring a potluck brunch item. Perhaps something that needs cutting with your newly sharpened knife? Please arrive on time.
RSVP to: http://www.eventbrite.com/e/knife-sharpening-workshop-tickets-10790329165

Slow Food Burmese Dinner – March 3

Slow Food Burmese Dinner – March 3 (Yes, that’s a Monday)
Dagon Burmese Cuisine, 6:30 p.m.

2671 S King St., 947-0088
(next to Kokua Market)

Join Slow Food O’ahu for a delicious 5-course dinner at Honolulu’s only Burmese restaurant.  Ten guests will enjoy this little-known cuisine that shares influences of Thai and Indian cooking but features unique ingredients and flavor combinations.  A Slow Food member who recently spent time in Myanmar (formerly Burma) will informally share his insights and experiences during your dinner conversation.

The menu includes:
Baya Kyaw (yellow split pea fritters appetizer)
Tea Leaf Salad (iconic Burmese dish)
Oh Noh Kauswe (coconut chicken noodle soup)
Burmese Curry Beef
Vegetable Kebat stir-fry with tofu
Burmese-Indian Rice

The cost of the meal, including tax and tip but not drinks is $25 for Slow Food members and $30 for others.  BYOB.  There is a limit of 12 guests.

Limited free parking (in stalls 1-8) in the alley between Kokua Market and Dagon Restaurant; on-street parking free after 6pm.

To register, go to: https://www.eventbrite.com/e/burmese-dinner-with-slow-food-oahu-tickets-10608810237

Read an enthusiastic review (with photos) by Martha Cheng of Honolulu Magazine at:
http://www.honolulumagazine.com/Honolulu-Magazine/Biting-Commentary/January-2014/Dagon-A-New-Burmese-Restaurant-in-Honolulu/

Nepalese Dinner in Hawaii – February 15, 2014

Nepalese Dinner in Hawaii  – February 15, 2014
Private home in Kahala – 6 p.m. 

Our last Nepalese dinner was such a popular event that we have decided to host another with a different menu.  Chef Sanjeev invites you to another Nepalese dinner on February 15 with an enticing menu that includes hot off the griddle roti (an unleavened bread), daal and saffron rice, tomato and cilantro chutney, spinach, and goat or lamb curry. Dessert will be gajar halwa–a carrot pudding. Exotic spices will waft throughout the kitchen to whet the diners’ appetites. Dinner will be served at 6 p.m.Arrangements may be made to participate in the preparations that afternoon.

Bring wine or beer to enhance your dining experience–Gewuerztraminer would definitely complement this feast or a wine that has both good fruit, minerality, and acidity. Of course, one can never go wrong with Champagne.

The cost is $35 for Slow Food O`ahu members and $40 for non-members. Limited attendance in a private home in Kahala. Please make reservations by Tuesday, February 11 at  sfo.reservation@gmail.com.

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.

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.

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.

Tuscany in Kahala

Tuscany in Kahala – a Slow Food O’ahu potluck – May 26  – MEMBERS ONLY
Private home, 2 p.m. for the afternoon

Slow Food O’ahu members are invited to a Tuscan repast in Honolulu on Sunday, May 26, 2013 at 2 p.m. at a private home.  Our hostess will provide pasta and two versions of ragu–meat (turkey) and vegetarian. Guests are asked to bring wine and to sign up to bring a dish in the following categories: pupu (antipasti), salad (insalate), dessert (dolci).  We would love it if your contribution were Italian, but any dish using local ingredients to complement the entree would be most welcome.

Bocce, the quintessential Italian pastime, will be involved.  Now is the opportunity to learn more about this game. Be prepared!

This is an opportunity for a little relaxation and sharing among our members to honor the roots of Slow Food in Italy.  First come, first served.  This will be an intimate event, free and open to members only.  Limited to 12 individuals. To register, contact Michelle at sfo.reservation@gmail.com.  When you sign up, please indicate what category of food you will be bringing.  You will be provided with directions to the home upon confirmation of your reservation.

A Class on Making Gnocchi

A Class on Making Gnocchi
April 20, 2013
Private condo in Waikiki – 11 a.m. – 2:00 p.m. 

 

Please join Dirce Carmi, our resident Italian food afficionado, as she teaches her ever popular class in making homemade gnocchi from fresh potatoes.  Dirce has taught her class every year for the past 3 years as she spends her winter months away from her home in Torino, Italy living in Waikiki.  Participants will learn how to make light, delicious homemade gnocchi from scratch while enjoying the friendship and company of other Slow Food O’ahu members.  Once the gnocchi is made (from boiled potatoes), participants will enjoy a nice, slow lunch of salad, gnocchi and sage butter sauce, and perhaps some other surprises.

 

This class is limited to a total of 12 people. Cost is $30.  To register, contact Michelle at sfo.reservation@gmail.com by April 16, 2013.  Directions to the private condo will be provided upon reservation and payment of fee.

Olive Oils and Balsamic Vinegars Tasting

Olive Oils and Balsamic Vinegars Tasting

April 23, 2013 Olive Oil Company at Ward Center 6:00 – 7:00 p.m.

Island Olive Oil Company invites you to enjoy a new culinary experience with the finest selection of extra virgin olie oils and balsamic vinegars available in the USA.  Island Olive Oil Company has a tasting bar where one can try a variety of oils and vinegars before purchasing.

Although the bar is open to the public, owner Dana has set up a special tasting for Slow Food O’ahu members on April 23, 2013 at 6:00 p.m.  The tasting is FREE, although it is limited to 15 people (standing room only).  If you would like to attend, email Michelle at  sfo.reservation@gmail.com.  Due to the anticipated popularity of this event, registration will be closed when we reach 15 RSVPs.

Slow Food Work Day and Picnic at Kapalai Farms

Slow Food Work Day and Picnic at Kapalai Farms
Saturday, May 18, 2013, 8:00 a.m. – Noon, followed by a Potluck Lunch

Slow Food O’ahu is joining forces with the non-profit organization Ho’okua’aina at Kapalai Farms  to do a morning work project followed by a potluck lunch on Saturday, May 18, 2013.  Ho’okua’aina at Kapalai is a nonprofit organization started by Dean and Michele Wilhelm.  The organization oversees 7.6 acres of land in a quiet neighborhood on the Windward side of O’ahu. Over the past five years, the area has been transformed into a gathering place –  a place that inspires people to connect with and care for the land, perpetuates the Hawaiian culture through the cultivation and preparation of traditional foods, and brings healing to at-risk youth, particularly young Hawaiian males in need of strong role models and experiences grounded in culture. You may remember that the Wilhelms were our 2012 Slow Food O’ahu delegates to Terra Madre.  Come offer up your services to a local farm, enjoy delicious food, and take the opportunity to meet Dean and Michele and see the wonderful things they are doing (not to mention their fabulous tree-house, where our Terra Madre fundraiser was held last year).

Our work task will be from 8:00 a.m. – noon, followed by a potluck lunch.  The needs of the farm vary on a day-to-day basis and the weather plays a big role, but various work includes harvesting and planting kalo, clearing and digging new lo’i, weeding, weed-whacking, and eradication of invasive species.  The Wilhelms will provide fresh luau stew from the farm.  Please bring sturdy work clothes and shoes that you don’t mind getting muddy (ie. stained), towel, hat, water and bug spray.  For lunch, please bring a dish to share, along with your own eating utensils (plate, cup, cutlery, napkin).  Please RSVP by April 30 to Michelle at sfo.reservation@gmail.com.

Tin Roof Ranch Tour (North Shore)

Tin Roof Ranch Tour (North Shore)
Saturday, March 23, 2013  9 a.m. – 11:00 a.m.

Tin Roof Ranch is the only ranch on Oahu that sells fresh organic pasture raised chickens & eggs farm direct.  This farm is diverse, sustainable & uses only organic products such as worm castings & compost tea.  Please join us as LuAnn Casey and her husband, Gary Gunder, host Slow Food Oahu for a tour of their amazing farm on the North Shore. LuAnn and Gary have had the farm for 10 years and have turned land the land that used to be overgrown with weeds, numerous old refrigerators, stoves & broken down cars in the fields into a productive & sustainable farm.  Their hope is to educate, inspire & encourage others in growing some of their own food and to continue to support the local farmers.  During the tour, you will see the inner workings of an organic farm from water catchment, bee keeping, soil rebuilding techniques, natural & humane animal raising …this is how farming used to be & it worked well, and LuAnn and Gary are working hard to bring back these practices that are good for our health as well as the community, the island & the planet.  Following the tour, there will be an opportunity to buy chicken and/or eggs to take home.

Please RSVP by March 17th to Michelle 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.  **PLEASE NOTE** If you would like eggs or to buy chickens (for laying or for eating!), you must include this in your RSVP, with the number you would like.  This event is limited to 25 people.  The cost for members is $15 and nonmembers is $20 and payment must be received before the date of the event.  Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.

Small Kine Farm Tour (Waimanalo)

Small Kine Farm Tour (Waimanalo)
Saturday, April 6, 2013  2 p.m. – 3 p.m.

Join Slow Food Oahu as we return to Waimanalo to explore yet another of the great farms there — Small Kine Farm, the only organic mushroom farm on Oahu.   Fung Yang has a great philosophy that more of us should follow – waste isn’t just useless trash, it’s one of the planet’s most valuable resources.  He is founder of Oahu’s first door-to-door recycling service, Green Glove Recycling(formerly Oahu Community Recycling), which set up recycling bins at homes and businesses around the island, collecting their recyclables, and donating a portion of his profits to local schools.  While collecting his clients’ recyclables, he noticed that they were getting rid of more than paper, plastics and glass. They were also throwing out a lot of organic waste, so he began experimenting with composting.  Composting led to mushroom farming and the eventual launch of Small Kine Farm in Waimanalo. Compost is an ideal soil for mushrooms and mushrooms, which don’t require large acres of land to grow, and are an ideal crop for an island state with a limited amount of agricultural land.  Hawaii Mushrooms from Small Kine Farm are organically grown using green waste as our growing substrate. The substrate is composted and pasteurized in high heat before being used to provide a nutritious and bacteria-free growing medium for our mushrooms. During the tour, we will learn about the process of mushroom farming, including composting, pasteurization, spawn running, pinning, harvesting and packaging.

Please RSVP by March 31 to Michelle 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.  This event is limited to 12 people, so please reply quickly if you would like to attend.  The cost for members is $10 and nonmembers is $15 and payment must be received before the date of the event.  Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.  You can learn more about Small Kine Farm at their website: http://www.oahufresh.com/mushroomman/

An Evening in Nepal

An Evening in Nepal

Saturday, February 2 at  5:00 p.m.

Kahala private home

 

Join us for three-course dinner of Nepalese cuisine, on Saturday, February 2, 2013 at 5 p.m. in a private home in Kahala. Sanjiv, our chef of the evening, is an Hawai’I Pacific University graduate in business and hospitality who loves to share his native fare. Recently returned from a family visit to Nepal, he returned with a fresh and intriguing cache of spices, with which he’ll work his magic in the kitchen. While nibbling on pupus, we’ll be enveloped in the aroma of Sanjiv’s cooking mastery. If you like, bring your own wine to complete the experience (to complement the spices, a German Riesling or Alsatian Gewuerztraminer might be nice).

To register for this event, please RSVP to Michelle at  sfo.reservation@gmail.com  by January 25.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 15 PEOPLE. The cost of the class will be $25 for members, $30 for non-members. 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.

Slow Food O’ahu Annual Meeting and Potluck

Slow Food O’ahu Annual Meeting and Potluck

January 26, 2013 11:00 a.m. – 2:00 p.m. 

Waldorf High School Campus, 5257 Kalanianaole Hwy. (Aina Haina)

 

Please join us for our Slow Food O’ahu Annual Meeting and Potluck on Saturday, January 26, 2013 to start off the new year.  What will be on the menu for 2013? Your participation is important to us. Share your ideas and talents! While our individual efforts as consumers and advocates are important, only by working together can Slow Food hope to create change in the food system.

Let’s brainstorm together and start the year on a positive note. We can choose from cooking classes taught by the creative cooks among us, legislative advocacy, school garden tours, lectures, films, themed potlucks, cookbook exchanges, farm tours and harvest celebrations…the calendar is yours to invent.

The meeting and the potluck will be at the Waldorf School in ‘Aina Haina near the ‘Aina Haina Shopping Center on the ocean side of Kalaniana’ole highway.  Parking is limited, but you can park at the Shopping Center or in the neighborhood. Also, please note that the Waldorf School has a lower campus at a different location.

This is a green event.  Please bring your own plate, cup and cutlery. For reservations please contact Michelle at sfo.reservation@gmail.com. 

We are also seeking members who are interested to expand our efforts.  We are a completely volunteer effort and need committed members who are interested in conducting or creating an event, arranging a film or a speaker, and developing our “benefits” program with discounts for members at local establishments, etc. Are you up to the challenge? If you are interested please send your name to slowfoodoahu@yahoo.com  stating your interest.

Gnocchi – Making Class

Gnocchi – Making ClassSunday, January 20, 2013 10 a.m. – Noon

Hawaii Kai private home

 

Dirce Carmi, our favorite Slow Food member from Torino, Italy, is back in town for her annual visit, and has generously offered to teach another gnocchi-making class to Slow Food O’ahu members!   Dirce will teach the traditional method of making gnocchi with potato, eggs and flour. After the hands-on lesson we will cook up the gnocchi and have lunch together. The lunch will include gnocchi with sauce(s) and a salad of local ingredients, and bread.

To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com  by January 13.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 10 PEOPLE. The cost of the class will be $30, including the lesson and lunch, and will be held in a private home in Hawaii Kai. 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.

Frankie’s Nursery Tour and Fruit Tasting

Frankie’s Nursery Tour and Fruit Tasting

Saturday, December 9, 2012  9:30 a.m. – 11:00 a.m.

 

Frank of Frankie’s Nursery will conduct a tour for Slow Food O’ahu through the grounds of his extensive fruit tree nursery. He and his wife Lynn, have spend many years establishing these unique collection of tropical fruit trees and plants. They have collected many new varieties on trips to Southeast Asia and Tropical Americas. They are uniquely able to help pick the right fruit tree for your Oahu location, be it a lanai in Waikiki or a rainforest at the back of Manoa.  This is a great opportunity to find the best botanical Christmas gifts, a potted Meyer lemon for the lanai or a Rapoza mango for the yard or even a grafted “eggplant” tree that will yield year after year. Frankie’s is the best source by far for selecting fruit trees and other shrubs for your garden.  Lynn and Frank can advise you on exactly what varieties are best for your neighborhood.  Please RSVP by December 7, 2012 to Michelle 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.  THIS EVENT IS LIMITED TO 20 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend.  The cost for members is $10 and nonmembers is $15 (please note: Lunch is not included in the price) and payment must be received by the date of the event.  Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.  You can learn more about Frankie’s Nursery athttp://frankiesnursery.com/

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.

Food for Thought Series featuring the Movie “Ingredients:Hawai’i”

Food for Thought Series featuring the Movie “Ingredients:Hawai’i”
April 4, 2012  5:30 p.m. Samplings from Local Farmers; 6:15 Screening and Discussion
Punahou School Thurston Chapel

Punahou School and Slow Food O’ahu invite you to the next in the film series “Food for Thought”.  Initiated in 2008, the Food for Thought series offers a forum for dialog centered around Punahou’s sustainability initiative. Each event features a movie in combination with speakers, displays or tastings to further thinking about the movie topic. This series represents the school’s efforts to create opportunities to help us shape a more sustainable world together.

Punahou has joined with Slow Food O’ahu in presenting the film “Ingredients:Hawai’i“, a film that inspires us to live Hawai’i and love Hawai’i through food.  A discussion will follow the film and will feature Robert Bates, Director of “Ingredients” (2009) and “Ingredients Hawai’i” (2011).

Admission is free. No RSVP is required but seating is limited. For more information see www.punahou.edu/foodforthought

Frankie’s Nursery Tour and Fruit Tasting

Frankie’s Nursery Tour and Fruit Tasting
Sunday, April 1, 2012  9:30 a.m. – 11:00 a.m.
Optional lunch to follow at Sweet Home Waimanalo (not included in this fee)

Frank of Frankie’s Nursery will conduct a tour for Slow Food O’ahu through the grounds of his extensive fruit tree nursery. He and his wife Lynn, have spend many years establishing these unique collection of tropical fruit trees and plants. They have collected many new varieties on trips to Southeast Asia and Tropical Americas. They are uniquely able to help pick the right fruit tree for your Oahu location, be it a lanai in Waikiki or a rainforest at the back of Manoa.

Please RSVP by March 28 to Michelle 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.  THIS EVENT IS LIMITED TO 20 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend.  The cost for members is $10 and nonmembers is $15 (please note: Lunch is not included in the price) and payment must be received by the date of the event.  Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.  You can learn more about Frankie’s Nursery at http://frankiesnursery.com/

Lilikoi Butter-Making Workshop

Liliko’i Butter-Making Workshop
Saturday, March 24, 2012 1:00 – 3:00 p.m. Hawaii Kai Private Home

Would you like to learn to make Liliko’i (Passionfruit) Butter (also called curd)?

Liliko’i (Passion Fruit), Passiflora Edulis, is a vine species of the passion flower, known for it very strong and flavorful taste. Passion fruit is not widely available in stores, so most of the fruit comes from backyard gardens or wild groves. It can be found, however, in farmers’ markets throughout the islands. In Hawaii, the varieties are called yellow liliko’i and purple liliko’i and the fruit is normally eaten raw. We usually crack the rind of the passion fruit either with their hands or teeth and suck out the flavourful pulp and seeds. We often have an abundance of fruit from family, neighbors, and friends. Here is a chance to learn what to do with the liliko’i pulp.

In this workshop, you will learn how to prepare liliko’i butter from scratch using local liliko’i fruit pulp and all organic ingredients. We have already done the hard part for you … picking and storing the fruit. Join us at a private home in Hawaii Kai to learn the rest of the process. Participants will actively help with the butter-making and will receive a jar of liliko’i butter to take home at the end of the session.

Please RSVP by March 21 to Michelle 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. THIS EVENT IS LIMITED TO 12 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend. The cost for members is $25 and nonmembers is $30 and payment must be received by the date of the event. Payment information, address and final details will be sent to all confirmed guests a few days prior to the event.

Chocolate History, Tasting and Making Class with Madre Chocolate

Chocolate History, Tasting and Making Class with Madre Chocolate
Saturday, March 17, 2011, 1 p.m. – 4 p.m. Honolulu

Would you like to learn about the many varieties of cocoa beans and chocolate, how the Aztec and Maya discovered chocolate, and how to make your own chocolate bars from the bean? There are many flowers, herbs, and spices that the Maya and Olmec who discovered chocolate added to their delicious ritualistic cacao drinks that are hard to find outside of Mexico, but many of these plants happen to grow in Hawaii and are underutilized. You can learn about all of this in a few hours with Madre Chocolate co-founder David Elliott and University of Hawai’i Manoa ethnobotanist and Madre Chocolate co-founder Dr. Nat Bletter. The types of chocolate bars whether milk or dark, raw or roasted, single origin or blended, and fruity or nutty are increasing exponentially. We will learn how to look at the ingredients and sort out the tasty, healthy ones from the rest. In the class everyone will participate in making delicious chocolate bars from scratch after a short talk on the history of chocolate with some tastings. You will go home with recipes and a bar of chocolate. You can learn more about Madre Chocolate at the website: http://madrechocolate.com/

The cost for this event is $45 for members and $50 for nonmembers and guests. Cost includes the demonstration, tastings, recipes and your own bar of handmade chocolate. If you would like to attend, please RSVP to Michelle by March 14 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. RSVPs must be received by March 14. THIS EVENT IS LIMITED TO 20 PEOPLE, so please reply quickly if you would like to attend. Payment MUST be received by the date of the event. 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 will be sent to you following your RSVP. Final details will be sent to all confirmed guests a few days prior to the event.

Honolulu Fish Auction Tour

Honolulu Fish Auction Tour
Saturday, March 10, 2012 6 a.m. – 7:30 a.m.

We’re offering this popular event once again – if you’ve not done this tour, you’ve been missing out! We’ll meet at 6:00 a.m. to greet the sun and the Honolulu fishing fleet as the boats come rolling in! Dr. John Kaneko, Program Director of the Hawaii Seafood Council, will guide the group on a walking tour of the Honolulu Fish Auction and Pier 38 Fishing Village waterfront. During the visit you’ll see fishing vessels and the variety of Hawaii’s fresh ocean fish. Learn about how they are harvested, handled, inspected, quality graded and sold through the country’s only fresh tuna auction. Find out what is done to manage Hawaii’s fisheries and what makes Hawaii Seafood the “best in class” in terms of quality, safety and sustainability. Come support our local responsible fisheries. After absorbing all that information, you can end the event with a great take-away breakfast on your own (including fish just brought in on the boats) from nearby Nico’s at Pier 38 – one of Honolulu’s little treasures.

Please RSVP by March 7 to Michelle 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. THIS EVENT IS LIMITED TO 12 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend. The cost for members is $5 and nonmembers is $10 (please note: breakfast is not included in the price) and payment must be received by the date of the event. Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.

Volunteers Need for Chocolate Festival

Volunteers Need for Chocolate Festival on February 25
Dole Cannery Noon – 5:00 p.m.

Now that we have your attention with the words “volunteer” and “chocolate” in the same sentence…  Slow Food O’ahu is seeking 4 members to volunteer staff an information booth at the Hawai’i Chocolate Festival on February 25 at the Dole Cannery from Noon – 5 p.m. We would like to have 2 volunteers each from Noon – 2:30 p.m. and 2:30 – 5:00 p.m. Those of us who volunteered last year had a terrific time, not to mention enjoyed the chocolate.  If we are able to secure volunteers then we will have a booth again.   Please check out the site at http://hawaiichocolatefestival.com/ and if you are interested in volunteering, let us know at slowfoodoahu@yahoo.com.  Look for more information about the festival in our next newsletter.

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