Category: Events Archive

Spring Urban Foraging – May 8, 2016 from 2:00 – 5:00 p.m.
Makiki Tantalus Area (near the Hawaii Nature Center)

Join us for one of our favorite regularly scheduled tours led by Dr. Nat Bletter of Madre Chocolate.  Nat will take you on a foraging adventure in Makiki, where you will make amazing discoveries about wild edible plants you may have been snubbing as weeds, some of which may be in your own backyard.  Learn about the incredible plant life in Makiki, and taste a variety of plants, and flowers, fruit and seeds. As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity!  AND you may kokua and eradicate invasives by gathering and eating them!

At the end of the tour, Nat will put together a lovely wild plant salad to be enjoyed by all. Bring a fork and plate, and plastic bags for what you gather.  Be sure to wear sun, and/or rain protection and bring water.

See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.).  We’ll meet at the lower gate.

The cost is $15 for members, $20 for non-members.  To register, go to http://www.eventbrite.com/o/slow-food-oahu-6065848781

Slow Food O’ahu Chinatown Tour – April 24 9:30 to 1:00 p.m.
Chinatown near the Maunakea Marketplace

Join us on our exciting Slow Food Chinatown Tour. Explore the history, culture, and food traditions of Honolulu’s Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.

Following the tour we will enjoy lunch together at one of Chinatown’s finest restaurants.  The 5-course family-style menu cost is included in the tour price.  Please alert us in advance of any food restrictions.

	Tom Sheeran leading the last Chinatown Tour with participants

The meeting location and parking suggestions will be emailed to ticket-holders 48 hours before the tour. Please note: We keep this tour size limited to 8 to ensure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders’ efforts are used to good advantage.  If we don’t fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours.  Thanks for your understanding.

The cost is $55 for members and $65 for non-members, which includes the price of tastings along the tour as well as lunch.  To register, go tohttps://www.eventbrite.com/e/slow-food-oahu-chinatown-food-tour-and-lunch-tickets-22423614635

Beyond Chardonnay, Exploring the Wines of the Loire Valley – Sunday, February 28
Private home in Maunawili, 4:00 – 6:00 p.m.
 
Slow Food ‘Oahu invites you to an informal tasting of wines from the Loire Valley and pupu potluck. From Muscadet on the Atlantic to Sancerre and Pouilly-sur-Loire in north central France, this cool-climate region produces a variety of food-friendly wines characterized by their minerality,  freshness, zesty acidity, and good value.  Leading our tasting will be Barbara Chu, former owner and wine director of Indigo Restaurant. During her years as a wine buyer and creator of the wine list, she favored responsibly farmed, food-friendly wines produced by small, family owned wineries that expressed the unique terroir of a region. She encourages people to go beyond the mass produced, big name wines, and instead to explore lesser known regions and varietals. For this tasting she will be selecting 5 wines from the Loire’s main grape varieties– Sauvignon Blanc, Chenin Blanc, Cabernet Franc, and Melon de Bourgogne.

Guests should bring a tasty pupu that complements the wine.

The cost for the event is $15 for members and $20 for non Slow Food members. Sign up early, as the event will be limited to 10 people. The location in Maunawili will be announced to participants 48 hours prior to the tasting.

To register go to https://www.eventbrite.com/e/beyond-chardonnay-exploring-the-wines-of-the-loire-valley-tickets-21232009512

Slow Food Winter Foraging Tour – Saturday, February 27
Makiki 2:00 p.m.

Join us for one of our favorite regularly scheduled tours led by Dr. Nat Bletter of Madre Chocolate.  Nat will take you on a foraging adventure in Makiki, where you will make amazing discoveries about wild edible plants you may have been snubbing as weeds, some of which may be in your own backyard.  Learn about the incredible plant life in Makiki, and taste a variety of plants, and flowers, fruit and seeds. As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity!  AND you may kokua and eradicate invasives by gathering and eating them!

At the end of the tour, Nat will put together a lovely wild plant salad to be enjoyed by all. Bring a fork and plate, and plastic bags for what you gather.

Be sure to wear sun, and/or rain protection and bring water.

See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.).  We’ll meet at the lower gate.

The cost is $15 for members; $20 for non-members.  To register, go to:https://www.eventbrite.com/e/slow-food-oahu-urban-foraging-tickets-21406502425

Slow Food O’ahu Annual Meeting and Potluck
Sunday, January 10, 2016   FREE
3989 Diamond Head Rd., Honolulu, HI 11:00 a.m. – 2:00 p.m.

Please join us for our Annual Meeting to re-cap the events of 2015 and begin 2016.  As is our tradition, we gather for a wonderful lunch on Sunday in January (this year on January 10) for an opportunity to share food, food policy, and plan for 2016.  Slow Food member events are known for some of the BEST local food potlucks.

In addition to our lunch and re-cap of events, we will have a speaker, Hunter Heavillin, who will speak on “Permaculture in Hawai’i”.  For those who may have heard of the term “permaculture”, this is the opportunity to learn. Hunter has spent the past few years between Hawaii and Haiti teaching and con

Hunter Heavillin

Huntsulting on projects running the gamut from disaster response ecological sanitation  to homeless shelter design. He holds degrees in Agroforestry and Sustainable Community Development and has a focus on small island developing states and the application of permaculture to disaster risk reduction and response.  Hunter is the lead designer of Pono Permaculture, a Hawaii-based Permaculture consultancy and planning team and is currently consulting with the Hawaii Association of Independent Schools’  school sustainability program.

The meeting will be held in a classroom on the grounds of The Arc in Hawai’i at 3989 Diamond Head Road near the intersection of 22nd Avenue and Diamond Head Road (Note: It is the same location as last year).  Look for our sign once you turn into the parking lot for directions to the classroom.

Although the event is free, please RSVP https://www.eventbrite.com/e/slow-food-oahu-annual-meeting-and-potluck-tickets-20133826818 to assist us with planning.  Bring your own utensils, drink, cutlery, and a dish to share.  We look forward to seeing you there.

Hawaii Shochu Company Tour – January 23, 2016
66-542 Haleiwa Rd., Haleiwa 1:00 p.m.

Feasting well is about more than just plates of scrumptious food – it is also about THE DRINK! Slow Food O’ahu would like to invite its members to a real slow drink experience.Hawaiian SHOCHU Company is opening its doors to Slow Food O’ahu members for a rare tour of their facilities in Haleiwa.  Ken Hirata is finally distilling his own shochu out of sweet potatoes in Haleiwa. Hawai’i, it turns out, is a great place to make sweet potato shochu, thanks to the  temperate weather and abundance of locally grown, starchy, not-too-watery sweet potatoes.

Shochu is not well known outside of Japan, but for about a decade now, shochu consumption there has overtaken sake. Learn how this wonderful spirit is produced right here on our island with locally available ingredients. Speak with the producer, Ken Hirata, and ask all the burning questions you kept in the vault about distillation just for this occasion. We’ll have an opportunity to taste the unique qualities of locally made shochu. Bring some fixings to share your favorite cocktail recipes.

For background information on shochu and the company, check out two articles by Martha Cheng in Honolulu Magazine, a 2013 article and  2014 article.

The cost is $15 and includes tastings.  The tour is limited to only 8 people.  Reserve your place athttps://www.eventbrite.com/e/hawaiian-shochu-company-tour-tickets-20137170820 (Note: registrations accepted after December 23 at noon)

Slow Food Farm Tour and Dinner at Kahumana Farms – January 30, 4:00 – 8:00 p.m.
86-660 Lualualei Homestead Road, Wai’anae, HI 96792

A Tour of O’ahu’s only Oyster Farm – October 17
Kualoa Ranch Moli’i Fishpond, Windward Oahu,  11:30 a.m. – 12:30 a.m.

Slow Food O’ahu is excited to offer a free, private, members-only tour of O’ahu’s only oyster farm at Kualoa Ranch in Windward, Oahu, hosted by Ku’uipo McCarty of Kualoa Ranch.  After years of test growing and tedious preparation, Kualoa Ranch is pleased to announce that they are permitted to sell farm fresh live oysters! Kualoa’s stock are the first Hawaiʻi grown oysters to be sold commercially in decades! The oysters are grown and harvested out of their Moli’i lo’i. The oysters grow in our AncientHawaiʻian Fishpond for about seven months before they are harvested live, put into sterile salt water for 48 hours, then sold at their Visitor Center.

Kualoa Ranch is hoping to spearhead a local movement of oyster farming and harvesting.Hawaiʻi imports nearly 400,000 oysters per year – and Kualoa wants to change that by growing our food and cultivating everything we can from our land.Growing oysters for consumption has been a four-year-long project for Kualoa Ranch. A lot of that time was spent waiting for the Department of Health to build its shellfish certification lab and train staff on standards.

While cattle in Mainland feedlots fatten faster than grass-fed beef raised here, oysters actually grow more quickly in Hawaiʻi, thanks to the temperate weather. Kualoa Ranch’s oysters come to market size in about seven months, whereas on the Mainland, it can take 18 months to three  years.

At the moment, the oysters are only available at the ranch store for $15 a dozen.

Check out the following video on You Tube or the article in Honolulu Magazine, “Why We’re Excited About Hawaiʻi Grown Oysters from Kualoa Ranch” by Martha Cheng to learn more.

There is NO COST to attend the tour but you MUST BE A SLOW FOOD MEMBER. This event is limited to 20 people.  Please stop by the Kualoa Ranch Visitor’s Center either before or after the event, where you may purchase the bounties of Kualoa, including their oysters, shrimp, fish and beef, as well as have lunch. If you wish to purchase oysters, go to their website and place an order ahead of time.

To register, go to http://www.eventbrite.com/e/slow-food-oahu-oysters-a-molii-fishpond-tour-tickets-18751019805.  Directions to the fishpond will be provided as the date nears.

Slow Food Chinatown Tour – October 25
Chinatown, 9:30 a.m. – lunch

After a short hiatus, we are once again offering our Slow Food Chinatown Tour on October 25, 2015.  After the 2 hour tour, you will enjoy a fabulous lunch at a restaurant in Chinatown.

The cost is $50 for members; $60 for non-members and includes lunch.  Registration is limited to 8 people.  To register, go to http://www.eventbrite.com/e/chinatown-food-tour-and-lunch-by-slow-food-oahu-tickets-18594123524

We encourage you to attend this tour, as this will probably be the last tour we offer in 2015, as the holiday season approaches.

Seed Exchange and Gardening Fair – November 7, 2015

Waimea Valley,  8:30 – 2:00   

Slow Food Waiahole Tour and Luau – August 16
Bishop Homestead, Waiahole Valley 2:00 p.m. – 5:30 p.m.

Hanale Bishop and Meghan Au, two of Hawaii’s 2014 Terra Madre delegates are hosting our first luau at their farm and home, Homestead Poi.

Seed Saving Workshop – August 8
Waimea Valley  9:00 a.m.

On Saturday August 8, 2015, Hawai’i SEED and Slow Food in Hawai’i are hosting a seed saving and cleaning workshop especially for people who are already conducting seed exchanges on Oahu. The general public is invited as well.

Lyn Howe, who works with The Hawai’i Public Seed Initiative through the Kohala Center, will be coming over to share her expertise on seed saving and sharing. Additionally, we want to use this event as an opportunity to develop a master plan for seed exchanges so we can publicize and support one another in these efforts.

We also would like to know if you have a special lesson or skill related to seed saving that you would like to share at the workshop. Please let us know byJuly 20, 2015 if you have something to contribute.

The free workshop will start at 9:00 a.m. The gathering will be held at Waimea Valley, 59-864 Kamehameha Hwy., Haleiwa, HI 96712 from 9:00 a.m. – Noon on Oahu’s North Shore. Any questions, please contact Laurie Carlson atlauriecarlson@me.com

To sign up for the workshop, please go to this link
http://www.eventbrite.com/e/slow-food-hawaii-hawaii-seed-seed-saving-workshop-tickets-17609398184

Slow Suppers at Home — Ancestry Potluck – August 1

Private home in Kaimuki, 6:30 p.m.

Please bring a dish which defines your roots. The more personal the dish the better. Think grandma’s spanakopita, borsht or maybe Taiwanese dumplings. Come with a story to share!

We are Slow Food O’ahu so please envision food that is good for you, good for the people who grow it and good for planet. Let’s get as close to LOCAL as possible! (You may have to make a few changes from mom’s original frozen vegetable recipe.)

Our host in Kaimuki (with an ocean view) can accommodate 7 guests for this Slow Supper.   Note: There is a cat on the premises, so if you are allergic, take some medications !!!

There is no fee for this event.  It is limited to members of Slow Food.  The membership may be international or USA.  To join, go to www.slowfoodusa.org.  If you’re joining our chapter, be sure to choose the O’ahu chapter.

Guests will be asked to bring a dish and beverage to share to the supper. If you would like to participate, tickets available at https://www.eventbrite.com/e/slow-food-oahu-slow-suppers-at-home-ancestry-potluck-tickets-17642968594“.

The suppers encourage local members in different parts of the island to get to know their fellow members, and welcoming Slow Food members from other parts of the world who might happen visiting the islands. And of course, to celebrate our local farmers, producers, and their bounty.

Slow Food O’ahu Indian Cooking Class and Dinner – July 11, 2015

Private home on Windward Side – 3:00 p.m. to begin instruction

Slow Food O’ahu is pleased to host a dinner of instruction and consumption of food from India. Our instructors, Pratisha and Kavita, have both been immersed in the Indian kitchen since they were young children, learning to cook by watching their mothers and grandmothers. Born in India and raised in the US, both Pratisha and Kavita have adapted traditional Indian dishes for the western kitchen. Pratisha’s specialties include Bengali and Punjabi dishes and Kavita cooks dishes from the south Indian regions of Karnataka and Tamil Nadu. Pratisha’s mother is a nutritionist and the recipes she uses are her healthy adaptations of traditional food.

Our menu will include the following dishes:

* Meat dish- Pork Keema

* Vegetable dish – Aloo gobi (potato cauliflower curry)

* Starch – Lemon rice

* Side dish: Indian salad

* Side dish: Raita (yogurt sauce)

* Dessert: Ice-cream w/ Indian topping

* Drinks – Sassy Lassi (and/or other concoctions created by our hosts)

The dinner will be hosted at a private home on the Windward side. Directions will be provided upon payment. The cost is $35 for members and $45 for non-members. For reservations, go tohttp://www.eventbrite.com/e/slow-food-oahu-indian-cooking-class-dinner-tickets-17376149531 or

Lunch in Provence – July 19, 2015  

Private home in Hauula 1:00 – 4:00 p.m.

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

Be one of the lucky sixteen to have a place at the table when Michele Haines returns to Honolulu and delights us with her food demonstrations and outstanding cuisine. She is looking forward to shopping at our farmers’ markets and local stores for the best and freshest locally-sourced ingredients. The meal will be sea side at a beach house in Hauula.

On this visit, she will allow four of us to be sous chefs under her guidance. Sous chefs will arrive at 10:00 and prep the meal with the chef.

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 learning how to make brioche with her two years ago. Last year she delighted us with a dinner and omelet flipping brunch. Chef Michele continues 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.

If you wish to be a sous chef, please indicate when signing up.  Please bring a beverage of your choice.

The price for the meal is $40 for members and $50 for non-members. To reserve a spot, go tohttp://www.eventbrite.com/e/slow-food-oahu-lunch-in-provence-french-chef-michele-haines-tickets-17232974290

Slow Food Oahu Urban Foraging Summertime Tour

Saturday, June 20  2:00 – 5:00 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. Summertime fruits to look forward to – White Sapote, Sun Sapote, Guavas…

or go to   http://bit.ly/sfoevents which lists all our Slow Food events.

An Edible Tour of Foster Botanical Garden 

Sunday, June 14, 10 a.m. – noon

Foster Garden is an oasis of peace and serenity in bustling downtown Honolulu. Did you know it has 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 and friends, with focus on these aspects of Foster Garden. Our very own docent, Lana Brodzaik, and SFO member, Kate Riley, who is also a Foster Garden volunteer, will share their vast knowledge with us of this gem on Sunday, June 14, from 10 a.m. to Noon.

We are limited to 20 participants who are SFO members.  Although the event is FREE, you must pay for individual admission to Foster Garden ($3) upon arrival. It’s a good idea to bring an umbrella and mosquito protection.   Sign up below:

http://www.eventbrite.com/e/slow-food-oahu-an-edible-tour-of-foster-garden-tickets-16926291995

Slow Food Chinatown Tours
May 31, 2015 from 9:30 a.m. – 11:30 a.m. (no lunch)
June 28, 2015 from 9:30 a.m. – 1:00 p.m. (with lunch)
 
Our successful Chinatown tours will continue in May and June.  

Explore the history, culture, and food traditions of Honolulu’s Chinatown. Visit markets, bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.

Take your choice of a May tour without a lunch OR a June tour with a 5-course lunch after the tour at one of Chinatown’s finest restaurants included.

To register for the Sunday, May 31 tour, the price is$30 for members/$40 for non-members.

http://www.eventbrite.com/e/slow-food-oahu-chinatown-tour-sunday-may-31-2015-tickets-16883813942

To register for the Sunday, June 28 tour, the price is $50 for members/$60 for non-members

http://www.eventbrite.com/e/slow-food-oahu-chinatown-food-tour-and-lunch-june-28-2015-tickets-16870827098

You may go to  http://bit.ly/sfoevents to view all our Slow Food events.

A Pasta Party – May 3, 2015

Private home in East Honolulu 1:00 – 4:00 p.m. 

pasta out of the pasta machine

Join us for a Slow Food O’ahu “pasta party” where we make, cook, and eat our own freshly made pasta.

With four KitchenAid machines, all participants will be busy getting their hands in the dough and running it through the machines to achieve just the right consistency for linguine. Delicioso! Come prepared for action. Aprons might be a good idea.

We’ve tried recipes, different flours, and different flour combinations-Italian kitchen god Mario Batali uses ’00’ flour-and we’ve come up with our own favorite, best suited to the Hawai`i climate.

We will provide all the ingredients for pasta-making, three sauces to complement the fresh goodness of home-made pasta, a refreshing salad, and our kitchen-tested recipe. You bring enthusiasm, your choice of beverage, and anything else that you wish to share.

The cost for members is $20 and $30 for non-members. The event is limited to 12 participants. The address will be provided to attendees after signing up. Please arrive on time (1:00 p.m.). Please sign up at http://www.eventbrite.com/e/slow-food-oahu-pasta-party-tickets-16605344031 or go to  http://bit.ly/sfoevents which lists all our Slow Food events.

A Buddhist Feast (Vegan) – April 29, 2015

Buddhist temple in Makiki, 1708 Nu’uanu Ave., 6:30 p.m.

Slow Food O’ahu invites you to join us for a unique and delicious Buddhist dinner by chef Megumi Odin. Megumi will create and serve a beautiful vegan Buddhist food at the Soto Mission in Nu’uanu. She will put together a special menu for Slow Food of Indian flavors which will include the following:  Rainbow swiss chard, Dahl soup, corn chickpea beet green pakorawith kale arugula salad, flavorful rice, Chapati bread, cashew tomato cardamon curry, spicy Indian okura brussell sprouts stir fry

The Soto Mission, where this event will be held, does not allow alcoholic beverages, so please do not bring any BYOB for this event.

The cost for this event is $27 for Slow Food members; $32.50 for the general public. Please sign up at http://www.eventbrite.com/e/slow-food-buddhist-vegan-dinner-tickets-16490928812 or go to http://bit.ly/sfoevents which lists all our Slow Food events.

About the chef… Megumi Odin left Peace Cafe, the much-beloved restaurant she started almost five years ago, to follow her creative inspiration to the next level.  In September, the chef began the first vegan restaurant in Honolulu, Satori Hawaii, a “pop-up” in the Soto Mission of Hawaii serving Contemporary Shojin Ryori (Buddhist Cuisine) meals that are vegan and gluten-free.  Satori uses local and organic produce, brown rice, and no cane sugar.  Instead, Megumi uses maple syrup or coconut sugar, sparingly.  The ingredients exclude garlic and onion, which Megumi abstains from for spiritual reasons. Satori’s menu is often Japanese, but also includes Western, Korean, Chinese, Thai, Indian and other Asian influences, to convey the experience of visiting a particular country through food.

With Satori, Megumi wanted to create a warm and intimate atmosphere, like eating at her grandmother’s home in Tokyo, the place where Megumi learned mindful, healthy cooking and eating. Megumi even wears a kimono she received from her grandmother, who is 96 years old.

“Ikitoshi ikerumono subete ni ai to kansha wo. Itadakimasu”-To eat with respect and appreciation for all living things, is a traditional Buddhist saying her grandmother used that Megumi still holds dear. Guests of Satori feel those sentiments in the simplest of ingredients prepared with loving consideration.

From Soy Bean to Paste: Miso – Saturday, April 18, 2015

3:00 – 4:30 p.m. MOA Natural Food Cafe

If you’ve ever eaten at a Japanese restaurant, chances are, you’ve been served a tannish brown soup with your meal. The slightly sweet and salty ingredient that makes the soup so delicious is miso. Occasionally, miso will also lend its flavor to butterfish and salmon in a sweet miso and shoyu (another soy product) preparation.

Learn all about this versatile culinary powerhouse – from how to make it, to its many uses – in a 60 to 90-minute course led by Mai Fujii of the MOA Wellness Center. Mai will unravel the mystery of miso, allow us to take home a sample of miso and we’ll enjoy some soup together.

The Mokichi Okada Association (MOA) has established the MOA Wellness Center, a facility devoted to their Health and Wellness Program (OHWP) and Integrative Medicine. They offer services to improve physical and spiritual health and the quality of life of its participants. Mokichi Okada (1882-1955) is the visionary whose lifestyle, passion and teachings became the founding inspiration for this center and its programs. They hold many food-related classes and also have their own farm!

Well, yes, you could just buy miso from your local grocer, but we’re Slow Food O’ahu, we want to know more so that we could make it ourselves and use it in the kitchen.

The cost is $25 for members; $30 for non-members.  The limit is 15 attendees.  To register, go tohttp://www.eventbrite.com/e/slow-food-oahu-miso-workshop-tickets-16291416064 or you may go to http://bit.ly/sfoevents for a list of all Slow Food O’ahu events.

Slow Food Chinatown Tour 
April 26, 2015 from 9:30 a.m. – 1:00 p.m. (includes lunch)
 
Our successful Chinatown tours will continue in April.  

Explore the history, culture, and food traditions of Honolulu’s Chinatown. Visit markets, bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.  Enjoy a 5-course lunch after the tour at one of Chinatown’s finest restaurants included in the tour price.

The cost for the tour with lunch is $50 for members; $60 for non-members.  The limit is 8 people, just enough to fit around a large table for your post-tour lunch.

Please sign up for the tour at http://www.eventbrite.com/e/chinatown-food-tour-and-lunch-by-slow-food-oahu-tickets-16237796687 or go to  http://bit.ly/sfoevents which lists all our Slow Food events.

Gnocchi and Friends – May 9, 2015

10:30 a.m. – 1:00 p.m.

Private home in Maunawili (Windward side)

Gnocchi is a delicious little Italian dumpling usually made from potatoes, flour, egg and water. As you can imagine, there are many varieties of gnocchi from the different regions of Italy and can be eaten in several preparations.

Several years ago, Dirce, a longtime friend of Slow Food O’ahu, taught members how to make these delicate dumplings, from mixing the dough to forming the shape and cooking them (- we learned how to eat them all by ourselves). Since then, some of us have practiced this skill with a local Hawaiian flare – we use kalo (taro) and kabocha squash in place of potatoes. Come experience variations on gnocchi from the diversity of your own home.

In this demonstration, Michelle Wilhelm, one of Slow Food O’ahu’s esteemed members, kalo farmer and past Terra Madre delegate will make her fabulous kalo gnocchi and Nina Bermudez will use kabocha squash in her interpretation of gnocchi. Be prepared to get your hands dirty (or floury) to help shape the dumplings using just the average fork. A brown butter sage sauce and a few other sauces will be provided. You are encouraged to bring an appropriate accompaniment and wine, if desired, to the meal and an apron.

You will never order this dish again in a restaurant so indifferently.

This event is limited to eight (8) Slow Food members at $20 per person.  We will open it up at the end of April to non-members if space is available.   For members, register athttp://www.eventbrite.com/e/slow-food-oahu-gnocchi-with-friends-tickets-16291633715 or go tohttp://bit.ly/sfoevents which lists all our Slow Food events

More Chinese New Years – Slow Food Chinatown Tour 
March 8, 2015 from 9:30 a.m. – 1:00 p.m. (includes lunch)
March 22, 2015 from 9:30 a.m. – 11:30 a.m. (no lunch)

On the heels of the celebrations for Chinese New Year, Slow Food O’ahu is offering not one, but two tours in March. You will have the opportunity to choose from a tour on March 8 with tour guide Tom Sheeran that includes lunch OR a tour on March 22 with tour guide Laurie Carlson that is shorter, without lunch.

The history, cultures, and ethnic foods of this vibrant community are the focus of the tour.  In keeping with the international Slow Food movement value of appreciation for cultural diversity, we have created the tour with these principles in mind: recognizing food as a language that expresses cultural diversity preserving the myriad traditions of the table cultivating and reinvigorating a sense of community and place.  We will visit temples and historic sites.

The two tours are priced differently, depending on whether or not lunch is included.

The cost for the March 8 tour with lunch is $50 for members; $60 for non-members.  The limit is 8 people, just enough to fit around a large table for your post-tour lunch.

The cost for the March 22 tour is $30 for members; $40 for non-members, without lunch. The tour size is limited to 10 people.

Please sign up for either tour at  http://bit.ly/sfoevents  All Slow Food O’ahu events are listed.

Slow Suppers at Home – March 14, 2015 and April 11, 2015
Wahiawa private home beginning at 6:00 p.m.

Slow Suppers at home on March 14, 2015 – A Jordanian dinner

The year’s second Slow Suppers at Home will occur on Saturday, March 14 with a Jordanian feast. The group size will be eight lucky people (to include the host).

Slow Suppers at Home on April 11, 2015– A Moroccan dinner

This year’s third Slow Suppers at Home will occur on Saturday, April 11 with a Moroccan meal. The host has arranged for special spices to be available. The group size will be eight lucky people (to include the host).

About Slow Suppers at Home.  There is no fee for these events. They are limited to members of Slow Food. The membership may be International or USA. To join, go to www.slowfoodusa.org If you’re joining our chapter, be sure to choose the Oahu chapter.  The suppers are to encourage local members in different parts of the island to get to know their fellow members and to also welcome Slow Food members from other parts of the world who might be visiting the islands.

Guests will be asked to bring a dish and beverage to share to the supper. If you would like to participate, please email David Bangert dbangert@hawaii.edu with the names, email address and telephone numbers of those wishing to participate. He will compile the list of participants and pass it to the host who will call or email the guests to coordinate the dinner.

If you are interested in hosting a Slow Suppers at Home, please call David Bangert at (808) 293-2981 or email dbangert@hawaii.edu

Urban Foraging: On the Hunt in Honolulu – March 28, 2015

Celebrate Chinese New Years – Slow Food Chinatown Tour and Lunch
February 22, 2015 from 9:30 a.m. – 1:00 p.m.

Slow Food O’ahu has created a walking tour that will help the visitor learn about the traditions and foods of the many ethnic groups that have made Chinatown home.   February’s tour will be particularly special as we celebrate Chinese New Years.

The history, cultures, and ethnic foods of this vibrant community are the focus of the tour.  In keeping with the international Slow Food movement value of appreciation for cultural diversity, we have created the tour with these principles in mind: recognizing food as a language that expresses cultural diversity preserving the myriad traditions of the table cultivating and reinvigorating a sense of community and place.  We will visit temples and historic sites.

This is, of course, a FOOD tour, held in the context of a vibrant cultural context in the most celebrated holiday of the year in Chinese culture. You will explore open markets where local residents purchase fresh produce, seafood, and traditional foods. Visit ethnic bakeries, a noodle factory, and specialty shops.  Sample various typical foods and tropical fruit.  At the end of the tour, you will share food over lunch at a restaurant in Chinatown.

The cost is $50 for members; $60 for non-members.  Please sign up at bit.ly/sfoevents.  All Slow Food O’ahu events are listed.

The cost is $30 for members; $40 for non-members.  Please sign up at bit.ly/sfoevents All Slow Food O’ahu events are listed.

Slow Suppers at Home, February 14, 2015, Italian (food for lovers)

Private Home in Wahiawa, 6:00 p.m.

The revival of the Slow Suppers at Home will occur on Valentines, and what better start than Italian for food lovers. The group size will be eight lucky people (to include the host). It will start at 6:00 pm. There is no fee for this event but it is limited to members of Slow Food. The membership may be International or USA. To join, go to www.slowfoodusa.org.If you’re joining our chapter, be sure to choose the Oahu chapter.

Guests will be asked to bring a dish and beverage to share to the supper. If you would like to participate, please email David Bangert dbangert@hawaii.edu with the names, email address and telephone numbers of those wishing to participate. He will compile the list of participants and pass it to the host who will call or email the guests to coordinate the dinner.

About Slow Suppers at Home…

Slow Suppers at Home, a series of convivial meals being held in local members’ homes to celebrate Slow Food’s values of hospitality, home cooking and the sharing of food and friendship. The host is a convener, sets the theme of the meal and provides the center of the plate. Examples of themes could be “The Sea”, “Vegan”, Everything Local, “Dining in Provence”, or a “Night in Bangkok”. The themes are as varied as our membership. There is no fee and alcohol is no-host.

Guests will be asked to bring a starter, side dish or dessert/cheese to the supper. The suppers are not just about encouraging local members in different parts of the island to get to know their fellow members, but also welcoming Slow Food members from other parts of the world who might happen to be visiting the islands. If you are interested in participating in a “Slow Suppers at Home”, please call David Bangert at (808) 293-2981 or email at  dbangert@hawaii.edu

Slow Food O’ahu Cooking Club: Turkish Dinner – February 8, 2015  – FIVE (5) SPACES LEFT 

Private Home on the Windward Side (Hauula) 1:00 – 4:00 p.m.

On Sunday, February 8, 2015 from 1:00 to 4:00 p.m. the Slow Food Cooking Club will prepare a Turkish meal, and of course, consume it. The meal will consist of:

*    Ezogelin çorbası, Red lentil and bulgur soup with dried mint and chili pepper

*    Zeytinyağlı taze fasulye, Green runner beans cooked in olive oil with onion, garlic and tomato

*    Kabak mücveri, Zucchini patties with herbs and cheese

*    Hünkar beğendili kuzu, Lamb stew in tomato sauce on smoky eggplant puree

*    İncir tatlısı, Walnut-stuffed figs in syrup

Anyone wishing wine or beer is encouraged to bring their own. The cost, excluding alcohol, of the event is $25 for members and $30 for non-members. The cost includes the ingredient expenses. Copies of recipes will be provided prior to the event on line and a hard copy at the event. The necessary cooking equipment will be provided. There is a lot of cutting and chopping necessary so bringing your own favorite knife is always a good idea. The event is limited to 12 individuals. The event will take place at a beach house in Hauula. Directions will be provided to those attending byFebruary 1, 2015.

To register, go to: bit.ly/sfoevents.  

About the Slow Food Cooking Club…

Here’s how it works: A group of Slow Food enthusiasts gather in a home. The size of the group is determined by the venue and recipes. The host determines the price to cover the cost of ingredients. The host provides the ingredients and guides the group through the preparation of meal. Then the group discusses the preparation and consumes the meal. It is a learning event for all. The host is not expected to be an expert, only a convener, facilitator, and shopper of ingredients. The host is reimbursed for the direct costs of hosting the event. If anyone is interested in learning about hosting a cooking club event, please call David Bangert at (808) 293-2981 or email at   dbangert@hawaii.edu

Urban Foraging Adventure – Saturday, January 24, 2015
University of Hawaii 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.  Our last foraging event in June was such as success and overbooked that we have decided to host the event again.

Dr. Nat Bletter, of Madre Chocolate, will be our very own Euell Gibbons, guiding us into the urban ‘wilds’ of Honolulu on Saturday, January 24, 2015, from 1:00 to 4:00 pm. Wear sun protection and bring water, a fork & spoon to sample goodies, and paper and plastic bags to collect in.

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 at http://bit.ly/sfoevents byJanuary 20, and upon reservations, we will send you an email with location and meeting details.

Slow Food O’ahu Annual Meeting – Sunday, February 15, 2015  – DATE CHANGE
3989 Diamond Head Rd.   11:00 a.m. – 2:00 p.m. 

Our Annual Meeting and Potluck Lunch is set for February 15, 2015.  Please mark your calendars. Please note that we have changed the date (previously announced as February 1, 2015) due to a conflict with the SuperBowl.

Our Board has been working diligently during the year and would like to develop the capacity of the organization by expanding the membership and creating working committees that are able to focus on events, advocacy, our Snail of Approval program with restaurants, etc.  We have started by formalizing bylaws that we plan to present to the members at the Annual Meeting.  If you are interested in previewing the bylaws, you may find a copy here.  We also hope to expand our membership – so if you are interested in taking on a more proactive role, whether it be planning events, advocacy on sustainability issues, contacting restaurants for our Snail of Approval, writing the newsletter, etc. – please come to our meeting.

In addition to the business portion of the meeting, our featured speaker at the meeting will be Dr. Ted Radovich, Associate Specialist at the Sustainable and Organic Farming Systems Laboratory of the CTAHR Program at the University of Hawaii at Manoa. The laboratory focuses on the ecology, yield and quality of food crops, with a special emphasis on the links between pre-harvest management practices and crop quality.Dr. Radovich specializes in ecology, yield and quality of food crops. His research program is focused on understanding how crop yield and quality can be optimized in agricultural systems that reduce reliance on conventional chemical inputs and increase use of ecological farming practices.

Of course, no Slow Food O’ahu Annual meeting would be complete without a potluck.  After our business meeting and presentation by Dr. Radovich, we will share in the great local food that defines a Slow Food O’ahu event.  Please bring your dish to share.

The location of this year’s Annual meeting is 3989 Diamond Head Road, near the intersection of 22nd Ave and Diamond Head Road in Kahala.  We will be using meeting space of The Arc in Hawaii.  Parking is plentiful.  As with all Slow Food O’ahu events, please bring your own eating utensils and BYOB.  The Annual Meeting is free but please register so that we have an accurate count of attendees.  Please sign up at bit.ly/sfoevents.

Terra Madre Day: Lunch and Presentation by our Delegates – December 14, 2014 

2970 East Manoa Rd. (Corner of Lowrey Ave and East Manoa Road) Noon – 2:00 p.m.

December marks the 25th anniversary of the founding of the Slow Food movement in Italy. In celebration of the founding and Terra Madre, Slow Food O’ahu is having a simple celebration of Terra Madre on Sunday December 14, 2014 at 12  noon in Manoa at an unopened restaurant on East Manoa Road.

Our most recent Terra Madre delegates, Luann Casey of Tin Roof Farm, Megan Au & Hanale Bishop of Homestead Poi will give a short presentation on their experiences at Terra Madre in October.

We will enjoy a potluck following their talk.

Following lunch, Jason Chow will tell us about his new venture, a Community Supported Fishery, which will start up in the new year.

Please bring your own utensils, plates and glasses. In particular, we invite our members to bring potluck dishes that include our Hawaiian Ark of Taste foods including: kalo, ulu, kiawe honey, hawaiian salt and hua moa bananas.

There is no charge for the event. Please sign up at bit.ly/sfoevents

All Slow Food O’ahu events are listed.

For more information about Terra Madre Day, go to http://www.slowfood.com/terramadreday/

Slow Food Chinatown Tour and Lunch – Last tour of the year

The cost is $50 for members, $60 for non-members and includes all food samples on the tour as well as lunch.   Registration is limited to eight participants to keep the tour small and intimate. Meeting information will be provided after registration and payment.

Please sign up at bit.ly/sfoevents All Slow Food O’ahu events are listed.

Latin Cuisine with Aloja – November 12, 2014 6:00 – 9:00 p.m.

Cactus Bistro, 767 Kailua Road (Davis Building), Kailua 

Slow Foodies and friends are invited to a special dinner prepared byCactus Bistro especially for our members. Chef owner John Memering embodies the principles of Slow Food in the acquisition and preparation of the foods that he serves. John’s menus include as much as 60 to 70 percent local grown ingredients. He came to Hawaii 11 years ago well versed in the locavore movement. Memering credits O’ahu Fresh, his supplier, for bringing him the freshest products local farmers have to offer in any given week, often changing his menu depending upon the availability of items. Cactus Bistro specializes in Latin cuisine. Cactus is a celebration of the cuisines fo the new Americas with Aloha, transporting the flavors, culinary traditions and techniques from Central and South America as well as Cuba, Puerto Rico, and Mexico. Cactus features local produce, Shinsato Farms pork from Kahalu’u, Kulana and Kuahiwi beef, veal, wild boar from the Big Island, and sustainably caught or farmed seafood from the island chain.

Our menu for the evening (subject to change based upon the availability of ingredients) is as follows:

* Hau’ula tomato caldo frio, Kaffir lime, “Nalo” epazote espuma, Reginito parmesana churro with a sparkling glass of Argentinian champagne.

* Go Farm’s, freshly ground, corn canjica, wood, roasted Hamakua mushrooms, Tomatillo marmaletta, Malbec poached Waianae chicken egg, roasted bone marrow, kale chicharrone.

* Ensalada, lightly cured Ho Farm’s tomatoes, Waialua, Sharwill avocado, grilled hearts of palm, Sumida watercress, Tokyo Negi escabeche’, crispy Cholco corn, Kunia pineapple, chile Rocoto vinagreta.

* Troll, day boat island fish & imu style, Shinsato Farm’s pork bell “Barbaqoa”, roasted in local banana leaves. Quinoa scented with jalapeno & Huacatay, locally sourced accoutrements

* Andean green pumpkin flan, bitter orange caramel, Madre chocolate foam, Big Island cocoa nibs.

The cost is $45 for members; $55 for non-members. Attendance is limited to 20 people. Alcohol is not included but may be purchased at the dinner. To register, go to bit.ly/sfoevents

Slow Food Chinatown Tour and Lunch – Last tour of the year

The cost is $45 for members, $55 for non-members and includes all food samples on the tour as well as lunch.   Registration is limited to eight participants to keep the tour small and intimate. Meeting information will be provided after registration and payment.

Only 2 ticket remain.  To register for the tour, go to bit.ly/sfoevents

Next tour: Sunday, September 28
9:30 a.m. – 1:00 p.m.

Our Chinatown Tours will continue in fall with a September tour that has been expanded to include a lunch after the tour. Explore the history, culture, and food traditions of Chinatown and visit its markets and bakeries, sampling foods along the way.  Follow the tour with a lunch at a Chinatown restaurant.

The cost is $45 for members, $55 for non-members and includes all food samples on the tour as well as lunch.   Registration is limited to eight participants to keep the tour small and intimate. Meeting information will be provided after registration and payment.  

To register for the September tour go to:  http://www.eventbrite.com/e/slow-food-oahu-chinatown-tour-tickets-12783685347

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

Slow Food Chinatown Tour – Next tour Sunday, August 31, 2014
9:30 a.m. – 11:30 a.m.

Our Chinatown Tours will continue through summer with another offering in August.

Explore the history, culture, and food traditions of Honolulu’s Chinatown.  Shop its markets to learn about seafood, fresh produce, and traditional foods.  Visit bakeries, noodle factories, specialty shops, temples and historic sites.  Sample local foods such as manapua, crack seed, lumpia, and tropical fruits.

The cost is $30 for members, $40 for non-members and includes all food samples.   Registration is limited to eight participants to keep the tour small and intimate. Meeting information will be provided after registration and payment.  

To register for the August tour go to: 
https://www.eventbrite.com/e/chinatown-food-tour-by-slow-food-oahu-tickets-12363107387

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.

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

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

Slow Food Chinatown Tour – Next tour Sunday, July 27, 2014
9:30 a.m. – 11:30 a.m.

Our Chinatown Tours will continue through summer with another offering in July.

Explore the history, culture, and food traditions of Honolulu’s Chinatown.  Shop its markets to learn about seafood, fresh produce, and traditional foods.  Visit bakeries, noodle factories, specialty shops, temples and historic sites.  Sample local foods such as manapua, crack seed, lumpia, and tropical fruits.

The cost is $30 for members, $40 for non-members and includes all food samples.   Registration is limited to eight participants to keep the tour small and intimate. Meeting information will be provided after registration and payment.  

To register for the July tour go to: https://www.eventbrite.com/e/chinatown-food-tour-by-slow-food-oahu-tickets-12146788371

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

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
46-406 Kamehameha Highway, Kāneʻohe HI 96744
Work 8:30 a.m. – Noon; Lunch from Noon – 2:00 p.m.

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

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

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

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.