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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  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

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  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 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  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

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  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  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:

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  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 

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  stating your interest.

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