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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.

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