Savory to Sweet: Cooking with ʻUlu workshop

We invite slow foodies and aspiring sustainable chefs to meet Jennifer Hee, who will demystify this fruit for Slow Food Oʻahu! Jennifer, a former chef at Juicy Brew, endeavored to use ‘ulu as much as possible in her dishes. Jennifer will teach attendees how to process ʻulu and use the flesh in a variety of dishes.  On the menu for this class: vegan ʻulu chowder and cinnamon rolls. Enjoy some talk-story time with Jennifer to ask questions and learn more about the amazing ʻulu! This class is perfect for beginners.

Strolling through neighborhoods or cruising down the roads, you might notice the large green-yellow fruit of the breadfruit tree. In Hawaiʻi, the breadfruit, known as ʻulu, holds an important place in the food system as a native Hawaiian food crop. First settlers to Hawaiʻi took care to include ʻulu in their canoe, along with several other plants thought to be useful for life in their new home. The high complex carbohydrate, low cholesterol, low-fat ʻulu fruits grow prolifically on the trees and can be used in an array of dishes, savory or sweet. Yet, for many folks, this fruit is a mystery.