Please RSVP to reserve your place in the workshop or with questions to:
Jileen Russell
808-884-5827 home
808-217-0188(c)
jileen@kumau.com
Rachael Mamane is the chef and owner of Brooklyn Bouillon, a value-added product company that explores
ways to minimize agricultural food waste and emphasize
food access in local food systems.
Join us for fellowship over good food and discussion of all things food, farming and environment! All food lovers are welcome! Bring a potluck dish made with as many locally sourced ingredients as you can gather, as well as your own plate and utensils.
Sweet Cane Cafe in Hilo from 3-6 PM on January 13th, 2019.
RSVP here on facebook, call 934-0002 or email kristinekubat@gmail.com.
Slow Food Hawaii Potluck at Puu O Kumau Ranch. Signs will be out from the 17 mile marker on the highway.
On Sunday March 26th, Slow Food Hawaii will be hosting a wood-fired bread workshop with professional baker Wes Ervin. Wes is joining us from Chicago where he is the head baker at Pleasant House Bakery.
In this class you will truly learn what "real" bread tastes like. The beads in class will be naturally leavened (aka sourdough) and baked in our wood-fired oven, yielding lovely, complex flavor and texture. We hope to use some spent brewing grains and/or fresh milled whole grains in our breads as well.
All participants will take home at least two loaves of bread and a sourdough starter of their own! This class will also include lunch.
March 26th, 11AM at Sunshower Farms in Holualoa.
Slow Food Members $40, nonmembers $50. This class is a fundraiser for Slow Food Hawaii.
There are only 20 spaces available for this event so do not wait!
$27/person
Join Dietician And Certified Diabetes Educator Vivienne Aronowitz for a plant based eating workshop including a delicious lunch!
Nov. 12th from 10:30AM-1PM
66-1664 Waikaka St. Kamuela HI
$60
For more information or to make your reservation visit viviennearonowitz.com or call (808) 936-9001 before Oct. 30th.
The first meeting of the new Slow Food Hawaii Book Club will be on Sept 18th at 4-6pm. Discussion followed by a vegetarian pupu potluck. The first book will be The Third Plate by Daniel Barber discussing the future of food.
http://www.thethirdplate.com
Place: Home of Vivienne Aronowitz, Waimea
RSVP and to get directions. 808 936-9001 or aronowitz@gmail.com
Cost: free to members and $5 to non-members due to space restraints
DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.
Hosted by Slow Food Hawaii
Puu O Kumau Ranch in Kohala
4-9pm $60 Slow Food Member/ $75 Non-Members
All proceeds benefit Our Slow Food Terra Madre Delegates to travel to Turin, Italy
Come and enjoy a Bocci Ball game on the lawn and then enjoy a Family Style Italian Dinner at sunset prepared by Casey Halpern of Cafe Pesto with the Bounty of local grown Hawaiian Ingredients and delicious Italian refreshments. Music with David Gomes and Wendy Hindley.
RSVP by July 5, 2016
We will be holding our annual meeting again this year at Sunshower Farms in Holualoa. This meeting will be a potluck but there will also be pizza served. Please RSVP so that we know how many pizza ingredients to buy.
This meeting is a potluck so please bring a dish to share. Also, as is usual for slow food events, please bring you own plate, napkin and cutlery to help the hosts.
The meeting is free but it will also be a fundraiser in that you will be able to buy a pizza to take home for $10. All the proceeds (after costs) will go to Slow Food in order to fund our Terra Madre Delegates.
For directions to the farm, visit their website!
From Waimea: Just past mile marker 17 on Kohala Mountain Road turn left onto Puuhue Road....
From Hawi: Pass mile marker 18 on Kohala Mountain Road about 3/4 mile. Turn right on Puuhue Road....
Puuhue Rd. is near mile marker 17 on the Kohala Mountain Rd. There should be a Slow Food sign for the turn. Turn makai, and drive until the paved road ends. Go over the first cattle guard following the road down, then uphill. Stay to the right, then go downhill to the second cattle guard and stay on the gravel road. If the gates are closed, open and close them behind you. Go until you see the cluster of new buildings which is Puu O Kumau Ranch and drive to the left of the barn.
The road in to Pu'u O Kumau is not paved, but doable with a sedan.
Kauai Prawns
Ginger Lime Roasted Alaea Salt
Pizzolato Prosecco
Kokonda
Fijian Style Ceviche, ‘Ulu, ‘Ele ‘Ele Chips
Martín Códax Albariño
Molokai Sweet Potato Bisque
Uahi Cream, Brown Butter
Tio Pepe “Fino” Sherry
Local Pork Belly Lau Lau
Refried Taro, Pako & Ha Salad
Miura Pinot Noir
Kulolo
Hua Moa Banana, Ti Leave Ice Cream, Kiawe Honey
Marumoto “Hou Hou Shu” Sparkling Sake
The Sunshower Homebrewing Store will be offering its first home brewing class for beginners on Saturday Oct. 17th at 11AM in Holualoa. This class will be taught by a professional brewer from Kona Brewing Co. In this class you will learn how to brew a basic pale ale using our equipment and will get to keep three gallons (around 30 bottles) of your homemade beer.
You and one partner will brew 6 gallons (60 bottles) of a beer together. If you do not have a partner, don't worry, one will be assigned at class. After the first session the beer will stay with us as it ferments. About 2 weeks later you will schedule an appointment to come bottle your beer and take it home with you.
Cost is $100/person which covers the two classes, beer tasting and snacks, ingredients, bottle caps and optional flavoring additions. Bottles are not included and can be purchased or brought from home. Students will also receive 15% off their first purchase from the home brew store!
The First Session will cover factors that make quality beer, in depth discussion on brewing ingredients, brewing techniques, proper sanitation for home brewing, hands-on brewing for beginners and a beer tasting where the instructor will teach how to evaluate quality beer.
The second session will be scheduled individually and will cover bottling techniques, bottling your beer, capping your beer and beer storage. After the second session you will also be invited to the Kona Home Brewers meeting where you can share your beer and try other home brew.
If you have any questions please email Doug@sunshowercoffee.com or call (847) 254-2787.
On Friday, October 16th we will once again hold our Fabulous Fish Event. Chef Dan Bobo will teach us how to filet out a whole fish and then teach us to make Fish en Papillote, (fish baked in parchment paper) Then we'll all have dinner together with the fish we all made along with coconut Jasmine rice and a mango crisp for dessert. Catrinka and John Holland have graciously offered their home in Waimea for this event. We will begin at 5:30 sharp. Slow Food Members $35, nonmembers $45. There are only 24 spaces available for this event.
The Culinary Garden of Waimea Middle School is celebrating their 10 year anniversary at Tommy Bahamas.
Cost is $40 and includes two drinks, pupu, student cooking demonstrations and entertainment.
Get your tickets here!
You don't want to miss this one! Come hear Neil Sims of Kampachi Farms LLC talk about the seafood crisis, aquaculture and more. You will have the opportuity to taste a sample of Kona Kampachi both raw and cooked.
Fish Futures - By: Neil Anthony Sims
Whatever happened to Atlantic cod? And blue-fin tuna? And California sardines? The global seafood crisis is now readily apparent to us all, with frequent stories in the newspaper highlighting the increasing pressure on the world’s wild fish stocks, and our favorite fish disappearing from restaurant menus and stores. Yet there are also compelling environmental and public health imperatives for increasing seafood consumption. So … how should we reconcile these two differing dynamics?
Aquaculture sounds somewhat appealing in the abstract, but the term “farmed fish” is widely viewed as a pejorative. Consumers almost universally declare a preference for “wild”. We will examine whether this bias is based on science, or superstition.
This presentation will share how, over the last decade, Kona has established itself as one of the world’s leading sites for pioneering open ocean aquaculture. There is now abundant evidence that open ocean aquaculture – if done responsibly – allows us to expand the production of the ocean’s finest fish in an environmentally-sound manner. It is the correct choice for our planet, for our oceans, and for our own health.
So then … how can we convince American consumers, the U.S. Federal government and the entrenched anti-aquaculture activists of the importance of growing this industry? And what does this mean for us, when we sit down to eat at our favorite sushi bar, or seafood restaurant?
Price is $5 for members and $10 for non-members. This price just covers the cost of the Kampachi tasting and the rental of the community room. If there is space, tickets will be available at the door but they will be $8 for members and $15 for non-members.
Please join us for a Potluck and Talk Story at Jileen's beautiful ranch, Pu'u o Kumau in Waimea on Sunday, June 28th from noon to 3pm. Our Slow Meat Attendees will be there to share their experience and Shelby Floyd will also share some exciting information on a mobile slaughter unit that's coming our way soon.
Slow Meat happened earlier this month in Denver and Big Island was well represented with Casey Halpern as the official delegate and Jileen Russell and the Sakatas joining him. This was the second Slow Meat Convention with the intention of finding protein sources that are good, clean and fair and moving away from the factory farmed meat that is so prevalent in the United States
The Slow Meat mission encourages us to eat local meat, lesser known cuts and even to eat less meat occasionally. (Think Meatless Mondays) With this in mind, please bring a Slow Dish to share and as always your own napkins, plates and utensils.
DIRECTIONS:
From Waimea: Just past mile marker 17 on Kohala Mountain Road turn left onto Puuhue Road....
From Hawi: Pass mile marker 18 on Kohala Mountain Road about 3/4 mile. Turn right on Puuhue Road....
Puuhue Rd. is near mile marker 17 on the Kohala Mountain Rd. There should be a Slow Food sign for the turn. Turn makai, and drive until the paved road ends. Go over the first cattle guard following the road down, then uphill. Stay to the right, then go downhill to the second cattle guard and stay on the gravel road. If the gates are closed, open and close them behind you. Go until you see the cluster of new buildings which is Puu O Kumau Ranch and drive to the left of the barn.
The road in to Pu'u O Kumau is not paved, but doable with a sedan.
"A Feast to Celebrate the Bounty of the Big Island"
Saturday, May 23, 2015
Brought to You By
Blue Dragon Restaurant & Edible Hawaiian Islands Magazine
Join us for a true Farm to Table experience.
We will be showcasing a family style dinner featuring island grown
products.
Beer & Wine will be provided.
Guest Chefs:
Chef Jeff Scheer, Maui Executive Catering
Chef Steven Rouelle, Under the Bohdi Tree
Chef Allen Hess, Mauna Lani’s Canoe House
Blue Dragon’s Own, Chef Noah Hester
Chef Scott Hiraishi, The Feeding Leaf
Hosted at The Blue Dragon Farm, Hawi, a night not to be missed!
Tickets are $75 plus tax and can be purchased on our Facebook.
Gates open at 3:30 p.m. Dinner served at 5:00 p.m.
Join us before dinner to explore the Blue Dragon Farm and to meet some of our favorite farmers.
Tickets will be limited! Get yours here asap!
Art and Sol will take place Sunday, April 12, 2015, from 12:30-3pm at the Kahilu Theatre! Art and Sol will again feature a live and silent auction, delicious farm and garden fresh pupu paired with wine and a signature cocktail. All proceeds go directly to support our work with the students and community.
Click here to buy tickets or if you would like to order them direct, please call or email: Alethea Lai, alethea@malaai.org, 808-989-7861.
