Slow Food Events

Past Events - 2008

• December 14, noon-3pm Christmas potluck - Anna Ranch.  Delicious dishes using (mostly) local foods!
• November 30, 2008 - Jam Sessions 8:30 am., repeat class at 1:30 pm
  Class size limited to 15 each. Would you like to learn everything you need to know about making jams and jellies (and maybe syrups) with the fruit you have in your back yard or find in the farmer's markets?  SFH member and tropical fruit expert Ken Love and Chef Betty Saiki will teach you everything you need to know: equipment, pectins, how cooking time changes taste and texture, how to preserve safely. Taught at the Culinary Arts kitchen at Hawaii Community College at Kealakekua.  You will leave with a jar of jam or jelly and a lot of knowledge.
  
  <photos by Deb Pun Discoe>
  Wrapup: Our jam and jelly making classes were a great success. Led by SFH Ken Love, who knows more about jam making with tropical fruits than anyone, and with the assistance of Chef Betty Saiki, the morning class made Kona (Rangpur) Lime Marmalade and the afternoon class made Kitembilla Jelly, in both cases using standard powdered pectin, and processing in a water bath for 20 minutes.
• October 25, 2008 - FISH!  If you missed SFH's Fabulous fish fundamentals class, you have a second chance.  Chef Dan Bobo is teaching it at Anna Ranch on October 25th from noon to 3.  Johanna will be there to sharpen knives. The class is being sponsored by Waimea Community Education and it costs $65.
• October 25, 2008 - Hamakua Alive Festival. 9am to 2pm, Pa'auilo Elementary School.  The best of Hamakua's Agricultural Products and Local Talents.  Cook Off, Farmer's Market, Cooking Contests, Crafts and Education.  Admission is FREE, bring your family and friends and enjoy the day.
• October 3, 2008 - Taste of the Hawaiian Range - We will have a table at this amazing annual food event.  See the Taste of the Hawaiian Range site for full info.
• September 24-25, 2008 - Farmer-Chef Conference on Partnerships for Sustainable Local Food Production, presented by ACF Kona-Kohala Chefs de Cuisine at the Outrigger Keauhou Beach Resort.  In addition to the conferences, SFH member Ken Love reports:  "One of the events that may be of particular interest to SF members is a dinner on Sept. 24 which will be 100% local. Chef Trask who is our ACF president is going out of his way to make this a spectacular event featuring the best of what the state has to offer."
• August 26 & 27, 2008,  From Bean to Bar: Chocolate Candy making for the Home Processor & Food Lover. Classes taught by Leon Rosner & Una Greenaway. How to take the fermented, dried cacao bean through the six basic steps required to become chocolate candy.  A two-morning course, hands-on experience in all aspects of candy making.  Plenty of tasting, and a goodie bag of candy to take home, and a handout illustrating the steps taken and equipment needed.
  Where: Kuaiwi Organic Farm in Captain Cook, mauka of Kealakekua Ranch Center.
  Report: "People were happy, learned how to make chocolate, and walked away with their fill of chocolate.  We ate brownies, and had lunch and chocolate milk too! Lots of bowl licking!  We also experimented with a less expensive chocolate grinder.  So folks left with ideas about how they could do this on their own."
• August 23, 2008 - 4pm, at SFH members' Roger and Kadie Harris's beautiful home in Waimea.  FISH:  How to Find, Cut, Cook and Enjoy It the Slow Food Way!  SFH member Chef Dan Bobo gave a class on how to cut and cook island fish after which we enjoyed the fish, side dishes, desserts and wine selected to pair with the food.  It was an opportunity to learn where the best places are to find great fish, the best kinds for different cooking methods, and best of all, how to cook fabulous dishes.  The class was a fundraiser for Slow Food Hawaii.  Thanks to Catrinka for the photos:
  
• July 27, 2008 - A Taste of Slow at Huli Sue's restaurant in Waimea, with a tour of Fujifarms, the organic farm that Huli Sue's owners Mark Vann and Lisa Smith own.  Highlights of the brunch menu for SFH locavores were the house made sausage from local grass fed beef, a taro and Big Island goat cheese casserole, ginger pancakes, Waimea tomato salad with Big Island feta, eggs en cocotte with Hamakua mushrooms, and lime and ginger poached mango and pineapple.  Highlights of the farm tour were some huffy chickens, tiny cherry tomatoes gone wild, and the opportunity to buy fava beans (seldom seen in Hawaii markets) and fresh eggs.   No surprise - the event was sold out!
  
• June 20-21 - Seed Festival at Bishop Museum's Amy Greenwell Ethnobotanical Garden. This year they offered camping at the garden the evening before the Exchange, Friday June 20.  Anyone who is bringing "seed or plant materials" to exchange with the community the next day may camp.  There was a dinner buffet Luau (imu and potluck)  and buffet breakfast the following morning for guests. After dinner on Friday there was a  bonfire, storytelling and music.  The Seed Exchange began the next morning at 8:30 a.m.