Slow Food Maui’s next taste education session celebrates food culture and island hospitality with a session devoted entirely to planning the perfect dinner party. Led by Ralph Giles and Daniel Southmayd, co-owners of Catering from Soup to Nuts, these talented event planning and culinary professionals share their expertise by offering practical advice for meal planning and cooking to table setting and hosting etiquette. Held on the last Wednesday of each month, the October 26th session, held from 6:00 p.m. – 7:30 p.m. at the Maui Culinary Academy is purposefully planned to help attendees prepare for the busy holiday season.

Ralph Giles, owner and chef, Catering from Soup to Nuts is a self-taught chef who has a passion for great food and fine dining. His cuisine is a unique blend of classic American, Continental, and Pacific Island flavors. After 18 years of special education teaching, he entered the catering field and managed catering companies in the Greater Boston area. He has owned his own catering companies both in Boston (RG Catering) and currently on Maui. Daniel J. Southmayd, owner and administrator, Catering from Soup to Nuts studied baking and cooking in the Boston area, and has held management and administrative positions with Barnes & Noble, Maui no ka ‘oi Magazine, and RG Catering. He has also studied music and works as a writer.

Whole Foods Market Maui will provide light refreshments for this taste education session.

Date: Wednesday, October 26
Time: 6:00 p.m. – 7:30 p.m.
Place: Maui Culinary Academy, UH Maui College, Pa’ina Building, 310 W. Kaahumanu Ave., Kahului, Maui, Hawai‘i
Cost: $15

Advanced reservations and payment required.

Taste Education Series Events

Oct. 26, 2011 – Dinner Party Planning

Pay with PayPal above or fill out the form below to reserve your spot!

If paying by check, kindly make checks out to Slow Food Maui, P.O. Box 1980, Wailuku, HI 96793.

Please note that we cannot guarantee participation if payment is not received prior to the event date.

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Paid Member of Slow Food USA $15
Non-member $20

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