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Catering from Soup to Nuts at Taste Education

October 27, 2011 By Leave a Comment

Chefs Ralph Giles and Daniel Southmayd of Catering from Soup to Nuts and Vineyard Food Company held a fabulous Taste Education session on Planning the Perfect Dinner Party at the Maui Culinary Academy last night. While sharing their vast experience and wisdom from years in the restaurant and catering business, the audience was treated to some amazing appetizers throughout the evening.

Special thanks to Whole Foods Market Maui for providing light refreshments for the session, and to the Maui Culinary Academy for hosting the event.

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Taste Education – Planning the Perfect Dinner Party – October 26

October 18, 2011 By Leave a Comment

Catering from Soup to Nuts and Vineyard Food Company

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

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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Bobby Santos Taste Education Poultry Session Photos

September 29, 2011 By Leave a Comment

Maui culinary legend Bobby Santos presented a great master class in poultry at last night’s Taste Education session at the Maui Culinary Academy.

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Grown on Maui $5 Challenge – Mahalo and Winners!

September 21, 2011 By Leave a Comment

Basil Pound Cake from Riko Bartolome ~ Photo by Peter Liu

Mahalo to everyone who joined us at the Grown on Maui $5 Challenge held September 17 at The Class Act at the Maui Culinary Academy. We were fortunate to eat so many wonderful dishes including a Papaya Beef Salad, a gluten-free Molokai Sweet Potato Quiche, local venison and pasta, local squash pasta, local pumpkins, Maui Cattle Co roast and more. People came from all parts of Maui – Upcountry, Kihei, West Maui, North Shore and Central Maui – to celebrate regional, locally-grown food, and our cherished food traditions. We took the challenge and made meals for $5 or less per person. Days later, weʻre still amazed at the variety of food we ate. How was that ono-licious Basil Cake with Vanilla Starfruit by Riko Bartolome? Whip cream anyone (big smile)?!

Congrats to the fan-favorite winners: Most Colorful first place Elena Rego and second place Shannon Wianecki. Most Original first place to Susan Teton Campbell and second place to Riko Bartolome. Best Taste first place to Annette Niles and tied for second Roxanne Tiffin and Ann Marie Burtell. The Best Use of Local Ingredients first place to Roxanne Tiffin and tied for second place Sue Tengan and Shannon Wianecki. Most Creative use of $5 first place to Ann Marie Burtell and second place tie to Susan Teton Campbell and Sue Tengan.

Saturdayʻs gathering was also Slow Food Mauiʻs Annual Membership Meeting. Two big announcements. The first is Slow Food Maui is an official chapter of Slow Food USA.  Everyone is encouraged to join Slow Food USA and elect to be a member of the Slow Food Maui Chapter. Secondly, Chair Susan Teton Campbell announced the election results for the 2012 – 2014 Slow Food Maui Board of Directors. Congratulations to Roxanne Tiffin – Chair, Melanie Boudar – Vice Chair, Melissa McKelvey – Secretary, Charlene Kaʻuhane – Treasurer, and Dania Katz and Aimee Singer, Co-Membership Chairs.  A big mahalo to the 2009-2011 board - Chair Susan Teton Campbell, Vice Chair Jana McMahon, Secretary Dania Katz and Treasurer Charlene Kaʻuhane. The new board will start December 1, 2011.

Elena Rego, Ann Marie Burtell, Roxanne Tiffin, Susan Teton Campbell, Annette Niles

Elena Rego, Ann Marie Burtell, Roxanne Tiffin, Susan Teton Campbell, Annette Niles

Susan Teton Campbell, Roxanne Tiffin, Shannon Wianecki, Sue Tengan and Riko Bartolome

Susan Teton Campbell, Roxanne Tiffin, Shannon Wianecki, Sue Tengan and Riko Bartolome

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Taste Education: Poultry with Bobby Santos September 28

September 20, 2011 By Leave a Comment

Bobby SantosContinuing with its Taste Education Series, Slow Food Maui presents its eighth session: Poultry with Bobby Santos. Here is an opportunity to learn all there is to know about poultry, which is defined as:

  1. Domestic fowl in general, for example, chickens, turkeys, ducks, or geese, raised for meat or eggs
  2. 2. The meat of domestic fowl such as chickens and ducks.

Retired Maui Culinary Academy Chef Instructor Bobby Santos returns to the classroom to share his knowledge of raising chickens and other domestic fowl. Having grown up with chickens, ducks and pigeons, Santos knows, first-hand, how to care and raise domestic poultry. He is also an expert in poultry fabrication (butchering) and a practitioner of traditional food practices and culture.

Held on the last Wednesday of each month, the September session will take place on Wednesday, September 28, with a new format and schedule (see below). As always, the session will be held on the second floor in the Pāʻina Building, home of the Maui Culinary Academy.

Advanced registration and payment is required prior to September 28th. Contact Slow Food Maui to register.

5:00 p.m.–6:00 p.m. Part One: Introduction to poultry breeds and raising and caring for poultry. Presenter will share techniques and demonstrate steps to slaughter home grown poultry. Attendees in part one must attend part two. Cost: $20 members / $25 non-members. Limited to 20 people.

6:00 p.m.-7:30 p.m. Part Two: Introduction to chicken poultry and fabrication. Attendee will learn the parts of the chicken and the presenter will offer cooking tips. Attendees will taste Maui- raised chicken paired with Grown on Maui salad. Cost: $15. Maximum 45 people (includes 20 from part one).

Whole Foods Market Maui will provide Grown on Maui salad to complement the chicken sample prepared by Bobby Santos. Whole Foods Market Maui has been a proud sponsor of the Slow Food Maui Taste Education Series since the series began in February 2011.

The final session in the 2011 series is scheduled on Wednesday, October 26th. Ralph Giles and Daniel J Southmayd, owners of Catering From Soup to Nuts, will walk guests through planning the perfect dinner party. These catering experts provide practical advice from meal planning and cooking to table settings and hosting etiquette and more.

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What’s For Dinner? Farm to Table Dinner at Market Fresh Bistro

September 19, 2011 By Leave a Comment

Market Fresh Bistro Garden Salad ~ Photo by Dania Katz

Kula Fields has partnered with Chef Justin Pardo of Market Fresh Bistro for their Farm to Table Dinner on Thursday, September 22, 2011 at 6PM.

Chef Pardo will creatively transform the contents of the Kula Fields Box into a delectable meal that showcases the bounty that our local farmers grow. Reservations are recommended. Call 808-572-4877 to reserve your spot. Located at 3620 Baldwin Ave., Suite 102A Makawao, HI 96768

Hope to see you there!

Originally posted at Kula Fields

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Take The $5 Challenge September 17

September 11, 2011 By 2 Comments

Take The $5 Challenge September 17

Slow Food Maui is having its second annual general meeting at the Maui Culinary Academy’s Leis Family Class Act Restaurant located in the Pāʻina Building at the UH-Maui Campus on Saturday, September 17, from 11:30 a.m. to 1:30 p.m. where anyone interested can sign up for membership and learn more about the organization.

In addition, we are gathering for a Grown on Maui $5 Challenge Potluck. This free event is open to the general public. Participants are asked to bring an individual slow food meal for five dollars or less, or a potluck dish to serve any number of people at $5 per serving.

Why $5? Slow Food Maui joins Slow Food USA Chapters with a Day of Action where people can attend any one of the hundreds of slow food gatherings nationwide. Participation is easy. To take “The $5 Challenge” simply pledge to cook a slow food meal for five dollars or less, or attend a local event.

What if $5 is too much for me and my family? We recognize that $5 is actually not a small amount of money – but it is the cost of a typical fast food “value meal”, so we figured that was a good starting place for cooing up a meal that reflects your values.

This campaign hopes to find ways to make eating “slow” easier, while also acknowledging what makes it hard. Understanding the hard part and how to fix the hard part… is the hard part. And it’s where we’ve all got out work cut out for us.

Attendees to the Maui potluck are asked to bring their own plate, utensils, napkin and beverage. In addition to the $5 requirement, Slow Food Maui seeks dishes featuring Grown on Maui produce, products and/or proteins. Prizes will be given to fan-favorite dishes, voted on by all attendees. Parking is free. RSVP to charlene[at]SlowFoodMaui[dot]org.

Frequently Asked Questions:

  1. What’s the goal of the day?
 The goal is to take back the ‘value meal’ – because slow food shouldn’t have to cost more than fast food. We’re asking people to share what they do in their kitchens and with their families to cook fresh, healthy food on a budget. Together, we’re learning what works, what doesn’t, and what needs to change in order to make good food affordable and available for everyone.
  2. What will people do that day?
 Get together with friends, family, and neighbors for slow food meals that cost less than $5 per person. You can sign up or find a local $5 meal at Slow Food USA. The meals can be potlucks, dinners, workshops, or anything else – as long as it’s less than $5 and you register it online. No meal is too small.
  3. Who can organize a meal?
 Anyone! Many of the $5 meals are being organized by Slow Food chapters across the country, but anyone can organize a $5 meal and register it online.
  4. What if I’m busy on September 17?
 You can take the $5 Challenge any time! Take the pledge in order to show your support, and we’ll send you $5 cooking tips and updates on the campaign.

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Eat! Wailuku – Wailuku First Friday Photos

September 4, 2011 By Leave a Comment

Great Eat! Wailuku event on First Friday. Big mahalo to everyone who worked hard to make it happen.

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Photos from “Got Fish” Taste Education with Don Wakamatsu of Whole Foods Market Kahului

September 1, 2011 By Leave a Comment

Ahi poke made by Don Wakamatsu at the "Got Fish" Taste Education session at Maui Culinary Academy.We were treated to a great educational experience last night as veteran fisherman and fishmonger Don Wakamatsu of Whole Foods Market Kahului shared his expertise by taking apart a whole ahi and showing us how every cut could be used so that nothing would be wasted. He then proceeded to show us how to make three kinds of poke, which we all got to taste.

A big mahalo to Don and the folks at Whole Foods for letting us borrow him for the evening.

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Eat! Wailuku on First Friday

August 30, 2011 By Leave a Comment

Edible Hawaiian Islands logoMaui County Farm Bureau - Grown on MauiIn partnership with Edible Hawaiian Islands magazine, the Maui County Farm Bureau will launch its agriculture awareness month in Wailuku on First Friday, September 2. Food trucks will feature grown-on-Maui dishes and local produce will be offered for sale, courtesy of Kula Fields.

Kula Fields logoStarting at 6:00 p.m., taste the delicious fresh produce grown on Maui, take advantage of free giveaways and discover all that’s in store during the Farm Bureau’s month-long celebration. The food trucks will be parked along Pili Street in Wailuku, adjacent to American Savings Bank.

Do you tweet? Join our #EatWailuku #MauiTweetup at the event!

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Listen to the radio spot!

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Maui County Farm Bureau Presents Grown on Maui Chef Demos, Saturday, August 27

August 24, 2011 By Leave a Comment

The Maui County Farm Bureau is proud to present two chef demos at the Maui Product Festival scheduled on Saturday, August 27, from 10:00 a.m. – 3:00 p.m. at Maui Mall. Starting at 10:00 am, the Maui Products Festival features anything made or grown on Maui. In addition to the Grown on Maui booth where Maui County Farm Bureau will host the chef demos and sell Grown on Maui merchandise, there will be cultural exhibits and crafts for purchase by other vendors at the event.

The Grown on Maui chef demonstrations are scheduled at 11:00 a.m. – noon and 1:00 pm – 2:00 p.m. Chef Riko Bartolome will conduct the first demonstration starting at 11 am. He will prepare an appetizer and a side dish utilizing Grown on Maui produce. The appetizer is Kula Corn Vichyssoise and Soup (Potage) with garnishes and the side dish is Deconstructed Ratatouille. Chef Susan Teton Campbell will prepare Grown on Maui fruit and vegetable smoothies.

Chef Riko BartolomeAbout Chef Riko Bartolome: When Gourmet magazine’s Caroline Bates reviewed Pangaea at the Hotel Nikko in Los Angeles, she described Chef Riko Bartolome as inquisitive and free thinking—a chef who never met an ingredient he didn’t like. The saga of this San Diego native bears this out. After graduating from the Culinary Institute of America in Hyde Park, New York in 1989, Bartolome began his career at the Hyatt Regency Aventine in La Jolla. His signature Asian fusion style solidified at the Grand Hyatt Wailea in Maui and climaxed at Pangaea in the Hotel Nikko in Los Angeles.

This talented chef held stints at the Hotel Del Coronado’s Crown Room and the Torreyana Grille at the Sheraton Grande Torrey Pines. In 1998, Bartolome moved to the very popular 150 Grand Café in Escondido. Here, in a smaller restaurant, he was able to truly define his style. With the opening of the new W Hotel in downtown San Diego, Bartolome was recruited as executive chef.

In spring 2004, he opened Asia-Vous in San Diego. The 49 seat restaurant, completely designed by he and his wife, featured the fresh local ingredients so abundant in the area and focused on the chef’s ability to create dishes which tempted the senses and challenged the palate. This restaurant garnered national recognition and was listed by Gayot as one of the Top 10 restaurants in San Diego.

In 2007 an opportunity arose for Bartolome to return to Maui to work exclusively as a Private Chef in Kapalua. It is here that Bartolome utilizes bounty from on premise farm, Pa’ina Aina, as well as supporting other local farms and fishermen. Additionally Bartolome is instrumental in mentoring local high school students at Lahainaluna. Bartolome has cooked at the James Beard House in New York City and represented San Diego at the Food & Wine Classic in Aspen, Colorado. He continues to foster the relationship with the James Beard Foundation through the Celebrity Chef Tour.

Chef Susan Teton CampbellAbout Susan Teton Campbell: Susan Teton Campbell, an evangelist for great food, began her career when she went to work with John Robbins, author of Diet for a New America and Healthy at 100. While working with notable health professionals and environmental authors, she co-authored The Healthy School Lunch Action Guide with endorsements from the USDA, California State Child and Nutrition Department, and Physicians Committee for Responsible Medicine.

With an award winning curriculum Ms. Campbell toured the country, inspiring students to choose healthier foods and school to serve them. Convinced that food is a significant factor in rising epidemic of youth-related health issues, Ms. Campbell continues her educational work with a new multimedia project titled Essential Cuisine, a culinary system combining great taste and smart food.

Originally published on the Maui County Farm Bureau website.

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