Join Slow Food Hawaii for a three course luncheon at Cafe Pesto Hilo Bay on Sunday, April 21st at 1pm! Come have decadent, locally grown creations by Chef Casey while you talk story with other like minded slow foodies. Some of the contributing farms/ producers include Madre Chocolate, Kona Gold Vanilla, Hamakua Springs Country Farms, Mountain View Growers, and Hilo Coffee Mill. Seating is limited to 28. Cafe Pesto Hilo Bay is located in the historic S. Hata Building, in the Bay, Downtown Hilo.
Smoked Hamakua Mushrooms, Hamakua Springs Grape Tomatoes, Fresh Arugula, Rosemary Croutons, Strawberry Vinaigrette
“Hester Sweet Corn Ravioli”
Bacon Wrapped “Wailea” Palm Hearts, Spinach Cream Sauce, Chili And Pepper Chutney
Cannoli’s Of Caramelized Banana Mascarpone
And Strawberry Goat Cheese Mousse Topped With Madre Chocolate’s “Mactella”
Cost: $28. Use PayPal button below to reserve your spot.
If you wish a vegetarian option please email Sonia at cubanwahine(at)hawaii.rr.com once you have made your reservation.
A Feed Hawaii class. Learn how to make lilikoi guava jelly and jaboticaba jelly. Cost $15, maximum of 12 participants. Instructor-Una Greenaway. Location-Kuaiwi Farm, Captain Cook mauka. Call 328-8888 to register.
A Feed Hawaii class. Preparing a delicious luncheon for participants with mostly locally grown foods. Focusing on healthy foods that are fairly easy to grow in Hawaii. Cost $15, maximum of 12 participants. Instructor-Una Greenaway. Location-Kuaiwi Farm, Captain Cook mauka. Call 328-8888 to register.
This year our annual meeting will be held at Big Island Bee’s new museum and tasting room in Kealakekua. We learned so much at the Bee the Change event and we want to keep the buzz on bees going! This is a beautiful place right near Kealakekua Bay and an opportunity to learn more about the history and modern day methods of bee keeping and honey production.
The meeting will be short and is open to all Slow Food members. It will be followed by a glorious Slow Food Potluck Brunch, so bring a dish to share with a crowd. We encourage you to use honey or something that bees pollinate in your dish, and maybe even something you grew! You don’t need to be a member to attend this fun event. Not sure if you are still a member or not? We will have a current membership list to check it out.
As always, please bring your own plates, utensils, napkins and serving spoons.
When: Sunday February 24th, 10am-1pm
Where: Big Island Bees Museum and Tasting room in Kealakekua Follow this link for directions:
Do you know that their are farmers right here on the Big Island whose crops were severely limited due to a lack of bees to pollinate them? Please join us in Waimea this Friday to hear from farmers and beekeepers about the plight of our honey bees. We will be showing the film “Queen of the Sun: What are the bees telling us?” and there will be a panel discussion with experts on beekeeping and honey production. The movie is kid friendly so bring the keikis!
There will be honey tastings as well, so come and learn why that little bear in your cupboard isn’t really honey anymore. You will have the opportunity to purchase honey and wax products and Slow Food Hawaii will be selling pupus, all with honey as an ingredient, at the event as well.
So come get the buzz on bees at this FREE event
Friday January 25th from 6-9:30pm
Gates performing Arts Center on HPA upper campus
RSVP to Ming Wei Koh at 443-9231 or firstname.lastname@example.org
Bee the Change: What is Happening to Our Honeybees – An Evening At the Gates Performing Arts Center, HPA Upper Campus, Waimea, Friday, January 23, 2013, 6-9:30 p.m.
Click on the graphic to see related activities at HPA.
Slow Food Hawaii sponsors these classes as a fundraiser and to bring attention to the fact that the only two cow’s milk dairies in the State are here on the Big Island, and it is now easy to buy incredibly fresh, local milk at your supermarket.
This is a hands on class. You will learn how and when to add citric acid and rennet to milk, how to recognize that your milk has separated into curds and whey, how to cut and cook the curds, and then to drain and cook them further so that they can stretch into great mozzarella! You will also learn about “Plan B”: what to do if the process doesn’t work as planned (it happens). At the end, you will have about a pound of fresh mozzarella to take home or share.
For more info, please email Kim at kimhoffman(at)hotmail.com