A FREE Thanksgiving luncheon will be held for the Puna Community tomorrow at the Pahoa Community Center.
A large crowd filled Don the Beachcomber Bar downstairs of the Royal Kona Resort for a concert that culminated with 13-year-old YouTube sensation Aidan James and John Cruz on the stage together.
Sam Choy mentioned about the hard work that was done putting together this new line of kitchen products and spoke with Professional Surfers Anthony Walsh and Jamie O’Brien about doing a YouTube show from their respective houses.
You can click here to view Sam Choy’s In the Kitchen clips.
While Sam Choy signed many autographed copies of his book’s, partial proceeds from the evenings event went to Hawaii Island HIV/AIDS Foundation.
Hilo folks will have the opportunity to check out Aidan James at the Hilo Palace Theater next Saturday Evening November, 14th at 7:00.
The product line will be available at his restaurants as well they will begin showing up in various gift shops around the island. They can currently be found at the Kona Oceanfront Gallery at 75-5770 Ali’i Drive in Kona.
Filed under: aloha, Announcements, Big Island, Entertainment, Food & Drink, Hawaii, Kona, Something New? | Tagged: Aidan James, Anthony Walsh, Brad "Tiki Shark" Parker, Jamie O'brien, Royal Kona Resort, Sam Choy, Sam Choy's in the Kitchen | Leave a comment »
A stellar lineup of Big Isle chefs will be wowing attendees for the 27th annual Christmas with the Chefs holiday gala Saturday, Dec. 5. The American Culinary Federation (ACF) Kona Kohala Chefs Association fundraiser is again on the balmy, seaside grounds of the Courtyard King Kamehameha’s Kona Beach Hotel from 5:30-8 p.m.
Culinary participants to date include the Four Seasons Resort Hualalai, Sansei Seafood Restaurant & Sushi Bar, the Mauna Lani Bay Hotel and Bungalows, the Hapuna Beach Prince Hotel, Kailua Candy Company, Pueo’s Osteria, Huggo’s, The Feeding Leaf, Lava Lava Beach Club, Red Water Cafe and Habaneros Bar & Grill along with new participants Kohala Burger & Taco and Mai Grille by Chef Allen Hess. Host property Courtyard King Kamehameha’s Kona Beach Hotel will also be decking the halls with a special culinary offering.
In addition, the holiday gala offers handcrafted ales by Kona Brewing Company, Mehana Brewing Company and Big Island Brewhaus; fine wines and 100 percent Kona coffee.
Attendees can enjoy live music by the Bill Noble Trio, dancing under the stars and an exciting silent auction.
Christmas with the Chefs benefits local culinary students attending Hawaii Community College-Palamanui and members of the Kona Kohala Chefs who want to further their education.
Tickets are $85 pre-sale or $90 at the door. Charge tix by phone at 808-329-2522, online at www.konakohalachefs.org or purchase with cash at Kailua Candy Company, Kona Wine Market, Westside Wines Kona, Kamuela Liquor and Bentley’s in Waimea. Reserve VIP table seating for 10 for $1000 by phoning 808-329-2522.
American Culinary Federation Kona Kohala Chefs Association: ACF is the largest, professional, non-profit organization for chefs and cooks in the nation. Founded in 1980, the Kona Kohala chapter is comprised of food service professionals, vendors, growers and culinary enthusiasts: www.konakohalachefs.org.
The Shops at Mauna Lani “Uncorked” Food & Wine Festival on Saturday, November 14, 2015 is a one-night getaway for those who love exceptional food and wine, in the friendly, open-air atmosphere of The Shops at Mauna Lani. Running from 5 p.m. – 7 p.m., attendees are invited to sample special dishes from eight top Hawai‘i chefs as well as a variety of wines from around the world, craft beer and other libations. The festival benefits the Visitor Aloha Society of Hawai‘i Island (VASH) which assists Hawai‘i visitors touched by adversity during their stay.
VASH, a volunteer-driven 501(c)(3) nonprofit, provides supportive services to help visitors cope with adversity, from a lost wallet to a serious medical situation or the death of a loved one. In 2015 so far, VASH has seen a significant increase in visitor requests, increasing the need to train and recruit people to help handle the increased workload while maintaining spirit of Aloha in difficult situations.
A highlight of this year’s festival is “Mele‘uhane,” the melodic collaboration of Keikilani Lindsey and son Leokani, fifth and sixth-generation Hawaiian musicians and storytellers. Their first duo album, “Mele‘uhane” (spirit of the music) was a Hōkū Hanohano nominee this year, and they are often invited to play with John Cruz, Henry Kapono and other Hawaiian music stars.
The “Uncorked” dining experience features food tastings from the “izakaya-style” menu of Monstera, European flavors of The Blue Room, upscale vegan cuisine from Under the Bodhi Tree, contemporary island style by Tommy Bahama Restaurant & Bar, and the traditional sizzle of Ruth’s Chris Steak House.
Guests will also be among the first to taste selections from the new Mai Grille by Allen Hess, plus items from Village Burger of Waimea and Shiono Sushi Mauna Lani.
Young’s Market and Southern Wine and Spirits will be presenting wines from around the world, while craft brews from Kona Brewing Company will be available to toast the occasion. Tickets are $50 in advance, $70 on the day of the event. A silent auction will be held the night of the event. As a special bonus, ticket holders will not only receive great offers from participating stores and restaurants at The Shops at Mauna Lani on the night of the event, they will also be able to show their “Uncorked Passport” during future visits for additional discounts valued at over $100.
Tickets are limited and may be purchased from participating stores and restaurants at The Shops at Mauna Lani including Tommy Bahama Restaurant, The Blue Room, Monstera, Under the Bodhi Tree, Ruth’s Chris Steak House, The Fine Hawaiian Gift Gallery, Third Dimension Gallery, Lahaina Gallery, or buy online at www.BrownPaperTickets.com. Tickets will also be available for sale from VASH members.
For more information, call 808-885-9501, or visit www.ShopsAtMaunaLani.com.
While “grazing” at over 60 culinary stations and exhibit booths, attendees at the 20th Mealani’s Taste of the Hawaiian Range can get in on some new activities that all promote local and sustainable food production on Hawai‘i Island.
The anniversary event is 6-8 p.m. Friday, October 9 at the Hilton Waikoloa Village and boasts a stellar lineup of participating chefs from O’ahu, Maui and Hawai‘i Island—plus sampling by local food producers and compelling exhibits presenting topics related to our island agriculture.
Each attending family will receive a complimentary copy of the Taste of the Hawaiian Range 20th Anniversary Cookbooklet, filled with recipes by local chefs and members of the local beef industry. Find out how the Arakis of Kuhio Grille make Miso Pork Pot Roast and what’s the secret for Merriman’s Kahua Ranch Lamb Jook.
Also new in 2015 is a digital scavenger hunt where up to 500 guests can answer questions, take photos and learn more about Big Isle agriculture—using their smart phones —for a chance to win prizes like restaurant gift certificates and local food products.
In addition, attendees will be able to connect with exhibit booths through a QR code image posted at each table. The code will connect smart phone users to online product discounts, coupons and links for educational resources.
“These digital activities will enable attendees to take advantage of discount offers from our participating local food producers for up to a year after the event,” explains Christine Osterwalder, Taste exhibit chair. “Guests will also be able to download digital handouts from our educational exhibitors. Info will be conveniently accessible at the click of a button and celebrates the amazing variety of agricultural products here on the Big Island.”
Anniversary festivities will include honoring the event’s 20-year participants and others who have been long-term Taste supporters.
Culinary headliners for this year’s event include Bravo’s “Top Chef” Fan Favorite Sheldon Simeona of Maui’s Migrant Restaurant; Kevin Hanney of Oahu’s 12th Avenue Grill, the 2015 Hale Aina Best Restaurant of the Year; and the host of TV’s “Family Ingredients,” Ed Kenny of Honolulu’s Town Restaurant.
These celebrity chefs, and 30-some others, will be preparing delectable dishes using pasture-raised beef, lamb, goat, mutton and pork. A variety of beef cuts—from tongue to tail— are utilized so chefs and attendees can get acquainted with not-so-familiar cuts while having fun. The pasture-raised beef is sourced from local, humanely raised cattle that are free of antibiotics and hormones. Enjoy familiar cuts like sirloin tip and ribs, plus tripe and the infamous “rocky mountain oysters” or bull testicles.
Hawaii Regional Cuisine founders Roy Yamaguchi and Peter Merriman will lead the pre-gala’s educational offerings, which are open to the public. Using oxtail and beef tenderloin, Chef Yamaguchi of Roy’s instructs the 2015 edition of Cooking Pasture-Raised Beef 101 at 3 p.m. Peter Merriman of Merriman’s Restaurants offers a presentation on purchasing local for the professional kitchen that is geared for college culinary students at 1:30 p.m.
Pre-sale tickets for Taste are $45 and $60 at the door. Entry to Cooking 101 is $10 while the 1:30 p.m. class is free. Tickets are on sale at island-wide locations and online. Tickets locations include Kuhio Grille in Hilo, JJ’s Country Market in Honoka‘a, Kamuela Liquors and Parker Ranch Store in Waimea, Kona Wine Market in Kailua-Kona and Kohala Essence Shop at the Hilton Waikoloa Village. Purchase tickets online at www.TasteoftheHawaiianRange.com.
Watch for ticket giveaways on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI.
A free parking and shuttle service to Taste is available from ‘Anaeho‘omalu Bay noon-10 p.m.; follow parking signs on Waikoloa Beach Drive. Guests are encouraged to come early to avoid shuttle lines. For general event information, phone (808) 969-8209.
Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Russell Nagata at 808-969-8209 no later than September 7.
Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program, Kamehameha Schools, KTA SuperStores, West Hawaii Today and Pacific Radio Group. The quality and growth of this event are rooted in small business participation, sponsorship and in-kind donations. For more information, visit www.TasteoftheHawaiianRange.com.
Filed under: Agriculture, Announcements, Big Island, Community, Education, Entertainment, Food & Drink, Hawaii, Hawaiian, Health, Kohala, Something New? | Tagged: Taste of the Hawaiian Range | Leave a comment »
Nutritious, flavorful Hawai‘i-grown food is in the spotlight during the “Same Canoe Local Food Challenge,” an ongoing project of One Island, a Big Island 501c3 nonprofit. The Same Canoe campaign launches at two Local Food Celebrations this month: Sept. 13 at South Kona Green Market, and Sept. 19 at Hawi Farmers’ Market. Bringing together island food products and food-lovers with nutrition experts to share the practical wisdom of supporting sustainable agriculture, these interactive and flavorful food events will be fun and educational for all ages.
The Same Canoe local food initiative encourages Hawai‘i residents to “Double It” by purchasing, growing and requesting local-grown foods when dining out. The name “Same Canoe” pays tribute to Hawai‘i’s original canoe crops, plants brought to the islands by Polynesian voyagers, and holds the lesson of the empowerment achieved when paddling together cooperatively. All in the ‘same canoe’ is also a potent reminder of our mutual interdependence as an island community and as members of the global community.
With a commitment to build sustainable communities, Same Canoe is hosting innovative community action projects with film night, workshops and farm tour events. Current efforts include a pilot project that also provides matching local food coupons to 600 EBT/SNAP households in specific rural communities through sponsorship from the USDA.
For each $30 in grocery receipts showing EBT purchases of fresh produce, pre-enrolled households can receive a one-to-one match in local food coupons that will be redeemable at approved local food vendors, culinary and gardening classes, and farm tours for up to $120 in value. Signups are available for a limited time at the farmers’ market in Hawi, South Kona Green Market in Captain Cook and North Kona’s Sunset Market.
Local Food Coupon Book
Same Canoe is also producing a new Local Food Coupon Book offering dining, gardening and wellness discounts for any island resident or visitor. A rewarding new way to buy more local and save on food, health and gardening costs this fall, the Coupon Book is a fundraiser for local school gardens and food, ag and wellness organizations. Savings include local grocery stores, cafes, restaurants, gift stores, wellness practitioners, farm/garden centers and farm tour discounts. The book will be available at the Farmers’ Markets and through local groups (Learn more at the Local Food Celebrations.)
Many voices support local foods
The September 13 and 19 Local Food Celebration launch parties invite the public to enjoy local foods and meet the farmers who provide them, listen to great music, and learn from Hawai‘i Island’s food, wellness and agriculture leaders.
At South Kona Green Market on the 13th music will be by the Hawaiian trio Mauka Soul, and presenters include Councilwoman Maile David, Ken Love of Hawai‘i Tropical Fruit Growers, Sonia Martinez, cookbook author, Dr. Corinne de Soto, ND, and representatives from Adaptations CSA and the Ho‘opomaika’i Community Health Initiative.
In Hawi on the 19th, Councilwoman Margaret Wille, Chef Stephen Rouelle of Under the Bodhi Tree, Slow Foods, Dr. Hana Roberts, ND, Sonia Martinez cook and author, and representatives from Lokahi Garden Sanctuary are among the presenters, with music provided by David Gomes.
The Island’s Food Basket is also a participant at both events and will feature their Da Box community supported agriculture (CSA) produce subscription box being delivered island wide. The many voices of food and wellness presenters demonstrate how local foods strengthen our community, personal health, and families’ overall well-being.
“Choosing local food, I get the freshest flavors and optimal nutritional value available, with the fewest miles on it,” said Maureen Data of Adaptations farm and food hub in Kona. “I know my farmer and the farm’s methods and location, and sometimes the family being raised there. I realize that every dollar that I spend locally returns 3 times more money to our island economy.”
“Local food production is vital to the North Kohala community,” said Lokahi Garden Sanctuary owner Richard Liebmann. “North Kohala historically has been providing healthy clean food to its community for many generations. Today more than ever local food production can play a pivotal role in connecting people, and providing healthy food choices.”
“Food tastes so much better when you know the person who grew your vegetables or raised your meat or fed the chickens who laid your eggs. The food is fresher because it hasn’t been shipped here in a container and you’ll be supporting our local economy rather than huge corporations somewhere thousands of miles away.” said Clare Bobo, President of Slow Food Hawai‘i, a food advocacy group that will participate in the Local Food Celebrations.
The Local Food Celebrations Sept. 13 and 19 welcome the entire community and people of all ages to come and enjoy the music, buy farmer-direct, sit down for tasty breakfast or lunch selections, take home a locally crafted food, and learn more about the Same Canoe Local Food Challenge and the many values offered through the new Local Food Coupon Book.
For more information on the Same Canoe Local Food Challenge, see www.oneisland.org.
Chef Sam Choy’s traction gaining web show “Sam Choy’s in the Kitchen” will feature Brad Tiki Shark Parker and his household for its first celebrity episode.
“We have done over 10 episodes and decided to give our viewers something special this time and also see what’s really in a local celebrities kitchen” quoted Chef Choy. “We had fun and will be visiting more celebrities kitchens in future episodes” he added.
According to Producer Richard Gonzalez “the show was totally off our regular format but extremely entertaining and will be received well by our viewers”
“Sam is welcome in my kitchen anytime” quoted Brad Tiki Shark Parker. Its always a good time getting together with a Chef who is as wacky and crazy as I am!”.
The Celebrity episode will debut on YouTube on August 18.
Mahina Mele Farms is recalling the following products after FDA testing found Salmonella in macadamia nuts.
Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
To date, no illnesses have been reported in connection with these products. In the interest of public health and safety, we are recalling all products processed from this batch of macadamia nuts.
The following products are involved in the recall. They were distributed to retail stores from May 26-29, 2015 primarily on the East Coast and in Hawaii.
|Izzie Macs! Macadamia Nuts||689076792677||016||6oz (salted)|
|Izzie Macs! Macadamia Nuts||689076793575||016||6oz (unsalted)|
|Izzie Macs! Macadamia Nuts||689076792776||016||16oz (unsalted)|
|Izzie Macs! Macadamia Nuts||689076792974||016||16oz (salted)|
|Bulk Macadamia nuts (salted and unsalted; wholes and pieces)||—||016||5lb bag|
|Baby Bruddah’s Mac Nut Buttah||753182242019||016||12oz|
|Baby Bruddah’s Chocolate Mac Nut Buttah||735182242040||016||12oz|
Customers who have purchased the above products should not consume them and should return them to the store where they were purchased for a full refund or replacement. Mahina Mele Farm will reimburse the wholesaler for any returned product.
These products were shipped May 26-29th, 2015 and are from LOT #016.
If you have any questions, call Jason or Kollette Stith at 808 328 8987.
This recall is being made with the knowledge of the Food and Drug Administration.
The 25th Annual Hawaii International Tropical Fruit Conference is September 25-27 at Courtyard King Kamehameha’s Kona Beach Hotel. All attendees registering before August 1 enjoy a discounted fee of up to $50; visit hawaiitropicalfruitgrowers.org to register online with paypal; conference forms can be found at htfg.org. Open to the public, the event includes mini-conferences on Kauai and in Hilo.
The anniversary conference is titled “Back to Our Roots” and offers a lineup of visiting researchers and agro experts. Yaz Dixzbalis of Queensland will give the keynote address, “Cacao, Jackfruit, Hot-Water, Trellis Wires and Their Relevance to Tropical Horticulture in Australia.” Dixzbalis is an agronomist, serving as a tropical fruit horticulturist with Australia’s Department for Foreign Affairs and Trade. His recent research efforts involve trellising tropical fruits for improved cyclone resilience.
Other speakers and their topics include “The Fruit Explorer” Joseph Simcox, who travels the globe searching, tasting and documenting thousands of edibles. Peter Salleras will discuss a grower’s prospective of “Striving for Sustainable Tropical Tree Fruit Production in the 21st Century and Bob Shaffer presents “Soil Culture in Hawaii.” Shaffer, agronomist for Honaunau-based Soil Culture Consulting, offers assistance to transition farms, orchards and pastures to biologically integrated farming systems using sustainable farming strategies.
HTFG Executive Director Ken Love says the conference will include USDA updates, Sunday tours with Tom Baldwin, networking and fruit tasting. In addition, Diczbalis will present a “Photo Journal of Fruitful Visits to SE Asia.”
Hawaii Tropical Fruit Growers: Marking its 26th year, HTFG was incorporated in 1989 to promote tropical fruit grown in Hawaii. It is a statewide association of tropical fruit growers, packers, distributors and hobbyists dedicated to tropical fruit research, education, marketing and promotion; www.htfg.org.
In June, Lava Lava Beach Club, the oceanfront restaurant at Anaehoomalu Bay, and Kamuela Provision Company (KPC) at the Hilton Waikoloa Village, won recognition on a national level from premier restaurant reservations provider, Open Table.
In selecting its “Top 100 Best Al Fresco Dining in America,” more than five million reviews were surveyed from over 20,000 restaurants nationwide, between May 1, 2014, and April 30, 2015. To be included, restaurants were evaluated for excellence in outdoor dining experience, as well as overall service and food/beverage quality.
“The quality of restaurants within our destination resort is outstanding,” said the Resort’s Vice President Scott Head. “It’s great to know that reviews from visitors around the country are reflecting what we’ve known from the beginning. The combination of our Island’s beautiful settings, its first-class fresh foods from local sources and a warm, natural service style makes them winners. I am proud to congratulate Lava Lava Beach Club and Kamuela Provision Company.”
Statewide, 17 Hawaii restaurants made the list, eight from Hawaii Island. Earlier this year, CNN named Lava Lava Beach Club as one of Hawaii’s Top 10 Best Beach Bars.
Established in 2012, Lava Lava Beach Club is presented by the Von Platen Luder family of restaurateurs that includes the venerable Huggo’s in Kailua-Kona. They also offer overnight accommodations in four beach front cottages. For information and reservations, call 808-769-5282 or visit www.lavalavabeachclub.com.
Kamuela Provision Company’s signature Hawaii Regional Cuisine features prime steaks and fresh local produce and seafood is served in a matchless ocean sunset setting. For reservations, call 808-886-1234 or visit www.hiltonwaikoloavillage.com.
Waikoloa Beach Resort is a complete destination resort that encompasses two championship golf courses and over 3,000 guest rooms in two upscale hotels, and seven luxury condominiums and vacation home properties. The Resort also includes award-winning Queens’ MarketPlace and Kings’ Shops, offering a wide variety of shopping opportunities, services and dining experiences, plus free entertainment and cultural programs. For more information visit www.WaikoloaBeachResort.com or call (808) 886-8822.
This school year, the Hawaii State Department of Education (HIDOE) will implement a U.S. Department of Agriculture (USDA) pilot program this school year at seven public schools, which will allow all students at those schools to receive free meal service.
The program, called the Community Eligibility Provision (CEP), allows a school district, a group of schools or a single school to serve free meals to everyone even if they do not qualify for the free or reduced lunch reimbursement.
The CEP program has been adopted by jurisdictions around the country. “One major factor in the future of the program is the high cost of a meal in Hawaii compared with the much lower rates around the country,” stated Superintendent Kathryn Matayoshi. “We’re grateful for this opportunity to participate in this pilot to benefit families in need.”
The schools participating in the pilot program are:
- Kaunakakai Elementary School
- Kilohana Elementary School
- Maunaloa Elementary School
- Molokai Middle School
- Molokai High School
- Linapuni Elementary School
- Mountain View Elementary School
To qualify for CEP, a district, grouping or school must have a minimum of 40 percent or more of its students eligible for free or reduced meals through the National School Lunch Program.
Currently HIDOE pays an average of $5.50 a meal (including food costs, labor, utilities, etc.). The USDA reimburses the state $3.85 for students who qualify for a free meal and $0.40 for those paying for a meal. HIDOE charges $2.50 for elementary school lunch for a total of $2.90 in recouped cost for the state.
Under the program, all students in a CEP school would qualify for the higher $3.85 reimbursement. While the seven pilot schools will no longer be collecting meal monies and ensuring accounts have sufficient funds, families will be required to provide information for data collection.
“The schools were chosen so that the Department can analyze how families and students in a single island community such as Molokai, respond to the program while also giving officials the chance to study the impact of individual schools in separate and distinct districts on Oahu and Hawaii Island,” Office of School Facilities and Support Services Assistant Superintendent Dann Carlson said.
For more information about CEP visit: http://bit.ly/HawaiiCEP
Filed under: Announcements, Economy, Education, Food & Drink, Hawaii, Kids, Something New?, State Affairs | Tagged: Community Eligibility Provision (CEP), Free Meals at Schools, Hawaii | Leave a comment »
Coffee industry leaders from across the state assembled for the Hawaii Coffee Association’s (HCA) 20th Annual Conference and 7th Annual Statewide Cupping Competition this past weekend at Courtyard Marriott King Kamehameha’s Kona Beach Hotel located in the heart of the world-famous Kona Coffee Belt.
In the cupping competition, 95 entries from growing districts located across the state competed for top honors in two categories: Creative and Commercial. Qualifying for the Commercial division means that at least 1,000 pounds of the coffee entered is available for sale.
The top-scoring coffee hailed from Hula Daddy Kona Coffee Farm with a score of 86.5, which competed in the Creative division. The top scoring coffee in the Commercial division was also produced in Kona by Moki’s Farm with a score of 84.8. The highest scoring coffees from other participating Hawaiian coffee origins were also honored including Ka’u District’s A.C. Farm (85.5), the Hawaii District’s Accidental Coffee Farm (85.1), Maui’s Tambra Gardens/Kula Beans (84.8) and Hamakua’s Hawaiian Rainbow Farms with a score of 84.1. Visit hawaiicoffeeassoc.org for a full list of qualifying entries and scores.
“I am very impressed with the quality of the coffees coming out of all of the districts. It just keeps getting better,” said David Gridley of Maui, HCA’s Cupping Committee chair. “I applaud all the coffee farmers of Hawai‘i for their remarkable efforts”
Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including, flavor, aroma, ‘mouth-feel’, acidity, sweetness and aftertaste.
Veteran cupper Warren Muller noted an overall increase in scores among a broad spectrum of coffees this year. “But some just jumped off the table,” he emphasized, referring to the outstanding quality of this year’s crop. He remarked that the upward trend signifies continuous improvement and that experimentation was evident in new varietals and processing methods.
At the annual meeting, association members gathered to elect a new board and officers. HCA’s new president is Steve Hicks of Greenwell Farms with Ralph Gaston of Isla Custom Coffees as vice president, Adrian Guillen of Hawaiian Queen Coffee as treasurer and Gloria Biven of Royal Kona Visitor Center Mill & Museum as secretary.
The new board of directors features representation from across the state and a variety of business disciplines within the coffee industry including Big Island Coffee Roasters, Hawaii Coffee Company, Hawaii Coffee Growers Association, Ka’u Farm and Ranch Co. LLC, Kaiwi Farms, Kauai Coffee Company LLC, Kona Coffee Council, Kona Mountain Coffee, Maui Coffee Association, Monarch Coffee and UCC-Hawaii.
Incoming President Steve Hicks commented, “The conference has given us an opportunity to redouble our efforts and refocus the industry on the finest quality coffee we can produce.”
Other activities included a bus tour of area farms and processing facilities, a cupping workshop, a coffee quality workshop, vendor displays and presentations from Hawaii’s Department of Agriculture, USDA, Hawaii Agricultural Research Center, Pacific Basin Agricultural Research Center, University of Hawai‘i College of Tropical Agriculture and Human Resources, Hawaii Farm Bureau and growers from across the state. TV and radio personality Howard Dicus took the stage to share his witty commentary and predictions surrounding economic events.
The Hawaii Coffee Association’s mission is to represent all sectors of the Hawai‘i coffee industry, including growers, millers, wholesalers, roasters and retailers. HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees. A major component of HCA’s work is the continuing education of members and consumers. Its annual conference has continued to grow, gaining international attention.
Learn more about the HCA at www.hawaiicoffeeassoc.org
Learn more about the Hawaii coffee industry at hawaiicoffeeindustry.com
The Hawaii State Department of Education (HIDOE) is announcing its policy update for free and reduced-price meals for children unable to pay the full price of meals served under the National School Lunch and School Breakfast Programs for the 2015-16 school year. Copies of the policy are available at public schools. Children from households with income at or below the following levels are eligible for free or reduced-price meals:
Application forms are being sent to all homes with a letter to parents or guardians. To apply for free or reduced-price meals, households should fill out one application and return it to the school where the child is enrolled or complete an online application via ezmealapp.com. Applications for the current school year (2015-16) are now being accepted. The application information will be used to determine eligibility and may be verified at any time during the school year by the school or other program officials.
For DOE officials to determine eligibility, households receiving SNAP or TANF must list the child’s name, date of birth, grade, school code and their SNAP or TANF case number and the signature and name of an adult household member. Households not receiving SNAP or TANF must list: 1) the names of everyone in the household; 2) the amount of income received by each person, how often the income is received and the source of the income; 3) the name and social security number of either parent/guardian who is the primary wage earner or the adult household member who signs the form or the word “none” if neither adult household member has a social security number; and 4) the signature of an adult household member.
Applications may be submitted at any time during the year. View our program page here.
Under the provisions of the free and reduced-price policy, the DOE will review applications and determine eligibility. Parents or guardians dissatisfied with the ruling of the official may wish to discuss the decision with the reviewing official on an informal basis. Parents wishing to make a formal appeal may make a request for a hearing on the decision in writing to:
Glenna Owens, SFA Director, 1106 Koko Head Avenue, Honolulu, HI 96816
Phone Number: (808) 733-8414 or toll-free 1-800-441-4845.
In certain cases foster children are also eligible for school meal benefits. If a household has foster children living with them and wishes to apply for them, the household should contact the school for more information.
The information provided by the household is confidential and will be used only for purposes of determining eligibility and verifying data.
In accordance with federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability. This institution is an equal opportunity provider and employer.
Kalo (taro) is Hawaii’s most elemental food for body and soul. Inspired by kalo, The Feeding Leaf events and catering company (TFL) will present a five-course benefit luncheon for the nonprofit Pōhāhā I ka Lani, on Sunday, July 26 at 12 p.m. at the secluded Waipi‘o Tea House.
Diners will take a culinary “huaka‘i,” a journey that begins with Moloka‘i venison, ‘uala (purple sweet potato) and pa‘akai (Hawaiian salt), and travels through Kona for Kamana‘o Farm pumpkin and Living Aquaponics lettuce. Mauka-to-makai entreés feature whole roasted pig and ‘ōpelu, followed by a trio of poni (purple) desserts: Punalu‘u Taro Sweet Bread Pudding with Kalo Vanilla Bean Sauce, ‘Uala Custard Flan Tart and Koele Pālau (sweet potato pudding).
Each course will be paired with a different type of kalo, selected by Pōhāhā I ka Lani founder Kūlia Kauhi Tolentino-Potter, to complement the specific foods being served. For example ‘ōpelu kalo will accompany the whole roasted ‘ōpelu entree to enhance both flavors.
“What makes this event so special is absolutely the Valley, Waipi‘o itself,” said TFL President Tracey Apoliona. “We are bringing the guests right there, right to the source. And we are making and serving the kinds of Hawaiian foods that have ancient roots, in modern, elegant preparations. That is how the menu is, and we as a business are, aligned with Pōhāhā—honoring the kalo, from those rich roots up to the green leaves that grow in abundance, reaching higher and higher.”
Emceed by TFL’s new Director of Shared Services Paris DeCambra, lunch is accompanied by the Hawaiian music of Aliʻi Keanaʻaina, in the scenic setting of Waipiʻo Tea House, overlooking Hi‘ilawe falls. And, an exclusive silent auction will supplement fundraising efforts for future educational programs promoting stewardship, leadership and guidance.
Founded in 2009, Pōhāhā I ka Lani is a hands-on, place-based educational resource, dedicated to restoring and preserving indigenous Hawaiian culture. Numerous schools, clubs and community groups participate in their Kāhuli program, focused on traditional kalo farming and centuries-old food culture in the Napo‘opo‘o area of Waipi‘o Valley. http://www.pohahaikalani.com/
A limited number of tickets are available at $100 for this one-of-a-kind, alcohol-free food experience in Waipi‘o Valley. Price includes five course plated lunch, fresh brewed Māmaki and Ko‘oko‘olau teas, and shuttle transportation from Waipi‘o Shuttle Tour Company. To purchase tickets, please call 325-3803, or visit waipioteahouse.brownpapertickets.com.
The Feeding Leaf catering and event company specializes in Hawai‘i-raised food for quality private parties, wine events, weddings, birthdays and other happy occasions. For more information, contact Les Apoliona, (808) 325-3803, firstname.lastname@example.org, visit www.thefeedingleaf.com, or Facebook.com/thefeedingleaf.
Famous Hawaii Chef Sam Choy was spotted at the Kona Airport with artist Brad “Tiki Shark” Parker earlier today.
Parker’s agent Abbas Hassan said, “Big local news story is to follow next month”.
Anyone know what’s cooking?
Filed under: aloha, Announcements, Big Island, Entertainment, Food & Drink, Hawaii, Kona, Unexplained Phenomenon, Wordless Wednesday | Tagged: Abbas Hassan, Brad "Tiki Shark" Parker, Sam Choy | Leave a comment »
The Department of Land and Natural Resources (DLNR) reminds the public that the season for taking ula and ula papapa (spiny and slipper lobsters) and Kona crabs in state waters is closed this month through the end of August.
Hawaii Administrative Rules prohibit the taking, killing, sale or offering for sale, or possession of any ula, also known as spiny lobster (Panulirus penicillatus, P. marginatus) and ula papapa or slipper lobster (Scyllarides squammosus, S. haanii) from state waters during the closed season, which started May 1. It is also illegal to take, possess, or sell Kona crab during May through August.
“These rules are in place to protect lobsters and Kona crabs during the summer months, which are the peak of their reproductive season, and to help ensure their populations will continue to be sustainable,” said Suzanne Case, DLNR chairperson.
However, any commercial marine dealer may sell, or any hotel, restaurant, or other public eating house may serve spiny or slipper lobster lawfully caught during the open season by first procuring a license to do so pursuant to section 13-74-41, Hawaii Administrative Rules.
During the open season catching, taking or possessing of female spiny and slipper lobsters and female Kona crab is prohibited as a result of the passage of Act 77 by the 2006 State Legislature.
Also during the open season, any spiny or slipper lobster, or Kona crab, caught with eggs must immediately be returned to the waters from which it was taken. Taking or killing of females is prohibited year round.
The Hawai‘i Fishing Regulations booklet, available at all Division of Aquatic Resources offices and most fishing supply stores, shows how to determine the sex of spiny lobsters and Kona crabs. Or go online to http://dlnr.hawaii.gov/dar/fishing/fishing-regulations/marine-invertebrates/how-to-determine-sex-of-regulated-invertebrates/
For more information on regulations concerning these and other marine invertebrates, including minimum sizes, go to http://dlnr.hawaii.gov/dar/fishing/fishing-regulations/marine-invertebrates/ or call the Division of Aquatic Resources.
To report any violation of these or other fishing regulations call the Division of Conservation and Resources Enforcement at 643-DLNR.
Culinary entries from across the state were tapped winners at last night’s Big Island Chocolate Festival. Chefs, chocolatiers and students were critiqued on taste, texture, appearance and creativity by a team of celebrity judges during the three-day festival.
Event host The Fairmont Orchid, Hawai’i was cited in three categories for best plated dessert, bean to bar and the People’s Choice award. The Hilton Waikoloa Village earned best savory while Madre Chocolate took top bonbons.
Likao Kula Farm of Holualoa bested 11 entries to win the inaugural cacao processing category.
“The processing of the cacao bean—its fermenting and drying—is an important step in the flavor and quality of chocolate and we’re happy our local growers competed in this new competition category,” said Farsheed Bonkadar, president of the Kona Cacao Association.
Culinary students from University of Hawai‘i-Maui College won the morning student competition besting second place Hawai‘i Community College-Hilo and third place Hawai‘i Community College-West Hawai‘i. Students prepared elaborate plated desserts using chocolate.
Commenting on the competitions, Bonkadar added, “The caliber of entries continues to improve and it’s rewarding to see how both student and professional culinarians use chocolate in both sweet and savory recipes.”
Heading the team of judges for the two competitions were celebrity chefs Stanton Ho, Guittard’s Donald Wressell, Valrhona Chocolate’s Derek Poirier and Sam Choy of Keauhou’s Kai Lanai restaurant. Other team judges included Elizabeth McDonald of Maui’s B3 A Beach Bunny Bakery; Ricky DeBoer of The Fairmont Kea Lani, Maui; Steven Arakaki of Kukio Golf & Beach Club; Chris Speere of UH-Maui College and Daniel Sampson of The Fairmont Orchid, Hawai‘i. Teresa Shurilla of UH-Maui College oversaw the judging.
The real winners of the fourth annual festival are two beneficiaries: the Equip the Kitchens campaign for the future Hawai’i Community College-Palamanui and Kona Pacific Public Charter School.
Presented by the Kona Cacao Association, the Big Island Chocolate Festival not only heralds Hawai’i’s growing cacao industry, but also the culinarians who masterfully create foods featuring chocolate.
In addition to last night’s gala, the three-day festival offered a full lineup of chocolate decadence from planting to plating: a Kona cacao farm tour, plus growing and processing seminars and how-to culinary demonstrations.
Visit www.bigislandchocolatefestival.com for updates on next year’s event.
The mission and goal of KCA is to promote the cacao industry on the Big Island of Hawai‘i by presenting BICF as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. For information, visit www.bigislandchocolatefestival.com.
Show the gal in your life how much you care Mother’s Day weekend with tickets to the decadent Big Island Chocolate Festival gala 5:30-9 p.m. Saturday, May 9 at The Fairmont Orchid, Hawai‘i.
Indulge in both savory and sweet chocolate creations by top chefs complemented by the harp and violin duo String Beings, fine wines and handcrafted ales, Bacardi cocktails, chocolate sculpting, chocolate body painting and dancing.
Among the culinary offerings, festival host The Fairmont Orchid, Hawai‘i is serving savory cocoa nib-crusted beef long rib with white corn and pickled roots, plus Waialua Estate chocolate pate with caramelized pineapple for dessert.
In addition, Hawai‘i Community College students offer an all-you-can-eat cuisine bar with a Chicken Mole Rice Bowl, make-your-own spinach/strawberry salad and tasty tofu and fish poke. Big Island Candies joins this year’s festival sharing buttery shortbread cookies topped with luscious Amoretti cookie spreads.
Fun includes voting for your favorite culinary station while chefs, chocolatiers and cacao growers also vie in a variety of contests judged by a stable of celebrity chefs: Internationally acclaimed Derek Poirier of Valrhona, Donald Wressell of Guittard. Top 10 Pastry Chef in America Stanton Ho and Kona’s own Hawai‘i Regional Cuisine founder Sam Choy.
Awards will also be presented to statewide college culinary students competing in a chocolate food competition earlier that day.
The festive gala caps three days of choc-licious fun and hands-on learning opportunities presented by the Kona Cacao Association. All activities are open to the public and benefit the “Equip the Kitchens” campaign for the future Hawai‘i Community College-Palamanui and a capital campaign to build a community kitchen at the Waldorf-inspired Kona Pacific Public Charter School in Kealakekua.
Gala admission is $75 with VIP tickets for $100. Find gala and festival seminars details, plus tix info at www.bigislandchocolatefestival.com. Get updates on facebook and #BIChocoFest. Questions? Phone 808-324-6100.
Special room rates of $299 including breakfast for two are offered by The Fairmont Orchid. For accommodations, book with the hotel at 808-885-2000 and mention “Big Island Chocolate Festival.”
The Big Island Chocolate Festival is presented by the Kona Cacao Association, Inc. The mission and goal of KCA is to promote the cacao industry on the Big Island of Hawai‘i by presenting BICF as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. For information, visit www.bigislandchocolatefestival.com.
Renowned local artist Brad “Tiki Shark” Parker along with award winning author S.P. Grogan and surf giant Body Glove International hosted a book signing event last March. The illustrated novel titled – Atomic Dreams at The Red Tiki Lounge is a fast paced historical fantasy adventure set in post World War II Hawaii.
Part of sales proceeds generated from this high profile two day event were donated today to The Food Basket, Hawai’i Island’s Food Bank. “We are so fortunate to have an artist like Brad on our Island, his flamboyant and outgoing style of art matches his generosity” quoted En Young – Executive Director of the Food Basket.
Today’s presentation at the Kona Oceanfront Gallery – Brad’s home gallery was also attended by Kristin Kahaloa the new Executive Director of the Kona Kohala Chamber of Commerce and Mark Hanna the owner of Kona Oceanfront Gallery.
“The Chamber encourages philanthropy and collaboration with small businesses and non-profits to make The Hawaii Island a better place” stated the newly appointed Executive Director.
Brad also designs Beach Towels and other accessories for Body Glove International that sells its products in over 55 countries worldwide.
About Brad “Tiki Shark” Parker – (www.tikishark.com)
After working for Marvel & DC Comics for many years, he gave it all up and moved to the Big Island of Hawaii over a decade ago. Through his Kailua Kona based company Tiki Shark Art Inc., Parker sells his art though galleries in the USA and around the world. His unmistakable, lurid style of art reflects influences as diverse as the Flemish masters, comic books, and Hawaiian tourist kitsch. His designs can be seen on products from surfboards to skate boards to beach towels and calendars.
Brad “Tiki Shark” Parker is truly a master and a world class, award winning creator of Polynesian Pop Surrealistic Art with a Hawaiian twist.
As a prelude to Big Island Chocolate Festival, local event planning and catering company The Feeding Leaf presents the premier “Chocolate Soirée” dinner on Thursday, May 7, 5-8 p.m. at Kokoleka Lani Farms.
The seven-course feast features Original Hawaiian Chocolate, savory and sweet, in dishes created by notable chefs like Stanton Ho (Amoretti), Clayton Arakawa (Mauna Lani Resort), Angela Smith (Sweet Eatz), and Scott Hiraishi (The Feeding Leaf), assisted by culinary students from University of Hawai‘i Center—West Hawai‘i Campus.
Also providing chocolate for the Soirée, Kokoleka Lani Farms is a working cacao farm in Keauhou, run by Greg Colden and Marty Corrigan, owner-operators of Kona Natural Soap Company. By special arrangement, the exclusive Chocolate Soirée event begins in their retail shop, with passed hors d’oeuvres prepared by the culinary students. Dinner will be served family-style in their adjacent home.
Chocolate cocktail concoctions will be provided by mixologist and general manager Keith Malini of Ray’s on the Bay, the oceanfront restaurant at Sheraton Kona Resort and Spa at Keauhou Bay. Ray’s on the Bay has also selected fine wines to serve with the elegant farm-to-fork feast, and the restaurant will feature one of the signature chocolate entrees on their dinner menu in the days leading up to the event.
“The Chocolate Soirée is a fun way for us to do some education. It gives the students a chance to work with top chefs in a unique environment, and to work with the more unusual Hawai‘i Island ingredients they don’t see or use every day,” said The Feeding Leaf General Manager Les Apoliona.
“It gives our guests a chance to learn about new and different aspects of local chocolate while they enjoy a beautiful, exclusive dinner at the source,” he said. “We’re so grateful to Greg and Marty for opening their home and their cacao farm for us. And, with two more days of chocolate indulgence Friday and Saturday, we think this will be and outstanding pre-event for Big Island Chocolate Festival.”
Tickets for Chocolate Soirée are limited to 100 at $125 per person, including cocktails and wines, available at Kona Wine Market and Westside Wines, online at wew.eventbrite.com/e/chocolate-soiree-tickets-16328176014, or by calling 808-325-3803. Big Island Chocolate Festival takes place May 8-9 at The Fairmont Orchid, Hawai‘i, with Chocolate Gala, Seminars, Chocolate Competition and more. Part of the proceeds benefit American Culinary Federation/Kona Kohala Chefs Association scholarships.
The Feeding Leaf catering and event company specializes in Hawai‘i-raised food for quality private parties, wine events, weddings, birthdays and other happy occasions. For more information, contact Les Apoliona, (808) 325-3803, email@example.com, visit www.thefeedingleaf.com, or Facebook.com/thefeedingleaf.