Slow Food KCC

Slow Food Cooking Demo Celebrating Hawaiian Red Veal, Heirloom Shell Beans and the Launch of the Slow Food KCC 350 Cookbook Project!

2009-10-30T23:34:00.008-10:00

Our first cooking demo of the semester on Saturday, Oct. 24, was a delicious success!

In addition to the demo we participated in the 350.org International Day of Climate Action by announcing the launch of our cookbook project featuring 35 versatile and abundant local foods, each to be highlighted in 10 different preparations based on our own recipes and those of our local farmers and people in our community. During the demo we were able to share information about the 350.org mission and generate lots of support and excitement from farmers and shoppers while cooking delicious local grass-fed veal from Hawaiian Cattle Producers Cooperative Association and heirloom shell beans from North Shore Farms. Thanks to all the members who volunteered their time!!

[As mentioned at the demo if you would like to share a recipe to possibly be included in the cookbook please email us at slowfoodkcc@gmail.com.]

Here are the Recipes for the dishes we featured on Saturday.. enjoy!

Rustic Hawaiian Red Veal & Heirloom Bean Stew

A simple and comforting soup to help us pretend that it’s autumn…

Makes 10+ Entree Servings

Stew

Hawaiian Red Veal, Stew Meat 2 lbs

North Shore Farms Fresh Heirloom Shell Beans 1 lb shelled

Fresh Tomatoes 1 lb

Garlic 5 Cloves, peeled

Fresh Leek 1 whole

Onion, Med 1 whole

White Wine 1 Cup

Kosher Salt To Taste

Sachet

Parsley, Flat Leaf 1/3 of a bunch

Bay Leaf 2

Rosemary, Fresh 1 sprig

Thyme, Fresh 1 sprig

Peppercorns, whole black ½ tsp

Cheesecloth, moistened 6” x 6” square

Preparations:

Shuck shell beans. Discard pods. Rinse beans. In medium size pot cover beans with water and bring to a boil. Remove from heat and allow beans to soak for 1 hour. Meanwhile mince garlic and clean leeks thoroughly, chopping whites into ½ inch squares and reserving greens. Chop onion and tomatoes about the same size as the leeks. Set aside. Chop veal into bite size chunks then heat a sauté pan until water sizzles on contact. Brown chopped veal quickly on all sides in two to three batches. When veal is browned, deglaze pan with white wine and continue to cook until wine has almost evaporated. Now add garlic, whites of leeks, onion and tomato stirring frequently. Drain beans and add to veal and vegetables. **Add about 2 Qts of water or enough to cover plus about 2 inches. Prepare cheesecloth; wrap leek greens, herbs and peppercorns. Submerge in simmering stew. Simmer gently for 2 hours or until beans are soft and veal is tender. Add kosher salt to taste

Serve with toasted bread rubbed with olive oil and garlic.

**For a slow-cooker, follow procedure up until this point then transfer ingredients to slow-cooker, add water as directed and cook on low for 4 to 8 hours.

Moroccan Style Veal Kefta (Meatballs) with Spicy Harissa Yogurt Sauce

A spicy and versatile preparation as a party appetizer or an innovative burger.

Makes about 35 – 1 oz Meatballs

Meatballs

Hawaiian Red Veal, ground 2 lbs

Onion 1 small

Garlic Cloves 2

Italian flat leaf parsley 2 sprigs including stems

Chinese parsley (cilantro) 2 sprigs including stems

Cumin, ground 2 teaspoons

Coriander 2 teaspoons

Paprika 2 teaspoons

Black Pepper, Ground 1 teaspoon

Olive Oil 2 Tblspns

Eggs, beaten 2 ea

Salt To Taste (about 2 teaspoons kosher)

Directions: In a food processor pulse onion, garlic, parsley and cilantro and spices until finely chopped. Add mixture to veal, mixing well with a spatula or gloved hands then mix in beaten egg. Finally, add salt, mix well and cook off a test meatball to taste for seasoning adjusting if necessary. Roll into meatball or patty shape and brown in a nonstick pan until desired doneness. Serve with Spicy Harissa Yogurt Sauce on pita, couscous or your preferred accompaniment.

Harissa

Dried red chilies (Japanese or Hawaiian variety) soaked in hot water 10 ea

Sea Salt 1 teaspoon

Garlic cloves 5 ea

Cumin, ground 2 teaspoons

Coriander, ground 2 teaspoons

Olive Oil ¾ Cup

Directions: Drain chilies then blend with other ingredients in food processor until smooth paste adding olive oil at the end in a steady stream.

For Spicy Harissa Yogurt fold 1 Tablespoon (or more depending on spice preference) into 32 oz of plain yogurt. Add 1 tsp cinnamon if desired.

Welcome back and Welcome to Slow Food KCC!

2009-09-28T19:57:00.002-10:00

Great turnout! Our membership drive and first meeting of the semester was a great success. We have 12 new members to add to our renewing membership which brings us to about 30 members and counting... a few more people were unable to attend but will be joining in the next couple of days. At today's meeting we discussed the possibilities for the upcoming semester, recapped the Big Island trip and had a butter taste off between newcomer Naked Cow Dairy, Oahu's only cow dairy, and Costco... as I'm sure you might have guessed, freshly churned, full fat, bright yellow local butter beat the competition by a mile..

Anna, Kevin and I shared a little about the Big Island Culinary Tour which was inspiring to say the least. Next post I will put up pics and stories from each of us about the amazing trip.

The membership meeting also gave us a chance to thank Saeed for his hard work over the summer; pretty much single-handedly running beef cooking demos for Hawaii Beef Industry Council on behalf of Slow Food KCC and all this with a brand new baby girl a.k.a the youngest and cutest Slow Food KCC member! Thanks again Saeed!

Look forward to a schedule of events soon and to lots of Slow Food doings this semester!

-Gida
President, Slow Food KCC

Farmer's Market Tour with Ed Kenney

2009-01-31T22:55:00.005-10:00

We had the great opportunity to tour around the Farmer's Market with Slow Food advocate Ed Kenney, Chef/Owner of Town and Downtown. We visited with the gang at Ma'o Organic Farm, Greg Yee at Blue Lotus Farm, Jenny at Big Wave Tomato and Isaac Gillette with Keopu Coffee. Ed shared his insight about the Slow Food movement and creating a relationship with those that grow our food. - more to come.

First Meeting of the Semester

2009-01-26T21:40:00.000-10:00

Today we thanked our outgoing board members: Sean Congdon - President, Niayana Scott - Secretary and Marcus Asahina - Treasurer for their service last year. We are looking for a volunteer to fill our Treasurer spot on the Board. We reviewed our calendar of proposed events for the semester; starting with this Saturday's Tour of the Farmer's Market Hosted my Ed Kenney chef/owner from the local Slow Food restaurants Town and Downtown. San Shoppell gave an interesting and insightful presentation about her Slow Food summer and Fall. She talked about her summer cooking job on Naushon Island in Massachusetts, attending Slow Food Martha Vineyard's potluck fundraiser that 500 people participated including Michael Pollan, the guest speaker. She also reviewed the events of Slow Food Nation in San Francisco, CA and her internship at Blue Hill at Stone Barns in NY. What an adventure. We shared fresh squeezed citrus-aid and freshly made salsa and corn chips. Yum!

Healthy Food Demonstration at The Farmer's Market

2009-01-24T22:20:00.007-10:00

Fresh Cucumber and Roasted Corn Salsa with FRESH Corn Tortillas! We had a crew of helpful volunteers this Saturday. Thanks to Aloun Farms for generously donating the sweet corn and cilantro used for this demo. Lets not forget the USDA grant that helps to underwrite these demonstration. You can find the recipes below in the comments section.

Slow Food Oahu Pot Luck

2009-01-18T18:55:00.006-10:00

Slow Food KCC members were invited to attend a potluck hosted by Slow Food Oahu last Sunday afternoon. Slow Food members and native Italians, Giampiero and Ezio, were responsible for the focus dish of the potluck, 20 lbs of fresh ahi tuna. The market fresh tuna was slowly braised in olive oil and made into a variety of simple but delicious dishes, including a creamy savory mousse and a bright and comforting tuna pasta with fresh tomato and basil. All the attendees contributed to the feast with tasty, seasonal offerings including Slow Food KCC's contributions of Hearts of Palm Salad, Babaganoush and a Korean steamed chicken and rice dish. We were asked to bring our own plates and utensils, this is a simple way to make a party a little greener and minimize clean up! The Slow Food Oahu group are a great bunch of folks and we look forward to future collaborations!

Letter from the new president - Gida Snyder

2009-01-14T22:15:00.004-10:00

Happy New Year! I want to introduce myself as the new President of the KCC Slow Food Club. Many thanks go out to our former president Sean Congdon who has served our club well. Congrats Sean on graduating! We wish you good luck in your next endeavor.

San Shoppell (Vice Pres) and I have been working on a plan to create an exciting schedule for the upcoming semester. We would love to hear any ideas you may have for helping this club be a standout example of Slow Food in the school and in the community. Please feel free to suggest demo recipes, guest speakers, outings or any other activities you might have in mind that we as a club can experience together. We would like to finish the schedule before the first meeting, so send us your thoughts today.

I look forward to meeting everyone and having a great time with the club!

Aloha,

Gida Snyder
President Slow Food KCC

Another Educational and Inspirational Meeting

2008-12-11T21:58:00.000-10:00

Dec 11, 2008 Meeting
Summer Shimabukuro and Manny Miles, from Ma’o Farms, gave a wonderfully informative presentation about their attendance to Terra Madres 2008 in Torino Italy. Their presentation addressed four lessons learned from their experiences: Shared Humane Experience, Conviviality and the Sacredness of Food, Critical Times and The Power of Youth. But before they began, they asked all in attendances to speak briefly of about their personal development or awareness of their passion for food. I noted that most everyone commented on the food and the connection to family experiences.

Shared Humane Experience: The Food Movement is BIG! There were approximately 6,000 participants from over 153 countries: farmers, seed protectors, cheese makers, mothers, teacher, and activists. Conviviality and the Sacredness of Food: Passion about and around Food. “Life is sacred. We need food to live. Thus food is sacred.” – Satish Kumar. Satish Kumar related the story of Shiva being a farmer and that the every day acts of growing and eating food are seen as divine. Critical Times: “The modern world has had two major revolutions. The first was the invention of the steam engine. The second was the introduction of electricity. The third will be the Green Revolution.” – Carlo Pettrini.
The Power of Youth: Summer shared the story of Sam Levin, the 15 year old keynote speaker, and how he started a garden at his high school and how “Project Sprout” is spreading worldwide.

In closing they encouraged us all to be thoughtful about your passion for food.

We were also extremely fortunate to have Daniel Anthony speak on kalo (taro) and demonstrate traditional poi pounding. Tasting freshly pounded kalo – pa’i ‘ai - was a revelation and first time experience for some attendees. This was a special opportunity. We hope to have Daniel return for another workshop in the future.

Healthy Food Demonstration at The Farmer's Market

2008-12-06T11:57:00.005-10:00

The KCC Slow Food volunteers presented another food demonstration at the Farmer's Market. This week we created our own version of Dolma, a traditional stuffed grape leaves recipe. President Sean Congdon and member Saeed Samad please the crowd with their tasting creation. Mahalo to Ma'o Organic Farms for generously donating the beets. Thanks also to Big Wave Flavor Tomatoes for supplying the Surfing Goat Dairy goat cheese. Let us not forget about the USDA grant that helps to underwrite these demonstrations. You can find the recipe attached in the "comments" section below. Good Eating.

Healthy Food Demonstration at The Farmer's Market

2008-12-04T07:02:00.009-10:00

November 29, 2008

Another successful food demonstration was conducted at the KCC's Farmer's Market. This Saturday the product product was farm fresh Hearts of Palms prepared in a tasty healthy salad. Thanks go out to Wailea Ag. for their generous donation of the Hearts of Palm, Meyers Lemons and Bay Leaf. You can find the Wailea Ag booth at the farmer's market on the 1st and 3rd Saturdays of each month . Again the demonstrations were a huge hit. You can find the recipe in the "comments" below.

Healthy Food Demonstration at The Farmer's Market

2008-11-15T08:58:00.008-10:00

November 8, 2008

The student members of Slow Food KCC conducted a healthy food demonstration at the KCC Farmer's Market. We taught visitors to the market how to make Baba Ganoush. The event was a great success with standing room only for the 9 AM and 10 AM demonstrations. We handed out over 90 recipes information sheets. These demonstration are both a food awareness and fundraiser event. Thank you to our sponsors: Just Add Water, Moloa'a Organic Farm, Ba-le Bakery, Town and the USDA. You can find the recipe in the "comments" below.

Slow FOOD Little Kitchens Fundraiser

2008-06-13T12:26:00.001-10:00

A few of the KCC Slow Foodies attended the Little Kitchen Fundraiser held downtown at HiSAM (The fabulous Hawaii State Art Museum). Pictured here are some of the food "booth" participants - just showing a few of the many tasty options available: Ma'o Organic Farms gang at Downtown. "Licious Dishes, Big Wave Flavor Tomatoes - making pizzas and the Styrophobia alternative for take out containers!

KCC Culinary Department Awards Banquet

2008-05-08T11:40:00.003-10:00

The KCC CUlinary Department held their annual banquet to recognize and honor the students that will be graduating from Department: Congratulation to our President and founder member Adina Guest (pictured here with the KCC Slow Food Story Board). The department scholarships for next semester are presented at the banquet. The KCC Slow Food Convivium board members were also introduced this evening, welcoming new president-elect Sean Congdon.

never enough thyme...

2008-05-05T11:28:00.002-10:00

more of Nalo Farms' produce.

tomato taste test

2008-05-05T11:26:00.000-10:00

Tour of Nalo Farms

2008-05-05T11:02:00.002-10:00

What a great day! Dean Okimoto of Nalo Farms gave us a very informative tour of his farm in Waimanalo. He showed us the various greens and herbs they grow there and even gave us a taste testing of three different varieties of tomato all grown at different elevation and climate here in Hawai'i. Nalo Farms produce can be found at local farmer's markets and soon to be in some local supermarkets! Here is their website: http://www.nalo-farms.com/index-3.php

April Meeting

2008-05-05T10:59:00.003-10:00

We had a wonderful guest speaker from the Ag Council, Kim Coffee Isaak, come and speak to us about the various connections of sustainability in Hawai'i and the possible future it has.

Honolulu's Ag Sustainability Day

2008-04-01T20:17:00.002-10:00

Thanks to San for getting these great pictures of the Ag Sustainability Day held in downtown Honolulu last week. Featured were local farmers and their products. Yum!

Slow Food Dinner at Mai Lan

2008-04-01T20:05:00.004-10:00

On Monday, March 24th, Slow Food KCC met for dinner and a meeting at Mai Lan Restaurant in Honolulu. We had an excellent meal, served family style of course! Pictured here is a dish of curried crab legs. We also enjoyed several other courses consisting of local Kahuku shrimp, sprouts and greens, spiced chicken and beef, and noodles. It was a positive meeting and experience with friends as well as new members. We also discussed upcoming events such as Earth Day, fundraising, and future meetings.

Off to a GREAT Start!

2008-03-16T09:35:00.008-10:00

Our first public meeting on Monday, March 10th, was incredibly successful! Thanks to everyone who helped us make it possible. Sean and Daniel made us some incredible oven fried potatoes and onion rings made from Aloun Farms produce. San also brought some ruby red grapefruit for us to enjoy from Krutistown. The meeting began with all of the officers telling about why they are a part of Slow Food and how they made a personal connection to it. Then we had special guest, Ed Kenney, Chef of Town Restaurant in Honolulu, talk to the group about his personal experience and dedication to the Slow Food movement. Announcements for upcoming events and dues were also made. Stay tuned to our next event! We are planning to have a meeting on April 14th at 12:30 pm. We'll keep you "post"ed!

2008-03-05T22:19:00.004-10:00

We can't wait to see you Monday, March 10th, 2008 at 12:30 for our first meeting!

We will meet in OHIA 118 with a special tasting of some local foods and hear a few words from local Chef Ed Kenney and Wenhao Harold Sun, Ph. D. Dr. Sun of Marine AgriFuture will be offering a tasting of Sea Asparaus which is hydrponically grown in Kahuku.

Contact club President Adina Guest at: guest@hawaii.edu with questions.

Slow Food KCC dinner @ Town Restaurant

2008-03-05T21:57:00.004-10:00

Mahalo to Chef Edward Kenney for hosting a Slow Food KCC meeting at his restaurant Town! At this meeting, we discussed hosting our first official on-campus meeting. Chef Kenney created a personalized menu just for this meeting. We had a selection of Big Island cured meats, fresh olive oil from Italy, hearts-of-palm, fresh local greens from Oahu, handmade mushroom gnocchi, sustainable free range chicken, Big Island ribeye steak, seasoned fries, and a delicious crepe cake with grapefruit. We will post the minutes soon.

2008-03-01T19:34:00.003-10:00

Come and join us Monday, March 10th, 2008 at 12:30 for our first meeting!

We will meet in OHIA 118 with a special tasting of some local foods.

Contact club President Adina Guest at: guest@hawaii.edu with questions.