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Category Archive: Events

Slow Food O’ahu Culinary Tour and Potluck – June 25, 2017

Slow Food O’ahu Culinary Tour and Potluck – June 25, 2017
Ho’omaluhia Gardens, Kaneohe, 10:30 a.m. – 1:00 p.m.

Ho’omaluhia Botanical Gardens means “to make a place of peace and tranquility”.  Strolling or   driving through these lush 400 acres in Windward O’ahu, you will truly agree that Ho’omaluhia is rightfully named a “peaceful refuge.”  Opened in 1982, this garden in Kaneohe features plantings from major tropical regions around the world grouped geographically.

Geographical regions represented by our botanical collections: Philippines, Malaysia, Tropical America, India & Sri Lanka, Melanesia, Hawaii, Polynesia, and Africa. The Garden was designed and built by the U.S. Army Corps of Engineers to provide flood protection for Kaneohe.

Please join Heidi Borhborst, our lady of the plants, who will conduct a culinary tour at Ho’omaluhia.  She will discuss the plants from a culinary and edible perspective.  The tour will begin at 10:30 a.m. on Sunday, June 25.  Following the tour, there will be a potluck at noon.  The event will be free for members, $5 for non-members.  Those joining the potluck should also bring their own eating utensils and cutlery, re-usable of course.

Ho’omaluhia Gardens is located at 45-680 Luluku Rd., Kaneohe, 96744. There is no admission to the gardens.

To sign up, go to: https://www.eventbrite.com/e/slow-food-potluck-and-culinary-tour-hoomaluhia-tickets-34938844023?aff=eac2

Slow Food Book Club – June 25, 2017

Slow Food Book Club –  June 25, 2017
Private home in Manoa  Noon – 2:00 p.m.

PLEASE NOTE THE CORRECTION IN TIME. THE LAST NEWSLETTER STATED 11:00 A.M. BUT THE EVENT CORRECTLY STARTS AT NOON.

 
The launch of the Slow Food O’ahu Book Club has been a success with the reading, talking, and eating around our first two books, “Tender is the Bone” and “The Sweet life in Paris.” We are now    ready for our third meeting and the group hopes to offer a rotating book club event every quarter, with the members at the club choosing the book for the next reading.

The next meeting will be held on June 25, 2017 from Noon to 2:00 p.m. at a home in Manoa.

In keeping with the theme and sentiment of France from the last meeting, the group has selected, “The Table Comes First: Family, France, and the Meaning of Food”, by Adam Gopnick.  Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing. With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes.Here’s a nice conversation the author had in 2011 with guest host, John Donovan, on “Talk of the Nation”:www.npr.org/2011/11/24/142752117/adam-gopnik-the-table-comes-first.

To sign up go to  https://www.eventbrite.com/e/slow-food-book-club-tickets-34868993097.  There is no fee.  Bring a potluck dish to share with the group.

If you cannot attend the event but are interested in being placed on the mailing list, please email slowfoodoahu@yahoo.com.

Spain: Culinary Tour and Tapas – June 30, 2017 from 6:00 – 8:30 p.m.

Spain: Culinary Tour and Tapas – June 30, 2017 from 6:00 – 8:30 p.m.
Private Restaurant in Manoa, 2970 E. Manoa Rd.

Enjoy an evening learning about Spanish cuisine, accompanied by an array of delicious tapas.
Countless cultures have influenced the history of Spanish cuisine. The Phoenicians left their sauces, the Greeks introduced olive oil, and Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain. The Moors, during their centuries of rule, impacted Spanish gastronomy most of all. They introduced fruits into the Iberian diet, as well as combinations of fruits and nuts with meats and fish. Rice – a staple of Spanish cuisine – comes straight from the Moors, as does the use of saff  ron, cinnamon, and nutmeg.  The discovery of the Americas resulted in the addition of more important elements to Spanish cookery. Tomatoes, potatoes, vanilla, chocolate, chili, and various beans crossed the Atlantic and are all staples of today’s Spanish kitchen.

Our culinary tour slide presentation will describe this remarkable history and will highlight many of the specialties of the different regions of Spain such as Paella from Valencia, Gazpacho from Andalusia, and wines from Rioja, as well as the famous cured hams and tapas culture found throughout the country.

Following the presentation, participants will enjoy a tapas party prepared for them by Slow Food O’ahu volunteers.

Presenter: Tom Sheeran is a Slow Food member and an instructor in the Osher Lifelong Learning Institute (OLLI) at UH-Mānoa. His first visit to Spain was to watch the running of the bulls in Pamplona in 1972. He has returned many times to enjoy the history, art, culture, and especially the wonderful foods of Spain.

Tapas Menu may include:
Gazpacho
Tortilla Española(potato omelet)
Spanish Olives
Manchego cheese with membrillo (quince paste)
Marcona Almonds
Baguette toasts w various toppings; Spanish ham, tuna, etc.
Tarta de Santiago (a traditional almond cake)
‘Sangria’ punch, alcohol-free
Other options, including vegetarian items

The cost is $35 for members; $45 for non-members.  BYOB (Spanish wine preferred).  Capacity is limited to 35 people.  To sign up, go to:
https://www.eventbrite.com/e/spain-a-culinary-tour-with-tapas-tickets-34400857892

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