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Category Archive: Events

Eating the Invasives Dinner – Sunday, August 21

Eating the Invasives Dinner – Sunday, August 21
5:30 p.m. – 8:00 p.m. 2970 East Manoa Rd.

“Eating the Invasives” – Is that the title of a new movie?  No, it’s the theme of the next Slow Food  O’ahu dinner.  An “invasive species” is a plant, fungus, or animal species that is not native to a specific location (an introduced species), and which has a tendency to spread to a degree believed to cause damage to the environment, human economy or human health.  So how does this relate to eating and Slow Food?  Simply put, we are hoping to eat and help the environment at the same time.  While environmental organizations work to eradicate invasive species in many ways – our contribution is to offer eating as one solution.

Slow Food ‘Oahu is pleased to present an evening of fine dining, featuring Hawaii’s  invasive flora and fauna. We will feature a variety of treats including  fishes, crab,  limu, feral pig and tropical fruit. Our chefs include David Caldiero of town, Andrew Pressler of Grondin, Nat Bletter of Madre Chocolate, Martha Cheng, food writer and former pastry chef at Alan Wong’s, Doug Young, artist, pig hunter and cook extraordinaire. Our sources include Paepae o He’eia, Local I’a,, Fattoria Giuli, Whole Foods  and more.

Seating is limited to 45 people, the capacity of the restaurant.

We are offering both open seating with buffet service and reserved tables of four which will include table service.  Tickets for the open seating are $35 for members and $45 for non-members.  If you wish to have a reserve table for four, the price is $200 for a Slow Food member and $250 for a non-member.  The entire event is BYOB for alcohol.

Slow Suppers at Home – Two Summer Choices

Slow Suppers at Home – Two Summer Choices
An “Eggsellent Dinner” – Waikiki private home, August 6, 2016
A “Tapas Dinner” – Mililani Mauka private home, August 13, 2016
beginning at 6:00 p.m. at both homes
Slow Food O’ahu is attempting to re-invigorate our Slow Suppers at Home program. Our first supper in late July in Manoa was ‘sold out’ on EventBrite before it was even placed in our newsletter. (Hence, we are not advertising it here).  Thus, we are offering another two in early August through our newsletter.

We are Slow Food O’ahu so please envision food that is good for you, good for the people who grow it and good for planet. Let’s get ingredients that are as LOCAL as possible!

We ask participants to contribute $5 to the host(ess) on site to help defray our overhead. Participation is limited to members of Slow Food. A member may be accompanied by one non-member. The membership may be International or USA. To join, go to, If you’re joining our chapter, be sure to check the Oahu chapter.

The Slow Suppers at Home encourage local members in different parts of the island to get to know their fellow members, and welcoming Slow Food members from other parts of the world who might happen visiting the islands. And of course, to celebrate our local farmers, producers, and their bounty. Most of all, we want to have fun.  If you wish to host a dinner, please contact David Bangert at  See below for the two available dinners for registration.

An “Eggsellent Dinner” – August 6, 2016

Waikiki Condo at 6:00 p.m.  

This Slow Supper will be held in Waikiki (convenient parking) for 6 guests. The theme is “eggs”. The hostess will provide quiche prepared by a French baker in town. Each guest should bring a dish to complement the quiche (salad, vegetable, starch, dessert) and using eggs is a nice touch. Each guest should bring a dish, so if you are coming as a couple, please bring two dishes.  Also, please bring your beverage of choice.
You will be notified before the dinner of the location by the host.
If you would like to participate, tickets are available at

“A Tapas Dinner” – August 13, 2016

Mililani home at 6:00 p.m.
This Slow Supper will be a “tapas dinner” in Mililani Mauka. “Tapas” are small, bite dishes tapas originated in Andalusia, Spain, a region famous for its sherry wine. Patrons at local bars would cover their glasses with slices of bread between sips in order to prevent intrepid flies from landing in the sweet wine. Bartenders soon put small snacks atop the bread, and tapas, from the Spanish verb ‘tapar,’ meaning to cover, were born. Now tapas restaurants around the world continue the tradition of small, shareable bites to enjoy with wine and friends.
“Tapas” are closest to our “pupus” in terms of size and manner of eating. Each guest should bring one or two “tapas” to share. Also, please bring your beverage of choice.
This event is limited to 5 guests.  You will be notified before the dinner of the location by the host.

Goat Cheese Making Class (Two days) – July 9 – 10, 2016

Goat Cheese Making Class (Two days) – July 9 – 10, 2016
Manoa house 10:30 a.m. – Noon each day

In this two-day workshop, participants will learn the basics of fresh cheese making, as well as the nature and differences of various milk, cultures and coagulants. We will make two fresh cheeses: chevre and ricotta, using local goat’s milk. Our instructor, Eliza Lathrop, is a teacher and urban farmer, who has been making cheeses at home for four years. She works primarily with goat milk from her two Nigerian Dwarf Dairy goats, and experiments with both fresh and aged cheeses.

On day one, we will explore various kinds of milk, tasting for the differences produced by different animal breeds, and processing methods. Participants will prep milk for chevre, and make a fresh  ricotta to taste and take with them.

On day two, participants will finish the processing of their chevre, and taste finished sheep and goat’s milk cheeses.

Participants will leave with recipe for ricotta and chevre, as well as their own finished cheese. Each participant needs to bring with them a pot large enough to easily hold 8 cups of milk, mixing spoon, and colander.

The class size is limited to 9 participants.  Tickets are $50 for Slow Food members; $70 for non-members.

Register at:

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