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ʻĀINA Cooking for Change

October 31, 2020
October was Farm to School Month and to celebrate we brought ʻĀINA Chefs into families’ homes during the ʻĀINA Cooking For Change virtual family cooking series. Every Sunday throughout October, a different local chef and their family shared a recipe from their home. All of these recipes included a canoe crop favorite: ʻulu! In partnership with Chef HuiHawaiʻi ʻUlu Cooperative, and Whole Foods Market 200 families also received free cooking kits with local ingredients to follow along with each session of the series. 
 
The series was hosted by KHF Board Member Chef Ed Kenney of TOWN Hospitality Group and the Chefs included: Chef Dave Caldiero of TOWN Hospitality Group cooking ʻUlu Pesto Pasta with Green Beans, Chef Mark Noguchi of Pili Group making ʻUlu Fries and Kitchen Sink Dipping Sauce, Chef Lamont Brown of Maya’s Tapas and Wine baking ʻUlu Pound Cake with Lilikoʻi Glaze, and Chef Tiffanie Masutani of the Culinary Institute of the Pacific at KCC preparing ʻUlu Hummus with Rustic ʻUlu Whole Wheat Crackers! Mahalo to all of these chefs and their ʻohana for welcoming us into their homes and sharing recipes with us!  
 
You can watch a recording of each virtual cooking session on our Vimeo channel
 
Congratulations to the winners of the ʻĀINA Cooking for Change photo contest featured below. Each will receive a $50 Whole Foods Market gift card!
We’ll be hosting more virtual cooking sessions in December with Master Preserver Terri Langley of Bliss Healthy Food as part of our Simplify the Holidays Series. Join Terri in making yummy edible gifts such as Pickled Vegetables and Herb Seasoned Salts on December 6  and Kim Chi and Sauerkraut on December 13. If you are interested, fill out this form and you will receive a link to register for the Zoom session(s).

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