Canadian chef cooking in Maui cultural exchange
In an effort to increase awareness of growing Maui travel markets east of the Rocky Mountains, the Malama Maui Cultural Chefs’ Exchange will launch this week, and three events are planned, all of which the public may attend.
All will highlight guest Chef Jamie Kennedy of Gilead Cafe in Corktown in Toronto, Canada.
For three decades, Kennedy has been shaping the culinary landscape in Canada. His innovative approach to gastronomy, and his commitment to sustainably local agriculture are unwavering.
He uses his leadership role as chef to strengthen vital links in Toronto’s vast community of artisans, farmers, wineries and fellow chefs, while he provides educational and nourishing demonstrations of Canada’s bounties possibilities.
Meet the chef during lunch from 11 a.m. to 12:30 p.m. Friday at the Leis Family Class Act at Maui Culinary Academy at UH Maui College in Kahului. Call 984-3280.
Then, from 7 to 11 a.m. saturday, meet chef Kennedy at the Upcountry Farmers Market, where he’ll prepare his signature frites (French fries) from locally grown Maui breadfruit, taro, and potatoes sourced from such places as The Breadfruit Institute at Kahanu Gardens, Willie Woods’ Farm, Kupa’a Farm, Hoaloha Farm and No’ohana Farm on Maui. He will also feature Molokai sweet potato frites from L&R Farm.
Last, but not least, Kennedy will be guest chef at the Grown on Maui dinner at Merriman’s Kapalua from 5:30 to 8:30 p.m. Monday.
Savor a four-course meal by Chef Kennedy with help from Chefs Peter Merriman and Ricky Sakoda, Jeff Scheer of Maui Events Catering, and Chris Speere and students from Maui Culinary Academy. Cost is $100 per person. Call 669-6400.
For more details on Chef Kennedy, you may visit www.mauicountyfarmbureau.org.