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SIDE ORDERS

January 7, 2010
By CARLA TRACY, Dining Editor
EDIBLE EDUCATION . . . Instructors are trying to stir up interest for spring semester enrollment into Maui Culinary Academy, under the umbrella of Maui Community College in Kahului. “We still have openings for new students!” says Chris Speere, program coordinator. “Students learn the essential fundamentals of cookery, how to roast, braise, saute, poach, and grill under the tutelage of our academy’s award-wining chefs, while operating our very popular Pa‘ina Food Court. We provide practical, hands-on instruction in a vibrant restaurant setting.” Formerly with Ko restaurant in Wailea, Chef Instructor Jake Belmonte will teach the evening Fundamentals of Cookery from 5:30 to 7:30 p.m., Mondays to Thursdays. Students will cook and serve foods in the Pa‘ina Food Court, which be open to the public all the way from 7 a.m. to 7:30 p.m. starting Monday. Dinner options are reasonably priced from $7 to $10.50 and include Cajun sausage and spicy-tomato farfalle, and cold chicken breast with scallion-ginger pesto, served over spring mixed greens. Formerly with the world-famous Hotel Jerome in Aspen, Colo., Chef-Instructor Heather Campbell will teach the Advanced Baking & Pastry class from 11 a.m. to 3 p.m. Mondays and Wednesdays. “Heather will focus on specialty chocolate skills, ice creams, gelato and plated desserts,” says Speere. “Diners who come to the Leis Family Class Act (which opens Jan. 27 for the spring semester), may experience Heather’s high level of expertise. Potential students may call 984-3690 or 984-3272 for more details.” ***** NEW DECADE NEWS . . . I’ve been inundated with food-trend advice for the new decade and one that is at the top of my list is the “locavore movement.” The Hawaii-based Web site, www.shareyourtable.com, spotlights farmers, fishers, chefs and vendors who grow and buy local. The site shows the average American meal travels 1,500 miles from farm to table. But in Hawaii, it’s about 2,500 miles, and the food arrives in barges pulled by tugs that burn fossil fuels. So being a “locavore” is definitely “in” during this new decade and beyond. In addition, the Food Channel’s editorial staff sent me a look back at the last decade in food, giving their perspective on the top flavors, biggest foods, food influences and top food stories. “Our chefs and editorial staff have seen a lot of changes in the last 10 years,” said Kay Logsdon, managing editor of The Food Channel. “Over the last few years, we’ve visited restaurant after restaurant, attended the biggest food shows, and tried new products, giving our editors a first-hand look at what’s been happening with food.” Their choices for the biggest food trends over the last 10 years include sushi; bacon; cupcakes; sliders; gourmet Kobe or Angus beef burgers; super fruits such as acai, blueberry and pomegranate; oils such as olive and truffle; whole grains like kashi, polenta and risotto; and artisan breads, cheeses and dark chocolates. In addition, National Travel Monitor reports 27 million travelers engaged in culinary or wine-related activities in the last three years. So mark your calendars for the Maui Onion Festival May 1 at Whalers Village in Kaanapali. The 2010 festival and chefs’ competition will feature chefs Mark Ellman, DK Kodama, Roy Yamaguchi and James McDonald all trying to beat last year’s winner, David Paul Johnson, with their inspiring entries. And, the 29th annual Kapalua Wine & Food Festival will flow June 24 to 27 at Kapalua Resort. * You may reach Dining Editor Carla Tracy at 242-6342.

Article Photos

MAUI CULINARY ACADEMY photo
Chef Instructor Jake Belmonte of Maui Culinary Academy will teach the Fundamentals of Cooking this semester. There’s still time to sign up.

 
 
 

 

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