Forget about high school, college and post-graduate degrees.
All you need is an appetite to learn more about foods grown and raised on Maui at Taste Education. In fact, even the little ones in your family may savor talks by experts in the field, enjoy flavorful foods and expand minds with colorful displays.
The daytime affair will be held Saturday, April 3 under two tents at the Maui Tropical Plantation in Waikapu. It's presented by Maui Country Farm Bureau and its partner, Slow Food Maui.
"We're very pleased to present the second annual Taste Education as part of the Maui County Agricultural Festival, says Warren Watanabe, Kula-based executive director of the farm bureau here.
"This is the time to meet the farmers and the ranchers and taste food prepared by 15 chefs, all at the forefront of the locavore movement."
Locavore, you say? It's someone who eats, buys, grows or raises foods within, say, a 150-mile radius, so that the economy is more sustainable.
See, you are getting more learned, and the event hasn't even started! Also take note that Taste Education will be held in two sessions. Those who like to eat early should book the first session from 11 a.m. to 1 p.m. And those who prefer a late lunch should buy tickets to the second session, scheduled for 1:30 to 3:30 p.m.
"We highly recommend advance ticket purchases, due to the limited number that will be offered," says Charlene Kauhane, event publicist.
One of the menu items includes tofu and lemongrass curry by Jennifer Nguyen of A Saigon Cafe in Wailuku. She grows her own bean sprouts and lemongrass and will use romaine lettuce from J. Shishido Farms of Kula along with tofu by the Tamashiro Tofu Factory in Wailuku. Maui onions will only add to the dish.
You may also indulge in coriander-spiced loin of Maui Cattle Co.'s all-natural beef with spring-vegetable succotash and sweet Kula corn ice cream by Peter Merriman of Merriman's Kapalua; and roasted butternut squash with quinoa salad by Mark Ellman of Mala restaurants.
But it doesn't stop there. Chef Ryan Urig of The Ritz-Carlton, Kapalua will roast fresh hapu'u (fish) and serve it with Swiss chard, Hamakua shimegi mushrooms and lemongrass foam. And, Chef Joey Macadangdang of Roy's Kahana will wow the crowds with Maui Cattle Co. Mongolian barbecue beef brisket and caramelized-and-glazed Maui Gold pineapple slices.
Other participating restaurants include Hula Grill, Duke's Beach House, Flatbread Company, Pineapple Grill, Market Fresh Bistro, David Paul's Island Bistro, Sansei Seafood Restaurant & Sushi Bar and Maui Culinary Academy.
In addition, Chris Speere, the academy's program coordinator, will be on hand as the emcee for a series of presentations that will be sure to increase your knowledge of all things Maui.
"My role at the Taste Education will be to introduce the presentations," says Speere. "Each one will be centered around a farmer or a rancher and a chef."
The farmer or the rancher will acquaint onlookers with their products and how they are grown or raised. The chefs, on the other hand, will prepare the product and bring out the best of its qualities.
"The normal mantra of all great chefs is 'let quality speak for itself,' " says Speere. "When you have quality ingredients, the chef can bring out its inherent goodness and not mask the flavor."
Theo Morrison of the Neighborhood Farm will team with Chef Instructor Bobby Santos of Maui Culinary Academy to talk about her eggs and poultry.
"My chickens don't get any hormones or antibiotics and they are managed free-range with sunshine and ocean views," Morrison says. "They are incredibly healthy. Disease is not even an issue. They are all exceptionally happy campers."
Chef Merriman will partner with Alex Franco of Maui Cattle Co. to talk beef, and cows will be present in a nearby area at the agricultural fair.
"It will give us an opportunity to show the public what we do and the animals we have that represent all of the partners of Maui Cattle Company," Franco says.
"I've never met a farmer or a rancher that I didn't like," says Merriman. "I feel very fortunate to have known all of these guys for so many years and I think this is a great opportunity for the people of Maui to meet the players, too. They work with the force of nature, so they've got to be cool."
