SLIM Offers Farm-To-Table Series at UHMC & Kupaʻa Farm
By Maui Now Staff
EdVenture and the Sustainable Living Institute of Maui at UH Maui College will offer hands-on farm-to-table classes and workshops this summer.
The classes and workshops will cover growing edible backyard landscapes, harvesting raw honey, flambéing tableside and preparing the day’s fresh catch, transforming Maui’s bounty into a culinary experience.
SLIM is celebrating the farm-to-table movement this summer with three combinations of farm experiences coupled with cooking (and eating) the fruits of the harvest.
Chef Jeff Sheer, who has been enthusiastic about the farm-to-table movement for years. He is the winner of the recent ʻAipono Chef of the Year award, has recently joined Maui Tropical Plantation as its executive chef.
From Farm to Table Part 1
Through SLIM’s From Farm to Table Part 1, Gerry Ross of Kupaʻa Farm and Chef Sheer will begin with a session at Kupaʻa Farm on how to grow and harvest produce. Attendees will then learn how to prepare it with Chef Sheer in-kitchen for a delicious, locally harvested organic lunch.
The session will be held on Saturday and Sunday, July 11 and 12. (See FARM TO TABLE 1 graphic above for details.)
Farm to Table Part 2
Evan Ryan of Pono Grown Farm and Holistic Nutritionist Danielle Ryan will teach the art of creating an edible landscape, and show students how to prepare a nutritious meal using their own backyard-harvested produce during the Farm to Table Part 2 workshop.
The session will be held on Saturday and Sunday, July 25 and 26. (See FARM TO TABLE 2 graphic for details.)
Cooking With Honey & Intermediate Beekeeping Classes
For those with a sweet-tooth, Chef Sheer also teaches the very exciting new Cooking With Honey class in conjunction with SLIM’s Intermediate Beekeeping Class with Danielle Downey and Products of the Hive with Noelani Waters.
“I want to reach out to more people with the farm-to-table concept,” said Chef Sheer. “That’s why I’ve moved to Maui Tropical plantation; that’s why I’m offering the workshops with SLIM this summer. Plus, I love working with Gerry and Janet at Kupaʻa Farm. Their produce offering is so diverse and I love working with that each week.”
Culinary Basics 1 & 2; International Cooking Through Italy, France, Spain, Indian Curry; Table-Side and Flambé Cooking; Cooking with Seafood
To learn the basics of cooking, or take your culinary repertoire to another level, attend one or more of Executive Chef Michael Spina’s six EdVenture classes, including: Culinary Basics 1 & 2; International Cooking Through Italy, France, Spain, Indian Curry; Table-Side and Flambé Cooking; and Cooking with Seafood.
Kenneth Mancao, a fourth-generation local fish-cutter, will leads the new Fish Cutting and Grading Workshop–how to properly grade, select, and cut many varieties of fish caught locally in Hawaiʻi waters.
These classes are not just for food lovers, but are also recommended to professionals to help sharpen their culinary skills and repertoires, while adding value and efficiency to your restaurant or food business.
The Employment and Training Fund Program provides businesses with the opportunity to upgrade the skills of their workforce from entry-level to top management. ETF provides 50% tuition assistance. This funding is available to eligible Hawaiʻi employers.
For program information and tuition assistance, go online.
For ETF tuition assistance, apply at least three weeks prior to the first day of class. Contact Workforce Development Division/WorkSource Maui at 2064 Wells Street, Ste. 108, in Wailuku, or call (808) 984-2091.
To register for any of these courses, go online or call (808) 984-3231.