Mastering Stocks and Broths with Rachel Mamane, Feb. 23February 22, 2019, 6:32 AM HST · Updated February 25, 6:32 AM 0 Comments
The Maui Food Innovation Center at UHMC will present a food workshop, “Mastering Stocks and Broths” with Rachael Mamane on Saturday, Feb. 23 from 10 a.m. to 12 p.m.
The Maui Food Innovation Center will host Rachael Mamane, chef and James Beard nominated author, to speak on Maui for the first time. “Mastering Stocks and Broths” will dive into the details of making a proper batch of broth, both meat and vegetable based, while also highlighting the importance of minimizing food waste.
Rachael Mamane is a self-taught chef and owner of Brooklyn Bouillon. She is also the author of “Mastering Stocks & Broths” which was nominated for a James Beard award, the highest award for literature in the food industry. Mamano’s work has been covered by the NYT, Food Curated, Serious Eats and more. She has delivered lectures at Google Corporation, Chefs Collaborative, and UVM Medical Center, to name a few.
“Understanding the basics of preparing fresh and nutritious broths and stocks from local ingredients is a foundational skill all food enthusiasts and professional chefs should master. The MFIC is delighted to provide Rachael Mamane the opportunity to share her vast culinary experience and focus on minimizing food waste with our Maui community,” said Chris Speere, MFIC Coordinator.
The first part of the event is a lecture that provides the history of stocks and broths in the context of modern agriculture. The second part is a workshop that details science and methodology, walking participants through the process of making broth. The third part presents information about minimizing food waste in a home kitchen. While the core content is about stocks and broths, the talk will also cover history and politics as it relates to current trends in food systems around the world. Mamane will review governments’ lackluster approach to feeding a growing global population and discuss minimizing food waste at the agricultural level.
Guests will have the opportunity to sample a variety of broths and by-products of the broth-making process. MFIC extend their gratitude to the generous support of local farmers and ranchers including Maui Cattle Company, Toohey’s Hawaiian Meats, Kupa’a Farms and UHMC’s greenhouse who made this workshop possible.
RSVP is needed for this limited space workshop, please email [email protected] to reserve your seat.
For more information about the Maui Food Innovation Center and its various training programs, please visit: http://maui.hawaii.edu/foodinnovation or call Chris Speere @ 808-984-3690.