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Meet International Tea Expert David de Candia

As part of its Taste Education Series, Slow Food Maui, in partnership with Maui Culinary Academy and Whole Foods Market Kahului, presents a Master Tea Tasting Workshop featuring International Tea Expert David de Candia, Director of Tea for the Coffee Bean & Tea Leaf Enterprise. Scheduled Tuesday, March 26, from 5:30 – 7:30 pm at the Pāʻina Culinary Building at the UH-Maui College, this free event will include a tea demonstration, preparation, and tasting. The general public is invited. Due to limited seating, advanced registration suggested. RSVP to info@SlowFoodMaui.org

David de Candia is the Director of Tea for The Coffee Bean and Tea Leaf^®, a role that encompasses everything from sourcing and purchasing tea directly from estates around the world to creating the company’s signature tea blends. He also established Coffee Bean’s Caring Cup global initiatives, which supports the building of new schools, health care facilities, and more in the regions from which the company sources tea, including India, Sri Lanka, China, and numerous African countries. He is a member of the Tea Association of America and the Specialty Tea Institute, and is a well-known speaker and judge at a number of tea fairs and expos worldwide, including the World Tea Expo and the Hong Kong Tea Fair. He lives in Ventura, California.

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Grand Taste Education is collaboration between Maui County Farm Bureau and Slow Food Maui. The mission of Maui County Farm Bureau is to protect, and advance the social, economic, and educational interests of the agricultural community of Maui County.

When:

Saturday, April 6, 2013
9:00 am – 4:00 pm Maui County Agricultural Festival
11:00 am – 2:00 pm Grand Taste Education
2:00 pm – 2:45 pm Live Chef Competition & Awards Presentation

Where:

Maui Tropical Plantation
1670 Honoapiilani Highway
Waikapu, HI 96793

We look forward to seeing you at the event! Don’t hesitate to contact us if you have any questions.

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Founded in June 2010, the Haiku-based company offers a variety of preserved products including its popular pickled beets in green tea and Maui Gold Pineapple wedges in Hawaiian chili pepper syrup. Van Loan and LaBua work with local farmers to source Grown on Maui fruits and vegetables to create their one-of-a-kind products bursting with island flavor and freshness.

Van Loan graduated from The Natural Gourmet Institute for Health and Culinary Arts, New York in 2005.  Starting as a line chef at Pure Food and Wine, she evolved to manage not only restaurant finances but One Lucky Duck, the company’s premier raw food snack line.  Excelling in restaurant and food management, she continued her education at Baruch College, New York in 2008 pursuing professional studies in finance.

LaBua worked throughout New York City from Smith Street in Brooklyn to Olives in the W Hotel New York in Union Square before becoming the Executive Sous Chef at Pure Food and Wine in 2006.  While working, Anthony also volunteered at the James Beard House in the West Village, and attended the Institute of Culinary Education while moonlighting there as a stagiare.  He graduated with a degree in Culinary Management in 2008.

Van Loan and LaBua hold Certificates of Food Protection from the Department of Health and Mental Hygiene of New York.  Considered one of the most stringent courses on Food Safety in the Nation, the certification enables them to manage their kitchen and food production to the highest of standards.

Taste Education is held on the last Wednesday of each month from February through October at the Maui Culinary Academy located in the Pāʻina Building of UH Maui  at 310 West Kaʻahumanu Avenue. There is free and ample parking. Each session is $15 for Slow Food Maui members and $20 for non-members. Advance reservations and payment are required.

Click Here

to make your reservations.

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In partnership with the Maui Culinary Academy and Whole Foods Market Kahului, Slow Food Maui is pleased to present Barbara Mooradian of SoMoor, a producer of Maui tropical jams, jellies and “Moor”, as its featured speaker for the next Taste Education session scheduled from 6 pm  – 7:30 pm on Wednesday, June 27.

This month’s session will take attendees into the kitchen at Maui Culinary Academy for a demonstration by Mooradian. She will walk through the steps to make Kula Strawberry Jam from fresh fruit to jar. Following the demonstration, Mooradian will give an overview of her retail line which features more than a dozen products ranging from Wild Lilikoʻi Butter and Mom’s Mango Chutney to Pineapple Passion Preserves and Guava-Q Barbecue Sauce. Finally, Mooradian will discuss product development and offer product tastings.

Mooradian (“Moor”) started SoMoor in 2003 with her business partner, Cris South (“So”).  She brings 14 years of experience as a fine dining pastry chef to her craft and she takes pride in working with local, fresh ingredients and is uncompromising when it comes to quality, freshness and taste. “I make all natural, locally sourced jams, jellies, chutney, chocolate sauces and more,” said Mooradian. “Each batch is hand processed from the fresh fruit to the finished jar.”

Mooradian started in the food business by taking classes in French chocolate desserts in 1984, and ended up apprenticing with the teacher. She went on to work in such places as Cocolate, Trader Vic’s, Ernie’s, Santa Fe Bar and Grill, Wente Winery, and more over the years. She currently volunteers at Kaunoa Center teaching cooking and pastry-making. SoMoor products are sold at Mana Foods, Whole Foods Market Kahului, Tutu’s Pantry, Wailea Wine, Sweet Paradise Chocolates, Hula Cookies, and the Upcountry Farmers’ Market. SoMoor is also available online at www.somoor.com.

Taste Education is held on the last Wednesday of each month from February through October at the Maui Culinary Academy located in the Pāʻina Building at 310 West Kaʻahumanu Avenue at the UH-Maui Campus. There is free and ample parking. Each session cost $15 for Slow Food Maui members and $20 for non-members. Advance reservations and payment are required. Register online at www.slowfoodmaui.org and pay using Paypal.  For additional information, contact co-education committee chairs Chris Speere or Charlene Ka’uhane at education@slowfoodmaui.org.

About Taste Education: Taste Education is a nine-part “food focused” educational series presented by Slow Food Maui in partnership with the Maui Culinary Academy and Whole Foods Market Maui. Organized to honor people who grow and produce the food we eat, the series brings local food producers in our community to the forefront so others may learn about their work, how their product is made and where to find it. Held on the last Wednesday of the month form February – October.

About the Maui Culinary Academy: Maui Culinary Academy offers Maui’s award-winning Culinary Arts Program in the 38,000 square-feet Pā’ina Culinary Arts Center at Maui Community College in Kahului. Hours: Pāʻina dining room: M-TR 7:30 am to 5:30 pm, Friday 7:30 am to 2:00 pm.

About Whole Foods Market Kahului: When Whole Foods Market Kahului first opened its doors as a small natural and organic retailer in 1980, local producers were the lifeblood of our business. More than 30 years later, that fact still rings true. We know what it feels like to be a small business with a big vision and understand that local businesses (even those with the highest quality products and a strong business plan) sometimes need a hand to turn their dreams into reality—that’s why Whole Foods Market continues to strive to find and work with the best farmers and producers in Maui and throughout the state of Hawaiiʻi.

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This month’s session will include a brief overview of the nutritional importance of gourmet and medicinal mushrooms as a food source. In addition, Cruse will explain the importance of fungal mycorrhiza relationships in the soils that affect the nutrient content of the food, however the main focus will be teaching attendees how to produce either a home mushroom sack or an outdoor mushroom bed. The class will cover sourcing of materials for substrates, pasteurizing temperatures and times.

“This will be a starter course that will help open the interests for future advance classes that will teach people how to make their own spawn, create their on cultures and isolate wild or outdoor samples,” said Cruse.

An eighth generation farmer from Montana, Cruse has been growing gourmet mushrooms for 13 years. He currently operates a farm, gardening and sustainability consulting company on Maui, and he has three products available including Gourmet and Medicinal Mushrooms, Gourmet and Medicinal Mushroom spawn and cultures and Gourmet Mushroom Home Kits.  The home kits can be purchased at Whole Foods Market Kahului and all of the products are available directly through Ecological Edibles. Down the road, Cruse plans to get bulk mushrooms to local restaurants. For more information contact Richard Cruse at ecologicaledibles@gmail.com or learn more on Facebook at ecologicaledibles.

Taste Education is held on the last Wednesday of each month from February through October at the Maui Culinary Academy located in the Pāʻina Building at 310 West Kaʻahumanu Avenue at the UH-Maui Campus. There is free and ample parking. Each session cost $15 for Slow Food Maui members and $20 for non-members. Advance reservations and payment are required. Register online at www.slowfoodmaui.org and pay using Paypal.  For additional information, contact co-education committee chairs Chris Speere or Charlene Ka’uhane at education@slowfoodmaui.org.

About Taste Education: Taste Education is a nine-part “food focused” educational series presented by Slow Food Maui in partnership with the Maui Culinary Academy and Whole Foods Market Maui. Organized to honor people who grow and produce the food we eat, the series brings local food producers in our community to the forefront so others may learn about their work, how their product is made and where to find it. Held on the last Wednesday of the month form February – October.

About Slow Food Maui: Slow Food Maui aligns with Slow Food USA to promote locally grown food & culturally diverse culinary practices for health, pleasure and Island food security. www.slowfoodmaui.org.

About the Maui Culinary Academy: Maui Culinary Academy offers Maui’s award-winning Culinary Arts Program in the 38,000 square-feet Pā’ina Culinary Arts Center at Maui Community College in Kahului. Hours: Pāʻina dining room: M-TR 7:30 am to 5:30 pm, Friday 7:30 am to 2:00 pm. www.http/mauiculinary-campusdining.com/index.html

About Whole Foods Market Kahului: When Whole Foods Market first opened its doors as a small natural and organic retailer in 1980, local producers were the lifeblood of our business. More than 30 years later, that fact still rings true. We know what it feels like to be a small business with a big vision and understand that local businesses (even those with the highest quality products and a strong business plan) sometimes need a hand to turn their dreams into reality—that’s why Whole Foods Market continues to strive to find and work with the best farmers and producers in Maui and throughout the state of Hawai‘i. For more information visit http://wholefoodsmarket.com/stores/maui/.

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Formerly the executive sous chef for The Ritz-Carlton, Kapalua, McDowell was whisked away by Mākena when it launched, in 2010, in what had been the Maui Prince for 25 years. One reason? A certified Master Gardener, the young McDowell had tended a huge organic produce garden in Kapalua and is devoted to local ag. His mantra is “fresh, fresh, fresh.” New herb gardens have already sprouted at Mākena, and he is at work to establish an aquaponic garden to grow fresh lettuce, other vegetables, and fish on property.

Usually held on the last Monday of the month, this monthʻs chef demo will be held a week earlier due to the Memorial Day holiday on May 28th.

The Grown on Maui campaign is a joint effort between Maui County of Economic Development and Maui County Farm Bureau. It seeks to expand the share of local farmers. The Grown on Maui Chef Demo series is designed to shine the spotlight on seasonal, local and fresh Grown on Maui produce and proteins available at Whole Foods Market.

For more information call 808-243-2290.

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• Yerba Mate Tea
• Dr. Bronner’s Coconut Oil
• Maggie’s Organic Socks
• Alter Eco Rainbow Quinoa
• Equal Exchange Organic Chocolate Caramel Crunch bar
• Alter Eco Mini Organic Dark Velvet Chocolate bar

Maui Culinary Academy student Leann  Krickler prepared three dishes showcasing the Fair Trade products alongside fresh and local Grown on Maui ingredients. To start, Chef Leann served Coral Rice Soup with Asparagus, Pancetta & Black Pepper with Fair Trade Volcano Rice and local Anuhea Asparagus. In addition, she prepared Rainbow Quinoa Cakes with Spinach & Feta using Alter Eco Quinoa and local Shaka Moa Eggs, and Surfing Goat Dairy feta. And last but by no means least, Chef Leann provided a sweet Vegan No Bake Cookies using Dr. Bronner’s Coconut Oil and Fair Trade Cane Sugar.

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Maui is invited to learn about the mission and goals of Fair Trade, familiarize themselves with Fair Trade products and taste samples of food made with Fair Trade products like Dr. Bronner’s Magic, Maggie’s Organics, Alter Eco, Equal Exchange, Guayaki Yerba Mate and Alaffia. Register online at slowfoodmaui.org. Cost $15 per person. Children six and under are free.

Attendees will receive a free gift bag with Dr. Bronner’s, Alaffia, Equal Exchange, Guayaki product samples, DVD of Fair Trade For A Better World, consumer sweepstake postcards, T-shirts, and stickers. The Maui workshop will be supported nationally with a Whole Story blog to promote a “Fair Trade Adventure” giveaway trip to Sri Lanka on May 12, social media outreach and vendor products featured on the Whole Foods Market website products page.

Maui Culinary Academy student Leann Krickler will lead the Maui Culinary Academy cooking demonstrations. She will prepare Black Quinoa Cakes w/ Spinach & Feta and Coral Rice soup w/ Asparagus, Pancetta & Black Pepper. Whole Foods Market chef will prepare and demonstrate two dishes including Coconut Rice Pudding w/Thai White Jasmine Rice and one vegan dish.

Date: Wednesday, May 9th, 2012 (Always Held on the last Wednesday of each month. Mark your calendars!)
Time: 6:00 p.m. – 7:30 p.m.
Place: Maui Culinary Academy, UH Maui College, Pa’ina Building, 310 W. Kaahumanu Ave., Kahului, Maui, Hawai‘i

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