Chef Sheldon Simeon, Star Noodle, Lahaina, Maui, Hawaii

KAHULUI, Maui – Maui County Farm Bureau and some of the islandʻs top chefs partner with Whole Foods Market Kahului in a six-part Grown on Maui Chef Demo Series. Held on the last Monday of each month and designed to shine the spotlight on seasonal, local and fresh Grown on Maui produce and proteins, the community is invited to attend a FREE, one-hour cooking demonstration and tasting. Up next is Sheldon Simeon, Executive Chef, Star Noodle and the new Leodaʻs Kitchen and Pie Shop in Olowalu. Chef Sheldon plans to prepare two dishes: Poi Beef Stew with braised local beef shortrib with Taro and Poi Gravy Local Green Salad with Poi Vinaigrette.

Born and raised on the Big Island of Hawaii, Sheldon Simeon’s culinary career began at Leeward Community College’s Culinary Program. This path took him to an internship at Walt Disney World—Florida, where he met his wife and followed her back to Maui where he was hired at Aloha Mixed Plate in 2002.

In 2003, Sheldon graduated from the Maui Culinary Academy and has progressively moved up with in our organization over the years. He was promoted to Sous Chef then Chef of Aloha Mixed Plate .and is now creating the innovative menu at Star Noodle which opened in February 2010. This year he was named one of the semi finalists in the prestigious James Beard Awards for “Rising Star Chef of the Year.” The restaurant was also a semi-finalist in the “Best New Restaurant” category. Sheldon was voted “Chef of the Year 2011” at Maui No Ka Oi Magazine’s Aipono Awards. It is a special honor for voting is all done by fellow Maui Chefs. Most recently Chef Sheldon has opened the doors at the newest family of restaurant’s Leoda’s Kitchen & Pie Shop which opened in November 2011.

Sheldon’s influences stem from the Hawaii Regional Chef team. His outlook is to keep up with trends and new techniques, look at up and coming chefs globally and mainly use the Island Flavors which he loves, to incorporate local products in creating familiar yet unique food.

Sheldon’s intention of food, are playful, fun takes on the classics. He is constantly experimenting and takes ideas, suggestions and inspiration from all.

The other participating chefs include Joey Macadangdang, Roy’s Restaurant, Monday, March 26; James Simpliciano, Monday, April 30; Chef Mark McDowell, Monday, May 21 (3rd Monday) and Brandon Shim, Monday, June 25. All of the chef demos are free and they take place from 5:30 pm – 6:30 pm. For more information visit www.mauicountyfarmbureau.org or call 808-243-2290. 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.

A grand mahalo to Chef Scott McGill, CEC, TS Restaurants Hawaiʻi and California. As Executive Chef, Chef Scott oversees all of the TS Restaurants in Hawaiʻi and California. On Maui his restaurants include Hula Grill Kāʻanapali, Leilaniʻs on the Beach Kāʻanapali, Dukeʻs Beach House at Honua Kai and Kimoʻs in Lāhainā. Chef Scott was tapped to kick off the 2012 Grown on Maui Chef Demo Series scheduled on the last Monday of each month from 5:30 pm – 6:30 pm. Scott prepared Seared Poke Salad with Miso Vinaigrette. It was not only flavorful and delicious but easy to make. Hereʻs a recipe you can master and serve to your family and friends. Mahalo to Elyse Ditzel of Whole Foods Market Maui for her ongoing support of Grown on Maui and Maui chefs who prepare menus that matter.

Chef Scott will be one of the twelve chefs at the 5th Annual Grand Taste Education at the Maui County Ag Festival. Mark your calendar for April 7th, from 11 am – 2 pm. Meet Chef Scott and 11 other Maui chefs who do their part to support local agriculture on Maui. Tickets on sale soon. $25 per person.

Seared Poke Salad with Miso Vinaigrette

Miso-lime dressing: Yields 1.5 cups
½ cup Extra Virgin Olive Oil
6 Tablespoons White Miso Paste
1 Tablespoon Dijon mustard
3 Tablespoons Rice wine vinegar
2 Tablespoons Fresh squeezed lime juice
1 Tablespoons Fresh ginger, chopped
1 Tablespoon Shallot, chopped
1 Tablespoon Local honey
Method:
In a blender add all items except olive oil, turn on blender with lid on to get ingredients to blend together, slowly add oil to emulsify. Remove from blender and chill.
*** Great marinade for grilled chicken or fish ***

Poke:
1 pound Fresh fish, cut into large chunks (Ahi, Marlin, Ono)
½ each Maui onion, small dice
1 each Green onion, thin sliced
4 Tablespoons Yamasa soy sauce
1 Teaspoon Toasted sesame oil
Pinch/to taste Red pepper flakes
Salt to taste

Method:
Dice fish into large bite size pieces; add onions, soy, sesame oil and chili flakes, season to taste with salt if needed. Let marinate at least 20 minutes. To save time, purchase a nice pre made poke from the seafood counter.

Lettuce and vegetables:
½ pound local greens such as mixed greens, watercress, arugula, cabbage, chard
Fresh Maui grown vegetables cut into bite size pieces or julienned such as:
Tomatoes
Onions
Cucumbers
Radish
Carrots
Daikon
Peppers
Beets
Asparagus

Putting it all together:
Make dressing and let rest overnight in refrigerator if applicable
Make poke or purchase
Clean and cut all vegetables
Cook rice if you want to add a starch to your meal
Toss vegetables, lettuce and dressing and place on plates or platter
Heat non stick pan, swirl in 1 Tablespoon vegetable oil and let heat. Add poke and sear quickly, careful not to overcook or over crowd the pan. Top salad with seared poke and eat!

Executive Chef Scott McGill, CEC, will conduct the first in a series of six scheduled Grown on Maui Chef demos at Whole Foods Market Maui on Monday, January 30 from 5:30 pm – 6:30 pm. Chef McGill will make Seared Ahi Poke salad with miso ginger vinaigrette on local greens with Maui grown vegetables. Samples will be served following the demo.

About Scott McGill:  Scott McGill is the Corporate Chef for TS Restaurants in Hawaii. His Maui Restaurants include Hula Grill Kāʻanapali, Duke’s Beach House, Kimos and Leilani’s on the Beach.  He was formally trained at the California Culinary Academy in San Francisco and Greystone Culinary Institute in Napa Valley.  Chef McGill’s work experience on the mainland includes opening restaurants in the famous Gas Light District of San Diego.  His is one of less than 46 Certified Executive Chefs in the United States.

About TS Restaurants: Treating customers like family has been their philosophy since 1977. T S Restaurant founders Rob Thibaut and Sandy Saxten were college buddies who shared a passion for surf, sand, sun and restaurants. The two built their company on four key principles: to open restaurants only on the finest real estate locations in resort destinations in which they would like to live, work and play; develop restaurant concepts for specific markets, reflect the culture and environment through menus and décor; take great care of management through ownership opportunities; and show respect for employees. These simple principles have proven to be the prefect recipe for success. Since opening their first restaurant, Kimo’s in Lahaina, Maui, they have grown to 14 establishments spanning Hawaii and California.

The Grown on Maui Chef Demos is a partnership between the Maui County Farm Bureau and Whole Foods Market Maui. Presented on the last Monday of each month, Maui’s locavore chefs will conduct demos to showcase local produce and proteins. Chef Sheldon Simeon of Star Noodle and Leoda’s Kitchen and Pie Shop is scheduled in February.

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.

Several organizations have come together to launch the Food Innovation Center, a new food business incubator located at the University of Hawaii Maui College (UHMC).

Together the Abercrombie Administration, the Maui County Farm Bureau, UHMC, and the Hawaii Agricultural Foundation are creating a new opportunity for farm and ranchers, local entrepreneurs, and students to receive education and drive the development of value-added food products, in such areas as product design, nutrition, food safety, and retail food sales and marketing.

The new Food Innovation Center at UHMC will act as a business incubator providing the space and equipment for research, development and small-scale production of value-added food products.

The food incubator will help local Maui farmers and ranchers overcome the challenge of what to do when there is an excess harvest or it costs more for them to bring their crop to market than they will earn back in profits.

To address this issue, three years ago members of the Maui County Farm Bureau began developing the concept of a local Food Innovation Center to help farmers and ranchers turn their fresh food into value-added food products like frozen foods, and dried, preserved or canned goods.

The value-added products would not only increase the profit margin for farmers and ranchers, it would also help them stabilize their business since value-added products have a fixed price while the market for fresh food can fluctuate greatly.

The Maui County Farm Bureau met with the University of Hawai’i Maui College leadership to discuss their idea, build upon innovative Maui Culinary Academy products, and the perfect space to house the center became available when the college transitioned its kitchen facilities to the Pilina building and the former area needed a new purpose.

The college offered to cooperate with the Maui County Farm Bureau, and a synergistic partnership between the Maui County Farm Bureau, UHMC and the Hawai’i Agricultural Foundation soon agreed to help bring the Food Innovation Center to fruition.

Governor Neil Abercrombie recently released $1.255 million through the state Department of Agriculture to the University of Hawai’i Maui College for design, planning and a portion of the construction cost to transform Maui College’s former cafeteria into the new UH Food Innovation Center. The state funds will also be used to leverage federal and other project-related funding.

“The Food Innovation Center will create opportunity for research and development on Maui – an opportunity that does not currently exist on the neighbor islands,” said Governor Abercrombie, who toured the site on December 14. “The center will ultimately help local farmers and entrepreneurs turn excess crops into profitable value-added food products, creating jobs in the process and giving residents more options to buy local goods.”

“We sincerely appreciate the governor releasing the funds so we can get started,” said Warren Watanabe, executive director of the Maui County Farm Bureau. “The Food Innovation Center will improve the viability of local farmers and ranchers, and help stabilize the industry.”

“Farmers need a way to deal with excess crop when supply and demand don’t line up,” said Denise Hayashi, executive director of the Hawai’i Agricultural Foundation. “And unless new farmers can see their way to profitability, they won’t be interested in replacing the generation that is now retiring.”

Maui County Farm Bureau’s Mae Nakahata also sees the center as an opportunity to help provide the local community with affordable and easy-to-prepare frozen or packaged meals. “A lot of Maui County families these days have one or both parents working, sometimes more than one job. Through the Food Innovation Center, we’ll be able to make healthy dishes they can easily prepare after work that won’t break the budget.”

Food security is another priority for the Abercrombie Administration, which is supportive of efforts that lessen Hawaii’s dependence on out-of-state resources. “The center is an important part in addressing Hawaii’s food security,” added Governor Abercrombie.

“It supports on-island operations and cultivates homegrown expertise in the preservation of food, which can be essential should outside sources become temporarily cut off after a natural disaster.”

“This is a piece of the puzzle for improving food security,” said Clyde Sakamoto, chancellor of University of Hawaii Maui College, in a written statement. “Not only will it help farmers develop new products, it will also contribute to a stronger food industry locally.”

The January 2012 gardening classes will be conducted on the dates below and at the following locations:

Tuesday, January 10 – Major Diseases of Vegetables – Kihei Community Center at 5:30 p.m-7:30 p.m
Wednesday, January 11-Starting A Vegetable Garden –Lahaina Civic Center -2.00-4:00 p.m
Sunday, January 15 – Container Gardening -Whole Foods, Kahului (Free!) -3:00-4:00 p.m
Tuesday, January 17 – All About Tomatoes– Kihei Community Center at 5:30 p.m-7:30 p.m
Wednesday, January 18- Garden Bugs- Major Pests of Vegetables –Lahaina Civic Center -2.00-4:00 p.m
Monday, January 23 – Pests Identification and Control –Sacred Garden, Makawao -3:30-5:30 p.m
Tuesday, January 24 – Pruning Made Easy– Kihei Community Center at 5:30 p.m-7:30 p.m
Wednesday, January 25- Major Diseases of Vegetables –Lahaina Civic Center -2.00-4:00 p.m
Wednesday, January 31- Growing Avocadoes, Oranges and Bananas –UH EdVenture-9.30 a.m -11:30 a.m

$15 per session. Sign up for 3 classes and pay only $40. Bring someone with you and you pay only $10

To register, email: Anne Gachuhi at hgsn2011@gmail.com or call (808)-446-2361 Visit our website for more details and for a schedule of all classes
www.homegardeningsupportnetwork.com

TIG Summary

Councilmember Mike White’s presentation to the B & F Committee

Draft Language of the legislative proposal

Links to pertinent articles and opinion pieces in the Maui News:

White: Extreme disparities in tax system

To garner tax benefit, land must be farmed – councilors

“Producers tell us they want to apply for these initiatives, but many want more time to make sure they choose the one that’s right for their operation,” Vilsack said. “Moving to multiple ranking dates for each initiative is going to make it easier for more producers to apply and help them get started with implementing the practices they need to benefit the natural resources on their operations.”

NRCS accepts applications for financial assistance on a continuous basis throughout the year. There will be three ranking periods for the Organic, On-Farm Energy and Seasonal High Tunnel initiatives, all ending on February 3, March 30 and June 1, 2012. Ranking periods for the Air Quality Initiative end February 3 and March 30, 2012. At the end of a ranking period, NRCS ranks all submitted proposals for funding consideration. NRCS will notify all applicants of the results of the rankings and begin developing contracts with selected applicants.

The On-Farm Energy, Organic and Seasonal High Tunnel initiatives are available in all 50 states, the Caribbean Area and the Pacific Basin. The Air Quality Initiative is available in Arizona, California, Colorado, Illinois, Montana, New York, Ohio, Pennsylvania and Texas. Air Quality funding is limited to counties within these nine States that have serious air quality resource concerns related to non-attainment for Ozone and Particulate Matter.

Initiative Overviews
On-Farm Energy Initiative: NRCS and producers develop Agricultural Energy Management Plans (AgEMP) or farm energy audits that assess energy consumption on an operation. NRCS then uses audit data to develop energy conservation recommendations. Each AgEMP has a landscape component that assesses equipment and farming processes and a farm headquarters component that assesses power usage and efficiencies in livestock buildings, grain handling operations, and similar facilities to support the farm operation.

Organic Initiative: NRCS helps certified organic growers and producers working to achieve organic certification install conservation practices for organic production. New for fiscal year 2012, applicants will be evaluated continuously during the ranking periods. Applications meeting or exceeding a threshold score may be approved for an EQIP contract before the end of the ranking period. Applications rating below the threshold score will be deferred to the next period. A new threshold score will be established at the beginning of each ranking period. This new scoring process allows organic producers to implement conservation practices in a timelier manner.

Seasonal High Tunnel Pilot Initiative: NRCS helps producers plan and implement high tunnels, steel-framed, polyethylene-covered structures that extend growing seasons in an environmentally safe manner. High tunnel benefits include better plant and soil quality, fewer nutrients and pesticides in the environment, and better air quality due to fewer vehicles being needed to transport crops. More than 4,000 high tunnels have been planned and implemented nationwide through this initiative over the past two years.

Air Quality Initiative: NRCS helps producers address air quality concerns on their operations. Assistance includes establishing cover crops, planting windbreaks, implementing nutrient management practices and applying other conservation measures that mitigate and prevent air quality problems.

Conservation practices installed through this initiative reduce airborne particulate matter and greenhouse gases and conserve energy.

Visit the NRCS National Web site for more information on how to apply for these initiatives and connect with an NRCS office near you.

With partial funding from the Hawaii Department of Agriculture, HOFA has designed a workshop to educate retailers, wholesalers, and farmers market vendors of natural/organic food products on compliance with labeling standards developed by the USDA’s National Organic Program (NOP). Workshops will cover how to get certified organic, who is exempt from certification and how to properly label and display organic products. Anyone who sells or distributes products with ‘organic’ on the label such as organic produce, bulk goods, meat, prepared foods, and prepackaged groceries, may have questions about the Federal Organic Rule. This workshop will answer questions about organic labeling and help ensure that your business is in compliance. Each participant will receive a packet of valuable reference materials and worksheets for each topic covered in the workshop.

Meet Chef Isaac Bancaco, Chef de Cuisine, Humuhumunukunukuapuaʻa at the Grand Wailea Resort & Spa at Whole Foods Market Maui for a Grown on Maui Chef Demonstration presented in partnership with Maui County Farm Bureau. Photo credit: Grand Wailea Resort & Spa

KAHULUI, Maui – Isaac Bancaco, Chef de Cuisine, Humuhumunukunukuapuaʻa at the Grand Wailea Resort & Spa will conduct a Grown on Maui chef demonstration at Whole Foods Market Maui on Monday, October 24, from 5:30 pm – 6:30 pm. He will prepare a Kula Country Farms Kabocha Squash “Chicken Papaya” with crispy ginger free range chicken and coconut broth.

Chef Isaac is a next generation rising star chef, born and raised in Maui, who brings forward an impressive resume having worked with Ming Tsai, James Beard Foundation “2002 Best Chef Northeast”, at the famed restaurant Blue Ginger and with Roy Yamaguchi as sous chef for Yamaguchi at the Los Angeles restaurant, Royʻs.

In line with Chef Isaacʻs commitment to source as much as he can locally, his localvore menu at the famed Humuhumu restaurant showcases his “back to basics” philosophy and his well-rounded, top-level training. Chef Isaacʻs demo on Monday will feature fresh, fall produce that is Grown on Maui and sold at Whole Foods Market. Among his favorites this season is the Kula County Farm pumpkins by third generation farmer Chauncy Monden.

In an effort to showcase what Maui grows, the Maui County Farm Bureau and Whole Foods Market partnered throughout the month of September to present the Grown on Maui chef demonstration series every Monday. Due to its popularity, the series will continue on a monthly bases on the first Monday of each month (with the exception of October). The chef demonstrations are free and open to the general public.

Dave Kalama by Erik Aeder

His grandfather brought outrigger canoe paddling to the mainland. His father, Ilima, was a world-champion surfer. In the legacy of these great Hawaiian men, Dave Kalama, 46, has taken big wave surfing to unprecedented heights. A celebrity water sports enthusiast, he is proud to live on and contribute to Maui.

Credited with the co-development of tow-in surfing, a fierce advocate for the ancient Hawaiian art of stand-up paddling, and a great influence in reviving the Hawai‘i surf-film genre, Kalama has survived near-death experiences in major wipe-outs and crashing walls of water, but the raw power and energy of the ocean is life itself for him, and that’s what always calls him back. When Kalama isn’t riding untamable waves, he might be in the gentleness of his garden in Kula harvesting the avocados, bananas and limes that he grows. Maui is proud to have you, Dave!

What’s the first food you remember?
Cocoa and toast.

Today, what’s your favorite food?
After a big day on the water, that would have to be Teriyaki Chicken.

Your favorite vegetable or fruit?
Broccoli with dinner, chilled chunks of watermelon pau hana.

What’s in your refrigerator at all times?
Milk, orange juice, and eggs.

What do you like to cook for friends?
Simple and always right, Yoshida’s Chicken.

What’s your favorite escape?
Polipoli in the Kula Forest Reserve. Its remoteness and seclusion, the sweeping views and mists, that’s powerful.

When you eat out, what do you like to eat?
I like everything, and Mama’s Fish House especially.

Whatʻs your favorite book?
Way of the Peaceful Warrior by Dan Millman. It’s been around for 30 years, but it’s an ongoing reminder, a classic saga that touches upon truths like meaning and purpose and direction. It’s accessible, and beautiful.

Who do you greatly admire?
The Duke, great ambassador for Hawai‘i and shared aloha and surfing.

Who is the most interesting person you met?
Joseph Madre, a local Panamanian surfer I met while on a trip in Central America. He made his own surfboard out of coconut wood.

What are qualities you like in yourself?
Honesty and friendliness.

What are the qualities you like in others?
Honesty and humbleness.

Name three things you know now that you wish you knew when you were 15?

How important English 101 is.
How important your parents are.
How fast time goes by.