FOOD & COOKBOOK PROGRAM
The HBMF Food & Cookbook Program will integrate an essential component of culture and community surrounding food. Organized this year by Pili Group, the Food & Cookbook Pavilion features a dynamic array of local food demos by influential island chefs, integrated food education activities and panels as well as a farmers market, a food system resource table and a hyperlocal food booth by Chef Mark “Gooch” Noguchi.
SATURDAY, MAY 6, 2017
10:00-10:45 am
Keiki Fish Activity
Led by Ashley Watts of Local I‘a
Ashley Watts has worked with the Pacific Islands Region Observer program for 7 years as a fisheries observer on the commercial longline vessels out of Honolulu. Ashley has a B.S. in marine biology from the University of West Florida and a M.S. of Zoology from Miami University. As the owner and operator of Local I‘a, Ashley feels empowered to scale sustainability and economic equality in the local fishing industry by sharing the story of the seafood with the consumer.
https://www.facebook.com/local.ia.csf/,
https://twitter.com/localiahawaii
11:00-11:45 am
Dumpling Demo
Featuring Chef Lee Anne Wong
Author of Dumplings All Day Wong and Chef/Owner Koko Head Cafe
In December 2013, Lee Anne Wong made the giant move from New York City to Honolulu, HI, to open up Koko Head Cafe, an island style brunch house. Her first cookbook, Dumplings All Day Wong, was published in August 2014. Whether via TV, web, in print, or in person, Chef Lee Anne Wong will continue to bring her global cuisine to the public as she explores new, exciting areas of the culinary world.
BECOME A DUMPLING MASTER WITH HELP FROM A TOP CHEF. Making delicious, unique dumplings has never been easier with celebrity chef Lee Anne Wong's most coveted recipes and techniques. Each recipe in Dumplings All Day Wong will have you creating one-of-a-kind dumplings that wow your family and friends. Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come.
12:00 PM- 12:45pm
A Dive Into Sustainable Seafood and Ocean Friendly Restaurants
With Stuart Coleman of the Surfrider Foundation, Ashley Watts, Local I'a and Chef Lee Anne Wong of Koko Head Café, and Chef James Apatkin of Layers of Flavor
Stuart Holmes Coleman is a writer, speaker and environmental organizer. Coleman is the award-winning author of Eddie Would Go, Fierce Heart and more than 60 published articles on environmental and ocean-related issues. His newest book is called Eddie Aikau: Hawaiian Hero (Bess Press, 2016). He has given keynotes talks at the Smithsonian Museum and across Hawaii. Coleman works as the Hawaii Manager of the Surfrider Foundation and oversees the five chapters and their many programs, including Ocean Friendly Restaurants. As the point person for Hawaii’s five chapters, Stuart juggles fundraising, event planning, lobbying and more – all while managing to surf, swim and author three books in his free time.
http://www.themodernhonolulu.com/hawaii-stuart-coleman-talks
1:00PM - 1:45PM
Local Fish Two Ways Demo
Featuring Chef James Aptakin of Layers of Flavor & World Food Championship Seafood Champ
Born and raised in Miami, Florida, Chef James Aptakin was influenced by living 20 years dining on the city’s South American food flavors. Moving to California, and living in San Francisco’s Bay area for 22 years gave James the opportunity to develop a large volume background, cooking for thousands at a time at hotels, casinos and convention centers. This is what makes James Aptakin come alive in the moment of cooking. “Cooking for others,” says Aptakin, “Makes everything around me better!” And, as Chef James is known to say, “Keep the Passion Alive!”
http://www.layersofflavor.com/
https://www.facebook.com/layersofflavorhawaii/
http://www.foodsofhawaii.com/taste-awards/taste-awards-2017/
2:00PM - 2:45PM
ALOHA HARVEST to the Rescue! An exploration of food rescue in Hawaii.
Featuring Chef Kathi Saks and food champions from Aloha Harvest.
Ku‘ulei Williams first worked for Aloha Harvest in 2004 as Office Manager. In February 2010, Williams became Executive Director of Aloha Harvest. Williams brings a wealth of knowledge and expertise to the organization with over 22 years experience in organizational skills, facility management, as well as employee supervision and training.
https://www.facebook.com/alohaharvest/,
3:00PM - 3:45PM
Everyone Loves Poke
Demo & Talk Story featuring writer and author Martha Cheng
Martha Cheng is a Honolulu-based food and features writer who contributes to publications such as The Wall Street Journal, Eater, EatingWell, and Frommer's guidebooks. She is the author of The Poke Cookbook, published by Clarkson Potter in 2017. She’s a former line cook, food truck owner, Peace Corps volunteer and Google techie. As she says, “Food is how we give love. It is how we receive love. It is how we engage with the world. How we eat it, prepare it, grow it, sell it, is how we choose to express ourselves.”
https://www.instagram.com/marthacheng/?hl=en
https://marthacheng.com/page/3/
4:00PM-4:45 PM
Keiki Demo Featuring Cowboy Caviar Recipe
With the founder of Red Barn Farm Stand & Holoholo General Store, Jill Nordby
Jill Nordby is President & Founder of Holoholo General Store LLC. Originally from Canada, Jill was raised on her family’s farm. She went on to obtain her degree and work experience in marketing, but her passion for making healthy foods more accessible to keiki, families and her local community led her to create Holoholo General Store in 2012. Anyone who knows Jill knows she has the focus and fire to seriously impact our local food system in Hawai‘i. She is the heart and soul of Holoholo!
