Stollen Topic of Maui Culinary Academy Program November 2012

A Maui Culinary Academy HCEF class focused on the tradition and history of stollen.  Executive Pastry Chef Rodney Weddle, La Tour Bakehouse, taught the workshop which was equal parts science, art, and history. Chef Weddle shared his passion for baking stollen, a buttery German Christmas bread originating in the 1400's. Maui Culinary Academy Director Chris Speere said about the program:  "The work HCEF and you do is very important to our students. The Maui Culinary Academy recognizes that our best effort to prepare our students adequately for the high expectations of our culinary profession is of critical value and importance. We are honored to work in collaboration with HCEF and Hayley Matson-Mathes in support of student learning.  We are immensely delighted to have HCEF as partner in our Academy's continual quest to develop culinary excellence in our students." Chef instructor Teresa Shurilla said that the program was equally valuable to her as a bakery instructor.  I learned new and improved techniques.  I am always looking at ways to enhance my teaching and these programs offer that opportunity.

Stone Fruit Program at LCC Fall 2012

One of the goals of HCEF programming is providing students with new tastes and culinary experiences.  Kingsburg Orchards (Calif.) and Armstrong Produce  presented an HCEF Stone Fruit program for 65 Leeward Community College students and their instructors. Chef San Shoppell, chef-owner of Destination Chef, demonstrated fresh and flavorful recipes using pluots and local produce.  Chef San, a recent honors graduate of the Kapi'olani Community College's Culinary Institute of the Pacific with both Culinary and Pastry Arts Degrees, led the 2009 ACF Student Team to the National Championship. Bill Slattery, a Kingsburg Orchards produce veteran, provided background on the stone fruits produced in the San Joaquim Valley by five generations of family farmers.  For more information and recipes visit Kingsburg Orchards.  The students participated in tastings of pluots, plums, apple pears, and peaches. Grilled Stone Fruit and Tomato SaladChef San Shoppell, CC and CPCYield: 4Start to Finish Time: 20 minutes Ingredients: 4 Pluots - cut into wedges (about 1 ½ cups)1 pint Cherry Tomatoes  - cut in half1 medium Sweet Onion - thinly sliced1 cup Purslane Leaves16 Fresh Mint Leaves - chiffinade½ cup Feta Cheese crumbles2-3 Tablespoons Apple Cider Vinaigrette (recipe noted below)Salt - to tasteFresh Ground Black Pepper - to taste Method: Heat the grill or a heavy frying pan, griddle or skillet to very hot. Place the wedges of fruit on the hot grill or pan, turn to grill each side. Remove from heat to cool on a plate. Cut the wedges into bite size pieces. Reserving some of the mint for garnish.  In a medium bowl gently toss all the ingredients with the vinaigrette. Season to taste with salt and pepper. Best to be served immediately.(Note: Purslane can be replaced with arugla.) Apple Cider VinaigretteYield: ¼ cupStart to Finish: 5 minutes Ingredients: 2 Tablespoons Apple Cider Vinegar (1 oz)7 Tablespoons Extra Virgin Olive Oil (3.5 oz)1 teaspoon Agave Syrup (or honey)Salt and White Pepper To Taste Method:Whisk olive oil into vinegar Add agave syrup Season with salt and pepperShort cut: shake all ingredients in a tightly covered jar Here is what the students had to say about the program: Yes, I liked learning about where our food comes from I had a chance to taste new foods, the program inspired me  Yes, I learned about stonefruit and farm fresh fruits and their importance in the culinary world. I learned about stone fruit varieties 

Chefs Kenney and Caldeiro: Whole Hog workshop.

Chefs Ed Kenney and Dave Caldiero, TOWN Restaurant, taught an HCEF whole hog workshop at Kauai Community College.  Farmer Val Kaneshiro, from the century old Kaneshiro Hog Farm, Koloa Kauai, shared her expertise and challenges raising Yorkshire, Duroc, and Berkshire hogs.Chefs Kenney and Caldiero showed students how to use every part of the animal and illustrated the financial and community benefits of using locally produced foods.  Students had an opportunity to taste test a variety of charcuterie and even blood pasta. The chefs shared their philosophy for "local first, organic whenever possible, with Aloha always."