Waialua, Saturday, 2/21

Hello SFoodies,
Here's our next adventure for February.
On Saturday, 2/21 we have an excursion planned for Waialua. We will need to meet at the Waialua Sugar Mill Market around 8:15 am. The market opens at 8:30. It's a small market and things sell out rather quickly.
At 9am we will do a coffee tasting at the Sugar Mill, at 10am we will visit a cacao farm nearby and at 11am we're off to see the Waialua Sodaworks.
Those who are interested can have lunch after the tour at El Palenque in Wahiawa, one of O'ahu's most authentic Mexican restaurants.
Cost is $5 for current SF members, $10 for non-members. Please send reservations with your checks to Michelle (see address below).
Once you sign up we can put you in touch with others, so carpooling will be easy.
michelle phillips
903 maunawili circle
kailua, hi 96734

Kookies Thai Restaurant

Upcoming Slow Food O'ahu event:

Kookies Thai Restaurant

1326 Middle Street (the review in the Weekly stated the address incorrectly as

326 Middle Street)

Date: Saturday, February 28, 2008

Time: 1PM

Cost: $20 per person, including tax and tip

Limited to 16 people.

Kookie will decide on the menu based on what's freshest at the market, but please indicate your spice tolerance and if there is a favorite Thai dish that you can't find in other Hawaii restaurants, Nanette will let Kookie know.

For those who enjoy beer, Sigha is excellent and readily available in supermarkets, Longs, etc. There will be no corkage fees.

Please RSVP to Nanette Geller: nanette@pamper.com

SFO KCCSF joint potluck

Sang-Ryong Park, Pamela Farris and Gida Snyder (President of KCCSF)

Fresh ahi tuna pasta sauce

Potluck January 18th

from our president
Dear O'ahu Slow Foodies,

Our first event of the year is a joint potluck with SFO and SFKCC. It will be held Sunday January 18th at 1pm at Ezio's building at 1212 Nuuanu --in the wonderful party room on the 8th floor, between the koi ponds.

Giampiero and Ezio will show us how to prepare Hawaiian ahi Italian style--marinated in olive oil and as a mousse. I will bring my pasta maker for a short demonstration of the extruding method and the use of pasta dies.

Please RSVP by January 15th with Rachael at redinger@alumni.tufts.edu so that we can get an accurate head count. We will need to supply your names to the security guard so that he will let you in. Also, please bring your own plates, utensils, etc.

Happy and slow new year to you all,

Laurie

Teahouse event

A report from member Mae Isonaga:
Members and friends gathered for a delightful bento-style luncheon at the Natsunoya Teahouse on November 9. The bento featured a wide assortment of favorites, including miso soup, sashimi, nigiri sushi, shrimp and vegetable tempura, agedashi tofu, and kinpira. Member Michelle Phillips prepared a lovely fresh vegetable platter with miso dip, and her guest Deb Christensen prepared a delicious seared ahi on shiso leaf, which were enjoyed as pupu. The group tasted a Japanese beer made from barley and rice, Koshihikari, that had a clean, fresh flavor. Kikusui junmai ginjo sake made from rice grown in the same region as the Koshihikari was passed around for all to enjoy.
Nan Geller set the stage for our gathering with her colorful description of Japanese teahouses and their place in Japanese society. We learned about teahouse etiquette, and even a little about kabuki! Larry Geller contributed his mana’o on teahouse architecture, and the style and symbolism of different components of the teahouse.
Guava sorbetto from member Chris Murai’s A Latta Gelata capped off a most convivial gathering of SFO members and friends.