Breadfruit - From Tree to Table Workshop
Puna workshop
Saturday, May 10, 2014 from 8:30 am – 12:30 pm
Ho‘oulu Lāhui, the site of Kua O Ka Lā Public Charter School at Pū‘āla‘a, adjacent to the ‘Āhalanui County Park warm ponds in Puna.
The half-day Breadfruit—From Tree to Table workshop will assist Hawai‘i’s breadfruit growers in supplying grocery stores, restaurants and farmers markets with high quality breadfruit, and help chefs become more familiar with breadfruit handling and preparation in the kitchen.
Backyard growers and home users of breadfruit will also find the workshop pertinent to home and community use of breadfruit.
Pre-registration required. $12 per person, includes breadfruit inspired lunch by Café Pesto.
Register here. For more information, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 990-4243.
A half-day workshop for growers, sellers, cooks, consumers, and others interested in learning more about how to harvest, store, prepare and market breadfruit. This first-of-its-kind hands-on workshop is intended to help breadfruit become (once again) a common staple in Hawai‘i.
Agenda
8:30 am: Registration
9:00 am: Mele and Welcome
9:15 am: Workshop
12:30 pm: Lunch and ‘Ulu Flour Demonstration
Workshop attendees will rotate between six different presentation stations, every half hour. Presentations are as follows:
- Cultural Perspective: Breadfruit and the cultural importance in Hawai‘i, presented by mahi‘ai and educator Nick Kala Francisco
- Tree to Table: Harvesting techniques, tricks and tools, and postharvest handling. Presented by Ian Cole, Collection Manager, Breadfruit Institute of the National Tropical Botanical Garden.
- Beyond Sticky—Basic Preparation and Handling: How to prepare breadfruit for use in a variety of dishes or for storage. Presented by Shirley Kauhaihao, Ho‘oulu ka ‘Ulu.
- Some Like It Sweet: Making gourmet dishes from ripe breadfruit. Presented by John Cadman, Pono Pies.
- Going To Market: Where to sell breadfruit? How much to charge? What kinds of value added products are viable? Presented by Craig Elevitch, Hawai‘i Homegrown Food Network and Ho‘oulu ka ‘Ulu project.
- Gourmet to Home Cooking—exploring favorite local recipes and new ways to cook with breadfruit, presented by Mariposa Blanco of Kua O Ka Lā Public Charter School.
The workshop will be followed by a lunch (featuring breadfruit, of course) prepared by Chef Casey Halpern from Café Pesto. During lunch, there will be a demonstration of how to make ‘ulu flour from breadfruit dried in the solar dehydrator.
Advance registration is required. The workshop is $12 per person, and includes lunch.
Register here. For more information, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 990-4243.
Breadfruit—From Tree to Table is presented by Ho‘oulu Lāhui, Kua O Ka Lā Public Charter School, and the Ho‘oulu ka ‘Ulu—Revitalizing Breadfruit project. The workshop is funded through a grant from the County of Hawai‘i, Department of Research and Development and with luncheon support from Café Pesto.