The Maui County Farm Bureau is proud to present two chef demos at the Maui Product Festival scheduled on Saturday, August 27, from 10:00 a.m. – 3:00 p.m. at Maui Mall. Starting at 10:00 am, the Maui Products Festival features anything made or grown on Maui. In addition to the Grown on Maui booth where Maui County Farm Bureau will host the chef demos and sell Grown on Maui merchandise, there will be cultural exhibits and crafts for purchase by other vendors at the event.
The Grown on Maui chef demonstrations are scheduled at 11:00 a.m. – noon and 1:00 pm – 2:00 p.m. Chef Riko Bartolome will conduct the first demonstration starting at 11 am. He will prepare an appetizer and a side dish utilizing Grown on Maui produce. The appetizer is Kula Corn Vichyssoise and Soup (Potage) with garnishes and the side dish is Deconstructed Ratatouille. Chef Susan Teton Campbell will prepare Grown on Maui fruit and vegetable smoothies.
About Chef Riko Bartolome: When Gourmet magazine’s Caroline Bates reviewed Pangaea at the Hotel Nikko in Los Angeles, she described Chef Riko Bartolome as inquisitive and free thinking—a chef who never met an ingredient he didn’t like. The saga of this San Diego native bears this out. After graduating from the Culinary Institute of America in Hyde Park, New York in 1989, Bartolome began his career at the Hyatt Regency Aventine in La Jolla. His signature Asian fusion style solidified at the Grand Hyatt Wailea in Maui and climaxed at Pangaea in the Hotel Nikko in Los Angeles.
This talented chef held stints at the Hotel Del Coronado’s Crown Room and the Torreyana Grille at the Sheraton Grande Torrey Pines. In 1998, Bartolome moved to the very popular 150 Grand Café in Escondido. Here, in a smaller restaurant, he was able to truly define his style. With the opening of the new W Hotel in downtown San Diego, Bartolome was recruited as executive chef.
In spring 2004, he opened Asia-Vous in San Diego. The 49 seat restaurant, completely designed by he and his wife, featured the fresh local ingredients so abundant in the area and focused on the chef’s ability to create dishes which tempted the senses and challenged the palate. This restaurant garnered national recognition and was listed by Gayot as one of the Top 10 restaurants in San Diego.
In 2007 an opportunity arose for Bartolome to return to Maui to work exclusively as a Private Chef in Kapalua. It is here that Bartolome utilizes bounty from on premise farm, Pa’ina Aina, as well as supporting other local farms and fishermen. Additionally Bartolome is instrumental in mentoring local high school students at Lahainaluna. Bartolome has cooked at the James Beard House in New York City and represented San Diego at the Food & Wine Classic in Aspen, Colorado. He continues to foster the relationship with the James Beard Foundation through the Celebrity Chef Tour.
About Susan Teton Campbell: Susan Teton Campbell, an evangelist for great food, began her career when she went to work with John Robbins, author of Diet for a New America and Healthy at 100. While working with notable health professionals and environmental authors, she co-authored The Healthy School Lunch Action Guide with endorsements from the USDA, California State Child and Nutrition Department, and Physicians Committee for Responsible Medicine.
With an award winning curriculum Ms. Campbell toured the country, inspiring students to choose healthier foods and school to serve them. Convinced that food is a significant factor in rising epidemic of youth-related health issues, Ms. Campbell continues her educational work with a new multimedia project titled Essential Cuisine, a culinary system combining great taste and smart food.