Chef Joey Macadangdang up next for Grown on Maui Chef Demo Series

Chef Joey Macadangdang, Roy’s Restaurant

With the recent opening of Royʻs Restaurant at the newly renovated venue at Kāʻanapali Beach Golf Course, its executive chef Joey Macadangdang presents the next Grown on Maui cooking demo and tasting at Whole Foods Market Kahului on Monday, March 26, from 5:30 pm – 6:30 pm. Designed to shine the spotlight on seasonal, local and fresh Grown on Maui produce and proteins, Macadangdang will prepare Roasted Local Heirloom Beets and Shaved Baby Fennel Salad with Walnuts & Surfing Goat Dairy Dill Creme Fraiche.

Throughout the month of September 2011 and starting again in January 2012, Maui County Farm Bureau, Whole Foods Market Kahului and some of the islandʻs top chefs come together for the Grown on Maui Chef Demo Series. Held on the last Monday of each month, the community is invited to attend the FREE, one-hour cooking demonstration and tasting.

The series will continue with James Simpliciano of The Westin Maui Resort & Spa on Monday, April 30; Chef Mark McDowell of Makena Beach & Golf Resort on Monday, May 21 (3rd Monday due to Memorial Day holiday) and Brandon Shim of Tommy Bahamas Wailea on Monday, June 25. Scott McGill, TS Restaurants (Hula Grill, Dukeʻs Beach House and Leilaniʻs on the Beach presented back in January and Sheldon Simeon, Star Noodle and Leodaʻs Kitchen & Pie Shop presented in February. Back in September chefs included Isaac Bancao of Humu at Grand Wailea, Ryan Luckey of Pineapple Grill, Tylun Pang of Kō at The Fairmont Kea Lani, Maui, Garrett Fujieda of The Westin Maui Resort & Spa and Caroline Schaub of Oʻo Farm.

The Grown on Maui campaign is a joint effort between Maui County of Economic Development and Maui County Farm Bureau. It seeks to expand the share of local farmers. For more information visit www.mauicountyfarmbureau.org or call 808-243-2290.

Farmers + Chefs = Menus that Matter

Grand Taste Education: Front row, l-r: Alika Atay, Maui Sweet Potato Co. with Jojo Vasquez, Banyan Tree at The Ritz-Carlton, Kapalua; Isaac Bancaco, Humu at Grand Wailea; Joey Mcadangdang, Royʻs Restaurants; Ian Cole, Breadfruit Institute at the National Tropical Botanical Garden with Riko Bartolome and James Simpliciano. Second row l-r: David Fitch, Mālama Farm with Marc McDowell, Mākena Beach and Golf Resort; Sheldon Simeon, Star Noodle & Leodaʻs Kitchen & Pie Shop with Bobby Pahia, Hoʻaloha Farms; Tylun Pang, Kō at The Fairmont Kea Lani, Maui with Alex Franco, Maui Cattle Company, and Scott McGill of TS Restaurants and Chris Schobel of Hula Grill. Third row, l-r: Wesley Holder, Pulehu, an Italian Grill, The Westin Kāʻanapali. Missing from photo: David Horsman and Manu Akana of Hoʻopono Farms, Kapalua; Jamie Shishio, J. Shishido Farm with Jennifer Nguyen; Ivan Pahk; Bill and Marta Greenleaf with Jeffery Heubschman: Wili Wood and Kekai Keahi of Loiʻs of Honokohau; Lynn and Russell DeCoite of L&R Farm on Molokaʻi.

This year, Maui agriculture, education, and hospitality come together in unprecedented ways to present the edibles that are Grown on Maui. Maui’s farmers, ranchers, and fishermen pair with chefs and presenters to cook up a series of full- flavor programs. Because menus matter. Because we want to know exactly why they matter.

At the root of who we are, each one of us wants food that is clean, healthful, kind, and good. At the Grand Taste Education, we taste food that is Grown on Maui, because it can provide all that. The event will awaken your senses. Taste is a sense. Good taste is common sense and grows a sustainable Maui.

So the twelve chef/farmer volunteer teams at this year’s Grand Taste Education invite you to capture the flavors of menus that are local and fresh. Let’s tempt you: Jojo Vasquez, Chef de Cuisine for Banyan Tree at the Ritz-Carlton Kapalua partners with Alika Atay of Maui Sweet Potato Company for ube macapuno ice cream made with purple Okinawan sweet potatoes. It’s eggplant parmigiani for Hoʻo Pono Farm and Chef Wesley Holder of Westin Kā’anapali Ocean Resort Villas. Private chef Riko Bartolome works with Ian Cole of the Breadfruit Institute to whip up pan-fried smoked salmon-‘ulu cakes.

Cole will also talk about breadfruit on stage. The Institute, where he serves as curator and collection manager, promotes the conservation and use of breadfruit for food and reforestation, and manages the largest collection of breadfruit in the world, conserving over 120 varieties from throughout the Pacific.

Think sustainability is an elusive and overused concept? We’re proud to welcome James Beard award-winning chef Alan Wong, who will explore with his audience what a sustainable Maui really means.

One company can make a difference for Maui ag. Garrett W. Marrero of award-winning Maui Brewing Co. in Lahaina joins us to talk about his experiences concerning the potential for agricultural growth through responsible business practices and collaboration. Beers that are 100 percent locally made: Now, that’s easy to relate to on a Saturday!

A grand mahalo to our Grand Taste Education partner, Slow Food Maui, a local chapter of Slow Food USA, which envisions a world in which all people can eat food that is good for them, good for the people who grow it, and good for the planet. We are honored that Peter Merriman has generously agreed to be our advisor. Mahalo also to our emcee, Chris Speere, and to his students of Maui Culinary Academy, who are donating time and talent to assist. Finally, to chefs Ryan Luckey, Isaac Bancaco and Riko Bartolome for their time and guidance with this yearʻs Grand Taste. See you there!

Don’t miss the Grand Taste Education at the Maui County Ag Festival on Saturday, April 7, from 10 am – 2 pm! Tickets available online now thru April 5.  Tickets: $25 online, $30 at the door.  Purchase online here or slowfoodmaui.org.

10am – 11 am Introduction of national and local food and travel writer judges and introduction and judging of 12 farmer/chef teams
11 am – 2 pm Grand Taste Education
11:15 am Grand Taste Education Session: Breadfruit by Ian Cole and Chef Riko Bartolome
12:15 pm Grand Taste Education Session: Sustainability by Chef Alan Wong
1:15 pm Grand Taste Education Session: Garret Marrero, Maui Brewing Company
2:15 pm Awards presentation at Main Stage

Grown on Maui Chef Demo at Whole Foods Market Kahului

Chef Sheldon Simeon, Star Noodle, Lahaina, Maui, Hawaii

KAHULUI, Maui – Maui County Farm Bureau and some of the islandʻs top chefs partner with Whole Foods Market Kahului in a six-part Grown on Maui Chef Demo Series. Held on the last Monday of each month and designed to shine the spotlight on seasonal, local and fresh Grown on Maui produce and proteins, the community is invited to attend a FREE, one-hour cooking demonstration and tasting. Up next is Sheldon Simeon, Executive Chef, Star Noodle and the new Leodaʻs Kitchen and Pie Shop in Olowalu. Chef Sheldon plans to prepare two dishes: Poi Beef Stew with braised local beef shortrib with Taro and Poi Gravy Local Green Salad with Poi Vinaigrette.

Born and raised on the Big Island of Hawaii, Sheldon Simeon’s culinary career began at Leeward Community College’s Culinary Program. This path took him to an internship at Walt Disney World—Florida, where he met his wife and followed her back to Maui where he was hired at Aloha Mixed Plate in 2002.

In 2003, Sheldon graduated from the Maui Culinary Academy and has progressively moved up with in our organization over the years. He was promoted to Sous Chef then Chef of Aloha Mixed Plate .and is now creating the innovative menu at Star Noodle which opened in February 2010. This year he was named one of the semi finalists in the prestigious James Beard Awards for “Rising Star Chef of the Year.” The restaurant was also a semi-finalist in the “Best New Restaurant” category. Sheldon was voted “Chef of the Year 2011” at Maui No Ka Oi Magazine’s Aipono Awards. It is a special honor for voting is all done by fellow Maui Chefs. Most recently Chef Sheldon has opened the doors at the newest family of restaurant’s Leoda’s Kitchen & Pie Shop which opened in November 2011.

Sheldon’s influences stem from the Hawaii Regional Chef team. His outlook is to keep up with trends and new techniques, look at up and coming chefs globally and mainly use the Island Flavors which he loves, to incorporate local products in creating familiar yet unique food.

Sheldon’s intention of food, are playful, fun takes on the classics. He is constantly experimenting and takes ideas, suggestions and inspiration from all.

The other participating chefs include Joey Macadangdang, Roy’s Restaurant, Monday, March 26; James Simpliciano, Monday, April 30; Chef Mark McDowell, Monday, May 21 (3rd Monday) and Brandon Shim, Monday, June 25. All of the chef demos are free and they take place from 5:30 pm – 6:30 pm. For more information visit www.mauicountyfarmbureau.org or call 808-243-2290. The Grown on Maui campaign is a joint effort between Maui County of Economic Development and Maui County Farm Bureau. It seeks to expand the share of local farmers.

Chef Scott McGill Prepared Seared Poke Salad with Miso Vinaigrette at Whole Foods Market

Grown on Maui Chef Demo Series at WFM - Chef Scott McGill

A grand mahalo to Chef Scott McGill, CEC, TS Restaurants Hawaiʻi and California. As Executive Chef, Chef Scott oversees all of the TS Restaurants in Hawaiʻi and California. On Maui his restaurants include Hula Grill Kāʻanapali, Leilaniʻs on the Beach Kāʻanapali, Dukeʻs Beach House at Honua Kai and Kimoʻs in Lāhainā. Chef Scott was tapped to kick off the 2012 Grown on Maui Chef Demo Series scheduled on the last Monday of each month from 5:30 pm – 6:30 pm. Scott prepared Seared Poke Salad with Miso Vinaigrette. It was not only flavorful and delicious but easy to make. Hereʻs a recipe you can master and serve to your family and friends. Mahalo to Elyse Ditzel of Whole Foods Market Maui for her ongoing support of Grown on Maui and Maui chefs who prepare menus that matter.

Chef Scott will be one of the twelve chefs at the 5th Annual Grand Taste Education at the Maui County Ag Festival. Mark your calendar for April 7th, from 11 am – 2 pm. Meet Chef Scott and 11 other Maui chefs who do their part to support local agriculture on Maui. Tickets on sale soon. $25 per person.

Seared Poke Salad with Miso Vinaigrette

Seared Poke Salad with Miso Vinaigrette by Chef Scott McGill

Miso-lime dressing: Yields 1.5 cups
½ cup Extra Virgin Olive Oil
6 Tablespoons White Miso Paste
1 Tablespoon Dijon mustard
3 Tablespoons Rice wine vinegar
2 Tablespoons Fresh squeezed lime juice
1 Tablespoons Fresh ginger, chopped
1 Tablespoon Shallot, chopped
1 Tablespoon Local honey
Method:
In a blender add all items except olive oil, turn on blender with lid on to get ingredients to blend together, slowly add oil to emulsify. Remove from blender and chill.
*** Great marinade for grilled chicken or fish ***

Poke:
1 pound Fresh fish, cut into large chunks (Ahi, Marlin, Ono)
½ each Maui onion, small dice
1 each Green onion, thin sliced
4 Tablespoons Yamasa soy sauce
1 Teaspoon Toasted sesame oil
Pinch/to taste Red pepper flakes
Salt to taste

Method:
Dice fish into large bite size pieces; add onions, soy, sesame oil and chili flakes, season to taste with salt if needed. Let marinate at least 20 minutes. To save time, purchase a nice pre made poke from the seafood counter.

Lettuce and vegetables:
½ pound local greens such as mixed greens, watercress, arugula, cabbage, chard
Fresh Maui grown vegetables cut into bite size pieces or julienned such as:
Tomatoes
Onions
Cucumbers
Radish
Carrots
Daikon
Peppers
Beets
Asparagus

Putting it all together:
Make dressing and let rest overnight in refrigerator if applicable
Make poke or purchase
Clean and cut all vegetables
Cook rice if you want to add a starch to your meal
Toss vegetables, lettuce and dressing and place on plates or platter
Heat non stick pan, swirl in 1 Tablespoon vegetable oil and let heat. Add poke and sear quickly, careful not to overcook or over crowd the pan. Top salad with seared poke and eat!

Chef Scott McGill, CEC, Kicks Off Grown on Maui Chef Demos Series

 

Executive Chef Scott McGill, CEC, will conduct the first in a series of six scheduled Grown on Maui Chef demos at Whole Foods Market Maui on Monday, January 30 from 5:30 pm – 6:30 pm. Chef McGill will make Seared Ahi Poke salad with miso ginger vinaigrette on local greens with Maui grown vegetables. Samples will be served following the demo.

About Scott McGill:  Scott McGill is the Corporate Chef for TS Restaurants in Hawaii. His Maui Restaurants include Hula Grill Kāʻanapali, Duke’s Beach House, Kimos and Leilani’s on the Beach.  He was formally trained at the California Culinary Academy in San Francisco and Greystone Culinary Institute in Napa Valley.  Chef McGill’s work experience on the mainland includes opening restaurants in the famous Gas Light District of San Diego.  His is one of less than 46 Certified Executive Chefs in the United States.

 

About TS Restaurants: Treating customers like family has been their philosophy since 1977. T S Restaurant founders Rob Thibaut and Sandy Saxten were college buddies who shared a passion for surf, sand, sun and restaurants. The two built their company on four key principles: to open restaurants only on the finest real estate locations in resort destinations in which they would like to live, work and play; develop restaurant concepts for specific markets, reflect the culture and environment through menus and décor; take great care of management through ownership opportunities; and show respect for employees. These simple principles have proven to be the prefect recipe for success. Since opening their first restaurant, Kimo’s in Lahaina, Maui, they have grown to 14 establishments spanning Hawaii and California.

The Grown on Maui Chef Demos is a partnership between the Maui County Farm Bureau and Whole Foods Market Maui. Presented on the last Monday of each month, Maui’s locavore chefs will conduct demos to showcase local produce and proteins. Chef Sheldon Simeon of Star Noodle and Leoda’s Kitchen and Pie Shop is scheduled in February.

The Grown on Maui campaign is a joint effort between Maui County of Economic Development and Maui County Farm Bureau. It seeks to expand the share of local farmers.

Grown on Maui Chef Demo with Chef Isaac Bancaco

KAHULUI, Maui – Isaac Bancaco, Chef de Cuisine, Humuhumunukunukuapuaʻa at the Grand Wailea Resort & Spa will conduct a Grown on Maui chef demonstration at Whole Foods Market Maui on Monday, October 24, from 5:30 pm – 6:30 pm. He will prepare a Kula Country Farms Kabocha Squash “Chicken Papaya” with crispy ginger free range chicken and coconut broth.

Chef Isaac is a next generation rising star chef, born and raised in Maui, who brings forward an impressive resume having worked with Ming Tsai, James Beard Foundation “2002 Best Chef Northeast”, at the famed restaurant Blue Ginger and with Roy Yamaguchi as sous chef for Yamaguchi at the Los Angeles restaurant, Royʻs.

In line with Chef Isaacʻs commitment to source as much as he can locally, his localvore menu at the famed Humuhumu restaurant showcases his “back to basics” philosophy and his well-rounded, top-level training. Chef Isaacʻs demo on Monday will feature fresh, fall produce that is Grown on Maui and sold at Whole Foods Market. Among his favorites this season is the Kula County Farm pumpkins by third generation farmer Chauncy Monden.

In an effort to showcase what Maui grows, the Maui County Farm Bureau and Whole Foods Market partnered throughout the month of September to present the Grown on Maui chef demonstration series every Monday. Due to its popularity, the series will continue on a monthly bases on the first Monday of each month (with the exception of October). The chef demonstrations are free and open to the general public.

Maui Flower Growers Tuesdays at Whole Foods Market Kahului

Carver Wilson, Maui Floral. Steve Brinkman Photography

Carver Wilson, Maui Floral. Steve Brinkman Photography

Throughout the month of September, Maui County Farm Bureau partners with Whole Food Market Kahului to bring what Maui grows to the community. Every Tuesday from 11:00 a.m. – 2:00 p.m. Maui flower growers present myriad of flowers grown on Maui with free flower arranging demonstrations.

The community if invited to Whole Foods Market on Tuesdays to meet a Maui flower grower. Up next is Carver Wilson of Maui Floral on September 13 followed by Dan Judson of Orchids of Olinda on September 20 and concluding with Nan Story of Haleakala Blooms on September 27. Sue Cuffe of Hana Fantasy Flowers was in-store on September 6.

Grown on Maui Cooking Demos at Whole Foods Market Kahului—With Recipes!

Whole FoodsThroughout the month of September, Maui County Farm Bureau partners with Whole Foods Market Kahului to bring what Maui grows to the community. Every Monday 5:30 p.m. – 6:30 p.m. Maui chefs will conduct free Grown on Maui cooking demonstrations and every Tuesday 11:00 a.m. – 2:00 p.m. Maui flower growers present myriad of flowers grown on Maui with free flower arranging demonstrations.

Cooking demo schedule includes Garret Fujieda, executive chef, The Westin Maui Resort & Spa, appears on September 12. Chef Garret will make Thai curry steamed local snapper and local vegetable lettuce wraps (recipe below.) Caroline Schaub, chef, O‘o Farm, is scheduled on September 19. She will make tofu and grilled vegetables. Chef Ryan Luckey, executive chef, Pineapple Grill at Kapalua Resort, will appear on September 26. Chef Ryan will make Pistachio and Wasabi Pea Crusted Ahi Steak, Coconut Scented Forbidden Rice, Garlic Asian Greens, Exotic Mushrooms, Wasabi-Soy Butter (recipe below.)

Tuesday flower grower schedule includes Carver Wilson of Maui Floral, September 13 (photo emailed separately, next email); Dan Judson of Orchids of Olinda, September 20 and Nan Story of Story Farm.

Recipes

Thai curry steamed local snapper and local vegetable lettuce wraps
Chef Garrett Fujieda, Executive Chef, The Westin Maui Resort and Spa

8 portions

Chef Garrett Fujieda, Executive Chef, The Westin Maui Resort and Spa

Chef Garrett Fujieda, Executive Chef, The Westin Maui Resort and Spa

Fish:
8 oz Snapper filet, skin on
1 T Lemongrass, julienne
1 tsp Ginger, grated
1 (each) Kaffir lime leaves, sliced thin
2 tsp Red curry paste
½ C Coconut milk
1 (each) Lime, juiced
pinch Hawaiian Salt
Ti Leaf (large as needed)

Lettuce Wrap:
8 (each) Lettuce leaves
1 oz Carrots, julienne
1 oz Cucumber
1 oz Red pepper
1 oz Kula onion
4 oz Rice noodles, cooked

1 tsp Mint, chopped
1 tsp Thai basil, chopped
1 each Lime, juiced
1 T Soy sauce
1 T Sesame oil
pinch Turbinado sugar

Preparing the Snapper:
Score the flesh side of the fish in ½ inch strips without cutting through the skin
Combine the lemongrass, ginger, kaffir lime leaves, red curry paste, coconut milk and lime juice mixing well.
Place the fish in a ti leaf skin side down and cover with the mixture
Steam in a bamboo steamer until done

Preparing the lettuce wraps:
Combine mint, thai basil, lime, soy sesame oil and sugar to make a dressing. Mix well.
Combine carrots, cucumber, red peppers, kula onions, rice noodles and dressing.
Place a small amount on each lettuce leaf and serve with a piece of fish.

Optional: chopped roasted peanuts

Pistachio and Wasabi Pea Crusted Ahi Steak, Coconut Scented Forbidden Rice, Garlic Asian Greens, Exotic Mushrooms, Wasabi-Soy Butter
Chef Ryan Luckey, Executive Chef, Pineapple Grill at Kapalua Resort

Chef Ryan Luckey, Executive Chef, Pineapple Grill at Kapalua Resort

Chef Ryan Luckey, Executive Chef, Pineapple Grill at Kapalua Resort

Wasabi-Soy Butter:
1 clove garlic, crushed
1 small finger fresh ginger, rough chop
1 cup dry sake
½ cup heavy whipping cream
¼ cup Kikkoman soy sauce
1 tsp prepared wasabi
½ cup unsalted butter
1 tsp pickled ginger juice

In a small sauce pan, place garlic, ginger, sake and reduce by half, add heavy whipping cream and reduce by half again, add soy sauce and reduce for about 1 minute more, until you achieve a nice thick reduction that has a nice brown color to it, turn heat to low, slowly whisk in butter about a tablespoon at a time. Once all butter has been whisked in, strain or pick out garlic clove and fresh ginger. Whisk in prepared wasabi and pickled ginger juice, season with salt if needed.

Pistachio-Wasabi Pea Crust:
1 cup roasted pistachio nuts, de-shelled
1 cup wasabi peas
¼ cup Furikaki seasoning
1 tsp kosher salt

Place nuts and peas in a small food processor and pulse into a coarse mixture. Fold in Furikaki and salt and reserve.

Coconut Forbidden Rice:
2 cups unsweetened coconut milk
1 stalk lemongrass
1 small finger ginger
1 cup black rice (Chinese forbidden or black Thai rice)
1 ½ cups water or stock
Salt and pepper

In a small pot, combine rice and stock, bring to boil, cover and turn to low, about 20 mins, until rice has steamed out. In a separate pot, bruise lemongrass and add to coconut milk, simmer on low for about 5 mins. Fluff rice with a fork, remove lemongrass stalk, and slowly stir into black rice, making a creamy, risotto like texture, (you may not use all the coconut milk) season with salt and pepper and reserve.

Greens and Mushrooms:
4 cups chopped and washed Asian Greens, they can include, Choy sum, Tot Soi, Mizuna, Arugula, Spinach, or even Swiss chard
2 cups cleaned and chopped exotic mushrooms, they can include, Shiitake, Shemiji, Maytaki, Oyster or even good ole Button mushrooms
1 tbl minced garlic
2 oz blended olive oil
Salt and pepper

Assemble:
Season a 5-6 oz Yellow Fin or Big Eye Ahi Steak with salt, place in pistachio-wasabi crust, heat a medium sized skillet to medium-hot, add a small amount of olive oil and immediately place steak in pan, sear about 20 seconds, depending on thickness of steak, keeping ahi nice and rare/cold in middle. Remove Ahi, place mushrooms in pan, keeping a flat level, and try not to stack shrooms on top of each other, to avoid “steaming” them and pulling out their natural water. Sautee mushrooms for about 20 seconds, until they start to turn a nice golden brown, add greens, gently toss, add garlic and sauté another 20 seconds or so, until they have wilted nicely. Season with a small amount of salt.

Place Coconut Rice in center of plate, place mushroom and greens next to rice, place ahi steak on top of both, spoon your Wasabi-Soy butter around the plate, garnish with pickled ginger or green onions.

Chef Tylun Pang makes Maui Cattle Co. Poke

Chef Tylun Pang gave an informative and enjoyable Grown on Maui cooking demo tonight at Whole Foods Market Kahului. He prepared Maui Cattle Co. Beef Poke. So ono!

Sue Cuffe of Hana Fantasy Flowers at Whole Foods Market Kahului

Today at Whole Foods Market Kahului, customers got to meet Sue Cuffe of Hana Fantasy Flowers who was on-site for the Maui County Farm Bureau’s Grown on Maui series. Hana Fantasy Flowers grows and ships of exotic Hawaiian tropical flowers.