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X-WR-CALNAME:Les Dames d'Escoffier - Hawaii Chapter
X-ORIGINAL-URL:https://www.ldeihawaii.org
X-WR-CALDESC:Events for Les Dames d'Escoffier - Hawaii Chapter
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TZID:Pacific/Honolulu
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DTSTART:20160101T000000
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DTSTART:20160101T000000
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DTSTART;TZID=Pacific/Honolulu:20170922T173000
DTEND;TZID=Pacific/Honolulu:20170922T210000
DTSTAMP:20170919T063817Z
CREATED:20170823T072704Z
LAST-MODIFIED:20170919T063817Z
UID:1752-1506101400-1506114000@www.ldeihawaii.org
SUMMARY:2017 Escoffier Weekend Dinner
DESCRIPTION:Chefs Konnor Butler and Frank Kramm of the Kona Butcher Shop will prepare a menu using the wonderful Big Island Bounty with a French Twist \nMenu includes small plates featuring lamb\, beef\, Kona Kampachi\, Kauai shrimp and more. (Note: There will not be a vegetarian option to the menu due to its size.) \nFor more information about this weekend’s events\, see the complete event post.
URL:https://www.ldeihawaii.org/event/2017-escoffier-weekend-dinner/
CATEGORIES:Dames Only
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DTSTART;TZID=Pacific/Honolulu:20170812T100000
DTEND;TZID=Pacific/Honolulu:20170812T113000
DTSTAMP:20170806T021520Z
CREATED:20170722T092405Z
LAST-MODIFIED:20170806T021520Z
UID:1652-1502532000-1502537400@www.ldeihawaii.org
SUMMARY:Bold & Cold – Summer Soup & Salad Workshop
DESCRIPTION:Spice up your summer! Learn how to infuse flavor into refreshing cold soups and salads. \nDame Ka‘iulani Cowell of Ka‘iulani Spices and Dame Kathi Saks will teach workshop participants how to make the most of local produce\, in particular the bounty of your CSA box or bag. Kai and Kathi will educate participants on how to create cold dishes\, understanding the science of our taste buds and the process of what’s needed to satisfy us even if we are serving very cold foods. Two cold soups (Thai Spiced Watermelon and Chilled Cucumber) and two vibrant summer salads (including Pickled Watermelon Rind Salad with Sweet Land Farms Feta) with accompanying dressings will be demonstrated\, and workshop attendees will get to sample everything. In addition\, Dame Kathi will offer a hands-on knife skills tutorial. \nSpace limited to 25 participants; reserve your place today! \nClick here to purchase tickets at the Red Barn Farmstand website.\nPresented by Les Dames d’Escoffier Hawai‘i at the Red Barn Farmstand in Hale‘iwa. \n$25 workshop fee includes a complimentary glass of Red Barn signature hibiscus iced tea\, tasting and demonstration class\, plus take-home dressing sample and a special Red Barn gift.
URL:https://www.ldeihawaii.org/event/bold-cold-summer-soup-salad-workshop/
LOCATION:Red Barn Farmstand\, 66-320 Kamehameha Hwy.\, Haleiwa\, 96712\, United States
CATEGORIES:Education
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BEGIN:VEVENT
DTSTART;TZID=Pacific/Honolulu:20170722T073000
DTEND;TZID=Pacific/Honolulu:20170722T123000
DTSTAMP:20170921T075706Z
CREATED:20170701T205907Z
LAST-MODIFIED:20170921T075706Z
UID:1563-1500708600-1500726600@www.ldeihawaii.org
SUMMARY:The Fish From Tip to Tail
DESCRIPTION:Photo courtesy Hayley Matson-Mathes/Hawaii Culinary Education Foundation \nIn this hands-on workshop\, you will learn: \n\nHow to store fresh fish and cleaned fish\nHow to break down a fish\nHow to use the whole fish\, including bones\, skin\, tail/ fins\, collar\nWhich fish is best for certain preparations\n\nMeet at 7:30 at the Honolulu Fish Auction (1131 N. Nimitz Hwy.\, Honolulu\, HI 96817) for our tour. Please wear closed-toed\, non-slip shoes and bring a jacket. The Fish Auction tour is about 1.5 hours but may be adjusted as needed. All guests will receive a Fish ID pamphlet and an industry website card.  A fish poster is available for purchase for $25.00. \nAfter the tour\, we will regroup at the MW Restaurant Private Kitchen (1538 Kapiolani Blvd.\, #107\, Honolulu\, HI 96814) at approximately 9:00-9:30AM. Here\, each participant will have an opportunity to fillet a fish and create their own bake en papillote.  We will all sit down and share our baked fish afterwards.  Coffee\, tea and lemonade will be available. \nLimited to 20 attendees. \nAbout Chef Jackie Lau: Jackie Lau is the former corporate chef for Roy Yamaguchi\, who she began working for a few weeks after he opened his original Roy’s Restaurant in Honolulu in late 1988. Beginning as a pastry chef\, she quietly became adept at all phases of Roy’s Kitchen operation\, rising to the position of Yamaguchi’s first Chef de Cuisine. So impressed was Chef Yamaguchi that he sent Jacqueline to Japan as the opening chef for his first international restaurant\, Roy’s Tokyo. This was the beginning of her culinary adventure. She traveled the world with Chef Yamaguchi\, working side by side with him at many of the country’s top culinary events\, and opening his restaurants in Hawaii\, abroad and on the mainland. Jackie was Executive Chef at Roy’s Original Honolulu restaurant\, Roy’s Nicolina\, Roy’s Waikoloa and Corporate Chef for Roy’s Hawaii restaurants for sixteen years. In the twenty-seven years with Roy’s\, she opened over a dozen restaurants and organized many of the restaurants special events. \nJacqueline has participated in many outstanding culinary events across the country and abroad\, including events for the Hawaii Visitors and Convention Bureau\, Sagebrush Classic\, Aspen Food and Wine Festival\, The James Beard House\, Great American Seafood Challenge and The World Gourmet Summit. Jacqueline has been featured in several television series including: The Great Chef Series (Great Chefs of Hawaii and Great Chefs of the World)\, Hawaii Cooks with Roy Yamaguchi and Island Chefs.  She has also been recognized in Hawaii Business as one of the leading women chefs in Hawaii.  She is also active with speaking at the public schools both at elementary and high school levels regarding culinary field. \nJacqueline has also been the chief organizer for many events in the state of Hawaii and on the Mainland.  Most recently she was also the Executive Chef for The Hawaii Food and Wine Festival and has been since its inception five years ago.  Responsible for organizing over a 100 world renowned chefs’ culinary needs\, with an emphasis on utilizing local Hawaii products for the guest chefs to feature in the menus during the festival.
URL:https://www.ldeihawaii.org/event/the-fish-from-tip-to-tail/
CATEGORIES:Education
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DTSTART;TZID=UTC:20170629T173000
DTEND;TZID=UTC:20170629T193000
DTSTAMP:20170806T005906Z
CREATED:20170616T142559Z
LAST-MODIFIED:20170806T005906Z
UID:1402-1498757400-1498764600@www.ldeihawaii.org
SUMMARY:How to Pair Spirits with Dim Sum
DESCRIPTION:Dame Amy Bender of Kai Vodka will teach you how to pair spirits with dim sum at this fun workshop. \nMENU \nSavory Dim Sum \nBaked venison puff\nHar gau\nPork and prawn shui mai\nGrilled Wagyu beef in black pepper sauce\nSteamed scallop shui mai with tobiko\nCrispy Pacific petrale sole with sweet and sour sauce\nStir-fry chicken with soy and vinegar sauce\nRoasted duck pumpkin puff\nRed rice vegetable dumpling \nSweet Dim Sum \nMini chocolate pebble\nMini cassis grand macaron\nMini apple choux  \nDrink Menu \nAloha Old Fashioned\nFiorente Spritz\nMango Lemongrass\nCoconut White Russian \nAmy Bender\, a graduate of Punahou and UH Manoa\, has been in the spirits business for 8 years as the dedicated sales and marketing person for her family business\, KAI Spirits. With extensive travel across the US for KAI\, and notable sales abroad\, she’s seen many trends and regional applications for spirits and the artistry of mixology. \nAmy enlisted A Hardy USA as the national importer for KAI in 2014.  Hardy is primarily a cognac house with French origins but offers a variety of spirits from around the world and KAI fills an important niche in their portfolio.  Amy is the Hawaii broker for the entire portfolio of spirits. \nIn addition to the family liquor business\, Amy has a passion for helping the patients of Hawaii by recruiting donors for the Blood Bank of Hawaii.  (She notes you mustn’t drink alcohol on the day of donation!)
URL:https://www.ldeihawaii.org/event/how-to-pair-spirits-with-dim-sum/
LOCATION:Yauatcha Waikiki\, International Marketplace
CATEGORIES:Education,Food/Beverage Tasting
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