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Hawaii Chapter Archived Projects

Liholiho Food Day and Fun Fair - Honolulu
Advocacy
Hawaii Chapter

Date: October 19, 2012

Video from Food and Family Fun Day

LDEI partnered with Liholiho Elementary School for their wellness initiative and Family Fun Day. Students experienced movement activities in the school's open field directed by their volunteer physical education teachers. LDEI Dames showcased various tasting stations in the cafeteria on how to prepare and cook vegetables using community subscription agriculture produce. The menu included, green smoothies, sautéed greens, painting salad dressings on a variety of mesclun greens, oven fried breadfruit and Okinawan sweet potatoes, tomato tasting, and more. The goals are to introduce students to a variety of vegetables and to teach parents various ways of preparing them.  A CSA truck will be parked in the parking lot with students walking through seeing the various produce. Many community businesses are supporting this event.

Contact: Janice Yap at jyap@punahou.edu


Green Tables-Food Day Cacao Plantation and Chocolate Factory Tour - Keauhou
Education
Hawaii Chapter

Date: Octobor 9, 2012 

We are offering a 9am tour of our plantation and factory to educate guests on the growing of cacao in the U.S. and its labor-intensive processing to make single-origin, quality milk, dark and criollo chocolate. Fun includes walking amid fruiting cacao trees, slicing open a ripe cacao pod and tasting fresh, delicious chocolate. Fee is $12 per person.  Press release


Nation's First 'Tree to Bar' Operation



 

PUEO program at Punahou School
Education
Hawaii Chapter

In June 2010, we conducted a 3-day afternoon educational experience for 20 public 9th and 10th graders from the PUEO program at Punahou School. This is a partnership with the Hawaii State Department of Education that encourages and reinforces college readiness among selected public school students. Our focus was to encourage their further education beyond high school, set goals, and provide ideas for possible careers. As members of LDEI Hawaii we shared our educational paths and professions in the food, beverage and/or tourism industries. At the same time we connected the farm to the table and what happens to the waste. The first day was working in the Punahou School herb and vegetable garden digging paths and laying mulch. From an expert they learned how restaurant waste is converted into fertilizer and fuel. The second day students prepared pizzas using locally grown vegetables and firing them in the pizza oven located in the school's ceramic lab. Here the dames shared their careers in photography, food styling, creating herb rubs and ginger syrups, catering, being private chefs and teaching.  Students sampled buffalo mozzarella, olive oils, parmesano reggiano and a variety of gourmet ingredients. The 3rd day, students experienced fine dining hosted by Hula Grill at the Outrigger Waikiki. Again another group of Dames shared their careers in marketing, the challenges facing farmers in Hawaii, being employed in the hospitality industry. In addition they learned about table setting, manners and etiquette. 
 

Assembling the pizza with locally grown veggies

Firing the pizza in the ceramic lab oven.


 Hawaii August Newsletter

Food styling Herb, cheese, olive,olive oil tasing
   
 Menu planning   

 

 

Brunch Event Supports Middle School Culinary Garden
Philanthropy
Hawaii Chapter

Members of Les Dames d' Escoffier on the Big Island participated in the "Quisine of Hearts" brunch event on Valentine's Day 2010, spearheaded by dame Jean Hull. Through this annual event sponsored by the local chapter of the American Culinary Federation, funds are raised towards supporting culinary education programs for children on the Big Island. As part of its Green Tables initiative, Big Island Dames saw this as an opportunity to help Mala‘ai, the Culinary Garden at Waimea Middle School.


Mala‘ai has been in operation since 2005, focused on building awareness of food origins and production among children in today's fast-paced, consumer oriented society. Students work in the garden during math, science, social studies and health classes and are engaged in outdoor physical and academic activities. They plan, measure garden plots, dig, compost, plant, weed and help with general maintenance of the garden and equipment. The fruits of their labors are celebrated in the harvest of crops and the tasting of nutritious food.


Les Dames members assisted by setting up food stations for their own products, donated items to the silent auction, helped sell tickets and attended the event. Les Dames was able to designate that $1,500 be donated to Mala‘ai in support of their ongoing program.
 

Dames Fill Market Baskets with Recipes
Education
Hawaii Chapter

Hawaii Dames gathered at Ma'o Farms on September 25 for Community Day. It was an appropriate way to kick off EAT LOCAL week. Dames cut sugar cane for the CSA baskets and weeded garden plots. Our chapter is helping Ma'o by developing recipes and consumer storage/handling instructions for their market baskets. Ma'o Farms is a 501c3 youth-oriented organic farm with youth leadership and social development as the core values. 

Please visit The Gallery (click here) to view photos.
 

Hawaii Hosts Student Luncheon
Education
Hawaii Chapter

Hawaii Dames hosted an educational program for 40 tenth-grade public school students on June 26th, sponsored by the Waikiki Outrigger Hotel. After a tour of the Outrigger, where students learned about careers in the foodservice and hospitality industry, they were treated to a lunch featuring a fish tasting, Kalua pig pot stickers, greens from Nalo Farms and fresh pasta with locally grown tomatoes and homemade bread. During the lunch Dames shared nutrition information and demonstrated table etiquette skills. The Dames also delivered a presentation about the sources of local foods and the challenges facing farmers in producing and marketing local foods
 

Hawaii Dames Contribute to Farm to Kitchen DVD
Education, Philanthropy
Hawaii Chapter

Dames Hayley Matson-Mathes, Joan Namkoong and Melanie Kosaka all had a hand in the production of an instructional DVD, “Farm to Kitchen.” The educational video showcases farms, farmers and products available in Hawaii, and demonstrates how those goods are harvested before reaching the professional kitchen. The DVD is offered for free to culinary students in high schools, and for $25 to all culinary professionals.
 

Cookbook in Second Printing
Advocacy
Hawaii Chapter

The chapter’s collective effort with the Hawaii Farm Bureau, “The Hawaii Farmers Market Cookbook,” is now in its second printing.

Students Introduced to Fine Dining - Hawaiian Style
Education
Hawaii Chapter

The Hawaii chapter, partnering with Slow Food Hawaii, welcomed 22 sixth- and seventh-graders to a luncheon on the Big Island at Daniel Thiebaut's historic restaurant, where students were introduced to the world of fine dining – Hawaiian style. The luncheon featured three courses with all the ingredients procured from the islands. Dames helped the students piece together a map that showed the location of the farms, ranches and food processors that had contributed to the feast.

 

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