“Breadfruit — From Tree to Table” is scheduled 8:30 a.m.-noon Saturday, May 10, at Ho‘oulu Lahui, the site of Kua O Ka La Public Charter School in Puna. The workshop will be followed by a luncheon featuring breadfruit prepared by Chef Casey Halpern of Café Pesto.
The workshop will assist Hawaii’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 also will find the workshop pertinent to home and community use of breadfruit.
Topics and speakers include:
• “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”— preparing breadfruit for use in a variety of dishes or for storage, presented by Shirley Kauhaihao, Ho‘oulu ka ‘Ulu.
• “Cultural Perspective” — breadfruit and the cultural importance in Hawaii, presented by mahi‘ai and educator Nick Kala Francisco.
• “Some Like It Sweet”— making dishes from ripe breadfruit, presented by John Cadman, Pono Pies.
• “Going To Market”— marketing and value-added products, presented by Craig Elevitch, Hawaii 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 La Public Charter School.
‘Ike ‘Aina — “From the Seed to the Table” — is an agriculture and culinary arts program at Kua O Ka La that connects culture, agriculture and healthy eating. The breadfruit workshop expands this mission.
Advance registration is required. The workshop is $12 per person, and includes lunch.
To register, visit www.breadfruit.info or call 990-4243.