edible Hawaiian Islands
Celebrating the Harvest Of The Aloha State Season By Season

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 edible Hawaiian Islands  E Newsletter
October 25, 2007 * Edition #2
Featured Recipe
from Summer Issue

Salad of Arugula, Duck Confit and Balsamic Reduction

From Cookie LaMadrid
O`ahu

3 cups young arugula greens
1 leg of duck confit
Slices of fresh mango (pears work well too)
Slivered almonds to sprinkle on top (optional)
Olive oil
Balsamic reduction (recipe follows)
Shaved Parmesan cheese
Salt and pepper to taste

Shred duck confit and lay on bed of arugula
Shave several slivers of Parmesan cheese
Drizzle balsamic reduction and olive oil over greens
Season with salt and pepper.
Makes 2 entrées or 4 small salads

Note: Use only fresh Parmesan cheese.


Balsamic Reduction
4 cups balsamic vinegar

Reduce by slowly simmering on low heat down to 1_ cup. This should take about 2 hours. Simmer slowly until it evaporates to a heavy syrup. Needs to be watched constantly ... do not boil or place on high heat as it may burn. Store in a bottle; no refrigeration needed.

This reduction is great drizzled on:
    Any salad
     Chunks of Parmesan cheese
    Roast beef
    Roast lamb
    (Especially cold roast beef or lamb sandwiches with fresh tomato and arugula)
    Vanilla ice cream (believe it or not!)

∑ Note: Duck confit is available at Fujioka's in Honolulu.

October 27th
Maui Culinary Academy announces
the 11th annual Noble Grape Celebration
Saturday, October 27, 2007 from 6:00 p.m. to 9:00 p.m. The Fairmont Kea Lani,Maui - Palm Court $150 per person $2,000 Corporate Tables (party of eight)

Benefits to supports culinary education on Maui, Scholarships for Maui Culinary Academy students, Professional development activities for academy faculty.
Reservations are required and space is limited.
Questions may be directed to Marilyn Fornwall at 984-3261.
Visa/MasterCard are welcomed.
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Edible Communities 2007 Reader's Choice
LOCAL HERO AWARDS
Join us in celebrating the Heroes of our local food communities! Simply click on a publication  to vote for "Best Of" nominations in the following categories:
Farm/Farmer
Chef/Restaurant
Food Artisan
Beverage Artisan
Non-profit Organization

· VOTING DEADLINE IS DECEMBER 15, 2007 ·
VOTE

Vote For Your Local Hero Vote
Holidays Are Around The Corner

Don't forget edible Hawaiian Islands makes a wonderful gift that arrives 4 times a year. $28 per year (4 issues) We will include a card for you.

Hamakua Alive

Info update, note time change plus admission is free.

10/27/2007 Culinary Ag Tourism

A first-time community event showcasing the agricultural bounty of the verdant Hamakua Coast of the Big Island. Includes producers of honey, coffee, vanilla, taro, beef, mushrooms and more as well as participation by top local chefs. 9- 2p.m. at the ballfield at Paauilo School. Admission free Contact: Jim Reddekopp (808) 776-1771.
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Oct. 28
Slow Food's Eat Hawai'i Island Grown Potluck Picnic
Nature Park, Māmalahoa Hwy., Waimea
11 a.m. to 2 p.m.
 The culmination of Eat Hawai'i Island Grown month, this Slow Food event is for members and their guests. Bring an all Hawai'i grown dish to share, showing off your culinary creativity with all Hawai'i grown foods. Bring your own utensils and plates. Drinks will be provided. Come one and all to enjoy the day at this lovely park maintained by the Outdoor Circle.
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Oct. 30th
 Slow Food Kauai's First event 'Kid's Stuff' (Kids as in goats), includes dinner at Bar Acuda on the 30th of October, starts with the tour at 4:30pm,   (details are on the blog below)
the cost is $85 per person. 
Please r.s.v.p. a.s.a.p.
send your checks to:
Patrick
Icing On The Cake
PO Box 397
Kapaa, HI 96746
for more info:
808-823-1210
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