Summer Youth: Hawaii’s Favorite Plate Lunches (Ages 12-18)

Youth, Culinary Arts

Summer Youth: Hawaii’s Favorite Plate Lunches (Ages 12-18)

Learn how to craft plate lunches – the quintessential Hawaiian meal – and learn about the cuisine's fusion history.

 

Tuition Assistance and Other Policies

Meeting Times
  1. Mon, 8/5/2024 9:00 AM - 12:00 PM
  2. Tue, 8/6/2024 9:00 AM - 12:00 PM
  3. Wed, 8/7/2024 9:00 AM - 12:00 PM
  4. Thur, 8/8/2024 9:00 AM - 12:00 PM

Mon, 8/5/2024 - Thur, 8/8/2024

See additional date options »




Type:
No Prerequisite, Class, Summer Youth, Youth Ages 12-14, Youth Ages 14-16, Youth Ages 16-18

Location:
Culinary Arts Studio

Interests:
Cooking

About

Cook up "ono kine" (a Hawaiian phrase meaning "that good food") and see how, in Hawaii, "local food” is a celebration of diversity. Hawaii's ubiquitous plate lunches are a delicious representation of different people, ancestors, and cultures — Japanese, Cantonese, Portuguese, Filipino, Korean, and indigenous Hawaiian. “Local food” is a coming together and sharing of uniqueness, and that’s the beauty of it, mirroring the experience of early 20th-century immigrants to Hawaii.

In this class, you’ll:

  • Learn what goes into a classic plate lunch, and which food cultures the components came from.
  • Cut up a pineapple.
  • Sample tropical fruits such as star fruit and dragon fruit.
  • For treats, dabble in haupia (coconut pudding), manju (hand pies), punahou malasadas, and tropical popsicles.

Each day, we’ll make a different plate lunch. On the menu:

  • Teriyaki chicken.
  • Loco moco with kimchi fried rice.  
  • Pork adobo.  
  • Gon lo mein with crispy wontons.

Most importantly, you’ll take home recipes and new skills so you can make plate lunches for your family. 

Details

  • Ages 12-18.
  • Closed-toe shoes are required.
  • You must be registered for the class (no drop-ins).
  • Registration closes Monday, July 29.
  • The menu is subject to change based on availability of ingredients. Omnivores will enjoy this food. Check with instructor to see if food allergies or sensitivities can be accommodated.

Registering Youth

  • New registrants: When you register, select Others Only in the "Who Are You Registering?" section. On the next page, Add New Registrant. Create an account for your youth.
  • Next time you register: You will be able to Search Registrants to select your youth.
  • You may register your youth for an optional supervised lunch hour from noon-1 pm for the duration of this activity.
  • Make sure to fill out your youth's emergency contact information and other details when creating their account.
  • Questions? Email registrar@bainbridgebarn.org.

Materials

A materials fee of $50, included in the price of the class, will cover everything you need.

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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