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.

Details

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