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Kids Cooking Local

ABOUT

This dynamic after-school program, in partnership with After-School All-Stars (ASAS) and Boys and Girls Club Hawai‘i (BGCH), teaches students about the importance of agriculture and how to work with farm-fresh ingredients in the kitchen. Through demonstrations of recipes by local chefs, students and their families turn local produce into delicious meals.

THIS YEAR’S PARTICIPATING CHEFS

Chef Adam Gilbert
Plantation Tavern

Chef Adam Gilbert began his culinary career at the age of 16 in Winslow Maine. He has honed his cooking expertise in Rhode Island and the Caribbean before moving to Hawaii in 1999. Chef Adam has been the chef at many fine restaurants in Hawaii including Indigo, 3660 On The Rise, and Padovani’s Bistro before becoming the chef/owner of the Plantation Tavern. In 2020, Chef Adam completed his first cookbook entitled, “Hawai‘i Produce CSA.” He shares his passion for cooking with local products with his wife and two sons.

 

Chef Lance Kosasa
53 By the Sea

Lance fell in love with food well before he pursued it as a profession. For 17 years, Chef Lance steadily worked his way through the culinary ranks, working at one of the most recognizable names in Hawaii Regional Cuisine, Alan Wong’s Restaurants, where he served as Executive Chef. He also worked at Café Julia in Downtown Honolulu, as well as SKY Waikiki and the Top of Waikiki Restaurant. Today Chef Lance oversees the culinary team at 53 By The Sea Restaurant.

 

Chef Trevor Luke
Zippy’s

Chef Trevor Luke started on the line at Zippy’s Kahala 10 years ago while attending Kapiolani Community College. Since then, Luke graduated from KCC’s culinary arts program and rose to director of culinary operations at Zippy’s Restaurants. Luke is a Mid Pacific Institute alum and serves the community as a member of the Make A Wish Foundation Young Leaders Board and an Epicurean Leader with the Hawaii Food and Wine Festival.

 

WEEKLY RECIPE AND VIDEO

 KCL Frittata

Ingredients:
1 dozen local eggs
1/3 c whole milk
kosher salt and pepper to taste
1 can spam
1 cup small diced onions
1 cup chopped green onions
2 cups cleaned spinach, packed
1 cup grated cheddar cheese

Directions:
1. Pre heat oven to 350 degrees
2. Mix eggs with milk and salt
3. Heat sauté pan over medium heat and add the Portuguese sausage
4. When sausage starts to brown, add diced onions and cook until semi soft and translucent
5. Add spinach and a splash of water to help pan steam the spinach and cook until spinach is soft and the water has evaporated
6. Add egg mixture, green onion, and cheddar cheese. Slowly stir the egg mixture until you can create a little valley in the egg mixture which stays dry for a second.
7. place in preheated oven and cook for 5-7 minutes
8. Take out of oven and slide onto plate or cutting board and rest for a few minutes
9. Slice and serve with condiments

Kids Cooking Local is supported by:

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