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Hawaiian Luau

Submitted by Mary-Evelyn
Essex 4-H - Spice Club
(Posted July 1, 2012)

Sunday July 24 – Our last Eatin’ Good Tonight meeting took us into Hawaii. Although we missed the ocean breezes and the palm trees, we all got to try our hand at a typical Hawiian tradition, fruit craving. A Fruit Carver named Sherwin Pivotte from Fru-Da-Licious Creations taught us to make a lotus flower from a cantalope. He also demonstrated his expertise in carving an apple swan. It took him about 7 minutes. We didn’t even attempt that one. After we thanked him, we dug into some great eats.

Since we were somewhat late in our individual arrivals, our leaders pitched in to help move the cooking along. In the end we dined out on things like Kalua pork, Long rice, Lomi lomi Salmon, troprical fruit salad and grilled fruit with ham. To quench our thirst on such a hot evening we indulged in Hula shakes and Tiktiki.

It was hard to leave the food behind but we had to get down to business discussions at 7 pm. Since this was our last meeting, we had a lot of discussion about the next club starting in August. There are going to be a few changes to help the club be more productive. First of all the older group and the younger group will meet on separate days as two separate clubs. This will allow for more education time and more individual participation. Both groups will be investigating the culinary uses of spices as well as culinary art in general. We’re looking forward to once again sinking our teeth into some great food and great international culinary education.

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