Healthy Cooking Classes Get Creative With Local Produce

Sarah Pacheco
Wednesday - August 18, 2010
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Ola Loa Wellness founders Skya Boudousquie (left) and Traci Potterf use produce fresh from Haleiwa Farmers’ Market in their new cooking class series, to be taught at Tin Roof Ranch. Photo courtesy Ola Loa Wellness.

Ola Loa Wellness founders Skya Boudousquie and Traci Potterf will host “Eat Local Every Day! A Farm to Table Cooking Class and Wellness Series” from 6:30 to 9 p.m. Aug. 26, Sept. 16, Oct. 14 and Nov. 11.

“So many people want to look and feel their best, but it’s easy to get confused and overwhelmed,” said Potterf, who has a doctorate in medical anthropology. “We offer people a road map to vibrant health by modeling concrete steps to lifestyle change while dispelling the common myths that people don’t have time, money or energy to nourish themselves.”

Fee is $60 per class, or $220

for series. Registration deadline is Saturday for the Aug. 26 session. For details, e-mail .(JavaScript must be enabled to view this email address) or call 377-6320.

This series uses the resources of Tin Roof Ranch owners Luann Casey and Gary Gunder and produce from Haleiwa Farmers’ Market. In fact, it was during a visit to the Sunday-morning market that the first seedlings for the cooking classes were planted.

“We had heard about the famous chickens on the North Shore that get to listen to classical music. When the HFM started we were finally able to buy these chickens and eggs at the Tin Roof Ranch’s weekly booth,” recalled Potterf, a Kailua resident.

From there a friendship sprouted, and one day Casey proposed that Potterf and Boudousquie lead a class at the ranch using foods from the farm and the market.

Each class will consist of three or four courses, including a dessert, and recipes to try at home. Dishes are made from scratch using whole, unrefined ingredients from local, organic farmers. The first class has Puree Squash Soup with Sage, a Mexican Chicken Chipotle Stew called Tinga, Corn Fritters, Lomilomi Kale Salad, and a Coconut and Seasonal Fruit Sorbet.

“No refined ingredients or synthetic substances that don’t belong in the food chain will be used,” added Potterf.

Optional tours of the farm at 61-470 Kamehameha Hwy. begin at 6 p.m. prior to the classes.

For more information, visit

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