[Level 1] Natural Gourmet Cuisine Basics

Maui Culinary Academy Campus

4.5 hours

Learn about the basic tenets and techniques of Integrated Cuisine, encompassing Gluten-free, Vegan (dairy-free), Macrobiotic, Raw Foods and Hawaiian Regional Slow Foods.

This class is designed for individuals, students and professionals to expand culinary repertoire in health-supportive cuisine.

Learn the essentials and skills to suit specific dietary preferences without sacrificing flavor or satisfaction. Celebrated organic Chef Renée Loux will share some of her favorite recipes for a diverse menu of tastes and textures, integrating classic cooking techniques and traditions with innovative culinary preparations and eastern/western nutrition. She’ll share how to adapt familiar recipes with alternative ingredients, balance and boost flavors, and creative ways to utilize techniques and recipe components for different dishes, all with a focus on locally-grown foods. Students will sample all of the recipes, so bring an appetite! No previous experience required.

Matcha Green Tea Frappé • Edamame Hummus with Brown Rice Tortilla Crisps • Farm-to-Table Chopped Salad with Browned Tempeh Ume-Toasted Pumpkin Seeds and Aged Balsamic Aioli Dressing • Gado Gado Salad with Ginger-Galangal Quinoa and Sprouted Brown Rice and Coconut-Peanut-Almond Sauce • Braised Diakon Nishue with Mirin and Kombu • Local Vegetable Bouillabaisse with Roasted Red Pepper and Saffron Aioli • Moroccan Tagine with Local Winter Squash Almonds and Raisins • Renée’s Chocolate Avocado Mousse • Salted Almond Macaroons

All recipes are gluten-free, vegetarian and dairy-free with a focus on locally grown food.