The Blue Tomato Supports Campbell Agriculture Program
Chef Alan Wong’s January 8 and January 15 signing events at Oahu’s Barnes & Noble stores for his new cookbook, The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong, will help earn funds for Campbell High School’s Agriculture Learning Center.
Saturday, January 8, 1 p.m.
Barnes & Noble, Ala Moana Center
Saturday, January 15, 1 p.m.
Barnes & Noble, Kahala Mall
Chef Alan paid a visit to the Campbell students in May of 2010 to talk with them about sustainability and identifying and achieving goals for their lives. Chef’s concept of sustainability, “that our grandchildren’s children will be able to enjoy the same products grown on our islands that we are so fortunate to enjoy today,” echoes throughout The Blue Tomato.
Shop at any Barnes & Noble store during January 8 – January 15 (Hawaii and nationwide) and purchases of The Blue Tomato, as well other books, CDs, DVDs, magazines, NOOK e-readers and café items, will earn funds for the school. Present a voucher (click here to download it) to have purchases credited. At the Ala Moana or Kahala stores, you can simply mention Campbell High School at checkout. Campbell alumni and friends can also buy online at www.bn.com/bookfairs until January 20. Please consult the voucher flyer for more details on how to apply online purchases, eligible items and dates.
Under the guidance of teacher Derek Chow, students at Campbell’s Agriculture Learning Center take courses on the science and technology of farming and cultivate produce on the campus farm. Some of their harvest will be offered up as part of Chef Alan’s “side-by-side tasting” exercise during his book signings. Chef, Mr. Chow and Campbell students will share their thoughts on sustainability and the impact of locally-raised products on cuisine during a Blue Tomato “talk story.”
During the brief “talk story” at the top of the hour, Chef Alan will also discuss some of the thought process that went into creating The Blue Tomato; what the idea of the Blue Tomato means to him; and some of his philosophies on food and cooking. The “talk story” will be followed by a “Side-by-Side Tasting” exercise, featuring preparations from The Blue Tomato. The tasting highlights the differences in a dish prepared with locally-sourced vs. imported ingredients.
Watch a video produced by Campbell students about the Agriculture Learning Center.