wiskey in glasses

The Spirits of Hospitality - An Introduction to 3 Local Beverage Spirits

Chef Dan Swift will share the history and lore of the most common beverage spirits in America. Join us for a fun educational event to learn about the production processes, ingredients and stills used to make some of our local cocktails as we compare well known and locally produced spirits. The chefs at Uala Leaf Cafe will prepare small bites to compliment your flight of spirits.

  • Must be 21 years of age and older
  • Must present a current picture identification at the door.

Instructors: Daniel Swift

HOSP7097  TBD 1 mtg.
This class has been postponed to Fall 2018.
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Beer TALEs Local Style

Join Nic Wong and Crew at the Beer Lab Hawaii as they share Beer TALEs - Local Style. Taste, Appreciate, Learn about and Enjoy 3 special brew. So-o-o fresh, local and onolicious that we won't know what beers will be served until 2 weeks before the event. Enjoy a hoppy IPA, a porter and a sour paired with "outta da weeds" neutraceutical (food containing medicinal/health benefits) appetizers by Uala Leaf Cafe. Attendees will be able to stay after the event and purchase drinks.

$25 (Incl. beer notes, beer tasters, pupus with recipes)

  • Must be 21 years of age and older
  • Must present a current picture identification at the door.
Instructors: Nicolas Wong & crew
Class meets: Saturday, June 30, 11:30 am–1:00 pm
Location: Beer Lab Hawaii, 1010 University Ave., Honolulu, HI
Cost: $25 (Incl. beer notes, beer tasters, pupu & recipes)

HOSP7095 6/30 1 mtg.

Wine Tasting- Ho‘okipa 101

Have you ever wondered how to find that perfect bottle of wine? Let Chef Dan and Wine Educator Alice Swift give you a "jump-start" session so you will know what to serve at your Summer picnic or dinner out with friends. Red? or White? Learn to appreciate and evaluate what’s in your glass, see it, taste it, smell it and how to describe it. The chefs at Uala Leaf Cafe will prepare small bites to compliment your flight of 6 wines.

  • Must be 21 years of age and older
  • Must present a current picture identification at the door.

Instructors: Daniel Swift & Alice Swift
Class meets: Thursday, June 7, 5:30–7:30 pm
Location: Hale Akoakoa Cafeteria
Cost: $45 (Incl. lecture notes, wine tasters, 3-course tasting plate, dessert & recipes)

HOSP7096 6/7 1 mtg.

Weeds on My Plate - Mo’olelo Series

Journey through the WCC campus with Chef Beamer from another point of view. Learn about the weeds we use to create healthy Nutraceutical (food containing health-giving additives) dishes at Uala Leaf Cafe. Dr. Inge White will share the exciting developments of WCC's Agripharmatech program.

  • Honohono Olena Fried Rice
  • Braised Short Rib w/ Kinehi Gremolata
  • Sauteed Uala Leaves (sweet potato)
  • Hoio Salad (fern shoots)
  • Koolau Sunset Shortbread Cookie
  • Hibiscus Cranberry Ginger Ale

Instructor: Mahana Beamer
Class meets: Saturday, April 28, 9-11:30am
Location: Hale A‘o kitchen & lanai
Cost: $45 (Incl. recipes, lecture, 3-course tasting plate, dessert & drink)
Optional: Bioprocessing Medicinal Garden Complex tour

HOSP7094 4/28 1 mtg.

Food from the gods - Mo’olelo Series

Join WCC instructors Tuti Kanahele and Mahana Beamer for a delightful, ono tasting journey through the Kaneohe Ahupua‘a. Hear mo‘olelo/treasured stories of the gods, humans and creatures who roamed the land and taste story inspired dishes created with ingredients from the area.

  • Vegetarian Luau Stew
  • Mini Pork & Butterfish Laulau
  • Mixed Greens w/ local vegetables and Olena Balsamic Chili Pepper Dressing
  • Kulolo
  • Mamaki Tea w/ Botanical Simple Syrups

Instructors: Tuti Kanahele and Mahana Beamer
Class meets: Saturday, April 21, 2018,  9-11:30am
Location:  Hale A‘o kitchen & lanai
Cost: $45 (Incl. recipes, legends, 3-course tasting plate, dessert & drink)
Optional: Nursing Mala ‘Ai Ho‘ola Garden tour (please wear covered shoes)

HOSP7093 4/21 1 mtg.
Japanese pupu

Mocktail Anyone?

Create healthy, non-alcoholic mocktails for Halloween, Thanksgiving, special events or just to try something a little different. Trish will demonstrate how to create a few faux cocktail recipes. Learn to develop your own special drink and control the quality and quantity of your ingredients (organic or not, low sugar, low salt, allergens, etc.). Pair your mocktail with some savory or sweet tapas, pupu or small bites. Join Chef Steve, as he demonstrates holiday recipes made with local produce and products.
Instructors: P. Brubaker, S. Maeshiro
Class meets: Wednesday, Nov 8,  5:30 pm–7:30 pm    
Location: Akoakoa Cafeteria 
Cost: TBD

HOSP7092     TBD 1 mtg.

Taste of the Islands – Okinawa and Hawaii

vinegar drinks
salad noodles and ice cream
Join us for Superfood Saturday. Uala Leaf Cafe is a new, Blue Zones Approved® Restaurant located at Windward Community College in Kaneohe.  At the helm of Windward’s innovative foodservice training program is Chef Instructor Mahana Beamer. Her creations are inspired by the ethnic diversity of the islands and the lush environment of windward Oahu. The menu will feature a blended fusion of the superfoods of Okinawa and Hawaii. Enjoy a sampling of Chef Mahana’s unique Awamori and Genki Su inspired dishes and elixir, followed by a Q & A session.

Class meets: Saturday, Oct 8, 9:00 - 11:30 am
Location: Hale Akoakoa Cafeteria
Cost: TBD (includes lecture, demonstration, tasting plates and event recipes)

HOSP7091 TBD 1 mtg.
man chef instructor
Daniel Swift has worked in the restaurant business since 1985 when he started washing dishes in high school. He is a graduate of Boise State University’s Culinary Arts Program and Johnson and Wales University’s Baking and Pastry Arts program in Providence, Rhode Island. He has worked as a chef for top hotels such as the Ritz-Carlton Kapalua, Kahala Mandarin Oriental, The Westin Seattle and the Hilton Hawaiian Village.

He began teaching in 2002 and earned his Masters Degree from the University of Hawaii at Mānoa in 2005. He has taught Culinary, Baking and Pastry and Hospitality courses for the last 16 years at 5 different colleges and universities, including the Collins College of Hospitality Management, Chaffey College, the William F. Harrah College of Hotel Administration in Las Vegas. Currently he is professor of food and beverage at the Culinary Institute of the Pacific in Honolulu, Hawaii.  

Daniel earned his doctorate in Organizational Leadership from the University of Laverne in California in 2017. He is a Certified Master Baker through the Retail Bakers of America and hold certifications with the American Culinary Federation as a Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Administrator.
woman chef
Alice Swift has over 15 years of hospitality, food and beverage experience. She received her Bachelor of Science degree from the Collins College of Hospitality Management program at  California State Polytechnic University, Pomona, where she developed her passion for wine education. She worked in various restaurants and obtained several sommelier certifications through the course of her studies (SWE Certified Wine Specialist, WSET Level 3, CMS Level 1). Concurrently, she also developed her culinary and baking skills as a co-owner of Pomona Baking Company, where she specialized in custom cakes.

In 2011 Alice began teaching for the University of Las Vegas, Nevada (UNLV) in beverage and hospitality courses, and worked as an instructional designer for UNLV while she obtained her Master Degree in Instructional Design and Technology from California State University, Fullerton. This combination of fields led to her to MGM Resorts International as a Learning Design Manager leading a team of multimedia designers to create online learning and development initiatives for the hospitality company of 80,000+ employees.

Alice earned her Ph.D. in Hospitality Administration from the William F. Harrah College of Hospitality at UNLV in 2016.

She currently works as a Senior Instructional Designer for Kamehameha Schools. She continues to stay in the hospitality industry teaching online hospitality courses for UNLV, while continuing her monthly WineTalk column as a beverage journalist for the Las Vegas Food & Beverage Professional magazine.
Nicolas Wong
Nicolas Wong was born and raised in Honolulu, Hawaii.  He attended Roosevelt High School and continued his education at The Colorado School of Mines where he studied Engineering and Project Management. Nicolas began his love for craft beer while living in Colorado.

After college, Nicolas started working at Pearl Harbor Naval Shipyard as an engineer and concurrently launched his first company focused on real estate development. Nicolas met his two future business partners, Derek Taguchi and Kevin Teruya at the Shipyard who introduced him to homebrewing. In 2016 the love of homebrewing evolved into a small brewery in Moilili, Honolulu called Beer Lab HI.
woman chef
Mahana Beamer, Hi’ilaniwai Foodservice
Innovations chef instructor, earned her BA in Public Administration with a concentration in Health Care Administration at UH-West Oahu and holds an AS in Culinary Arts and Patisserie from Kapi‘olani Community College. Chef Beamer is a Certified Dietary Manager, ServSafe® Instructor, HACCP Consultant and has worked alongside noted chefs locally, nationally and internationally. Extensive global travels have honed her palate and allows her to innovate and create as a skilled chef and mixologist.
female instructor
Tuti Kanahele is a native speaker of Hawaiian from Niʻihau, a Hawaiian language instructor and  cultural specialist at Windward Community College. She has done numerous video interviews with native speakers, is a Hawaiian translator and published author of books written in Hawaiian, teacher of Hawaiian language in public and private schools here in Hawaiʻi, Tahiti, Canada and the United States. Tuti was awarded the Native Hawaiian Education Association Educator of the Year award in March 2016.
man chef instructor
Stephen Maeshiro, is a Chef and Education Assistant for Uala Leaf Cafe at Windward Community College. Steve brings over 25 years of culinary skills and knowledge. His  journey in the culinary industry began soon after high school at a neighborhood McDonald’s. Since then he has worked and managed a ramen shop, pizza restaurant and fish market – preparing dried fish and laulau. Steve has honed his palette and kaiseki skills working alongside top named chefs at some of Honolulu’s notable Japanese restaurants in Waikiki specializing in preparation of washoku, traditional and regional foods of Japan.
woman instructor
Patricia "Trish" Brubaker,  started making faux cocktails over a year ago as part of her workplace's weekly team-building activity. It was a creative challenge to come up with something fresh, tasty and (hopefully) healthy each week.  She  views each mocktail as an experiment in flavor, fun and fantasy.