The Haseko Training Fund has awarded the 'Ewa Weed & Seed program a $5,000 grant to help run its culinary arts program for James Campbell High School students. The culinary arts program exposes students from James Campbell High School to the industry and is instructed by Chef Grant Sato with the help of Weed & Seed officers.
"Haseko is pleased to be able to support the 'Ewa Weed & Seed program for a third year in a row," said Sharene Saito Tam, assistant vice president of Haseko. "We recognize the importance of the program and how it helps high school students expand their horizons and encourages them to continue a higher education." The grant money will go to help support this program and help maintain Weed & Seed Coordinator Gale Braceros' position.
"On behalf of the 'Ewa Community, I wish to express a sincere mahalo to the Haseko Training Fund for awarding the 'Ewa Weed & Seed program with a $5,000 grant to support our summer culinary arts program for James Campbell High School students," said Gale Braceros, Weed & Seed program coordinator. "With this support, we will be able to continue our community efforts to engage our teens in life long skill building opportunities. This annual summer program not only exposes our teens to experiences that foster possible career interests, but provides them with real life skills that they are able to use in their everyday lives. We are very pleased to be able to continue the Culinary Arts Summer Program this year with the support of our strong community partner, the Haseko Job Training Fund. Together we will malama our youth for a stronger and healthier 'Ewa Community."
Click here for Chinese Chicken Salad Receipe
Chinese Chicken Salad w/Sesame Soy Vinaigrette Dressing
1 head iceberg lettuce
1 head greenleaf lettuce
1 carrot julienned
2 stalks celery julienned
1 bag bean sprouts
1 pack raw won ton pi, julienned and deep fried until crisp and lightly browned, drain on paper towels and set aside.
Cooked chicken, shredded.
Lightly toss all vegetables in large bowl.
Add shredded chicken on top and top with crispy won ton strips.
Add desired amount of dressing, toss and serve.
Sesame Soy Vinaigrette Dressing
1/2 cup shoyu
1/2 cup sugar
1/2 cup rice wine vinegar
1/4 cup sesame oil
1 tablespoon finely minced Ginger
1 tablespoon finely minced garlic
1 tablespoon ketchup
2 tablespoon chopped green onion
1 tablespoon toasted sesame seeds
About | Developments | Media | Contact | Home
© Haseko • 91-1001 Kaimalie Street, #205 • Ewa Beach, Hawaii 96706 • Ph. 808.689-7772 • Fax 808.689.5757 