FOR IMMEDIATE RELEASE
HONOLULU, HI - February 26, 2009. Halekulani is pleased to welcome celebrated San Francisco Millennium Chef, Eric Tucker on Sunday, March 15, 2009 from 11:00 a.m. to 2:00 p.m. as he presents an elegant vegetarian brunch. This special Halekulani Living event, presented in part with the Hale ‘Aina ‘Ohana is available for $75 per person and includes chef demonstrations, vegetarian brunch, “Millennium” cookbook and complimentary valet. Reservations are available at (808) 931-5040.
Tucker is the Executive Chef of Millennium, a sophisticated vegetarian San Francisco restaurant located in the heart of the city. The restaurant, which opened in 1994 with Chef Tucker at the helm, was recently recognized as a 2008 Favorite Vegetarian Restaurant in VegNews. Tucker is credited with being the creative force behind the restaurant's success.
"Our food is a celebration – our food is exciting because we pay as much attention to flavor, texture, and visual appeal as we do to the food's healthful qualities.” Said Chef Tucker, “Down here in the kitchen, we do what we do out of love of food and love for the creative process."
The culmination of Tucker's training in healthful cuisine was his graduation from the National Gourmet Institute for Food and Health in New York City. Tucker's cooking style embraces traditional concepts along with unique interpretations of ethnic cuisine. He eschews dairy products, eggs, oil, or other high-fat animal products, but his dishes have been praised for their innovative combinations and unexpectedly rich flavors.
Tucker is passionate about the health benefits of following a vegetarian or near vegan diet. "My mission is to show the public that you don't have to compromise flavor and texture as you cut out harmful, high-fat animal products and oil. At Millennium we definitely dispel the stereotypes and misconceptions held by many about low-fat and vegan cuisine."
Chef Tucker is presenting workshops March 16 and 17 for island culinary students from Kapiolani, Leeward and Maui community colleges. These Hale ‘Aina sponsored workshops are part of a series of visiting guest chef educational programs. The Hale ‘Aina ‘Ohana, an organization dedicated to championing culinary education in Hawaii, conceived of the workshops as a way to increase educational opportunities for culinary students.
Previous ‘Ohana visiting chef classes have included famed chefs Jonathan Benno from Per Se in New York City; Chef Nancy Oakes from Boulevard in San Francisco; Splendid Table public radio host and culinary educator Lynne Rossetto Kasper; Seattle chef Tom Douglas and Japanese culinary expert Elizabeth Andoh.
The Hale ‘Aina ‘Ohana is dedicated to the development and support of culinary training programs throughout the state of Hawai’i. The ‘Ohana provides financial and professional resources towards activities that enhance the scope of learning by culinary students and professionals. Visit www.haleainaohana.org for more information.
MEDIA NOTE: Chef Eric Tucker’s extensive biography, headshot and images of his designs are available upon request. For Halekulani Living information contact Erika Kauffman, Director of Public Relations at (808) 535-0623 or Erika.Kauffman@halekulanicorp.com. Media event attendance welcome and advanced reservations required.
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Director of Public Relations
Hotes & Resorts of Halekulani
diane.ako@halekulanicorp.com
Phone: (808) 535-0623
Fax: (808) 536-8794
Director
Evins Communication, Ltd.
maureen.gillespie@evins.com
212.377.3591
212.935-6730
www.evins.com
Account Executive, Travel & Hospitality
Evins Communications, LTD.
martha.pulido@evins.com
Phone: (212) 377-3581
Fax: (212) 935-6730