By Joan Namkoong
Advertiser Food Editor
Its hard not to like Nick Stellino, the Italian chef whose enthusiastic and demonstrative style rubs off on you, even when you only get to "meet" him via television. And you do get to know the guy in his new series, "Nick Stellinos Family Kitchen," airing Sundays at 4 p.m. on KHET.
This is not just another cooking show but a warm-hearted look at the Stellino family kitchen, filled with memories and, of course, delicious, simple-to-prepare recipes.
Known as the "Pavarotti of cooking," Stellino entertains while sharing the traditions of the Italian table. Hes the author of several cookbooks, including "Nick Stellinos Family Kitchen" and his just-released "Nick Stellinos Passione: Pasta, Pizza and Panini" (G.P. Putnams Sons, $28.95).
Alfreds closing after long run
Alfreds at Century Center, the 23-year old dining venue at the corner of Kapiolani Boulevard and Kalakaua Avenue, is closing at the end of the month. Chef/owner Alfred Vollenweider decided to pack it in after he was unable to come to an agreement on a new lease.
Known for its Swiss-European specialties and Old World-style dining, Alfreds has had a popular following from its beginnings on Ala Moana Boulevard. Vollenweider plans to take a short rest before jumping back into the Honolulu restaurant scene, according to a press release.
Ostrich on menu at Oceanarium
Ostrich, "the other red meat," is being featured on the menu at the Oceanarium restaurant at the Pacific Beach Hotel this month. Chef Eric LeTerc is cooking up ostrich pipi kaula salad, Szechuan stir-fried ostrich, ostrich kebabs, burgers, steaks and tenderloins for diners willing to try this red meat, which contains 65-95 percent less fat and 25 percent less cholesterol than beef. The Oceanarium restaurant is open 6 a.m.-10 p.m. daily. 923-4511.
Waimea classes feature Isle foods
Former Oahu resident and travel planner Merry Barton has organized "Cooking With Aloha," a hands-on cooking class and farm tour to be held Feb. 2-4 and 9-11 on the Big Island. The site will be Merrys Herb Garden Bed and Breakfast in Waimea; the instructor will be former Hawaii resident Laurel Miller of The Sustainable Kitchen cooking school in Berkeley, Calif.
Classes will use local, seasonal, mostly organic produce and sustainably raised meat and fish. Cost is $375 per person, not including travel and accommodations. For information, call (808) 887-2999.
Dallas chef booked at Kea Lani Hotel
James Beard Award-winning chef Dean Fearing of the Mansion on Turtle Creek, Dallas, Texas, headlines the first Kea Lani Food and Wine Masters program for 2001, Feb. 16-17 at the Kea Lani Hotel on Maui. Known as the father of Southwestern cuisine, Fearing will share the stage with Hawaii chefs Dave "D.K." Kodama and Sean Kinoshita of Sansei Seafood Restaurant and Sushi Bar.
Classes and lunch each day are $45; signature five-course dinners with wine are $98; all prices plus tax and gratuity. 1-800-798-4552.
Winz and Grinz set for next week
Winz and Grinz, a traditional wine-pairing dinner seasoned with local flavor kicks off the new year at The Pineapple Room restaurant at Ala Moana on Jan. 19. The event, from 5-9 p.m., will feature creations by chef de cuisine Steven Ariel and pastry chef Mark Okumura in a six-course menu with three wine pairings. $49 per person, $54 with wine. 945-8881.
Quick Bites appears every Wednesday in the Advertiser food section. Food Editor Joan Namkoong welcomes tidbits of food news .Write to her c/o The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call: 525-8069. Fax: 525-8055. E-mail: firstname.lastname@example.org
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