Culinary Calendar

Saturday

How to Make a Leftover not a Leftover, a cooking class with chef/restaurateur Sam Choy, 11:30 a.m.-2 p.m. at Sam Choy’s Diamond Head Restaurant. Sponsored by Kapi‘olani Community College; $25 fee. 734-9211.

Sixth annual Kona Brewers Festival, the largest gathering of Hawai‘i’s independent breweries, 2:30-6:30 p.m. at the l‘au grounds of the King Kamehameha Kona Beach Hotel on the Big Island. Twenty-six breweries tapping more than 60 types of beer will be on hand, as well as 25 restaurants serving samples of their culinary creations. Tickets are $30 in advance, $35 at the door; includes a commemorative event glass, eight brew-tasting scrip and unlimited food samplings. Call (808) 331-3048 or log on to www.konabrewingco.com

Coming up:

March 14-16: Spring 2001 Buffet, a luncheon offering by the Advanced Culinary students at Leeward Community College’s Pearl Dining room, 11:30 a.m.-1:30 p.m.; $15; limited seating. 455-0475.

Noodlefest, an eight-day tribute to noodle dishes from China, Japan and Southeast Asia, March 16-24 at the Plumeria Beach Cafe at the Kahala Mandarin Oriental Hawai‘i. Chinese Noodle Nights, March 16-18; Japanese Noodle Nights, March 19-21; and Southeast Asian Noodle Nights, March 22-23; $41.50, $20.75 for children 5-12, plus tax and tip. Includes beer and sake samplings. 739-8760.

Send items for the Culinary Calendar to Food Editor, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call: 525-8069. Fax: 525-8055. E-mail: islandlife@honoluluadvertiser.com.

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