Culinary Calendar

TOMORROW

NEXT GENERATION DINNER at Alan Wong's Restaurant, featuring sous chef Wade Ueoka. A four-course dinner of chilled oysters, mango barbecued glazed duck and French onion soup. $55 per person, $70 with wines. 949-2526.

HAWAII STATE FARM FAIR, the final weekend of agricultural exhibits and sampling from Hawai'i's farmers. 6 p.m.-midnight, Aug. 16; noon -midnight Aug. 17-19 at Aloha Stadium. Sponsored by the Hawaii Farm Bureau. Adults$3, children 5-12 $1.50, children under 5 free.

FRIDAY

MADE IN HAWAII FESTIVAL through Sunday, Neal Blaisdell Center; sampling, cooking demonstrations, product sales. Cooking demonstrations today: 2 p.m. Lynn Lee, Maui Onion Growers Association; 4 p.m. Chai Chaowasaree, Chai's Island Bistro; 6 p.m. Troy Teruya, Catch of the Day Sushi. Hours: Friday, noon to 9 p.m.; Saturday, 10 a.m.-9 p.m.; Sunday, 10 a.m.-5 p.m.; admission, $2; children under 6 free; half-off coupons are available at First Hawaiian Bank branches.

COOKING DEMONSTRATIONS , Made in Hawaii Festival, Blaisdell Center Arena: noon "Hawaii's Kitchen" taping with Dr. Terry Shintani and Zippy's; 2 p.m. "Hawaii's Kitchen" taping with Sergio Perez, Maui Tacos; 4 p.m. Elmer Guzman, Sam Choy's Diamond Head; 6 p.m. Warren Sasaki, Kahala Mandarin Oriental Hawaii Hotel. Made in Hawaii Festival is 10 a.m.-9 p.m.; admission is $2

WINEZ AND GRINDZ, a special dinner at the Pineapple Room at Liberty House Ala Moana featuring a five-course menu by sous chef Neil Nakasone. $49 per person, $65 with wine pairings. 945-8881.

MAUI PINEAPPLE FESTIVAL noon-8 p.m. and 10 a.m.-4 p.m. Aug. 18-19 at Ka'ahumanu Center in Kahului, Maui. Maui chefs will be offering pineapple desserts for purchase; there will be free cooking demonstrations, juice and fresh pineapple sampling, exhibits,entertainment and more. Maui Pineapple Dessert and Sushi Contest at 11a.m. on Aug. 18. (808) 877-4325.

SATURDAY

CHEF JASON QUACH of Moshi Moshi Tei restaurant will conduct a cooking demonstration at noon at Liberty House Ala Moana. Soft-shell crab roll sushi, chicken tasuage and chicken karaage are on the menu. Tickets are $10 for seating and sampling; tickets also apply to a $25 home department purchase. Standing and watching is free.

'ONO SCHOOL SNACKS, a cooking class for kids with chef Sam Choy, 9-11a.m. at Sam Choy's Diamond Head Restaurant. Sponsored by Kapi'olani Community College. Fee: $25. 734-9211.

ALL ABOUT ORGANIC FOODS, a lecture and cooking class, 9:30-11:45 a.m. at Lyon Arboretum. Kimberly Clark of Just Add Water, a supplier of locally-grown organic produce discusses what "organic" means; Eileen Towata demonstrates vegan dishes using organic produce. Fee:$22. 988-0456.

KA OHINA MUA, the first pick, a celebration of food and wine at the Mauna Kea Beach Hotel to benefit the Hawaii Center for Learning Science Through Art. Chef Thomas Woods unveils new menu items paired with "first pick" wines presented by master sommelier Chuck Furuya and a team of vintners. Silent auction of donations by local artists. $80 per person. (808) 882-5810.

SUNSET TEA, bruschetta buffet and desserts, 5-7:30 p.m. at the Hilton Waikoloa Village Resort. A benefit for nutritional education for children on the Big Island, sponsored by the ACF Kona-Kohala Chefs de Cuisine organization. $40 per person. Ticket information: (808)326-2350.

SUNDAY

COOKING DEMONSTRATIONS, Made in Hawaii Festival, Blaisdell Center Arena: noon Steven Ariel, The Pineapple Room; 2 p.m. Don Maruyama, Parc Cafe at Waikiki Parc Hotel. Made in Hawaii Festival is 10 a.m.-5 p.m.; admission, $2.

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: jnamkoong@honoluluadvertiser.com