honoluluadvertiser.com

Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser

Posted on: Wednesday, February 16, 2005

Culinary Calendar

Advertiser Staff

Low-Sodium Cooking with Flair, learn to use spices, herbs and specific cooking techniques to create low-salt dishes from Moana Bachiller, 5:30-7 p.m. today, Rehabilitation Hospital of the Pacific, Frear Cafe Dining Room; $30. Reservations required: 566-3780.

Ono on the Mall, chef Eric Gotz of Gros Bonnet demonstrates the preparation of sweet potato and haupia tarts and a vegetable quiche, with recipes and samples, noon-1 p.m., during the Fort Street Open Market, with produce, plants, arts and crafts, 8 a.m.-2 p.m. today, Wilcox Park (in front of Macy's). 538-8005.

California Cabernet, tastings of wines from Frank Family, Louis Martini, Oakford, and Schweiger vineyards, 6 p.m. Friday, Padovani's Restaurant & Wine Bar; $20 for three half-glasses and one appetizer, $34 for three full glasses and two appetizers. 946-3456.

Leaner Cuisine, Nancy Chang teaches how to lower the fat and cholesterol in your cooking, 5:30- 7 p.m. Tuesday, Rehabilitation Hospital of the Pacific, Frear Cafe Dining Room; $30. Reservations required: 566-3780.

California vs. French Wines, comparative tastings of reds and whites from wineries in California and France, served with a choice of foods prepared by the hotel's chefs, 6-7:30 p.m. Tuesday, Parc Cafˇ, Waikiki Parc Hotel; $18. Reservations: 931-6643.

Sideways, John Doty of JMD Beverages pours wines of Santa Barbara County featured in the movie "Sideways," including Chardonays and Pinot Noir (Miles' favorite), finishing with Syrah and Zin (no Merlot) and a secret wine finale, with light pupu created by chef Glenn Chu, 6 p.m. Tuesday, Indigo Eurasian Cuisine; $20. Phone reservations only: 521-2900.

4th annual Kona Chocolate Festival, with a chocolate taste-off competition, Belgian chocolate fondue fountain, chocolate body painting, wines and champagne, dancing and musical entertainment, 6:30-10 p.m. Feb. 26, Outrigger Keauhou Beach Resort; $35 in advance, $40 day of event; part of the ticket proceeds and a silent auction will benefit the Kona Pacific School. Tickets: (808) 640-5500.

ONGOING

Culinary Tour of Chinatown, visit noodle shops, dim sum parlors, food courts, bakeries and other food venues in downtown Honolulu with food writer Anthony Chang, 9:30 a.m.-noon Tuesdays, meet at the Chinese Chamber of Commerce, 42 N. King St.; $5. 533-3181.

Merriman's Farm Visits and Dinner, half-day excursions to Big Island farms that supply the restaurant with fresh foods followed by a four-course dinner prepared from locally grown ingredients, noon-7 p.m. Tuesdays, Merriman's Restaurant, Waimea, Big Island; $115 (all inclusive). Reservations: (808) 885-6822.

Farmers' Market, fruits and vegetables, 7:30 a.m.-3 p.m. Wednesdays, Saturdays and Mondays, Hawaii Kai Towne Center. 396-0766.

Fort Street Open Market, produce, plants, flowers and arts and crafts, 8 a.m.-2 p.m. Wednesdays, Pauahi and Fort streets; 8 a.m.-2 p.m. Fridays and Tuesdays, Wilcox Park (in front of Macy's). 538-8005.

Y. Hata Chef Demonstration, chefs Ernesto Limcaco and Angela Smith teaches how to create a variety of dishes, 11 a.m.-1 p.m. Wednesdays, Y. Hata's Wholesale Grocery Store, 285 Sand Island Access Road; free. 852-6767.

Wine & Cheese Wednesdays, selection of two reds and two whites paired with cheeses, nuts and fruit, plus Hawaiian entertainment, 5:30-7 p.m. Wednesdays, Neptune's Garden, Pacific Beach Hotel; $25. 921-6112, 922-1233.

Kailua Farmers' Market, with prepared foods, such as plate dinners, pies, cookies, jams and sauces in addition to fresh vegetables, fruit, and meat, herbs and cut flowers, 5-7:30 p.m. Thursday, Kailua Town Center parking garage (behind Longs Drugs on Kailua Rd.). 848-2074.

Fresh Fridays, locally grown produce, healthy cooking demonstrations, educational information on disease prevention through good nutrition, 9 a.m.-1 p.m. Fridays, Kaiser Permanente Honolulu Clinic. 432-2000.

Farmers' Market, fresh produce, meats and seafoods, flowers, 7:30-11:30 a.m. Saturdays, Kapi'olani Community College parking lot C. 848-2074.

Gourmet Cooking Hawaii, classes and wine pairings at alternating restaurants, taught by the chefs of each establishment, 9 a.m.-noon Saturdays; $95. Location and information: 735-7788, www.gourmetcookinghawaii.com.

Open Market, with a farmers' market, arts and crafts, flowers and plants, 9 a.m.-3 p.m. Sundays, He'eia State Park. 948-1111.

"Two Skinny Chefs," cooking show with Beth-An Nishijima and Chai Chaowasaree, 5 p.m. Sundays, KHON-2. 585-0011.

Waikiki Farmers' Market, fruits, vegetables, musubi and chow mein, 7 a.m.-1 p.m. Tuesdays and Fridays, Waikiki Community Center's parking lot. 923-1802.

Matthew Gray's Hawaii Food Tours offers three guided restaurant tours — "Hole-in-the Wall," "Hawaiian Feast" and "Gourmet Trilogy" — in and around Honolulu. Tours are priced at $59, $99 and $149 per person. Reservations at 926-3663, www.HawaiiFoodTours.com.

Send announcements with contact name and phone number to: Culinary Calendar, Island Life, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; islandlife@honoluluadvertiser.com, with "Cul Cal" in the subject line; or fax 525-8055.