Posted on: Wednesday, June 22, 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.

Elmer Guzman gives a cooking demonstration and signs "The Shoreline Chef," 11 a.m.-1 p.m. tomorrow, Williams-Sonoma, Ala Moana Center. 951-5006.

Fine Wines of Bordeaux, a study of French wines with instructor Alan Jahns, 7-9 p.m. tomorrow, JMD Educational Center, 'Aiea; for 21 and older; $75. 956-8400.

Rum Tropicals, master bartender Dale DeGroff presents a seminar on how to mix and savor cocktails using rum and tropical fruits, 6-7:30 p.m. tomorrow, Hale Kulani's Garden Terrace; $40. 931-5040.

14th annual Taste of Honolulu, food and spirits tastings from Hawai'i restaurants and purveyors plus live entertainment, 5-10 p.m. Friday, 11 a.m.-10 p.m. Saturday and 11 a.m.-7 p.m. Sunday, Honolulu Civic Center grounds; also available, the Chefs du Jour seven-course tasting menu with seatings 6-9 p.m. Friday and Saturday; $75; general admission $3 plus scrip books for purchase of food and spirits; free admission for seniors 65 and older and keiki 12 and younger. 536-1015 or www.taste808.com.

Italian Osteria, chef Masatoshi Yamamoto prepares salmon ceviche with mango (appetizer), potato dumplings with tomato and gorgonzola sauce (entree), and poached pears with zabaione and dark chocolate (dessert), 9 a.m.-noon Saturday, Tavola Tavola; $95 includes food, wine and certificate of completion. Reservations for Gourmet Cooking Hawaii classes: 735-7788 or www.gourmetcookinghawaii.com.

Wayne's World — Fish Tales, hands-on class and tasting, part of the Masterchef series, with executive chef Wayne Hirabayashi preparing chazuke, steamed filet of fish and 'ahi poke, 11 a.m.-2 p.m. Saturday, Hoku's at the Kahala Mandarin Oriental; $115. 739-8780.

Great Waikoloa Food, Wine and Music Festival, unlimited samples of gourmet foods prepared by chefs from O'ahu's, Maui's and the Big Island's top restaurants, tastings from Hawai'i's beer, wine and spirits purveyors plus entertainment and fireworks, 6 p.m. Saturday, Hilton Waikoloa Village, Kohala, Big Island; $150. (808) 886-1234.

ONGOING

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.

Fresh Wednesdays, healthy and fresh, locally-grown produce with free food samples, noon-1 p.m. Wednesdays, Kaiser Nanikeola clinic lobby; free admission. 432-2270.

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.

Vanilla Experience Luncheon, five-course lunch with dishes prepared using Hawaiian vanilla and fresh Island produce, 12:30-2 p.m. Thursdays, The Vanilla Mill, Pa'auilo, Big Island; $30. (808) 776-1771.

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

Aloha Friday Farmers Market, fresh produce, food products and entertainment, noon-6 p.m. Fridays, Maui Community College, Kahului. (808) 268-3276.

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

Kahala Culinary Academy, executive sous chef Milan Drager demonstrates his cooking techniques, 11 a.m.-2 p.m. Saturday, Hoku's at Kahala Mandarin Oriental; $65. 739-8780.

Farmers Market, sponsored by Hawaii Farm Bureau, 2-4 p.m. Saturdays, Mililani High School, in front of cafeteria; free admission. 848-2074.

Country Market & Craft Fair, 9 a.m.-4 p.m. Sundays, Waimanalo Homestead Community Center, 1330 Kalaniana'ole Highway, Waimanalo. 259-5349.

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 parking lot. 923-1802.

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 Chinese Chamber of Commerce, 42 N. King St.; $10. 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.

Matthew Gray's Hawaii Food Tours offers three guided restaurant tours — "Hole-in-the Wall," "Hawaiian Feast" and "Gourmet Trilogy." Cost: $59, $99 and $149. Reservations at 926-3663 or 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.