Posted on: Wednesday, March 9, 2005
Culinary Calendar
Advertiser Staff
A Celebration of Fine Wines, five-course gourmet dinner prepared by chefs Lance Kosaka and Mark Okumura from Alan Wong's paired with the fine wines from Robert Mondavi Winery including a pouring of the Opus One 2001, 6 p.m. today, Honolulu Country Club; $110 plus tax and gratuity. Reservations: 441-9401.
Red Burgundy, tastings of wines from Bouchard and Vincent Girardin vineyards from the 2002 bottling, 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.
Journey to Timbuktu, samplings of wine, scotch, martinis and sake, fashion show, art show, entertainment and silent auction, sponsored by Ad2 Honolulu, 6:30-9:30 p.m. Friday, Hyatt Regency Waikiki Resort's Regency Ballroom; $50 advance, $60 at the door to benefit Meals on Wheels. Tickets: 523-9463, 955-7779, rsvp@ad2honolulu.org. Information: 779-8346. Gourmet Cooking Hawaii, classes and wine pairings at local restaurants, taught by the chefs at each establishment, 9 a.m.-noon Saturdays; this Saturday, chef Almar Arcano of Hy's Steakhouse teaches how to make crab with cucumber seaweed salad, Delmonico steak with Roquefort and peppercorn sauce and chocolate lovers' dessert, $95. Reservations: 735-7788, www.gourmetcookinghawaii.com. "Meat Market: Animals, Ethics & Money," lecture by Erik Marcus on animal agriculture, sponsored by the Vegetarian Society of Hawaii, 7 p.m. Saturday, McCoy Pavilion, Ala Moana Beach Park; free. 944-8344.
Rheinhessen, Germany, John Doty and Fritz Hasselbach pour rieslings and explain the complexities of Kabinett, Sptlese and Auslese, with light pupu created by chef Glenn Chu, 6 p.m. Tuesday, Indigo Eurasian Cuisine; $20. Phone reservations only: 521-2900.
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. March 16, Rehabilitation Hospital of the Pacific, Frear Cafe Dining Room; $30. Reservations required: 566-3780.
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 a.m. (new hours) Saturdays, Kapi'olani Community College parking lot C. 848-2074. 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.
