Posted on: Wednesday, May 18, 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.

Hawai'i Community College Wine Tasting Course. Wine instructors of Better Brands teach about pinot noirs and serve six, accompanied by breads, cheeses and fruits, and followed by a light three-course supper, 5:30-7 p.m. today, Nasturtium Cafe, HCC, Kealakekua, Big Island; $25. Registration: (808) 974-7531 (course 052H003).

"Very Close to the Beach" Clambake. Toad Hollow wines accompany seven-course seafood menu, 6 p.m. today, Hula Grill, Ka'anapali, Maui; $60 plus tax and tip. Reservations: (808) 667-6636.

The Future of Food. Film, slow food and talk by Elisha Goodman of GMO Free Hawaii and Karen Miyano, chef and Slow Food advocate, on the ill effects of fast food and genetically modified food and crops, 6:30-8:30 p.m. today, YWCA, room 304, Richards St.; free. 524-8427.

Spain — The New Star. Five-course dinner paired with Spanish wines, part of restaurant's Wine View series, 6:30 p.m. tomorrow, Hanohano Room, Sheraton Waikiki Hotel; $80. Reservations: 922-4422.

Ono on Fort Street. Healthy food demo with samples, featuring crab-somen summer rolls by chef Graig Omori, 12:15 and 12:45 p.m. Friday, Fort Street Mall, near Payless ShoeSource. 783-4167.

Tres Sabores Zinfandel Wine Tasting. Samplings of three different styles of zinfandel from the same vineyard but by three different winemakers, 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.

Healthy Choices — Breakfast. Cooking class with fitness expert Spring Chang on natural power boosters, part of Kahala Mandarin Oriental's Kahala Culinary Academy series, 11 a.m.-2 p.m. Saturday, Hoku's; $115. 739-8780.

Gourmet Affair 2005: A Bite of the Big Apple. Gala benefit for Big Brothers Big Sisters features dishes by Sam Choy and New York restaurateur Drew Nieporent (Tribeca Grill, Montrachet, Nobu), fine wines and Sam Choy beers, 6-10 p.m. Saturday, Hilton Hawaiian Village, Coral Ballroom; $200. 521-3811, ext. 221, www.bigshonolulu.org.

Wrath of Grapes: Lil' Italy. Jason Heller of Chambers & Chambers shares about lesser-known wines of Italy; sample six; 6 p.m. Tuesday, Indigo Eurasian Cuisine; $20 includes light pupu. Reservations required: 521-2900.

Hawaiian Vanilla Gourmet Lunch. Waimea Outdoor Circle hosts buffet-style meal showcasing Hawai'i's newest culinary wonder, meet 11:30 a.m. Tuesday at Waimea Outdoor Circle office to carpool to Hawaiian Vanilla Co. Mill in Pa'auilo, Big Island; $50 (of which $20 is tax-deductible). Reservations: (808) 885-5210.

ONGOING

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

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.; $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.

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 demonstrate 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.

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.

Kailua Farmers' Market. 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 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.

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.

Kahala Culinary Academy. Executive sous chef Milan Drager demonstrates his techniques, 11 a.m.-2 p.m. Saturdays, Hoku's at the Kahala Mandarin Oriental Hawai'i; $65. 739-8780.

Farmers' Market. Sponsored by the Hawaii Farm Bureau, 2-4 p.m. Saturdays, Mililani High School, in front of cafetorium. 848-2074.

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

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.