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The Honolulu Advertiser
Posted on: Wednesday, February 22, 2006

Culinary calendar

 •  Oats overflowing with benefits

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. Also, "Leaner Cuisine," presentation by Nancy Chang on low-fat cooking, 5:307 p.m. tomorrow Rehabilitation Hospital of the Pacific, Frear Cafe Dining Room; $30 per class. Reservations required: 566-3780.

Date Night Beers, sampling of beers for romantic evenings and that appeal to women, presented by Andy Baker, with a buffet and prizes, 5:30-8:30 p.m. Friday, The Willows restaurant; for 21 and older; $25 advance, $30 at the door. 271-9701.

Chinese Fusion Cooking Class, chef Chih Chieh Chang teaches the preparation of boiled gyoza with two fillings: beef-cabbage and pork-cabbage-shrimp-chive, also stir-fried lotus root with pork, 10 a.m. Saturday, Shanghai Bistro at Discovery Bay; $25 includes lunch. Reservations required: 955-8668.

Cooking Local I: The Shoyu Family, first in a series of classes taught by Grant Sato, an instructor with Kapi'olani Community College's Culinary Arts Program, 8 a.m.-noon, Saturday, KCC, 'Ohia 109; $55. Registration: 734-9211.

Bonny Doon Winery, sample a selection of wines from California, 1-5 p.m. Saturday; free. Also, The Port Seminar, learn the different styles of port, and taste samples from the 2003 vintage and desserts that compliment port wine, 3-4:30 p.m. Sunday, The Wine Stop; $25. Reservations required for the Sunday seminar: 946-3707.

O'ahu Dines, participating restaurants will donate a portion of their proceeds on Wednesday to the Life Foundation, Hawai'i's AIDS organization. For a list of restaurants: www.oahudines.org, or 521-2437, ext. 250.


Mililani High Project Grad Cookbook Sale, 6-9 p.m. Fridays and 9 a.m.-1 p.m. Saturdays, through April 29, Mililani Town Center courtyard. 220-2488, 627-7747, ext. 219.

Gourmet Cooking Hawaii offers hands-on and demonstration cooking classes with top Island chefs in their restaurants. Choose a chef, menu and date or join preset classes offered on Saturdays. Complete schedule, pricing and booking information: www.gourmetcookinghawaii.com, 735-7788.

Farmers' Market, sponsored by Hawaii Farm Bureau, 8 a.m.-noon Sundays, Mililani High School, in front of the gymnasium. 848-2074.

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

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

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. Mondays, meet at the Chinese Chamber of Commerce, 42 N. King St.; $10. 533-3181.

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.

Merriman's Farm Visits and Dinner, half-day excursions to Big Island farms that supply the restaurant, 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 in and around Honolulu. Tours are priced at $59, $99 and $149 per person. Reservations at 926-3663, www.HawaiiFoodTours.com.

Fort Street Open-Air Market, produce, plants, flowers, locally prepared foods, arts and crafts from Hawai'i, Polynesia and Asia, 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). 441-4995.

Fresh Wednesdays, locally grown produce with free food samples, noon-1 p.m. Wednesdays, Kaiser Nanikeola clinic lobby; free admission. 432-2270. Also, 10 a.m.-1 p.m. second and fourth Wednesdays, Kaiser Waipi'o Clinic. 432-3100.

Fresh Thursdays, healthy and fresh, locally grown produce with free food samples, 10 a.m.-1 p.m. Thursdays, Kaiser Moanalua clinic, main entrance; free admission. 432-2270.

Kailua Farmers' Market, prepared foods, plate dinners, pies, cookies, jams and sauces in addition to vegetables, fruits, meats, herbs and flowers, 5-7:30 p.m. Thursdays, 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 nutrition, 9 a.m.-1 p.m. Fridays, Kaiser Permanente Honolulu Clinic. 432-2000.

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

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

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