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The Honolulu Advertiser
Posted on: Wednesday, January 25, 2006

Culinary Calendar

Advertiser Staff

Hilo High 100th Anniversary Cookbook, recipes and cooking tips sought from current and former students for publication as a fundraiser for projects sponsored by the Alumni Association. Submit recipes to Janel Masuhara, 988 Ho'olaulea St., Hilo, HI 96720 or hilohighcookbook@gmail.com. Deadline is Jan. 31.

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.

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, 5:30-7 p.m. tomorrow, Rehabilitation Hospital of the Pacific, Frear Cafe Dining Room; $30 per class. Reservations required: 566-3780.

"Happy New Beers," sample beers that are new or returning to Hawai'i, 5:30-8:30 p.m. Friday, The Willows restaurant; for ages 21 and over; $25 advance, $30 at the door. 952-9200.

Cooking Demonstration, Eric "Wolf" Levine, chef at Tiki's Grill & Bar, prepares chilled Hangar steak with tuna and caper sauce and pan-seared 'ahi, 10-11 a.m. Saturday, Sub-Zero/Wolf Honolulu Showroom; free. 597-1647.

New vs. Old World, sample a selection of wines from America and Europe, 1-5 p.m. Saturday, The Wine Stop; free. 946-3707.

ZD Winery and Abacus Pouring, due to a fire in California that destroyed wines from ZD Winery, among others, its Abacus bottlings have become very rare. Join others in a pouring of the sixth and seventh bottlings of their Abacus blended wine plus ZD's reserve wines, 3-4:30 p.m. Sunday, The Wine Stop; $125 for wine club members, $150 for nonmembers. 946-3707.

The Vineyard, Chris Muraoka pours wines from single-vineyard bottlers and discusses the legal and production issues of single-vineyard wines. Tastings served with pupu prepared by Chef Glenn Chu, 6 p.m. Tuesday, Indigo Eurasian Cuisine; $20 plus tax and gratuity. Reservations required: 521-2900.


Gourmet Cooking Hawaii offers ongoing hands-on and demonstration cooking classes with top island chefs in their restaurants. Choose your own chef, menu and date or join preset classes offered on Saturdays throughout the year. 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 fresh vegetables, fruit, and meat, herbs and cut 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 Advertiser, P.O. Box 3110, Honolulu, HI 96802; fax 525-8055; islandlife@honoluluadvertiser.com with "Cul Cal" in the subject line.