Yves Garnier, chef de cuisine at the AAA Five Diamond-award winning La Mer at Halekulani for almost a decade, is celebrating 50 years in the cooking business with a special degustation menu now through Nov. 30 at the Waikiki restaurant. The selections are a summary of his years in the food world, touching on his parents' charcuterie and catering business in Paris, cooking for celebrities in Monte Carlo at La Coupole restaurant, traveling about for the Ritz-Carlton hotel chain, then landing his dream job in the Islands, cooking what he calls "Sun Cuisine."

The menu begins with lobster in aspic, moves on to sweetbreads and rice pilaf, two fish courses, poached foie gras, squab, tournedos of beef Provencal-style, a cheese selection and ends with poached pears on pistachio ice cream. Cost is $150 per person, and the entire table must order the degustation meal; champagne pairings are an additional $120 and wine pairings $72.

ISLE CHEFS TO GIVE COOKING DEMOS

Nine of Hawai'is best-known chefs and cooking experts will be featured in cooking demonstrations at the 14th annual Made in Hawaii Festival Friday through Sunday at the Blaisdell Exhibition Hall and Arena. Participants include Dean Okimoto of Nalo Farms, Ronnie Nasuti of Roy's Restaurant, Jon Matsubara of Azure, Chai Chaowasaree of Chai's Island Bistro, Rodney Uyehara of Beachhouse at the Moana, Ed Kenney of town and Downtown @ the HiSAM and Elmer Guzman of the Poke Stop restaurants. The demonstrations will focus on locally grown ingredients.

The event is themed "Keep Aloha Strong — Buy Hawaii, For Hawaii." Festival hours are 10 a.m.-9 p.m. Friday-Saturday and 10 a.m.-5 p.m. Sunday. Admission is $3; free for children under 6 years old. There will be 500 exhibit booths and free entertainment.