Spate of palate events

For Every taste: Ann Every hosts samplings of espresso and cappuccino, 5 to 8 p.m. Friday, Executive Chef Ward Warehouse; pressure-cooked vegetarian chili, noon to 3 p.m. Saturday, Executive Chef Ward Warehouse; and mini food processors, noon to 3 p.m. Sunday, Liberty House Pearlridge; free. Call 537-4184.

Of times past: Mission Houses Museum recreates a 19th century Thanksgiving with a dramatization of cooking over an open fire in 1841 Hawaii, games and singing, 9 a.m. to 4 p.m. Saturday. Admission is $4 for residents, $1 for youngsters ages 4 to 18. Call 531-0481.

The whole Story: Kailua cookbook author Debbie Story signs her "Meals for a Month - Guide to Healthy Eating" (self published, 1996, $16.95), noon to 1 p.m. Nov. 23, The Source Natural Foods store in Kailua. Call 262-9955.

Buon gusto: Chef/restaurateur Fabrizzio Favale of Mediterraneo Ristorante prepares dishes from his Rome birthplace, 8:30 to 11:30 a.m. Saturday, Kapiolani Community College 'Ohi'a 118; $27.50. Call 734-9211.

Mexican cuisine: Hy's Steak House executive chef Almar Arcano hosts a cooking demonstration/sampling, 10 a.m. to noon Saturday, JMD Educational Center, 99-1269 Iwaena St. in Halawa Valley; $38. Call 956-8400

Garden Isle workshop: "Kaua'i Grown Farmer/Chef," on sustainable agriculture, quality, marketing and the farmer/chef relationship, 8 a.m. to 3 p.m. Tuesday, Hyatt Regency Kauai; $40 includes lunch. Call 742-6216 on Kauai.

From the Pink Palace: Sheraton Royal Hawaiian Hotel sous chef Thomas Wong leads a Hawaii Regional Cuisine cooking demonstration/tasting, 5:30 to 8:30 p.m. Tuesday, Kapiolani Community College 'Ohi'a 118; $27.50. Call 734-9211.

Vegan Thanksgiving: Next Wednesday is the deadline to buy tickets for the Vegetarian Society of Hawaii's vegan Thanksgiving dinner, 6:30 p.m. Nov. 27, McCoy Pavilion. Tickets are $22; $10 for children ages 5 to 11. Call 672-4207, 373-3314 or 944-VEGI (8344).