"Chef Showcase VII": Executive Sous Chef Eberhard Kintscher from Hawaii Prince Hotel Waikiki prepares crab and papaya salad with tarragon dressing; braised lamb osso bucco with garlic mashed potatoes and German red cabbage; and tropical rice pudding for dessert at Lyon Arboretum's cooking workshop, 9:30-11:45 a.m. Saturday in the Upstairs Classroom.
Cost is $22 (senior citizens, $12). Register by calling 988-7378.
On Tuesday, Josselin will focus on "Restorative Cooking." For $33.50, diners can enjoy herbal chicken soup with Chinese mushrooms, licorice and ginseng; steamed diver scallops with Japanese pear ginger salsa and watercress coconut broth; and oven roasted veal chop stuffed with spinach roasted onions.
For those who want to know where the beef is, dine on Sept. 16, when the restaurant will feature "Hawaii's own meats" in three elegant courses. The "Hawaii Meat Dinner" includes veal sausage with old-fashioned onion tart, veal with preserved lemon jus; grilled Kobe beef with toasted sesame seeds and orange soy caramel glaze; and black elk with berry mustard seed sauce. Cost: $38.50.
The final three-course dinner for the month is a "Rustic Dinner" on Sept. 22 for $33.50. The menu includes baked clams with almond and balsamic brown butter vinaigrette; individual paella with seafood in orange saffron sauce; and roasted pork loin with watermelon salsa and port blue cheese sauce.
Also, from 5:30-6:30 p.m. every day in September, early dinner eaters can enjoy special dishes at special prices.
Dinner is served nightly from 5:30 p.m, with live entertainment from 7 p.m. Wednesdays through Saturdays. For reservations, call 593-0035.