Blown-glass art pieces created by master Dale Chihuly are being offered in a local online auction to benefit a Big Island education program.
Glass bids benefit center
The newly open Hawaii Center for Learning Science Through Art in Honokaa combines basic science skills with fieldwork in the processes of art. Glass-blowing is ideal for this purpose, and for the past month, Chihuly has been hosting workshops on the Big Island.
Several of Chihuly's original works, plus those of other glass artists created at the workshop, will be auctioned off through http://www.dabid.com beginning at noon Saturday and continuing through Aug. 21. Also up for bid on the web site are trips to the Keck and Gemini observatories.
Chihuly, founder of the famous Pilchuck Glass School just north of Seattle, has pieces in the collections of more than 170 art museums around the world, and is one of only four Americans to have an exhibition at the Louvre's Musee des Arts Decoratifs.
For more information, call (808) 885-7417.
Art classes to startRegistration is being taken for the Academy Art Center's fall session of studio art classes.
Two classes are being offered for keiki: "Exploring Two- and Three-Dimensional Art for grades K-4" and "Drawing and Painting for grades 5-12."
Classes start Sept. 18 and run 11 Saturdays through Dec. 4. Tuition is $100 ($90 for academy members).
For adults, 14-week studio art classes begin Sept. 7, continuing through Dec. 11. Instruction is being offered in basic drawing, life drawing, watercolor, lithography, ceramics, figurative sculpture, polymer clay, weaving, basketry, ikebana, and more.
Tuition is $140 ($130 for members), plus lab and supply fees where applicable.
Registration forms are available at the art center, 1111 Victoria St. For more information, call 532-8741.
New symphony traditionIn a hundred years, the way things are done get changed. So as the Honolulu Symphony prepares for its 100th anniversary season, the organization is giving staffers the option of buying tickets online.
Tickets for the 1999-2000 season can be purchased by logging on to the symphony's new Web site at http://www.honolulusymphony.com.
Those who prefer the old way may still purchase tickets through the Neal Blaisdell box office, Tickets Plus, or by calling the symphony office at 538-8863.
True Luddites may still go to the symphony office in person, at the Dole Cannery, 650 Iwilei Road, Suite 202.
Dress your headCarmen Miranda is the inspiration for the Food Bank Headdress Ball beginning 5:30 p.m. Aug. 28 on the Big Island.
The theme of the event is South of the Border, with six Big Island chefs preparing some of their favorite dishes for party-goers at the Hilton Waikoloa Village's Grand Ballroom.
The chefs are Peter Merriman of Merriman's Restaurant, the Hilton's Willie Pirngruber and David Brown, David Reardon of The Orchid at Mauna Lani, Corey Waite of the Hapuna Beach Prince Hotel and Glen Alos of the Kona Village Resort.
There will be music to dine by performed by the Clem Low Band, as well as swing music for dancing later in the evening.
Tickets are $50 per person. Tickets may be charged by phone by calling (808) 935-3050, Ext. 106 on the Big Island.
More information is available by calling (808) 885-0018 between 7 a.m. and 5 p.m.
Sign up to be a docentSea Life Park Hawaii is searching for volunteers, ages 15 and older, for its 1999 Docent Program. A free orientation will take place 9 a.m. Sept. 10 at the park's education center.
The training program offers information on dolphins, sea birds, reef fish, sea turtles, sea lions, seals and more. Upon completion of the program -- which runs 9 to 11 a.m. Mondays, Wednesdays and Fridays from Sept. 10 through Oct. 1 -- participants may be eligible to assist with the park's educational programs for school children.
For more information or to register, call 259-2513.
"A Taste of Maui": Robbie Friedlander of Robbie's Tropical Farm makes an appearance on the Hawaii Public Television program "Hawaii Cooks with Roy Yamaguchi," discussing the methods and philosophy of a tropical farmer and the role growers play in the culinary equation. Executive Chef Tylun Pang of Kea Lani Hotel will join Yamaguchi to prepare Crispy Lobster Nori Wraps on Spicy Tropical Farm Salad. "A Taste of Maui" airs at 7:30 p.m Tuesday on KHET/PBS.
"The Art of Food and Wine": The Royal Hawaiian Hotel features three-course dinners for $39.95 per person with a different menu each month. The August menu presents tomatoes stuffed with marinated buffalo mozzarella cheese accompanied by Sauvignon Blanc, Taltarni '98. The main dish is stuffed veal steak with mushroom ragout served with Beaulieu Vineyards "Coastal '96" Merlot. To end the meal, an espresso creme brulee, choice of ice cream desserts or choice of sorbets will be served. Dinners are available every night except Friday at the Surf Room. (Fridays are the restaurant's Seafood Buffet night for $41.95 per person.) For reservations, call 931-7194.
Halekulani Elegance: Halekulani Hotel Executive Sous Chef Shawn Smith will prepare dishes from the hotel menu 9:30-11:45 a.m. Aug. 21 at the Lyon Arboretum. Attendance is limited to 20 people. Fee: $22; senior citizens, $12. Call 988-0456 for information.
Joseph Phelps wine dinner: The Ihilani Resort & Spa will feature a special dinner on Aug. 21 with Joseph Phelps wines. The winery is credited with pioneering the production of Bordeaux-style blends in Napa Valley. It also produces Rhone-style wines under the Vin du Mistral label. Call 679-0079 for more information.
Enjoy Contemporary French Cuisine at the Manele Bay Hotel: Chef Thierry Rautureau of Rover's in Seattle will prepare contemporary French cuisine in the Manele Bay Hotel dining room, creating two dinners with Ihilani Resort Chef Edwin Goto on Aug 21 and 22. The cost is $75 for a multi-course dinner without wine. Rautureau will also lead a free cooking class 3:30 p.m. Aug. 22 at the Kailani Terrace. For reservations call 565-7700 or 800-321-4666.
The "Hawaii's Kitchen" program that aired 5:30 p.m. Sunday on KHON Fox 2 is a rebroadcast of a July 1998 show. It will air again at the same time Saturday.
Recipes for the dishes prepared on the program were printed in the July 22, 1998 edition of Starbulletin.com.
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