For those who fear commitment, this is an answer, and you still save half off the newstand price.
The magazines will range from established publications to smaller, more specialized fare. The participants: Appellation, Chile Pepper, Cuisine, Chocolatier, Fine Cooking, Food & Wine, Wine Enthusiast, Italian Food, Wine and Travel, Low Fat-No Fat Cooking, La Cucina Italiana, Saveur, Vegetarian Times and Cooking Pleasures.
Subscriptions are $21.95 plus $2.95 shipping. Call (888) 775-6247.
To order online, or to check out other Magazine-of-the-Month offers in topic areas such as crafts, fitness and gardening, check out the Web site, http://www.magazineofthemonth.com.
The center is marking National Depression Screening Day as part of Mental Illness Awareness Week, ending Saturday, with the goal of raising community awareness of mental illness.
The screenings are conducted anonymously and are not a substitute for psychiatric evaluation. For more information, call 263-5119.
Antinori Wine Dinner: Ihilani Resort & Spa presents a special dinner Saturday featuring Antinori wines from Tuscany, Italy. The dinner at Azuls restaurant includes Antipasti; Porchini Dusted Scallops, Tomato Linguine' Pancheta Carbonara Cream; Lemon Pikake Sorbet; Grilled Red Snapper Laced With Anchovy Black Olive Crouton; Veal Osso Bucco, Grilled Eggplant and Citrus Risotto, Red Wine Bordelaise; and dessert, plus appropriate Antinori wines. $95 per person inclusive. Call 679-0079 for information and reservations.
"Vegan Oktoberfest": The Vegetarian Society of Hawaii presents a low fat and vegan Oktoberfest on Monday, 7 p.m. at the Ala Wai Golf Course club house. Eva Schumaker will showcase recipes that she demonstrated at Down to Earth. Music and dancing will be a part of the festivities. Free.
Cooking Classes at KCC: Kapiolani Community College will offer four cooking classes.
"An Array of Appetizers:Part I - Seafood as the Star Attraction" course will run tomorrow. Executive Sous Chef Ricky Oshima of the Hyatt Regency Waikiki will show how to make Oysters Rockefeller, Angles on Horseback, Salmon Mousse, Salmon Puffs, and more. He will demonstrate ribbon sandwiches, dumplings with filling, rolls and Russian Piroshki at "Array of Appetizers: Part II-- Bread and Pastry Appetizers" on Oct. 21.
There will also be two "A Taste of France" classes. Chef Ian Russo of Michel's will pair items with wines Oct. 19 in the "Burgogne-Burgundy" course. Executive Pastry Chef Franz Schaier of the Halekulani Hotel will conduct a "Desserts" course focusing on French desserts Oct. 26.
All the classes run from 6 to 9 p.m. Call 734-9211 to register or for more information visit the KCC website at http://www.kcc.hawaii.edu/news/noncredit. Tuition for each course is $23.
Eat right to stay young: Nutritionist Susan Pierro will discuss how eating the right foods may slow down the aging process, noon to 1 p.m., Oct. 13 at the Honolulu Medical Group, 550 S. Beretania St., in the third floor physicians lounge. Admission is free. Call 537-2211, ext. 581 for reservations.
Hawaii Prince Celebrates National Mushroom Month: The Hawaii Prince Hotel's new sashimi and shellfish appetizer bar offers selections such as house smoked salmon and butterfish, seared and smoked ahi with lychee relish and Pacific oysters on a half shell. Mondays through Wednesdays, it will offer a sampling of mushrooms from around the world, including Sauteed Chanterelles and Crimini; Portabello Sandwich with Crab Hash and Filet Mignon; Grilled Snapper with Creamy Morel Sauce; Lobster Mushroom Truffle; and more. The shellfish appetizer bar costs $34 per person and and includes a demi entree of seafood, chicken, steak, lamb or pig. Call 944-4494 for reservations.
The "Ultimate Dinner": Halekulani's La Mer Restaurant provides what is billed as the ultimate dining experience -- and the indulgence helps a good cause. Nightly through Nov. 30, Master Chef Yves Garnier is serving an eight-course menu complemented with a glass of Grande Champagne Cognac. The menu includes Coral of Baby Scallops Provence Style, Risotto of Maine Lobster, and Moano with Opakapaka Mousse. The $150 dinner benefits The James Beard Foundation which assists aspiring chefs. Call 9232311 for reservations.
