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A Down Under dinner affair
Three Australian and three local chefs will join forces for "Melbourne Under the Stars," 5:30 to 8:30 p.m. June 23 at Aloha Tower Marketplace.
The Aussie team will comprise Paul Wilson, executive chef of the Botanical; Ian Curley of the European and the Supper Club; and Harry Lalai of Cecconi's Cantina. The local chefs will be Philippe Padovani and Donato Loperfido of Elua, and Göran Streng, chef/owner of ScandinAsian Culinary Concepts.
Besides a food station for each chef, there will also be a selection of Australian cheeses and a dessert station by students from the Leeward Community College culinary school. Wines from the Victoria region will be served.
Tickets are $100, in part to benefit the Hawaii HomeOwnership Center, which offers services to first-time, low-income homebuyers. Call 523-9500 or visit Fujioka's Wine Times in the Market City Shopping Center for tickets.
Wine experience set for Kapalua
It's all about the wines at the Kapalua Wine & Food Festival, June 28 to July 1 at the Ritz-Carlton Kapalua on Maui.
Still, a celebrity chef doesn't hurt, so headlining the food end of the equation will be Michael Mina, owner of restaurants in San Francisco and Las Vegas.
The chef will host "In the Kitchen with Michael Mina," one of many workshops, dining affairs and wine tastings planned. Master sommelier Fred Dame will preside.
Cost of a four-day pass is $750, but tickets for individual events may be purchased.
For a complete schedule, visit www.kapalua.com or call (877) 669-2440.
Japanese master chef Seiya Masahara hosts a knife demonstration at 5 p.m. Saturday at the Compleat Kitchen, Kahala Mall. Masahara will demonstrate a special technique for sharpening knives, and show how to use knives in making sushi. Call 737-5827.
"From Tree to Bar": Slow Food Oahu presents a talk on chocolate, 5 to 7 p.m. Tuesday at Cupola Theatre at the Honolulu Design Center. H.C. "Skip" Bittenbener of the University of Hawaii College of Tropical Agriculture will talk about local cacao production, followed by a sampling of chocolate varieties. Cost: $20; $15 for Slow Food members. Call 235-8089.