Film shows efforts of organic farmer
The reality of maintaining the family farm is told in the film "The Real Dirt on Farmer John," to be presented at 5 and 7:30 p.m. Sunday at the University of Hawaii's Spalding Auditorium.
Slow Food O'ahu and Town Restaurant present the film, which has won more than 30 film festival awards for its representation of the story of Illinois farmer John Peterson and his struggle to keep his farm and go organic.
A question-and-answer session with Peterson will follow the 5 p.m. screening.
Presale tickets are $8 for adults and $5 students, available through Friday via www.kokuahawaiifoundation.org. Admission at the door will be $10 for adults and $5 students.
To see the trailer, visit www.farmerjohnmovie.com.
Dinner infused with island treats
Hawaii products from start to finish -- not just meat and vegetables, but everything else down to the macadamia nut oil and the salt -- will make up the menu at chef Peter Merriman's first "100 Percent Hawaii Grown Dinner."
The Oct. 26 event at Merriman's restaurant in Waimea on the Big Island is a benefit for Merriman's Culinary Scholarship Fund, which offers scholarships to Big Island culinary students.
The Harvest Moon Menu created by Merriman and executive chef Neil Murphy: Sweet Corn Flan with Local Prawns, served with Ahi Avocado Tartar and Kampachi Brandade; Baby Heirloom Beets, Tomatoes and Organic Greens, served with Upcountry Goat Cheese and Three-Citrus Vinaigrette; Macadamia Nut Oil Poached Kona Kampachi, with Hearts of Peach Palm and Kula Asparagus; Kahua Ranch Tenderloin of Beef, with Twice Cooked Molokai Sweet Potato, Maui Onion Rings and Bone Marrow-Fig Marmalade; and Strawberries and Mango Sweet Clouds.
Seatings are at 6 p.m., 7 p.m. and 8 p.m. Cost is $75. Call (808) 885-6822.
A predinner tour of local farms is $105. Call (808) 331-8505 or visit www.hawaii-forest.com.
Special events feature wine, tofu
Wine Chronicles III:
Charly Yoshida, purveyor of fine wines at Honolulu Design Center, hosts a tasting of cabernets from the United States, France, Australia and Chile; 6:30 to 8:30 p.m. Monday at Cupola Theatre, Honolulu Design Center. Cost is $50, including light appetizers. Call 237-5462 or e-mail email@example.com
Vegan Macrobiotic Community Dinner: 6 to 7:30 p.m. Oct. 24 at Church of the Crossroads, 1212 University Ave. Menu: Squash Soup, Marinated Tofu Steaks with Shiitake Gravy, Local Organic Greens, Asian Pasta with Vegetables. Cost is $12 for eat-in or take-out. Dessert of Zenzai (azuki beans) is $3.50. RSVP by Oct. 22. Call 398-2695 or e-mail firstname.lastname@example.org.
Turtle Bay reels in a seafood fest
It's a big weekend for the creatures of the sea -- Turtle Bay Resort hosts its Third Annual Seafood Festival Friday and Saturday. Key events:
Taste of the North Shore Shrimp Trucks: Eight of these mobile kitchens will serve their crustacean creations at 6:30 p.m. Friday. Cost is $35. Diners can vote for a favorite. Participating are Macky's, Fumi's Kahuku Shrimp & Seafood, Honu's, Famous Kahuku Shrimp, Giovanni's Shrimp Truck, Romy's Kahuku Prawn & Shrimp Hut, Big Wave Shrimp and Aloha Shrimp. Beer by Sam Choy's Big Aloha Brewery; entertainment by Kawao. A silent auction will benefit the Kahuku Library Bookmobile Project.
Sam Choy Poke Contest: Poke-makers compete for a top prize of $1,200. Doors open at 10:30 a.m., with winners announced at 11:45 a.m. Sampling follows, until 1 p.m. Cost is $25. The contest is followed by the Sam Choy Invitational Golf Tournament to benefit Kahuku Hospital.
Seafood under the Stars: Chefs from Turtle Bay will join Choy, Fred DeAngelo of Ola and D.K. Kodama of d.k Steak House, 6:30 p.m. Saturday. Entertainment by Ka'ala Boys; another silent auction also benefits the bookmobile. Tickets are $75.
Tickets for all events are available at the concierge desk or at the door. The resort is offering a package of accommodations and tickets; visit www.TurtleBayResort.com.