COURTESY EASTER SEALS HAWAII
Chefs Hiroyuki Sakai, left, and Alan Wong.
Star chefs to host Easter Seals benefit
Former Iron Chef Hiroyuki Sakai joins Hawaii chef Alan Wong to headline a dinner June 21 benefiting Easter Seals Hawaii.
The event, from 6:30 to 10 p.m., will be held downtown at Tamarind Park.
Joining Sakai and Wong will be Josiah Citrin of Melisse in Santa Monica, Calif.; Nobu Matsuhisa of the Nobu's chain; and En-Ming Hsu, head of the Team USA World Pastry Cup team for 2009. Nine local chefs will also participate: Roy Yamaguchi of Roy's, Hiroshi Fukui of Hiroshi Eurasion Tapas, Henry Adaniya of Hank's Haute Dogs, Alan Takasaki of Le Bistro and Donato Loperfido and Philippe Padovani of Elua.
A silent auction live music will round out the evening,
Tickets are $200; $2,500 for reserved tables for 10; $5,000 for premium tables. Call 536-1015 or e-mail kathleen@EasterSealsHawaii.org.
Chocoholics, unite! Here’s a sweet event for you
If chocolate is your passion, the Halekulani is offering an indulgence suited to your taste, so to speak.
The Masters of Chocolate Festival, part of the Halekulani Living series covering food and lifestyle luxuries, takes place June 15. Featured during the daylong event:
"From the Tree to the Bar": Pam and Bob Cooper of the Original Hawaiian Chocolate Factory on the Big Island offer a forum and tasting.
"Chocolate Obsession": Michael Recchiuti of Recchiuti Confections, San Francisco, will demonstrate the preparation of his signature chocolates.
"Linking the World Through Chocolate": Tom Neuhaus of Sweet Earth Chocolates talks about building an organic chocolate business and helping cacao farmers in Africa.
"Tea of Chocolate": Tea party for families.
"For the Love of Chocolate": Cocktail party featuring all the masters of chocolate and sweet and savory delicacies.
Cost of all three seminars is $75; the tea party is $28 ($20 children); the cocktail party is $55. Call 931-5040.
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Students invited to apply for aid
Students seeking careers in food service are invited to apply for a Hawaii Restaurant Association scholarship.
Six students will be awarded $1,000 each for their culinary studies.
Recipients will also be presented at the 2008 Hawaii Restaurant Association Hall of Fame Dinner, where each will be paired with a participating chef for the night.
Applicants must be majoring in a culinary arts curriculum at one of the six community colleges in the University of Hawaii system. The scholarships will be administered by the UH Foundation. Academic requirements and financial need also apply.
For an application call 944-9105, fax 944-9109, or e-mail email@example.com.
Morton's hosts recipe contest
Morton's the Steakhouse is hosting a Guest Prime Recipe Contest, with winners to be included in an upcoming cookbook.
Despite Morton's beefy claim to fame, recipes can cover any type of dish -- entree, appetizer, sauce, dessert or cocktail.
Top entries will go into Morton's second cookbook, a sequel to "Morton's Steak Bible," to be published next year.
The grand-prize winner will receive a trip for two to Chicago for dinner at the original Morton's, hosted by co-founder Klaus Fritsch.
The contest is open to amateur chefs; the deadline is Monday. Visit www.mortons.com/recipecontest to view rules and enter a recipe.
Cooking at KCC
Kapiolani Community College offers these classes in June. To enroll, call 734-9211.
Basic Knife Skills: Chef Grant Sato explains how to choose, maintain, sharpen and use knives, and basic cutting techniques, 8 a.m. June 6 ($50) and 6 p.m. June 9 ($45).
Living Off the Land Culinary Tour: Tour Aloun Farms, pick your own fruits and vegetables, then take in a cooking demonstration and tasting with chef Grant Sato; 8 a.m. to 2 p.m. June 14. Cost is $80.
Good to Grill: Sato covers techniques, tips and recipes for marinades and sides; 1 to 5 p.m. June 21. Cost is $70.
Mexican Soups: Chef Adriana Torres covers sopa de hongos (mushroom soup), caldo tlalpeno (chicken and chickpea), sopa de mariscos (seafood) and sopa de cilantro (cilantro); 8 a.m. to noon June 21. Cost is $60.
Steak Night: Chef Dale Thomas covers rubs, marinades and seasonings, plus side dishes; 6 to 9 p.m. June 23. Cost is $60.
Seafood Explosion: Thomas explains the selection and preparation of seafood; 6 to 9 p.m. June 30. Cost is $60.
Return of the Dragon: Steve Chiang, chef at the former Golden Dragon restaurant demonstrates Szechuan dishes of Kung Pao Tender Shrimp, Ma Po Tofu, Bon Bon Chicken; 6 to 9 p.m. June 16. Cost is $60.
Culinary Summer Camp: For students ages 14 to 18 interested in kitchen fundamentals; 8 a.m. to noon June 23-27. Cost is $275.
Tea-Tasting Seminar: David Plaskett, director of tea at the Hawaii Coffee Co., explains the history, culture and brewing of tea; 7 to 8:30 p.m. June 18, 25 and July 2, 9 and 16. Includes samples of black, oolong, green, white and pu'erh teas. Cost is $125
What a Girl Needs: Alyssa Moreau addresses diets that ensure women get enough calcium and iron, especially when they are vegetarian, vegan or lactose-intolerant; 1 to 5 p.m. June 7. Cost is $50.
Slimming Summer Dishes: Leslie Ashburn covers low-calorie recipes such as Summery Arame Salad, Marinated Garbanzo Beans and Crunchy Brown Rice Pilaf; 1 to 5 p.m. June 14. Cost is $50.
A Piece of Cake: Chef Dan Wetter's class covers baking and building an elaborate cake; 8 a.m. to noon June 7 and 14 or June 21 and 28. Cost is $120.