Hawaii's Mark Kanemura danced the foxtrot with Chelsie Hightower last week on "So You Think You Can Dance."
Celebrations mark Tanabata Matsuri
A sad tale: Two lovers are separated, allowed to meet just once a year, during the seventh month. But what a fine day that must be, and so it is celebrated in Japan as Tanabata Matsuri, a summer festival.
Locally, two celebrations will mark the tradition:
Starry Summer Night: The Japanese Cultural Center of Hawai'i hosts a festival, 6 to 9 p.m. tomorrow in the first-floor courtyard. Superb Sushi will offer a sushi and tempura bar, while Sansei Seafood Restaurant & Sushi Bar will serve its special Crab Ramen. Entertainment will be by A Touch of Gold; storytelling by Lopaka Kapanui. Cost is $3; free to JCCH members; 21 and over only. Food sold separately. Call 945-7633 or e-mail email@example.com.
Romance Among the Stars: Kokusai Sake Kai hosts its annual Tanabata Matsuri party, 6 p.m. Saturday at the Waialae Nui Ridgeline recreation center. The event features sake tasting and a pupu buffet, with koto music. Cost is $55. Call 222-5591 or buy tickets online at www.joyofsake.com/AfterTaste/.
STAR-BULLETIN / 2002
Kimono-clad dancers celebrate the Tanabata Matsuri at the Japanese Cultural Center.
Register now for August classes
Kapiolani Community College offers these cooking classes in August. Registration runs three weeks in advance. Call 734-9211.
Cooking Local - Braised Favorites: Chef Grant Sato covers Okinawan Shoyu Pork, Oxtail Stew and Chicken Adobo; 8 a.m. to noon Aug. 2. Cost is $65.
Viva Mexico! - Seafood and Fish: Chef Adriana Torres prepares Pescado Empapelado (fish in papillote), Camarones al Ajillo (shrimp with garlic and chile guajillo), Jaibas Rellenas (shredded crab) and Ensalada de Pulpo (octopus salad); 1 to 5 p.m. Aug. 2. Cost is $60.
Living Off the Land Culinary Tour: Chef Grant Sato leads a trip to Aloun Farms to pick fruits and vegetables that will be used in a cooking demonstration and tasting; 8 a.m. to 2 p.m. Aug. 9; meet at KCC. Cost is $80.
Kevin's Cookbook: Chef Kevin Tate offers Southern/Cajun recipes from his upcoming cookbook; 8 a.m. to noon Aug. 9. Cost is $60.
Vive Le Poisson!: Chef Laura Gershuni demonstrates fish dishes of Southern France, including Baked Fish with Tomatoes, Capers, Lemon and Fresh Herbs; 1 to 5 p.m. Aug. 9. Cost is $65.
Seaweed belongs on healthful menu
The name "seaweed" is an unfortunate one, given the healthful qualities attributed to the vegetables of the sea these days.
Learn more through chef Leslie Ashburn's vegan macrobiotic cooking class, "Super Healthy Sea Vegetables," from 6 to 8 p.m. Friday in a private home in Kaimuki.
The class will cover the preparation of a variety of sea vegetables, with tastings, recipes and handouts.
Cost is $35. Call 398-2695 for the class location.