Morsels
Wednesday, December 4, 1996




Star-Bulletin
R. Field Wine Company presents a selection of
sparkling wines, including the classic French
champagne, this weekend.

Bubble bests

Sample sparkling wines and classical French champagnes during the first in a series of free gourmet tastings Saturdays in December at R. Field Wine Company, Ward Centre.

The 2:30 to 3:30 p.m. tasting follows the KHVH radio show "In Good Taste," hosted by connoisseur/purveyor Richard Field from 1 to 2 p.m. each Saturday.

"This week, we'll talk about champagne," Field said, "how it's made, the famous brands from Champagne, France, and the different sparkling wines from outside of France."

For information, call 596-9463.

Seattleite on Maui: A Dame d'Escoffier from Seattle hosts a three-part "Cooking Maui Style" series in her Pukalani, Maui, kitchen. Valley Isle foodie Sally J. Brown teaches "Easy Entertaining - Quick and Delicious" 5:30 to 7:30 p.m. today or Dec. 11 ($30 per class), "How to Boil Water" 5:30 to 7:30 p.m. tomorrow and Dec. 19 ($55 for two-part course, including light suppers), and "Young People Can Cook" 11:30 a.m. to 2 p.m. Dec. 14 for youngsters 7 to 11 ($25). Brown is a charter member of the Seattle chapter of Les Dames d'Escoffier, the international association of women food professionals. Register at 573-2715 on Maui.

Pauvert in Paia: Preferring not to be called chef, Jacques Pauvert is the new creative culinary force at Wunderbar Restaurant, Paia, Maui. Formerly with the Valley Isle's Hali'imaile General Store and Joe's Bar and Grill, Pauvert features Maui produce, island fish and upcountry ranch beef. His specialties range from ceviche and sashimi served with fresh-cut fries, to creamy carrot avocado with cilantro soup; sausage served with Indian curry sauce; and his signature three-layer cake with fresh fruits. Hours are 7 a.m. to 10 p.m. daily at 89 Hana Highway, with live entertainment in the Old World-style bar. Call 579-8808 on Maui.

Faculty chefs featured: "Ho'okipa" means hospitality and Kapiolani Community College extends it in the form of dozens of international pupu plus selected wines from 5:30 p.m. Friday at KCC 'Ohelo Dining Room. The "Evening of Ho'okipa" benefit also features a silent auction, facility tours and entertainment by the Savoy Sisters - Shari Lynn, Annie MacLachlin and Rose Marie Barbee. Students assist in preparing signature cuisine by faculty chefs Kusuma Cooray, Alfredo Cabacungan, Edward Fernandez, Joel Schaefer, Robert Chinen, Henry Holthaus, Frank Leake, Patricia Mitchell and Lloyd Yokoyama. Tickets are $75. Proceeds go to the UH Founda-tion/Kapiolani Community College. Reserve at 734-9717 or 734-9483.

Signing/sampling: Chef/res-taurateur Sam Choy signs "The Choy of Cooking" and offers samples from the cookbook's repertoire, 4 p.m. Saturday, Borders Ward Centre; free. Call 591-8995.

Palettes, palates: Antipasto, Italian and California wines and at least four one-name artists - Wyland, Malia, Mango and Nisla - are featured at Saturday's inaugural Art Show of North Shore Artists, 4 to 8 p.m., Portofino restaurant in Haleiwa. Other artists are John Costello, Thomas Deir, Beverly Fettig and Margo Goodwill. Also, David Lopez, Jesse Miller, Carli Oliver and Karen Scata. Tickets are $15 in advance or $20 at the door. Call 637-7678 or 638-8731.

Filipino cooking demo: Eddie Fernandez, chef/instructor at Kapiolani Community College, prepares Filipino specialties during the eighth annual Pasko! Filipino Christmas celebration, 1 to 5 p.m. Sunday, Honolulu Academy of Arts; free. The event also features arts and crafts sales, kulintang gong music and a tribal dress parade. Call 543-7779.

Gingerbread finale: See the finals of the gingerbread house making contest 1 to 3 p.m. Sunday, Windward Mall; free. Call 235-1143.

Hanukkah dinner, bake sale: Chef David Kroner's gourmet latkes, or potato pancakes, highlight the menu at a Hanukkah celebration, 5:30 p.m. Sunday, Temple Emanu-El; $12.50 adults, $5 children. Reserve at 595-7521. Also, purchase Jewish holiday confections from 5 p.m.

Recipe of the Decade: Dec. 13 is the entry deadline for the 10th anniversary Cooking Light magazine "Recipe of the Decade" cookoff. The contest for low-fat recipes using Kraft products offers a $20,000 grand prize and airfare to the finals in Birmingham, Ala. See the magazine for rules or call toll free (888) 836-9327.



By Catherine Kekoa Enomoto, Star-Bulletin



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