The Tea Club of Chicago offers tea or spice-of-the-month memberships for Mother's Day gifting. Members receive two full-leaf tea or spice/herb selections monthly for three- to 12-month periods. Cost is $24.95 for the first month of teas and $8.50 for each additional month, plus tax and shipping; the 12th month is free. Call (800) FULL-LEAF. The spiceclub membership is $21.95 and $9 for each additional month, plus tax and shipping; the 12th month is free. Call (888) 8-SPICES.
Tea-rrific gift for moms
Dine first class: For an ultimate Mother's Day gift, give a trip to a Grand Chefs On Tour series tomorrow and Friday at Maui's Kea Lani Hotel. The program features cooking, demo/samplings and gourmet dinners by chefs participating in Hawaiian Airlines' 1997 first-class menus, and wine seminar/tastings featuring Hungary's 350-year-old Royal Tokaji Wine Co. Tickets are $35 to $75 each. Call (800) 659-4100.
The chefs are Gary Strehl of Hawaii Prince Hotel on Thursday; and on Friday, Eric Faivre of Hilton Hawaiian Village, Philippe Padovani of Manele Bay Hotel, Tylun Pang of Kea Lani Hotel, and Goran Streng of Mauna Kea Beach Hotel.
Pay or charge by Friday for a wine-and-appetizer reception at the gala premiere of Gershwin's "Crazy for You," 6 p.m. May 15, Diamond Head Theatre (DHT); $50, $75 and $100, with proceeds benefiting DHT. Pupu by chef/restaurateur Russell Siu of 3660 On The Rise, and wines by Richard Field of R. Field Wine Company. Charge at 734-0274.
'Crazy' pupu time
Gingerly: Jeem Han Lock of Seattle's Wild Ginger satay bar got the nod over Honolulu's Sam Choy and Jean-Marie Josselin for the James Beard Foundation Award for Best American Chef Northwest on Monday in New York City. Top awards also went to Thomas Keller of The French Laundry, Yountville, Calif.; Michael Mina of Aqua in San Francisco; and Union Square Cafe of New York City. Watch the ceremonies on the TV Food Network at 3 p.m. Saturday, and 7 p.m. Sunday.
Signature pasta: Filetto, pappardelle, raviolini and riccioli -- experience these and other pastas hand-rolled by Boston chef/restaurateur Barbara Lynch, one of America's 10 Best New Chefs, Saturday dinner and Sunday brunch, Hilton Waikoloa Village. Call 885-1234 on the Big Island. Also, prix-fixe menus May 15 to 17, Bali-By-The-Sea, Hilton Hawaiian Village. Call 941-BALI.
Sail on 'Bounty': Hoku Award-winning entertainer Sistah Robi, 23 wineries and 26 top culinarians highlight the Big Island Bounty food and wine extravaganza, May 23 to 25, The Orchid at Mauna Lani; $15 to $75 per event. Call (800) 845-9905 or 885-2000 on the Big Island.