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POSTED: Wednesday, February 25, 2009

Improv hopefuls have their chance

Always wanted to act? What about make people laugh? Tomorrow's your chance to join the In Your Face Improv performers—Scott Hanada, Larissa Nielsen, Kehau Rezentes, Chris Riel and Shawn Thomsen—for a night of entertainment.

IYFI is hosting its fifth variety show, 7:30 p.m. at Pipeline Cafe. Entertainment includes singers Kamu Brede and Tiffany Ganotisi, and the ska/rock band Awry By Design.

The improv games will be ongoing throughout the night with audience participation highly encouraged. Skits are similar to those seen on the Drew Carey television show “;Whose Line is it Anyway?”;

Tickets are $5 advance; call 230-0842 or e-mail .(JavaScript must be enabled to view this email address). Tickets at the door will be $10; with a $2 discount available for students and military.

 

Learn Dominican dance at boot camp

Get your sexy on by learning a Dominican Republic dance at Bachata Boot-Camp Saturday.

A beginner/intermediate class begins at 2 p.m.; the intermediate/advance class at 3 p.m. Cost is $15 per class; $10 for Bachata club members.

Classes will be taught by Alberto and Lan of the Dream to Dance Studio, 551 Auahi St. Call 256-8956.

 

Writing teacher to share her talent

Margaret South shares her expertise as a writing teacher at the Society of Children's Book Writers and Illustrators”; conference March 7 at the Ala Moana Hotel. Her presentation, “;Secrets of a Good Story,”; is based on the premise that great stories don't just happen, they are constructed “;brick by brick.”;

South has developed television and feature-film projects, including Bette Midler's “;Beaches.”; She also teaches “;The Art of Story”; master writing classes and founded “;Kids Talk Story,”; a program offered in schools in Hawaii and nationwide.

Other speakers at the conference include Martha Mihalick, associate editor at Greenwillow Books; and Victoria Jamieson, book designer and illustrator.

To register, call 295-2866, or e-mail .(JavaScript must be enabled to view this email address). Registration deadline is Monday.

MORSELS

Brewers converge for Kona festival

Lovers of beer, lovers of golf and lovers of the Kona coast sunshine can find mutual satisfaction at the 14th annual Kona Brewers Festival, March 14 at King Kamehameha's Kona Beach Hotel.

Thirty breweries from Hawaii and the mainland will serve up two types of beer each, to accompany dishes from 25 Hawaii restaurants.

The event runs 2:30 to 6:30 p.m. Tickets are $50, available in advance only, at www.KonaBrewersFestival.com ($5 fee) or call (808) 331-3033.

For those who'd like to flex their beer-tasting muscles before the big night, the Brewers' Pa'ina on March 12 is a beer-pairing dinner, 6 to 9 p.m. at the Keauhou Beach Resort. The menu includes several courses made with beer, each one paired to a Kona Brewing Co. brew. Tickets are $45, at the same Web site.

Proceeds from the dining events benefit various charities.

And because you've got to work off the calories somehow, there's also the Run for the Hops 5K/10K on March 8 ( $25 entry fee benefits Peoples Advocacy for Trails Hawaii), and the Kona Brewers Fest Golf Open, March 13 ($150 to benefit Hawaii Montessori School). Pre-register for either event at the Web site; call (808) 329-9718 or e-mail .(JavaScript must be enabled to view this email address) for the run; call (808) 756-0788 or e-mail .(JavaScript must be enabled to view this email address) for golfing.

 

Whole Foods offers 5 free classes

Whole Foods Market in Kahala Mall offers these free classes in March:

Mommy & Me Mixer: Demonstration on making floral arrangements, 11 a.m. Tuesday, March 3

Raw Fuel: Talk by Diane Haworth, athlete and raw-food enthusiast, 6 p.m. Tuesday

Cooking with Chef Leslie: Cooking demo by macrobiotic chef Leslie Ashburn, 6 p.m. March 19

Kid's Club: Create bucket gardens from recycled materials, 1 p.m. March 21

Spring into Green Fair: 11 a.m. to 3 p.m. March 22

 

Get cooking in March at KCC

Kapiolani Community College offers these hands-on cooking classes in March. Call 734-9211.

Spring Brunch: Chef Carol Nardello teaches how to make Sunshine Citrus Punch, Florentine Strata and “;Surprise”; Muffins; 6 to 9 p.m. Monday; $60.

Saute and Quick Pan Sauces: Chef Grant Sato teaches how to saute, deglaze, and create quick sauces; 8 a.m. to noon March 7; $68.

Herbs+Spice=Everything Nice: Alyssa Moreau uses natural flavor agents in Roasted Butternut Bisque, Beet Salad with Walnuts, Currants and Mint, Creamy Basil Walnut Pasta and Southwest Spiced Baked Polenta; 1 to 5 p.m. March 7; $50.

Custardy Goodness: Chef Dan Wetter covers baked custards, Creme Caramel, Creme Brulee and Apple Custard Tarts; 8 a.m. to noon March 14; $75.

Pasta Part Due: Chef Laura Gershuni teaches how to make pasta dough and dishes such as Green Spinach Tagliatelle, Tortellini with Sugo di Salsicce (sausage sauce) and a crispy pasta dish; 8 a.m. to noon or 1 to 5 p.m. March 14; $68.

Steak Night: Chef Dale Thomas makes rubs, marinades and seasonings for steak, as well as a selection of side dishes; 6 to 9 p.m. March 16; $65.

Kevin's Bayou Blues: Chef Kevin Tate demonstrates how to make roux and a Cajun spice mix to make Spicy Shrimp Etouffee, Vegetable Gumbo and side dishes; 1 to 5 p.m. March 21; $65.

Sauce Francaise: Gershuni demonstrates classic sauces (brown, white, integral, emulsified, dressing and dessert sauces) and then how to make a meal; 8 a.m. to noon March 21; $65.