LOOK » ABC premieres its new lineup: “;Modern Family,”; 8 p.m.; “;Cougar Town,”; 8:30 p.m.; and “;Eastwick,”; 9 p.m., following the “;Dancing with the Stars”; elimination show at 7 p.m.

LISTEN » “;Sexual Healing,”; by Hot 8 Brass Band (http://www.myspace.com/hot8brassband)

DO » Learn how to take better photos with your digital camera at a free program at 6 p.m. tomorrow at the Aiea Public Library. Fine-art portrait photographer Stan P. Cox II will teach the one-hour program. Bring your own camera. Call 483-7333.

MORSELS

Restaurants honor elders with discounts

Celebrate the kupuna through the end of September at Oceanarium Restaurant or Pagoda Floating Restaurant, where families will receive a 20 percent discount.

The special is good for as many as a dozen people at the Oceanarium's prime rib and seafood dinner buffet, open 4:30 to 10 p.m. daily. Regular pricing is $34.95, $15.25 children.

Pagoda's dinner buffet runs 5 to 9:30 p.m. Wednesdays through Sundays. Regular prices are $25.95, $12.95 children, Wednesdays and Thursdays; and $28.95 and $14.95, Fridays and Saturdays. Call the Oceanarium at 921-611 or Pagoda at 948-8356.

Army hosts food drive at school football games

High school football fans can enjoy the game and donate to Hawaii Foodbank starting 10 a.m. Saturday.

The U.S. Army will be on hand to collect canned goods and monetary donations when St. Louis School hosts PAC 5 for a 10 a.m. junior varsity match and World of Life at 1 p.m. for a varsity game.

Donate two of the top 5 items — canned meats, meals, soups, vegetables or fruits — and you'll have a chance to win an iPod. Call 541-1627.

Young chefs offer tour of world through menu

Chef de cuisine Wade Ueoka and pastry chef Michelle Karr, both of Alan Wong's Restaurant, present the latest Next Generation Dinner tomorrow, a multiethnic culinary experience titled “;Wade and Michelle's Travels.”;

On the menu: Quartet of appetizers featuring ingredients from Hamakua; spotlight on Japan with maguro and ahi; crab dumpling with truffle sauce highlighting Singapore; roasted duck, foie gras and corn pudding, with a nod to Tennessee; a choice of lamb or beef trios to highlight Germany; “;Cuisines of the Sun”; fruit sampler; and “;coast to coast”; chocolate petit fours.

Cost is $95, $135 with wine pairings. Call 949-2526.

Honolulu's firehouse cooks strut their stuff

Partake of fine fare by Honolulu chefs and Honolulu firefighters at the Signature Chefs Food Festival, a benefit for the Honolulu Firefighters Foundation, 5:30 to 9 p.m. Oct. 2.

The event will feature food stations of such top restaurants as Roy's, Beachhouse at the Moana, Hiroshi's, Side Street Inn, Twist at Hanohano and 3660 on the Rise. Plus, foodies will be able to eat firefighters' favorite dishes.

There also will be live entertainment and a silent auction. Festivities will take place at the Honolulu Fire Department Headquarters Complex, 636 South St. The HFD Museum will be open.

Tickets start at $100. Call 949-1566.

Japanese Chamber's fundraiser is a feast

Sample the dishes of 15 fine restaurants and countless wines, sake and beer at “;Chopsticks and Wine,”; the eighth annual benefit for the Honolulu Japanese Chamber of Commerce, 5:30 to 8:30 p.m. Oct. 6.

The restaurant lineup: 3660 on the Rise, Beachhouse at the Moana, Gyotaku Japanese Restaurant, Le Bistro, Mariposa, Poke Stop, Roy's, Royal Hawaiian Center, Okonomiyaki Chibo, P.F. Chang's, Wolfgang's Steakhouse, Sam Choy's, Sammy's, Shokudo, the Taste of Times and Twist at Hanohano.

For an additional fee, patrons can visit the Alii Lounge for a wine tasting.

Tickets are $90 before Friday and $100 thereafter. Entry to the Alii Lounge is $60. Call 949-5531, e-mail .(JavaScript must be enabled to view this email address) or visit www.honolulujapanesechamber.org.

SOMETHING NEW

Slow-cooking technique stars

Chef Hiroshi Fukui of Hiroshi's Eurasian Tapas will share his expertise at a cooking demo 6 p.m. Monday.

Fukui will prepare Sous Vide of Big Island Abalone, with a toasaka salad, homemade takuan, lemon “;air”; and nam pla butter sauce; Sous Vide of Kona Cold Lobster, with squid ink pasta, haricot verts, red jalapeno and beurre blanc; and Sous Vide of Onaga, with quick-roasted Hauula tomato, bacon vinaigrette, cauliflower puree and Thai basil and white truffle oil.

Cost is $45. Seating is limited; call 533-4476.

Organic farmer shares bounty

Visit with a Waimanalo organic farmer Kimberly Clark, owner of Just Add Water, at the One Night Stand Organic Market, 4 to 7 p.m. tomorrow right outside Na Mea Hawaii at the Ewa end of Ward Warehouse.

Clark will bring an array of produce from her farm, including papaya and jabuticaba, or Brazilian grape. Other vendors will offer noni juice and tea, pasteles and gandule rice, and kawa.

The market comes courtesy the efforts of Na Mea Hawaii's Maile Meyer. Call 596-8885.