Royal introduction
to fine dining

Morsels

Star-Bulletin

Chefs Alfred Cabacungan from the Royal Hawaiian and Ralf Bauer of Sheraton Princess Kaiulani lead the first of four classes for Royal Hawaiian and Sheraton Hawaii's ongoing quarterly cooking demonstrations, "On the Front Burner: The Flavors of Hawaii." The chefs will prepare "Red Wine and Eggs," 10 a.m.-2 p.m. Saturday in the Lurline Room of the Royal Hawaiian Hotel. Also, designer Eric Eugene Chandler will share entertaining and table decorating techniques.

The classes include a demonstration of a four-course meal, an apron, recipes, a bottle of the Royal Hawaiian's private label chardonnay and samples of the dishes. The other classes are: "Guess Who's Coming to Dinner" with Chefs David Reardon and Anthony Layton-Matthews; "In 20 Minutes or Less ..." with Chefs Alan and Mark Tsuchiyama; and "Just Desserts" with Chefs Daniel Delbrel, Ben Galang and Steven Davies.

Cost is $50 per class or $175 for all four classes. To register, call 931-8409.

Edible masterpieces: Kapiolani Community College presents its annual Hawaii Student Culinary Arts Exposition, 10:45 a.m.-4 p.m. Saturday in their 'Ohi'a Cafeteria. Students will showcase their expertise in a variety of ways including patisserie and confectionery, hot food served cold, and buffet artistic showpieces. The event also features cooking demonstrations, "ready, set, cook" competitions and tasty tidbits. Admission is $3. For information, call 734-9717.

"Cooking With Grains and Legumes": Kusuma Cooray enhances salads, main dishes and deserts with grains and legumes, 9:30-11:45 a.m. Saturday at the Lyon Arboretum, Upstairs Classroom. Cost to attend is $22. To reserve, call 988-7378.

"Drop-Off Day": Saturday is the last day to drop off food donations for Hawaii Food Bank's food drive. From 8 a.m.-5 p.m. donations will be accepted at all military locations, Restaurant Row, Waianae Mall, and Koko Marina, Mililani, Pearl City and Windward City shopping centers. All Oahu fire stations will accept donations any day up until Saturday. For more information, call 836-3600.

Royal feast: Chef Alan Wong celebrates his restaurant's third anniversary with a "Tribute to the Hawaiian People" Sunday. Wong and Pastry Chef Mark Okumura will have participants experiencing Hawaii through a 25 multi-course menu which includes pineapple barbecued baby back ribs, tuna sashimi, Chinese-style roast duck, and Waimea strawberry tartlets. Guests will sip select wines and beers while being serenaded by Elua Kane. Cost for the event is $75, of which a portion is tax deductible. Wong, who was raised in Wahiawa, will donate proceeds of the benefit to the Wahiawa Town Centennial Celebration and "Plantation Days" Ho'olaulea. To reserve, call 949-ALAN (949-2526).

Chocoholics prepare: Chef Lloyd Yokoyama will teach 50 students how to satisfy their choco-craving with four yummy recipes. From 6-9 p.m. Tuesday, participants will learn how to make chocolate ganache, chocolate mousse, a chocolate butter cake and another chocolate surprise dessert. The class costs $15 and will be held in 'Ohi'a 118 at Kapiolani Community College. To register, call 734-9211.