KCC offers tasty
selection of
summer courses

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Kapiolani Community College is offering a free series of cooking demonstrations with local chefs who've proved they know what to do with their saute pans.

The series is part of KCC's summer Culinary Capers, most of them one-day classes that cover topics from fine wines to tortilla wraps.

The classes are for serious cooks, casual cooks and kiddie cooks.

A sampling:

Kama'aina Sunday Series: Sam Choy (June 13), Kelvin Roh (July 25) and Mark Ellman (Sept. 19) headline this monthly series. They'll demonstrate their specialties in classes beginning at 1 p.m. Free.

Children's classes: For ages 8 to 17, these classes cover cooking with cheese (June 19), tortilla wraps (July 3), vegetables (July 17) and desserts (July 31). The cheese class is free; others are $12 each. For the younger kids, class runs 9-11 a.m.; for ages 12-17, noon-3 p.m. A final class, for older kids only, focuses on planning a lunch menu (8:30 a.m.-noon Aug. 7). Cost is $20, including the meal.

Wines: For $30, learn about whites (May 25), reds (June 1) or study wine trends with Lyle Fujioka of Fujioka's Wine Merchants (June 29). Classes are 6-9 p.m. A cooking demonstration and wine pairing (June 15) costs $25 or $40, depending on whether you're tasting the wine. Leading the demo will be Tim Factor of KCC's culinary program.

Summer Progressive Dinner: Travel by bus to three restaurants for appetizer, dinner and dessert, 5-10 p.m. Aug. 5, $55. The exact dining itinerary will be given to participants two weeks before the event.

How to debone: Chef Diane Nazarro explains how to separate a chicken's meat from its bones, 7 p.m. June 29. The $10 fee covers a chicken, cutting board and a container to take home your parts. You bring an apron and boning knife.

Basic culinary program: Hands-on, longer-running sessions in KCC's training kitchens, for the more serious cooking student. Includes French classical, European pastries and European cakes. Times, dates and fees vary.

Culinary Capers Enrollment is limited and registration is ongoing: In person: 8 a.m.-6 p.m. Mondays, Tuesdays; 8 a.m.-5 p.m. other weekdays By phone: Call 734-9211 By mail or fax: Call for a registration form.

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