HMSA is inviting children to color and name its
5 A Day Friends (this is one of them). Call 948-6845.
It just happens to be 5 A Day Month, the annual celebration of leafy, fruity things, when we are reminded that five servings a day puts us in good standing with the food pyramid.
HMSA, Foodland and Sam Choy's restaurants have joined forces to help make the point.
The kickoff event is 10 a.m. to 3 p.m. Saturday at Children's Discovery Center, when kids can play a game that will send them searching through the center for answers to nutritional queries. They'll be given a booklet to track their 5 A Day progress and will be able to sample dishes from Sam Choy's.
For the adults, Choy's chefs will hold cooking demonstrations at Foodland stores through the month, showcasing recipes in the 5 A Day style:
Sunday: Foodland Pupukea, 1 p.m.
Sept. 18: Foodland Beretania, 3 p.m.
Sept. 19: Foodland Windward City, 2 p.m.
Sept. 25: Foodland Ewa Town Center, 1 p.m.
Call 948-5412 for information.
Another 5 A Day event is sponsored by the state Department of Health, a competition in which teams build sculptures using at least 15 fruits and vegetables. Military teams compete on board the USS Missouri, 11 a.m. to noon Monday, for a $250 prize.
Dr. Bruce Kessel, who specializes in the field, will also discuss perimenopause, a condition that women in their late 40s experience.
Reservations are required and may be made by calling 537-7117. Parking is available.
Low-income women 50-64 years old who don't have any medical insurance may call the center at 259-7948, ext. 147, for information about other available services.
The center's program is part of the state's breast and cervical cancer control program.
Pineapple Room gala: Alan Wong opens the Pineapple Room, his new restaurant inside Liberty House Ala Moana, on Sept. 18 with a gala dinner benefiting the Bishop Museum and Leeward Community College.On the menu will be pineapple martinis, wine and a sampling of Wong's signature dishes. There will be live Hawaiian entertainment throughout the evening. Cost is $125.
Call 949-2526.
"Buddhist Peace Fellowship": Everyone is welcome at the Buddhist Peace Fellowship's free monthly gathering on Saturday.
Karma Lekshe Tsomo will facilitate a discussion on Buddhism 101 at 5 p.m. followed by a Vegetarian potluck at 6 p.m. Discussion groups will later talk about Buddhism & Psychology, Buddhism for children, Women in Buddhism Tibet, Burma among other issues.
The gathering will be at 3645 Woodlawn Terrace Place in Manoa Valley. For more information, call 944-6294 or e-mail tsomo@hawaii.edu.
"Dishes From Ihilani Resort and Spa": Bring some of the resort's cooking into your home with lessons by one of the resort's chefs 9:30 to 11:45 a.m. Sept. 15 at the Lyon Arboretem.
Printed recipes will be available and tasting sessions will be conducted. The class is limited to 20 participants. Fee: $22; senior citizens, $12. Call 988-0456 for more information.
Kaiseki dinner: L'Uraku restaurant is offering a 10-course kaiseki dinner Sept. 24 featuring dishes by chef Hiroshi Fukui that you won't find on the normal menu.
Kaiseki is a Japanese seasonal menu, normally 12 to 14 courses, served with sake. Its origins are actually in the Japanese tea ceremony, Fukui said.
His courses will be paired instead with wine.
Featured seasonal ingredients are mainly local fish -- hirame, ahi, moi, ono and hamachi. He'll also offer lamb chops, a foie gras- shrimp shumai and surimi from Japan.
The restaurant can accommodate 120 for the special dinner, and it normally sells out.
Cost is $48; $66 with wine. For reservations call 955-0552.
"Southern Shrimporee": Dixie Bar-b-que & Crab Shack's Chef David Saccomanno will prepare a an array of special shrimp dishes to augment the regular menu from Sept. 15-Oct. 30.
The shrimp specialties include peel-and-eat chilled Sam Adams drunken shrimp; firecracker shrimp and Dixie spiced shrimp; crab stuffed cracklin' shrimp with barbeque aioli; Shrimp Etoufee; Kansas City barbeque fat shrimp with red beans; shrimp kabobs; shrimp salad and more.
For information and reservations, call 596-8359.
"Women of Wine": David Paul's Diamond Head Grill is preparing a special evening as a tribute to California's top women winemakers on Sept. 16.
Kathy Joseph's Fiddlehead Cellars Sauvignon Blanc will be served with hors d'oeuvres at 6 p.m. The dinner menu consists of California Goat Cheese and Peach Tartlette with baby mache and raisin vinaigrette served with Marilyn Clark Sarah's Vineyard Chardonnay; Minced Squab in Lettuce Cups with sun-dried craisins, hoison sauce and fried squash blossoms dusted with Chinese five-spice served with Susie Selby's Selby Syrah; Lightly Smoked Pork Loin on foie gras bread pudding with red wine-truffle jus with Helen Turley's Pahlmyer Estate Red; and Steamed Mochi Balls with sesame honey filling in ginger tea served with Zelma Long's Long Vineyards Johannesburg Reisling.
The cost of the dinner is $60 per person plus tax and gratuity. Call 922-3734 for reservations.
Caymus Winery Dinner: Ihilani's Executive Chef Randal Ishizu presents a Caymus Winery Dinner on Sept. 18 paired with fine Caymus wines in the elegant atmosphere of Azal.
Call 679-0079 for reservations.
"The Art of the Grape": An evening of innovative food and entertainment featuring "Champagnes of the Millennium," to benefit Ballet Hawaii, will be at the Hawaii Prince Hotel on Sept. 18. A gourmet menu presented by Chef Goran Streng will be combined with champagnes from Better Brands L.L.C. and Grand Crew Wine Merchants. Champagnes featured at the tastings range in price up to $2000 per bottle. Tickets are $100.
Call 988-7578 for reservations.
"Cuisine Del Mundo": Tickle your tastebuds at a benefit gala on Oct. 3 from 2-6:30 p.m. at the Beau Soleil Restaurant on Waialae Avenue. There will be demonstrations on Latino, Morrocan, and Indian Cooking, wine tasting and a silent auction. Cost is $40 per person, adults only. Proceeds will benefit the Sigma Theta Tau Nursing Honor Society. Call 735-8903 by Sept. 15 to reserve your tickets.
