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Wednesday, November 29, 2000

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Perishables should be sent cold or frozen, packed with frozen gel packs or dry ice, in foam containers and then in a sturdy outer box. Nothing perishable should be exposed to a temperature above 40 degrees for more than two hours.

Boxes should be marked "Keep Refrigerated" and sent via overnight delivery.

As much as you'd like to keep things a surprise, alert the recipient that something perishable is arriving so it can be properly handled. Don't send perishables to an office, where there may be no place to keep it cold, or where it may be forgotten.

If you receive something perishable, check immediately to be sure it is still cold. Even food that is smoked, cured or fully cooked must be kept cold. If it arrives warm or is in anyway suspect, notify the sender or the mail-order company. Don't taste it.

The Roederer Estate Tete de Cuvee L'Ermitage 1992 was selected by a panel of food and wine professionals as their favorite of the millennium in a blind tasting held by Newsweek last year. The California bubbly beat out such celebrated French labels as Veuve Clicquot and Dom Perignon.

At next week's dinner, L'Ermitage vintages from 1989, '90, '92, '93 and '94 will be served with chef George Mavrothassitis' Fillet of Moi, "Crispy on the Scales."

Also on the menu: Beef Entrecôte with Roederer Estate Rosé and Dessert of Seasonal Berries with Pressed Berry Jus with a Schlumberger Cuvee Anne.

Gregory Balogh, Roederer Estate executive, will attend. Cost is $95 inclusive. Call 944-4714.

There will be a full Hawaiian menu of both food and entertainment. Thirteen-year-old falsetto singer Brittney Anelaikalani Jennings will perform, as will Jaz Castillo, a 12-year-old fire-knife dancer; Hoku Zuttermeister and Kana'i; Kuhai Halau O Kawaikapuokalani Pa 'Olapa Kahiko and Kupa'aina. There will also be a silent auction and free tram rides through the gardens.

Tickets are $15. Call 239-5777 for reservations by the end of the day tomorrow.

Dinner and a smoke: Tony Borhanui, founder of Bahia cigars, will share his Bahia Trinidad and Bahia Vintage 1996 cigars, 5:30 to 9 p.m. Friday, at the blue room, 327 Keawe St. Selections from the menu, wines and spirits will be served. Cost is $38. Call 593-2224.

Street market relocates: The Honolulu Street Market is vacating its Pohukaina Street location and will open Saturdays and Sundays at City Square in Kalihi (the old Gem store site on Kohou Street next to Kapalama Canal).

The market offers produce, cut flowers, fresh breads, Paniolo Popcorn, other foods, crafts and collectibles from 9 a.m. to 2 p.m.

Vegetarian cooking classes: Learn to make dishes from around the world 2 to 3:30 p.m. Saturday at Down to Earth Lifestyle Center. Call Yana at 947-7678 or 686-8558.

Health enthusiasts can watch cooking demonstrations, taste free food samples, and pick up nutritious holiday recipes and gift basket ideas.

The health food and deli store is at the corner of Kaonohi Street and Kamehameha Highway, between Circuit City and Anna Miller's restaurant. For information, call 488-1375.

Dr. Richard Kekuni Blaisdell will discuss Hawaiian health and nutrition, lomi lomi (Hawaiian massage) and la'au lapa'au (plant medicines).

A registration fee of $100 includes all three sessions and the book "Plants in Hawaiian Medicine" by ethnobotanist Beatrice Krauss, illustrated by Martha Noyes. Call 259-9861.

The classes will cater to downtown businesses and will run from 8 a.m. to 3 p.m. at 1132 Bishop St.

Costs for classes run from $25 to $45.

Registration and information: 734-2101.

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