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Have a heart, have a ball
Is a Fire-Roasted Veal Chop served with foie gras and morel mushroom brandy sauce good for your heart? Not to mention a Vanilla Ice Cream Tower with Warm Decadence Chocolate Cake?Well, that's debatable, but there's no question that enjoying this particular meal on Saturday night is good for your soul.
The American Heart Association's Honolulu Heart Ball -- complete with silent auction entertainment, fancy decor and fine food -- is celebrating its silver anniversary at the Sheraton Waikiki.
Tickets are $350, to benefit Heart Association programs. Call 538-7021, Ext. 30.
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Top chefs take a bow
The annual Hale Aina Awards recognize the finest in both upscale and casual restaurants, so it seems appropriate that this year's awards dinner features plate lunches, as interpreted by chefs who are decidedly not of the plate-lunch school."Mixed Plates and Lunch Wagons," a benefit for culinary programs at the community colleges, takes place at 6 p.m. Sunday at the Kahala Mandarin Oriental.
Tickets are $125 ($100 if purchased with an American Express card), so you're pretty much guaranteed dinner won't be a soggy meatloaf plate.
Figure on the foods of Roy Yamaguchi (Roy's Restaurants), George Mavrothalassitis (Chef Mavro), Doug Lum (Mariposa), Philippe Padovani (Padovani's Restaurant and Wine Bar) and host chef Wayne Hirabayashi of Hoku's.
The Hale Aina Awards are sponsored by Honolulu Magazine and American Express and are chosen by the magazine's readers. Roy's Restaurant was named the 2002 Restaurant of the Year. Call 537-9500, Ext. 500.
Cooking classes
Mothers Day and Easter Decoration Workshop: Pastry chef Ernst Hiltbrand will teach the making of a gift box out of pastillage and marzipan, filled with chocolate truffles and marzipan roses, in a three-day hands-on session, Tuesday through Feb. 28. Classes are 3 to 8 p.m. at Kapiolani Community College's Ohelo Building. Cost is $325. Participants must supply their own paring knife, chef knife, cake spatula, 1-inch pastry brush and apron. Call 734-9539.Dinner and a demo: Learn to make Ahi Katsu with Wasabi Ginger Sauce, Slow-Roasted Salmon with Wakame Crust, Porcini-Crusted Beef Tenderloin and Profiterole with Bittersweet Chocolate Sauce, 6 p.m. Tuesday at 3660 on the Rise. A full dinner of the dishes will be served, along with three wines. Cost is $48. Call 737-1177.
KCC teaches the basics: Kapiolani Community College's "Cooking Basics" and "Baking Basics" series continue, 8 a.m. to noon March 2, with classes on soups (beef consommé, seafood bisque and vichyssoise) in Ohia Room 109; and quick breads in the Bakeshop. Cost for either class is $35. Call 734-9211.
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