[ STUFFS ]
David Paul is all fired up
"Playing with Fire" is the name chef David Paul Johnson has given to a pair of new programs on Maui.Saturday he launches a monthly series of cooking demonstrations at Whaler's Village Kaanapali. His first presentation will be Whiskey Roasted Lamb Stew, in recognition of St. Patrick's Day and his Irish-Scottish heritage.
The demonstrations will continue on the third Saturday of each month, noon to 1 p.m.
Johnson, the chef at David Paul's Lahaina Grill, also has begun a weekly talk show, covering topics of food, farming, health and entertainment. The call-in show airs 2 to 3 p.m. Wednesdays on KAOI-AM.
For information on guests, program schedules and recipes, call 808-876-1947 or visit the Web site www.playingwithfire.net.
Special events
The Cheese Culture: Artisan cheeses of the United States and Canada will be featured in a tasting, 6 to 7:30 tonight, Mariposa at Neiman Marcus. Cost is $20, including a flight of three wines. Call 951-3420.Pa'ina Culinary Arts Dinner: Award-winning menus of the Maui Community College Culinary Arts team will be featured at a fund-raising dinner, 5 p.m. March 24 at the Fairmont Kea Lani. Cost is $100, to benefit the team that has held the state championship for seven years. Call 808-984-3225.
Cooking classes
Tony's Italian Cuisine: Tony Manzo teaches how to make roasted peppers, antipasto, pasta and scampi, 9 to 11:30 a.m. Saturday at Lyon Arboretum. Cost is $22 ($18 for arboretum members. Call 988-0456.
Braising and Simmering: Grant Sato's series on Cooking Basics concludes with a workshop on these two long-term cooking methods. He'll teach how to make Irish Lamb Stew and Boeuf Bourguignon, 8 a.m. to noon March 23 at Kapiolani Community College, Ohia Room 109. Cost is $35. Call 734-9211.
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