Stuffs
[ MORSELS ]
Tasty weekend
for food on tapTaste of Honolulu tends to eclipse other events, but there are two other, smaller ways to eat your way to happiness this weekend.
Taste of Okinawa
The seventh annual exploration of uchinanchu cuisine takes place 4 to 9:30 p.m. Sunday at the Hawaii Okinawa Center in Waipio.Wellness and longevity are the themes and to that end, the event will feature Drs. Brad and Craig Willcox, brothers and authors of "The Okinawa Program," based on a study of the long lives of Okinawans, conducted with Dr. Makoto Suzuki.
The 25-year study found that Okinawans tend to live past age 100 more than any other ethnic group. The doctors credited this longevity to the traditional diet with its high consumption of fruits, vegetables, soy products and legumes.
The Wilcoxes will discuss the latest discoveries on diet and longevity. Dr. Terry Shintani will discuss the Hawaii Diet.
As for the tasting part, dinner will be served at 6:30 p.m. The menu includes: kandaba jushi (rice), Okinawan shoyu pork, kubuirichi (stir-fried vegetables), shrai (tofu salad) and Shintani's Nishime and stew dishes.
Entertainment will be Okinawan song and dance and cultural demonstrations. Tickets are $40, available at the Okinawan Center. The event is a fund-raiser for the Worldwide Uchinanchu Conference planned for Labor Day weekend. Call 676-5400.
Kimchee Festival
The Big Island Korean Club celebrates the staple food of the Korean diet from 10:30 a.m. to 12:30 p.m. Saturday at Wailoa State Park.The event will include a demonstration on how to make five types of kimchee. Also, winners of a Korean Club cooking competition will demonstrate their recipes, all using kimchee as a major ingredient.
Admission is free; samples will be served. Call (808) 933-8809.
Cooking classes
Kapiolani Community College offers these series of classes in July (registration runs three weeks in advance) call 734-9211Wine Making: Val Texeira of Diamond Head Winery leads a four-week class on producing wine. Classes are held at 6 p.m. Wednesdays beginning July 2 at the winery. Cost is $90 and includes wine sampling and production of a bottle of your own. Must be 21 or older.
Evening Classical Cooking Series: Chef Nina Jarrett is teaching five hands-on classes that will cover the making of a classic French dinner. The first class, for example, teaches appetizers of Cured Salmon with Fresh Herbs and Puff Pastry with Leeks and Onion Jam. The entrée class covers Mussels with White Wine and Cream Sauce and Sirloin Steak with Green Peppercorns. Classes run 6 to 9 p.m. Thursdays beginning July 3 and cost $85 each. The schedule: appetizers (July 3), soups (July 10); salads (July 17), entrées (July 24) and desserts (July 31).
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