The other big blue

Try as you might to use up that Crayola crayon down to the nubbiest nub for conservation's sake, there is another way, for the color blue at least.

Crayola wants your leftover blue crayons to create one giant blue crayon in celebration of its 100th birthday.

Blue crayons will be collected from across the country and melted down to break the current world record of a 10-foot crayon. The colossal crayon will be unveiled at an Oct. 11 birthday bash in Easton, Penn., home of Crayola.

Why blue? It happens to be the No. 1-rated color, out of the 120 Crayola makes, in the United States. The company estimates 350,000 crayon bits will be needed to break the record.

Drop off those blue nubs at Education Works, 2850 Pukoloa St., Suite 103 through Aug. 25. Store hours are 10 a.m. to 6 p.m. Mondays to Fridays, and 8 a.m. to 5 p.m. Saturdays.

Make an ornament

It's starting. The closer it gets to Labor Day, the closer it gets to Christmas, and with that in mind, Kaneohe Public Library is offering a free "Christmas in August" craft workshop for beginners, at 6:30 p.m. tomorrow.

Librarian Deborah Gutermuth will show participants how to do counted cross-stitch to make an heirloom ornament.

The class for ages 12 and up is sponsored by Friends of Kaneohe Library and will be held in the Young Adult section. Call to reserve at 233-5676.

Memorial planned

Volunteers and flower donations are being sought to help string leis in New York for a 4 p.m. Sept. 7 event honoring victims of the 9/11 World Trade Center tragedy.

In accordance with the Hawaiian custom of mourning, a flotilla of outrigger canoe paddlers, kayakers and surfers will journey into Hudson River Park to release hundreds of fresh flower leis during the third New York Aloha Memorial Ceremony. The waterfront tribute will include Hawaiian chant, ancient hula and live music.

The Pohala Foundation will coordinate flower donations and lei-stringing, with individual flower blossoms representing each victim. New York Outrigger will coordinate all flotilla volunteers.

The lei stringing will take place 3 to 6 p.m. Sept. 6 in New York. Call 646-456-7406 or email 3rdannual@ny-aloha-memorial-ceremony.


Chef Yan is cutting

"Yan can cook, so can you," master chef Martin Yan is fond of saying. Yes, but likely you will never be able to debone a chicken in 18 seconds, the way he can. Perhaps if you were to buy his knife and kitchen scissors, though, you could do it in 18 minutes.

To that end, Yan will appear in a free demonstration (no cooking, just cutting), 9 a.m. tomorrow at American Restaurant Supply, 98-107A Kamehameha Highway, next to Home World in Pearl City.

Yan's products will be offered for sale and Yan will sign his book, "Cooking at Home."

Emme, chefs grind on

It was in 1998 that Emme Tomimbang first had a group of upscale chefs take her and her television cameras to their favorite hole-in-the-wall restaurants. "Local Grinds on the Town" became legendary in local restaurant lore.

Five years later, Tomimbang has reprised and reissued the show. The original "Local Grinds" will air at 8 p.m. Friday on KGMB/CBS, with a new version, "Local Grinds -- Chef's Choice" following at 9 p.m.

For the new show, Hawaii's best known chefs, Roy Yamaguchi, Alan Wong and Sam Choy took Tomimbang to their favorite little eateries, then she took them to Mabuhay for Filipino food. The catch: Each restaurant had to offer at least one healthy dish. Master sommelier Chuck Furuya came along to offer wines best for local foods.

In the 1998 show, Wong and Yamaguchi were joined by chefs Russell Siu and Jean Marie Josselin in visits to Kapiolani Coffee Shop, Leong's Hawaiian Cafe, Helen's Chinese Food and Side Street Inn.

"Local Grinds -- Chef's Choice" will repeat at 3:30 p.m. Sunday.

Roy Yamaguchi, left, Chuck Furuya, Alan Wong, Emme Tomimbang and Sam Choy go out for a bite in "Local Grinds."

Chocolate gems

A MarieBelle chocolate is like a tiny painting captured on a square of candy. You can study its sense of color and balance, appreciate its fine lines, etc., just before you swallow it.

Meribel Lieberman, creator of the gourmet candy line, will appear at Neiman-Marcus at 11 a.m. to 3 p.m. today through Friday.

Lieberman began making chocolates at the age of 8, selling them to other children. She later studied fashion design in New York City, but found her success in the culinary arts, launching Maribel's Gourmet Cuisine and two shops, Lunettes et Chocolat and MarieBelle Fine Treats and Chocolates in New York.

She likens her chocolates to "semi-precious jewels, carefully tucked into special boxes for safe-keeping."

Next year, Lieberman will serve as spokeswoman for a chocolate show at the Museum of Hispanic Society in New York, where she will recreate original Aztec recipes taken from Antonio de Leon Pinelo's 1636 book, "Question Moral," which is housed at the museum.

MarieBelle chocolates are like individual works of art.

Cooked in Hawaii

The Made in Hawaii Festival, opening Friday at Blaisdell Center, will host a number of cooking demonstrations, including the taping of KHON's "Hawaii's Kitchen," featuring Veronica Macciess of Sinaloa Hawaiian Tortillas.

The chefs will use ingredients donated by various local growers, including Kauai shrimp, Hawaii beef, mushrooms, melons, corn and other fruits and vegetables.

2 p.m.: Mark Ellman, Maui Tacos
4 p.m.: Eric Leterc, Pacific Club
6 p.m.: Matt Johnson and Miles Murakami, Sergio's

Noon: Almar
Arcano, Hy's Steak House
2 p.m.: "Hawaii's Kitchen" taping
4 p.m.: Elmer Guzman, Sam Choy's Diamond Head
6 p.m.: Fred DeAngelo, Tiki's Grill & Bar

Noon: Kevin Tate, Kevin's Two Boots
2 p.m.: Marcia Cades, Kakaako Kitchen

The festival also offers lots of samples for tasting at exhibitors booths. Hours are noon to 9 p.m. Friday, 10 a.m. to 9 p.m. Saturday and 10 a.m. to 5 p.m. Sunday. Admission is $2; children under 6 free. Dollar-off coupons are available at First Hawaiian Bank branches. Call 533-1292 or visit

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