Stuffs
STAR-BULLETIN
Candy pieces cover caramel apples at Swirl.
Dabbling in apples
Aaron Kwun is an optometrist by trade, but he's got a passion for caramel apples, and so he's taken a break from the eyeball thing to open Swirl at Ward Village Shops.At Swirl you'll find apples, strawberries and bananas dipped in caramel or chocolate, as well as chocolate-dipped ice cream bars and cookies. But what's really decadent is what comes next -- a dip in your choice of candies, from Oreo cookie crumbs to marshmallows to gummy worms.
Prices run $4.99 to $6.99 for the apples. You can have yours wrapped to take home, or sliced for eating on the spot.
Swirl is open 10 a.m. to 10 p.m. Sundays to Thursdays and 10 a.m. to 11 p.m. Fridays and Saturdays. Call 589-1818.
Dip-it-yourself
Pastry Chef Robert Wagner will explain how to make Tuxedo Strawberries -- berries dipped in white and dark chocolate -- as well as chocolate-covered macadamia nuts, 11:30 a.m. to noon Sunday at Bishop Museum.The demonstration is part of "Chocolate," the current exhibition in the museum's Castle Memorial Building.
Museum admission is $14.95 ($11.95 for youths, seniors and military). Call 847-3511.
Savor the wine
Spend an afternoon tasting wine for the benefit of the Arthritis Foundation in Hawaii."Savor the Wine," 4 to 7 p.m. Nov. 8 at Matters of Taste in the Gentry Pacific Center, will feature more than 20 wines from Italy, France and California, paired with foods.
Tickets are $50. Call 596-2900.
Fish fry fund-raiser
Fresh fish and photos will be featured at the Hawaii Maritime Center Fish Fry, 6 p.m. Nov. 7.The benefit will feature fish from throughout the Pacific, along with a photography exhibit, "On the Waterfront," featuring images reproduced from Bishop Museum collections. Entertainment will be by the Makaha Sons and Kanilau.
Tickets are $100. Call 847-8281.
Arboretum classes
These classes are offered at the Lyon Arboretum. All run 9:30 to 11:30 a.m. and cost $28 ($25 for arboretum members). Call 988-0456.Delicious Food, All Island Grown: John Armstrong of House Without a Key at the Halekulani prepares Linguine with Roasted Big Island Tomatoes, Grilled Kauai Shrimp, Peking Duck Buns and Asian Broth with Noodles, next Wednesday.
Eating Healthy Asian Dishes: Food science instructor Walter Rhee explains the fiber, nutrition and health aspects of Asian cooking, Nov. 7. Dishes include Broccoli in Oyster Sauce, Spicy Pork with Tofu, Seafood Medley and Steamed Fish.
Knife Basics: Göran Streng of the Hawaii Prince Hotel Waikiki explains how to buy, use and sharpen knives, Nov. 8. Bring a knife. Participants will prepare lunch during the workshop.
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