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Imu-licious
Doesn't your Thanksgiving turkey deserve a little company? Consider adding it to the community imu at Kailua High School, for a sleep-over with 200 other turkeys on the night before the big feast.The school's Polynesian Voyaging Program builds an imu a few times a year -- and always at Thanksgiving -- allowing kalua lovers to enjoy the flavors of the luau without the bother of digging up their own backyards.
Cost is $10 per foil tray -- maximum size 13-by-21 inches, which is big enough for a large turkey. Trays may also be packed with pork butt (rub with Hawaiian salt to make kalua pig), sweet potatoes, taro, luau leaf or anything that will benefit from long, slow steaming under banana leaves.
Drop-off is 2:30 to 4 p.m. Nov. 26 at the school. Pickup is 8 to 9 a.m. Thanksgiving Day. Reserve one of the 200 spaces by sending your payment by check to Kailua High School, attention Todd Hendricks, 451 Ulumanu Drive, Kailua 96734. Make checks payable to the school and be sure to include a telephone number. Your name will be placed on a reservation list and you will be contacted only if they run out of space.
Deadline for reservations is Nov. 19.
The imu is a fund-raising project for the voyaging program that is also part of the students' cultural education.
Call 299-4357.
GEORGE F. LEE / GLEE@STARBULLETIN.COM
Kai Hovey and Koa Lyu place trays of food into the imu during February's cooking session.
Heart-healthy eating
The role of good eating in the prevention of heart disease is the topic of this month's Vegetarian Society of Hawaii lecture.Guest speaker will be Dr. Caldwell B. Esselstyn Jr., who has been conducting a study since 1985 that shows that heart disease can be treated with changes in lifestyle.
Esselstyn is a preventive cardiology consultant in the Department of General Surgery at the Cleveland Clinic.
Reservations are required for his lectures: Nov. 12 at the Seventh-Day Adventist Church in Kahului, Maui, 263-5400; Nov. 13 at Castle Medical Center in Kailua, 263-5400; and Nov. 15 at Honolulu Central Seventh-Day Adventist Church, the monthly meeting of the Vegetarian Society, 944-VEGI. All lectures begin at 7 p.m. and are free.
Cooking classes
Osso Bucco with Martin Wyss: The former chef/owner of the Swiss Inn teaches how to make this classic dish of veal shanks, 9:30 to 11:30 a.m. next Wednesday, Lyon Arboretum. Cost is $28; $25 for arboretum members. Call 988-0456.Kabocha and Smoked Salmon from 3660: Chef Russell Siu makes Kabocha Squash Ravioli and Smoked Salmon on Potato Leek Cake, 9:30 to 11:30 a.m. Nov. 15, Lyon Arboretum. Cost is $28; $25 for arboretum members. Call 988-0456.
The Art of Braising: Chef/instructor Alfredo Cabacungan demonstrates classic braised short-ribs, 6 to 8 p.m. Nov. 20, Kapiolani Community College. Cost is $39. Call 734-9211.
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