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COURTESY THE COMPLEAT KITCHEN
Taste Hawaii's Special dressing Sunday at Kahala Mall.
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Sample dressing
The Compleat Kitchen will hold an in-store food demonstration and sampling of Hawaii's Special Papaya Seed Dressing from 11 a.m. to 1 p.m. Sunday in Kahala Mall.
Hawaii's Special dressings use fresh seeds from Hawaiian-grown papayas and contain no preservatives. The dressing also can be used as a marinade for meat, chicken, fish and shrimp.
Other dressings in the line are Peppered Vinaigrette, Reduced Fat Dressing, and the Scovie Award-winning Original Recipe and Vinaigrette flavors. The Scovie awards are given annually to the world's best fiery foods and barbecue products.
For information, call the Compleat Kitchen at 737-5827.
Memorial grant
Peter S. and Michelle Ho have established the Heather Malia Ho Scholarship Fund at the Rehabilitation Hospital of the Pacific with a pledge of $10,000.
The scholarship will be used to provide continuing education to the clinical staff at REHAB.
Heather Ho died in the 9/11 attack at New York City's World Trade Center, where she worked at Windows on the World as a pastry chef.
Each year, REHAB Hospital and its outpatient clinics help nearly 9,000 patients rebuild their lives after sports injuries, auto accidents, hip or knee replacement surgeries, strokes and other traumas, using specialized physical, occupational, speech and aquatic therapies.
For details, visit www.rehabhospital.org.
Ready for weekend
HASR Wine Co. will host a wine tasting for those planning to stock up for the Memorial Day weekend.
The event, which is 5 to 7 p.m. Friday, will feature Jack Creek Chardonnay, Angeline Pinot Noir, Zaca Mesa "Z" Cuvee, Brochelle Zin and Destino Cabernet, among others.
HASR is at 131 N. Pauahi St.
Tohoku favorites
Don't miss the last "Aftertaste" event of the year at the Japanese Cultural Center of Hawaii from 6 to 8:30 p.m. May 31.
The theme is "Tohoku Favorites," and will features sakes from the seven prefectures that comprise the Tohoku area of northern Honshu, including daiginjo, ginjo and junmai labels.
Tickets cost $37 per person, and attendance is limited to 60 people. Reserve at pua@joyofsake.com or call 222-5591.
New candy for sale
Hawaiian Host has announced the launch of its new product, Kona Caramacs.
Similar to its Maui Caramacs, the Kona version features dry-roasted macadamia nuts smothered in caramel and covered with milk chocolate mixed with a Kona coffee blend.
The Kona Caramacs are available in a 5-ounce, 10-piece box for about $2.79 and a two-piece trial size for about 79 cents.
For more information, visit www.hawaiianhost.com.
Cooking workshop
Kathy Maddox, personal chef and macrobiotic cooking instructor, will lead a macrobiotic cooking workshop, featuring easy summer dishes, from 10 a.m. to 2 p.m. Saturday. The menu includes lentil soup, brown rice salad, marinated cucumber sticks and wakame salad, quinoa with corn and pesto, chickpea dip and a melon surprise. A booklet of recipes is provided. Class size is limited to 10; the fee is $25.
Also on Saturday, herbalist and ethnobotanist Laura Weiss will demonstrate how to grow tasty culinary herbs all year, and why they're an important part of a healthy diet. The class runs from 2:30 to 4:30 p.m. and costs $15. To register for either seminar, e-mail thehawaiigreenhouse@hawaiiantel.net or call Betty Gearen at 524-8427.