Da Kine Star-Bulletin staff and wire services

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Campbell's donating to cancer cause

Think pink when looking for cans of Campbell Soup on store shelves next month.

Beginning Oct. 1, Campbell's chicken noodle and tomato soups will dress in pink and white in support of National Breast Cancer Awareness Month.

The gold medallion will be replaced with a pink ribbon, the traditional breast cancer awareness symbol.

Campbell Soup Co. is donating $300,000 to Susan G. Komen for the Cure. The money will be used to help support breast cancer research, education, screening and treatment, as well as breast cancer awareness initiatives.

Sales of the pink-and-white cans are not linked to the company's donation.

RESTAURANT REPORT

Smaller eateries showcase flavors

Little Kitchens: Big Flavors from Honolulu's Best Little Kitchens, the third annual dining event sponsored by Honolulu Weekly, takes place Oct. 12 at the Hawaii State Art Museum.

Featured will be the restaurants Downtown, Town, Green Door Cafe, Olive Tree, BluWater Grill, 12th Ave. Grill, as well as Ma'o Organic Farms, Honolulu Chocolate Co., Soy to the World, La Gelateria, Big Wave Tomatoes, Mi Casa Taqueria and Mercado de la Raza.

The event, from 5:30 to 8 p.m., honors Oahu's smaller restaurants and local culinary products. Museum galleries will remain open. Entertainment will feature the NewJass Quartet.

Also included will be wines from Fujioka Wine Times, Kona Brewing Co. beer, Kele's Coffee, Waialua Soda Works and a Better Brands martini bar. A silent auction will benefit Slow Food O'ahu.

Tickets are $55, available at the Liquor Collection, Fujioka's, Oliver in Kahala Mall and at Honolulu Weekly, 1111 Fort Street Mall. Must be 21 or older. Call 528-1475, ext. 10.

Tio's Garage will host school benefit

The "New Mex" cuisine of Tio's Garage & Taco Station debuts Oct. 13 with a party benefiting Hanahau'oli School in Makiki.

Tio's opens in the former location of Dixie Grill, 404 Ward Ave., under the ownership of Ed Wary, who defines the new cuisine as having a greater emphasis on green chilies than Tex-Mex or Cal-Mex Southwestern cooking.

House specialties will include Carne Adovado (marinated pork in spicy red sauce), Poblano Stuffed Peppers, Carne Asada (grilled steak topped with green chili and cheddar cheese) and Green Chili Stew with pork, potato and green chilies.

Sample the menu at a party from 6 to 10 p.m. Tickets are $150. Call 732-7733 or e-mail prrrrr@hawaii.rr.com.

The restaurant's public opening will be Oct. 16 for dinner, adding lunch Oct. 18. Call 596-8359.