COOKING LESSONS

Cooking class focuses on K-drama specialties

Fans of Korean television dramas often become fans of the foods they see the characters eating, and so they come to cooking instructor Walter Rhee in search of enlightenment.

He provides some at the “;K-Drama Foods Korean Cooking Class,”; 4 to 5:30 p.m. Saturday at Palama Market Dillingham, 1210 Dillingham Blvd.

Rhee says producers of the shows want to show a cross-section of everyday foods — chap chae, rice cake soup, bulgogi, chajangmyun (black-bean noodles) ...

...These are dishes available in Hawaii, but Rhee says they've evolved here, veering away from the traditional. “;For instance, Hawaiian-style chap chae may use Aloha Shoyu and definitely more sugar, which skews the taste. The juhns you eat are not the same as made by Korean households. The kalbis are definitely not the same recipe as in Korea, even though they do look alike.”;

He'll teach true Korean techniques, beginning with basic sauces, then demonstrate several popular dishes and bahnchans (side dishes).

Cost is $59, which includes a tasting of the dishes and copies of recipes. Reservations required: 391-1550.

Milk line promises fat-free flavor

For all those who believe in the theory of skim milk (less fat), but not the reality (tastes like it's missing something), Meadow Gold Dairies introduces Over the Moon milk products.

These half-gallon cartons of skim, low-fat and fat-free chocolate milk are fortified with extra calcium and protein, which lends them a creamier taste than the usual lower-fat products, Meadow Gold says.

The low-fat (1 percent) milk, for example, has 350 mg of calcium and 10 g of protein, compared to 300 mg calcium and 8 g protein in whole milk. The fat content is 2.5 g compared to 8 g in whole milk.

All the Over the Moon products are also ultra-pasteurized, so an unopened container can be kept for 60 days.

As such it costs more — $5 to $7 per half-gallon. Visit http://www.overthemoonmilk.com for a $1-off coupon.

Beer, pizza night honors whales

Maui Brewing Co. showcases pizza and whales on Friday night, dedicating a portion of all pints and pizzas sold from 6 p.m. to midnight to the Pacific Whale Foundation.

Funds raised on “;Pint Night”; will support the foundation's “;No Child Left Indoors”; initiative, which sponsors whale-watching programs for schoolkids.

The brewpub is in Kahana Gateway Center in Lahaina. Call (808) 669-3474.

Sippers take joy in sake seminar

The Joy of Sake hosts a tasting of six styles of junmai sake, 6 to 8 p.m. March 26 at Wasabi Bistro, 1006 Kapahulu Ave.

A brief lecture on the taste, texture and overall harmony of these sakes will be followed by a tasting of 20 labels, then sake appetizers and sake-sipping.

Registration begins at 5:30 p.m. Cost is $37. For online reservations visit joyofsake.com/aftertaste or call 222-5591.

Stop by to imbibe a wine education

Sunday Seminars at the Wine Stop this month:

Exploring the Flavors of Stags Leap District: 3:30 to 6 p.m. Sunday, featuring Shafer and Cliff Lede vineyards. Cost is $65.

”;Does Proper Glassware Really Make a Difference?”;: 3:30 to 5 p.m. March 29, exploring how the flavors of various varietals change in different types of glassware. Cost of $35 includes a Riedel glass and light pupus.

The shop also hosts “;A Beer Geek's Dream Dinner,”; 5:30 to 9 p.m. March 27 at Pasta Basta in Restaurant Row. Cost of $35 covers pizza, salads, and samplings of rare and limited beers from around the world.

The Wine Stop, 1809 S. King St., also offers free wine tastings from 1 to 5 p.m. Saturdays and 5 to 8 p.m. Fridays. Call 946-3707.

KCC topics range from BBQ to tea

Kapiolani Community College offers these classes next month. Call 734-9211.

Tea Tasting Seminar: David Plaskett, director of tea at the Hawaii Coffee Co., explains history, culture, brewing methods and tasting of black, oolong, green, white and pu'erh teas. Sessions are from 7 to 9 p.m. Mondays, March 30 and April 6, 13, 20 and 27. Cost is $125; includes tea-tasting cups.

Roasting Basics: Chef Grant Sato covers techniques for roasting beef, pork and poultry; 8 a.m. to noon April 4; $70.

Braising and Poaching: Sato explains low-heat cooking methods for meat and fish; 8 a.m. to noon April 25; $70.

Kevin's Backyard BBQ: Chef Kevin Tate shares his recipes for “;Big Homie”; BBQ Cheeseburger, Citrus Marinated Chicken and Savory Smoked Pork Tenderloin Kabobs; 1 to 5 p.m. April 25; $68.