LOOK » ABC rolls out pilot episodes of its new family sitcoms, “;Hank”; at 7 p.m. and “;The Middle”; at 7:30 p.m.

LISTEN » “;Spilt Milk”; by Kristina Train (http://www.myspace.com /kristinatrain)

DO » Break out your platform shoes. The Hard Rock Cafe is hosting a “;Disco '70s Night”; fundraiser for CrimeStoppers Honolulu. The event runs from 5:30 p.m. to midnight Friday and features dance and costume contests. Ticket are $30, $25 in advance. Call 955-7383.

MORSELS

A healthy and tasty day at the park

It's all about healthful family fun at HMSA Island Scene Festival at Kakaako Gateway Park from 9 a.m. to 2 p.m. Saturday.

Much of the festival will feature wellness-related food events, including demonstrations, a farmers' market, food booths and health information.

Families can take on the challenge of a rock-climbing wall and a watermelon-eating contest. There also will be live entertainment, prize giveaways and games.

Manaai will demonstrate poi pounding, while chefs Frank Chun from Xpress Chefs, Arin Antonio from Whole Foods Kahala, Jiva Segaran from India Cafe and Sharon Kobayashi from Kapiolani Community College Culinary Arts will each cook something special.

A portion of the proceeds will benefit Lanakila Pacific's Meals on Wheels program. The nonprofit organization, which serves more than 4,000 Oahu residents annually, is celebrating its 70th anniversary. Last year it provided 250,000 meals for Oahu seniors. Call 948-6853.

Below is a recipe from India Cafe's Segaran.

FISH CURRY

1 pound mahimahi, deboned and cubed
3/4 teaspoon salt
2 teaspoons seafood curry powder
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/4 teaspoon ground ginger
10 curry or bay leaves
1 medium tomato, peeled, seeded and chopped
Juice from 1/2 lemon
1 cup water
2 cilantro sprigs, minced

Mix fish, salt and curry powder until evenly coated.

Heat a large nonstick skillet. Brown onion in olive oil until caramelized, then add ginger and garlic and cook for about 5 minutes. Add curry or bay leaves.

Add fish mixture and cook until seared. Add tomato, lemon juice and water. Stir well.

Cover and simmer 15 to 20 minutes; tomato should break down and sauce should thicken. Stir occasionally and add water if liquid evaporates.

Garnish with fresh cilantro. Serve over rice. Serves 4.

Nutritional information unavailable.

Eat pasta for cancer awareness

Dine at Buca di Beppo today and tomorrow and eat for a worthy cause.

The national restaurant chain will donate 20 percent of each meal served to the Lance Armstrong Foundation in commemoration of LIVESTRONG Day. To participate, print out a coupon flyer at http://www.bucadibeppo.com/pdf/LiveStrongFlyer.pdf.

LIVESTRONG Day is a one-day initiative to raise cancer awareness worldwide. Call Honolulu's restaurant, at Ward Centre, at 591-0800.

Learn to eat local and healthy

Learn how local food can be incorporated into a healthful diet at YMCA Mililani, 5:30 to 6:30 p.m. Thursday.

The free workshop, “;Healthy Eating Local Style,”; will discuss eating local fare in moderation and how to fit local food into food pyramid recommendations.

The event is part of an HMSA health education program open to the public; membership in the Y is not required.

To register, call 432-9220 or sign up on site at 95-1190 Hikikaulia St.

Korean chef offers lessons

Korean cook Walter Rhee is starting up his cooking lessons again, but this time he's expanding it to include other Asian styles as well. Classes start Oct. 9 at Palama Market Dillingham, 1210 Dillingham Blvd., behind Zippy's. Fee is $69. To reserve a spot — class sizes are limited — call Rhee at 391-1550 or e-mail .(JavaScript must be enabled to view this email address).

» How to Make Kim Chee & Related Foods (3 to 5:30 p.m. Oct. 9): Make kim chee from scratch and use it in dishes such as mandoo, noodles, chige (stew) and stir-fry.

» Ultimate Korean-Chinese Dishes (3 to 5:30 p.m. Oct. 17): Discover the secrets to four favorite restaurant dishes: chajanmyun (black bean sauce noodles), champong (seafood noodles), lahjohgi (hot spicy chicken) and sogogi tang soo yook (sweet and sour beef).

» Basic Korean Cooking (4 to 6:30 p.m. Oct. 24): Learn to make Korean barbecue beef and pork, rice dumpling soup, spicy fried rice cake, chap chae noodles, mandoo, fresh sauteed spicy cucumber and sauce for raw fish.

» Ultra-Fast Asian Meals Under 19 Minutes or Less (3 to 5:30 p.m. Oct. 30): Learn the simple recipes for broiled chicken wings in Singapore sauce, moo shu pork, vegetarian pad Thai, Oriental steak, Peking chicken, shrimp and eggs, Chinese broccoli in oyster sauce and ma po tofu.

COMING UP

'Popo's Kitchen' resurfaces at China festival

June Tong is legend in certain local cooking circles for the cookbook she published in 1989, “;Popo's Kitchen.”; The no-frills book was a guide to local-style Chinese cooking based on Tong's own well-tested recipes, and it became a classic.

But it's been out of print for years, except for a small run of 2,000 copies that Tong sold last year to raise funds for treatment for a neighbor's child, Morgan Tanaka, who has autism.

Tong and her cookbook will be back this weekend at the “;Splendor of China Cultural Festival & Tradeshow”; at the Blaisdell Exhibition Hall.

She'll be featured in cooking demonstrations at 2:30 p.m. Saturday and 2 p.m. Sunday, along with Linda Wyrgatsch, cooking instructor for the Narcissus Queen Pageant and chefs from Panda Express. They'll focus on dishes for the Lunar New Year, with Tong demonstrating jai on Saturday and joong on Sunday.

“;Popo's Kitchen”; will be sold for $14, with proceeds again to benefit young Morgan.

“;Splendor of China,”; with its cultural displays and entertainment, runs 10 a.m. to 9 p.m. Saturday and 10 a.m. to 5 p.m. Sunday. Admission is $6. Visit http://www.splendorofchina.com for $5 advance tickets, an entertainment schedule and a vendor list; or call 533-3181.