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Kahala Hotel chef Wayne Hirabayashi created French dishes using recipes from Julia Child's cookbook: Beef Bourguignon, at left, with beef short ribs braised in red wine with heirloom carrots, cippolini onions and new potatoes; and Lobster Thermidor, featuring roasted Maine lobster with Alii mushrooms and a lobster glacage.
BRUCE ASATO / BASATO@STARADVERTISER.COM Kahala’s executive pastry chef Michael Moorhouse will teach French cooking techniques.