Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
Class focuses on vegan cooking
Delve into plant-based cooking and nutrition with chef Gigi Miranda at a vegan, gluten-free cooking class Saturday. Miranda will discuss food relationships and lifestyle changes as well as the preparation aspects of a plant-based diet.
The class runs 11 a.m. to 1 p.m. at Green House Hawaii, 224 Pakohana St. Fee is $25. Registration required; call 524-8427 or visit www.thegreenhousehawaii.com.
Rhee cooks up 5-course pop-up dinner
We all know Walter Rhee can teach cooking. Now, taste his food at a five-course Pan-Chinese pop-up dinner 6 p.m. Jan. 26 at the Lemongrass Café.
The menu: Hoanh Tanh (Vietnamese-Chinese wonton soup), Yahng Jahng Pi (Korean-Chinese cold seafood platter), Guobaro (Northern Chinese sweet-and-sour pork), Gailan Yow Choy (Cantonese Chinese broccoli with oyster sauce) and Hang Jan Dau Fu (Cantonese almond jello dessert).
Cost is $35. Seating is limited; call 521-7041 or email laurien@pacificgatewaycenter.org. The cafe at Pacific Gateway Center is at 83 N. King St.
Baking contest offers $1 million prize
If you’re an amazing baker, try your hand at winning $1 million in the 46th Pillsbury Bake-Off Contest.
Recipes must be original, include no more than seven ingredients and take 30 minutes or less to prepare (excluding baking and cooling time). Public votes will determine 100 finalists.
The contest is now divided into three categories: "Amazing Doable Dinners," with entries accepted through Feb. 7 and voting March 14-28; "Simple Sweets and Starters," April 4-May 9, voting June 13-27; and "Quick Rise and Shine Breakfasts," July 4-Aug. 8, voting Sept. 12 to 26. Finals will be held Nov. 10-12 at the Aria Resort & Casino in Las Vegas.
Visit www.bakeoff.com.