Cactus features Farmers’ Dinner

It’s all about local at Cactus’ Farmers’ Dinner Thursday: Enjoy food featuring local ingredients while talking story with farmers and Lisa Zeman of Oahu Fresh, a food delivery service.

Executive Chef John Memering’s menu includes a cucumber gazpacho with Kona crab, wild boar from the Big Island served with "chapa" bread, enchiladas of swordfish and taro, chili-braised oxtails with grilled shell steak, tamarind and lime chimichurri garnished with boar bacon, and apple banana fritters with Madre Chocolate sauce and dulce de leche gelato.

The meal is $75, or $105 with wine or cocktail pairings. Make reservations for 5:30 or 7:30 p.m. seatings at 261-1000, or visit cactusbistro.com.

KCC stages Hookipa Night

Kapiolani Community College presents its annual Hookipa Night fundraiser at 5:30 p.m. March 13.

The event at the Hawaii Convention Center features a cocktail reception, gourmet food stations, a multicourse dinner with wine pairings, live and silent auctions, and entertainment.

The money raised will support the culinary arts and hospitality and tourism programs at the college.

Tickets are $325; tables range from $3,000 to $10,000. Call 734-9544.

Learn to cook from BLT chef

Take a lesson in preparing a whole fish when chef Johan Svensson presents an interactive cooking demonstration Saturday at BLT Steak.

The event, which runs noon to 3 p.m., will include a kitchen tour plus a three-course lunch, complete with cocktails.

Fee is $80. Seating is limited. Make reservations at 683-7440 or email andrews@bltsteak.com.

The restaurant is in Trump International Hotel Waikiki Beach Walk, 223 Saratoga Road. Visit bltsteakwaikiki.com.