Chefs to create binational meal

Aiming to promote cross-cultural dialogue and understanding through food, the U.S.-Japan Council has gathered 12 chefs from Hawaii and Japan to work together to create dishes for "Celebrating Connections: A U.S.-Japan Culinary Festival," 6 to 8 p.m. Friday at the Hilton Hawaiian Village Waikiki Beach Resort.

Using local ingredients such as mahimahi, opihi, wild boar, guava, macadamia nut honey and taro, the following paired chefs will work together to present a dish:

» Chef Alan Wong (Alan Wong’s restaurants) with chef Toshiya Konna (Ukai)

» Chef Chris Kajioka (Restaurant CK) with chef Yasuhiro Sasajima (Il Ghiottone)

» Chef Alan Takasaki (Le Bistro) with chef Toru Totoki (Gina Totoki)

» Chef Vikram Garg (Halekulani) with chef Keigo Tamura (Kyoryori Manshige)

» Representative from Sun Noodle with chef Kenji Chiba (Chibakiya)

Chefs Roy Yamaguchi and Michelle Karr-Ueoka will also be providing dishes.

The price is $200 per person or $1,750 for 10. Go to usjapancouncil.org/culinary-festival to register.

Caribbean food is festival fare

Take your pick of dishes from Puerto Rico, Mexico, Cuba and the Caribbean, as well as favorite local fare, at Saturday’s Hispanic Heritage Festival and Health Fair, 10 a.m. to 6 p.m. at Kapiolani Park.

Organizers are requesting that visitors bring a can of food for Hawaii Foodbank, or school supplies that will benefit an adopted school.

See cultural displays and crafts, entertainment and a display of cars and bikes from the Low-Riders Pride Car Club. Call 285-0072 or visit HispanicEventsHawaii.com.