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In this foodie generation, condiments that weren’t given a second thought before — ketchup, mustard, etc. — have been deconstructed so instead of it coming from a bottle, people actually make their own from scratch.
Now the same can be said of miso.
Mai Fujii of Mokichi Okada Association Wellness Center will demonstrate how to make miso and how to use the ingredient in recipes, 3 to 4:30 p.m. Saturday at 600 Queen St., Room C-2.
Sponsored by Slow Food O‘ahu, the event costs $30 plus a processing fee. To reserve a seat go to bit.ly/1aM7NeR.
Rhee’s cooking classes feature Korean dishes
Walter Rhee is back with April cooking classes to be held at the new Palama Market in Kalihi. Class sizes are limited. Payments must be made in cash; the fee includes samples, recipes and taxes. It is recommended not to eat before class and to bring an apron and a container to take home leftovers.
For reservations email Rhee at walter@waltereatshawaii.com or call 391-1550.
Classes cost $80 each and will run from 4:30 to 6:45 p.m.:
» How to make kimchi and related dishes, Friday.
» Korean side dishes — "namools" and beyond, April 24.
Rhee also will lead a tour of restaurants in Chinatown from 8:30 a.m. to 12:30 p.m. Saturdays, sharing his knowledge while participants sample a variety of Asian food.
Comfortable walking shoes and loose-fitting pants are recommended. Meet at the intersection of King and Smith streets, by Hawaii National Bank, 45 N. King St. The cost includes food and taxes. Pay on the day of the tour, cash only. Reservations required. Weekday tours also available but must have a minimum of six people and two weeks’ advance notice.
This month’s tours:
» Dumpling Crawl, Saturday, $80 (bring a container, just in case)
» Taste of Chinatown, April 25, $90
Hawaii Prince Hotel gala draws a bevy of chefs
The Hawaii Prince Hotel Waikiki’s 25th-anniversary gala will benefit Easter Seals Hawaii.
"Legacy of Serving" will bring together the hotel’s chefs present and past to create a scrumptious menu that can be enjoyed while listening to a performance by Maunalua. There will also be a live auction. All proceeds will benefit Easter Seals Hawaii’s autism program.
Chefs include the hotel’s first executive chef, Gary Strehl, who is also one of the founding members of Hawaii Regional Cuisine; Eberhard "Hardy" Kintscher, the hotel’s first executive sous-chef, who now is executive chef at Michel’s; Goran Streng of Tango’s Contemporary Cafe; Kirby Wong, the hotel’s current executive chef; Masami Shimoyama, Hakone’s master chef; Peter Abarcar Jr., Hapuna Beach Prince Hotel executive chef; and Donn Takahashi, president of Prince Resorts Hawaii.
The event will be held from 6 to 8:30 p.m. Monday in the Mauna Kea Ballroom. Tickets are $250, which includes food, wine and complimentary valet parking. Sponsorship tables of 10 are also available for $2,500-$10,000, which include VIP benefits.
To purchase tickets, go to hawaiiprincehotel.com/25years or call 536-1015.
Eating and drinking spree will return in late August
Foodies, get ready. The 2015 Hawai‘i Food & Wine Festival is returning for its fifth year, Aug. 29 through Sept. 13.
This year more than 100 chefs and personalities are expected for the food event of the year. So far the lineup includes Iron Chef Cat Cora of Los Angeles; Dean Fearing of Fearing’s in Dallas; David LeFevre of MB Post in Manhattan Beach, Calif.; Michael Meredith of Meredith’s Restaurant in Auckland, New Zealand; and many more.
The culinary adventure is adding more events on Maui this year and will continue its golf classic on Hawaii island.
Start putting aside your dough to dine at "Seven Chefs, One Big Island," "Maui on My Mind" and the "Halekulani Culinary Masters Gala Series," to name just a few.
For a complete list of events and prices and to reserve your spot, go to hawaiifoodandwinefestival.com.
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