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Grab a bag of Ewa sweet onions at Aloun Farms’ Sweet Onion Festival.
The event features fresh food, a farmers market, entertainment and keiki rides, 8:30 a.m. to 5 p.m. Saturday and Sunday. Attendees who donate items to the Hawaii Foodbank will receive a bag of onions, while supplies last.
Admission is $3, free for tots 2 or younger. Get in free with two or more garbage-size bags filled with clothes. Those donating clothing will be entered to win a $100 Monkeypod Kitchen gift certificate.
Aloun Farms is at 91-1440 Farrington Highway. Call 677-9516 or go to alounfarms.com.
Slow Food O‘ahu offers a taste of Chinatown
Slow Food O‘ahu explores Chinatown’s history, culture and food traditions Sunday with some market shopping and visits to noodle factories, bakeries, temples and other locales.
Participants will sample poke, roast pork, look funn and more.
The event runs from 9:30 a.m. to 1 p.m. Tickets are $60, available at eventbrite.com; space is limited.
If Chinatown isn’t your thing, try "Slow Food of Indian flavors," 6:30 p.m. April 29 at Soto Mission in Nuuanu.
Megumi Odin, founder of Peace Cafe, will prepare a Buddhist vegan dinner. Cost is $32.50. Purchase a spot on eventbrite.com.
It’s the Ladies vs. Gents as chefs duke it out at MW
It’s a battle of the sexes — in the kitchen — when Hawaii’s top male and female chefs face off at the Ladies vs. Gents event, 6:30 p.m. May 3 (6 p.m. cocktails) at MW Restaurant.
On the ladies team are Michelle Karr-Ueoka, Jackie Lau, Nicole Anderson, Rachel Murai and Lee Anne Wong, plus mixologist Chandra Lucariello.
Mens team: Wade Ueoka, Chris Kajioka, Andrew Le, Mark "Gooch" Noguchi, Sheldon Simeon, and mixologist Christian Self.
Tickets are $200, $250 with wine. Reserve seats at mwrestaurant.com. The event benefits the Hawai‘i Culinary Education Foundation.
WHAT’S COOKING
Get creative with condiments
Instead of running to the supermarket for commercially made condiments, consider making your own. This week’s installment of "What’s Cooking Hawaii?" proves it’s easy to make basics such as ketchup and mustard.
Host Grant Sato says the ketchup recipe is a favorite at Kapiolani Community College, where he’s a chef-instructor. Students who work at 220 Grille, the campus bistro, use the following ketchup recipe.
FRESH KETCHUP
» 6 cups fresh, or 56 ounces canned, diced or crushed tomatoes
» 1 cup sugar
» 1-1/2 cups vinegar
» 1 tablespoon onion powder
» 1 teaspoon garlic powder
» 1 tablespoon salt
» 1 teaspoon mustard powder
» 1 teaspoon ground black pepper
» 1 teaspoon ground cloves
In large pot, place all ingredients and bring to a boil while stirring well. Reduce heat and allow mixture to simmer until volume reduces by half.
Cool, then puree with hand blender, blender or food processor. Store chilled. Makes 3 cups.
HOMESTYLE MUSTARD
» 3 cups white wine
» 1 cup onion, small dice
» 1/2 cup smashed garlic
» 1/2 cup mustard seeds
» 1/2 cup mustard powder
» 1/2 cup honey
» 1/2 cup canola oil
» 2 teaspoons salt
In medium pot, combine white wine, onion, garlic, mustard seeds and mustard powder, and simmer 30 minutes or until the wine reduces by two-thirds.
Cool, then blend until smooth; drizzle in honey, oil and salt. Store chilled. Makes 3 cups.
"What’s Cooking Hawaii?" airs on KFVE at 7 p.m. Wednesdays and repeats 5:30 p.m. Saturdays.
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