The Honolulu Zoological Society will host its annual Zoofari fundraiser Nov. 21 at Waialae Country Club. This year’s theme, “Growing Wild,” celebrates all things growing up together at the Honolulu Zoo — from island keiki to animal families and plants in the gardens. Funds raised will support education, volunteer, animal enrichment and conservation programs, and the purchase of new playground equipment for the zoo.

The event runs 5:30 to 9 p.m. The club is at 4997 Kahala Ave. Cost is $300; $3,000 per table of 10. Call 926-3191, ext. 111, or email adminassistant@honzoosoc.org.

This week Tony Cabianca, a chef of 30 years and currently an animal keeper in the Keiki Zoo, shares a few recipes.

Pina Colada Panna Cotta

» 1 cup cream of coconut
» 1 cup crushed pineapple, unsweetened
» 1 cup heavy cream
» 1 teaspoon imitation rum extract
» 2 tablespoons water
» 2 tablespoons gelatin
» 1 cup heavy cream plus 1/4 cup powdered sugar, whipped until thickened, for topping

In blender, puree cream of coconut, pineapple, heavy cream and rum extract until smooth; transfer to bowl.

In small microwaveable bowl, add water and sprinkle with gelatin until it absorbs all the water, then microwave on high in 10-second intervals until melted. Add to coconut mixture. Stir well. Divide into 6 wine glasses or ramekins. Chill 4 hours or until set. Top with whipped cream. Serves 6.

Approximate nutritional information, per serving: 500 calories, 38 g fat, 26 g saturated fat, 110 mg cholesterol, 55 mg sodium, 38 g carbohydrate, 1 g fiber, 35 g sugar, 4 g protein

Italian White Bean Mash with Wild Mushrooms

» 4 tablespoons olive oil, divided
» 1 medium leek, white and pale green parts only, chopped into 1/4-inch pieces (about 1/2 cup)
» 2 (15-ounce) cans cannellini beans, rinsed and drained
» 1/2 cup low-sodium vegetable or chicken broth
» 3 tablespoons minced garlic, divided
» 2 teaspoons chopped fresh thyme
» Salt and pepper, to taste
» 1 pound fresh wild mushrooms halved, or 1/2 pound assorted dried wild mushrooms, soaked in warm water and drained
» 1/4 cup chopped Italian parsley leaves
» Black or white truffle oil

In large skillet over medium, heat 2 tablespoons olive oil. Add leeks and saute 2 minutes; stir in beans, broth, 1 tablespoon garlic and thyme. Cover, reduce heat to low and simmer 8 to 10 minutes. Season with salt and pepper.

Transfer bean mixture to food processor and blend until smooth. Return to skillet, cover to keep warm.

In another skillet over high, heat remaining 2 tablespoons olive oil, add mushrooms and remaining garlic, and saute 8 to 10 minutes until caramelized. Season with salt and pepper, then toss in chopped parsley.

Spoon beans into shallow bowls. Top with mushrooms, then lightly drizzle truffle oil and serve. Serves 8.

Approximate nutritional information, per serving (not including salt to taste or truffle oil): 170 calories, 7 g fat, 7 g saturated fat, no cholesterol, 325 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g sugar, 8 g protein

Pork Ragu

» 1 large Spanish or sweet onion, diced in 1/2-inch pieces
» 2 tablespoons olive oil
» 2 pounds boneless pork loin, diced in 1-inch pieces and dusted in flour (substitute with wild boar if available)
» 3 tablespoons minced fresh garlic
» 1 (15-ounce) can diced tomatoes or two fresh medium tomatoes peeled, seeded and diced
» 3 bay leaves
» 1 cup beef stock
» Chili flakes, to taste
» 1 cinnamon stick
» 5 cloves
» 5 sun-dried tomatoes, minced
» 2 medium carrots, peeled and grated
» 1 teaspoon anchovy paste
» 1 tablespoon red wine vinegar
» 1 teaspoon EACH dried oregano, sweet basil, sage
» Salt and pepper, to taste
» Freshly grated pecorino cheese, for garnish

Cooked and buttered fresh pasta (pappardelle or fettuccine), or mashed potatoes

In large pot, saute onion in olive oil until translucent. Add meat in small batches and brown over medium-high. Do not crowd pan. When browned, remove and add more meat. When all of meat is browned, return meat and juices to pot.

Add garlic, tomatoes, bay leaves and beef stock. Stir, bring to boil, and reduce heat to low. Stir in rest of ingredients except cheese and pasta. Simmer on low with the lid slightly ajar about 2 to 3 hours or until tender.

Remove bay leaves and cinnamon stick before serving. Serve over cooked noodles or mashed potatoes; garnish with cheese and serve with crusty bread. Makes 8 cups of ragu.

Approximate nutritional information, per cup ragu only (not including salt to taste): 200 calories, 6 g fat, 1.5 g saturated fat, 75 mg cholesterol, 300 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.