Learn the art of blending tea by making your own mix at a workshop Monday at Island Bungalow Hawaii in Kailua.
Brittany Lau of Treehouse Teas will provide instruction on tasting teas and lead participants in making a custom blend to take home.
The class runs from 6 to 8 p.m. at the shop, 131 Hekili St.
Island Bungalow, the former Chai Studio in Ward Warehouse, is a boutique offering handcrafted textiles, jewelry and other items.
Courtney Wright, customer and sales representative, said the tea workshop is the first food-related event to be held at the shop, which moved to Kailua in March. Wright said the class could be held quarterly if it proves popular.
Cost is $45. Call 536-4543 or register online at islandbungalowhawaii.com (click on “workshops).
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Betty Shimabukuro, Star-Advertiser
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The most delicious reindeer of all
Everyone has their own way of getting festive. Some like to sing about Dasher and Dancer and Prancer and Vixen. Others like to partake of a good holiday sausage, and right now, Hank’s Haute Dogs in Kakaako is featuring reindeer dog, for as long as supplies last.
Chef-owner Hank Adaniya brought in 200 sausages from Anchorage, Alaska, jumbo 1/4-pound sausages of lean caribou blended with beef. The mild-flavored dog is dressed with mustard, onion, relish and tomato, for $8.25.
Adaniya said the supply usually lasts through Christmas, and sometimes until New Year.
Hank’s is at 324 Coral St. Hours are 10 a.m. to 3 p.m. Sundays to Thursdays and 10 a.m. to 4 p.m. Fridays and Saturdays. Call 532-4265 or visit hankshautedogs.com.
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Joleen Oshiro, Star-Advertiser
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Cup of sweetness in a flash
There’s no shortage of desserts around the holidays, whether you’re at a restaurant or stopping by the communal food table at the office.
But what about after the holidays, when the sweets disappear?
Now you don’t have to go far to satisfy a craving for decadence. My Cup of Cake, complete with a mug, puts 16 ounces of warm chocolate souffle cake in your hands in less than 3 minutes, after a short walk from your desk or couch to the microwave oven.
Add water to the ingredients provided, stir and microwave for 2 minutes and 40 seconds. The time may be reduced by as much as a minute, depending on your microwave wattage, and you should keep an eye on the cake through the microwave window to ensure the chocolate doesn’t overflow.
The cake deflates when you open the microwave, so may not be as pretty as the photo on the box depicts, but the texture is nice and fluffy. Add ice cream and you’re good to go.
It’s available in Classic Belgian Chocolate or Belgian Chocolate with Salted Caramel versions, for $30, at Neiman Marcus.
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Nadine Kam, Star-Advertiser
