Everybody starts somewhere, and at the Hawaii Culinary Education Foundation, the focus is on providing isle culinary students with a solid launch, including experiences outside the classroom that expand their knowledge of the culinary world. Think time spent with local, national and international chefs, cookbook authors, and food and wine experts.

On Aug. 20 at the Kahala Hotel and Resort, chef Vikram Garg will put his talents toward that mission with an Indian “dawat,” or feast, that benefits the foundation. The family-style meal will spotlight the regional ingredients and flavors of the country with such dishes as murgh malai tikka (grilled chicken marinated in yogurt), mutton korma (braised lamb), palak makai (spinach and corn), dal makhani (lentil curry), saffron pilaf (saffron rice) and kulfi falooda (an ice cream dessert).

Garg is hosted by Kahala executive chef Wayne Hirabayashi for the fundraiser.

Garg got his own start at Delhi’s Oberoi School of Hotel Management, and his talents took him to India’s five-star hotels. He worked in the British Virgin Islands and in Washington, D.C., where he served as executive chef at IndeBleu. He was executive chef at the Halekulani from 2008 to 2016.

The dinner starts at 6 p.m. Seats are $195, with tables of 10 for $1,950. Purchase tickets at hcefindianfeast.eventbrite.com. Email hawaii wculinaryfoundation@gmail.com.

— Joleen Oshiro, Star-Advertiser

Jack thinks out of the box with fried rice offering

It took four years for Jack in the Box Hawaii to get fried rice on the menu. Dealing with a national corporation and all, you know.

But on Monday, fried rice made with Portuguese sausage and Spam was introduced at Jack in the Box locations in Hawaii and on Guam, the first time a fast-food burger chain has made this particular local-style leap.

Spokesman Glenn Dela Cruz said the fried rice is made from scratch at each location, with the meats diced on site and the rice flavored with seasonings from Hawaii-based NOH Foods.

A bowl of rice is $4.99, or add it to a breakfast platter or teriyaki chicken bowl for $1.50.

— Betty Shimabukuro, Star-Advertiser

Mavro lands on top with travel writers

Chef Mavro has been named the top restaurant in Hawaii in Trip­Expert.com’s 2017 Experts’ Choice Award ranking, compiled based on reviews from professional travel writers from dozens of sources.

Following Chef Mavro in the top five are Orchids, Bar Acuda (Kauai), Mama’s Fish House (Maui), and Spago, also on Maui.

The list includes dozens of Hawaii restaurants from the upscale and well-known such as Alan Wong’s, Hy’s Steak House, and Hali‘imaile General Store on Maui, to neighborhood treasures such as Sam Sato’s Inc. on Maui, Ken’s Pancake House in Hilo and Murphy’s Bar & Grill in Honolulu.

— Erika Engle, Star-Advertiser