Antelope from Niihau and venison from Molokai will be showcased Aug. 17 in a Wine Speak dinner, 6:30 p.m. at 12th Ave Grill.
“Carnivore,” features a menu by chef Jason Schoonover, with wine pairings by wine director Rick Lilley. The meal also includes Niihau lamb (in osso bucco) and Kunoa Ranch beef (in carpaccio).
The five-course spread builds to an entree of pan-roasted rack of venison with turnips, Swiss-style potato fritters and a mango-mustard glaze. The wine pairing will be D’Arenberg, “Dead Arm” Shiraz, 2012, Australia.
Several of the ranchers will be in the house to talk about the paniolo culture.
Cost is $155. Call 732-9469.
Traveling Plate continues
Easter Seals Hawaii launches its second annual Traveling Plate Hawai‘i series with two neighbor- island dinners:
>> Big Island: 6 p.m. Sunday, Nani Mau Gardens, Hilo. Featuring chefs from Moon & Turtle, Four Seasons Hualalai, Aloha Mondays, Nani Mau Gardens and the Hawaii Culinary Institute.
>> Maui: 6 p.m. Aug. 19, Sugar Beach Events, Kihei. Includes chefs from Sugar Beach, Fleetwood’s on Front Street and visiting chef Lee Anne Wong of Koko Head Cafe.
Cost for either event is $60; $85 VIP. Visit eventbrite.com and search for “traveling plate.”
An Oahu event is planned for Sept. 17 at PAI Honolulu.
Savor summer in Haleiwa
Learn to turn local produce into soups and salads suited to summer at a workshop Saturday in Haleiwa.
Ka‘iulani Cowell of Ka‘iulani Spices and private chef Kathi Saks, both of the Hawaii chapter of Les Dames d’Escoffier, will lead the class at Red Barn Farmstand.
”Bold & Cold Summer Soups & Salads,” 10 to 11:30 a.m., will cover the science of taste and how to be sure that the flavors you create hold true even when chilled. Saks will also demonstrate vegetable- chopping knife skills.
Cost is $25, which covers samples of the soups and salads demonstrated, a glass of hibiscus iced tea and a dressing sample to take home. Reservations: redbarnfarmstand.com/events.
Red Barn Farmstand is at 66-320 Kamehameha Highway, Haleiwa. Call 753-4350.
Class focuses on Giada
Food Network chef Giada De Laurentiis will be there in spirit if not in person as Williams Sonoma presents a cooking class, 10 a.m. Sunday at the Ala Moana Center store.
A store culinary specialist will lead the class, which introduces Williams Sonoma’s new tools and pasta sauces using De Laurentiis’ recipes. Cost is $30 and includes a jar of De Laurentiis’ pasta sauce. Call 951-0088 to sign up. Registration is limited to 30.
White is the key color
The concept behind Le Diner en Blanc: Dress all in white, prepare dinner, then carry that dinner plus a table and chairs (all white) to a secret location to celebrate the spirit of DIY elegance with 1,600 other like-minded individuals.
The fourth Blanc affair takes place Sept. 9. Many spots have been taken by attendees from previous years or people they have invited. Newbies may put their names on a waiting list at honolulu.dinerenblanc.com/ register. Those on the list will be contacted starting Thursday.
Cost to attend is $40, plus a $9 membership fee, with a two-person minimum.
For those who need help with the food end of it, chef Kevin Hanney of 12th Ave Grill is offering a three-course dinner and cheese board, available at an extra charge when registering.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
