Roy Yamaguchi’s Eating House 1849 in Kapolei marks its first anniversary Jan. 28 with a “Plantation Paina” to benefit Kahumana Organic Farm’s School to Farm program.
The event, from 11 a.m. to 2 p.m., combines food and drink stations with plantation-influenced activities, including lau hala weaving, gyotaku printing, an art station for kids and farmers market booths. Pony rides will take place from 11 a.m. to 1 p.m.
Chef Randy Bangloy will serve Eating House specialties including pipikaula, pulled pork bao on buns, sliders, hamachi tataki, pancit lumpia, shrimp piri piri cocktail and Korean vegetable pancakes. Bangloy said he is also making “my mom’s signature banana lumpia,” crusted with banana chips.
For the keiki there will be a station of kid-friendly food.
Cost is $40, $20 for ages 12 to 17, $10 ages 12 and under. The adult ticket includes two alcoholic drinks from stations offering draft beer, bloody marys and a Champagne-and-juice bar.
A portion of the proceeds will go to Kahumana Farm.
Call 447-1849 or visit royyamaguchi.com. Eating House is in the Kapolei Commons complex, just outside the Regal movie theater.
POKE FUNDRAISER BENEFITS MOANALUA HIGH ORCHESTRA
The Moanalua High School Symphonic Orchestra is on its way to the National Orchestra Festival in Atlanta in March, but getting there takes cash.
You can help, plus get your fill of beer, wine and poke, at a Poke Night benefit, 5 to 7 p.m. Saturday at Moanalua Gardens.
The fresh fish is coming from Poke and Box, Fresh Catch and Foodland and Times supermarkets.
Wine selections are by Dave Yoshida, a former Hawaii resident who earned his master sommelier certification last year; Waikiki Brewery is handling beer choices.
The orchestra will entertain. Tickets are $60; ages 21 and older only. Visit fundingaloha.com/poke or call 306-6878.
LOCAL-STYLE COOKING DEMO
January’s cooking demonstration at Adventist Health Castle is themed “Cook Healthier Local Style.”
Personal chef Alyssa Moreau leads the class, at 6 p.m. Jan. 25.
On her vegetarian menu: curry with Okinawan sweet potato, salad with sesame vinaigrette and fruit tarts.
Cost is $12. Payment is due two days in advance. Call 263-5050.
TREFETHEN WINES SHOWCASED
The Kahala Hotel & Resort is marking the golden anniversary of Trefethen Family Vineyards with a dinner featuring vineyard owner Janet Trefethen, at 6 p.m. Jan. 24 at Hoku’s.
The dinner opens with a seafood bar, followed by four courses by Hoku’s chef Eric Oto.
The Napa Valley, Calif., winery’s 50th-anniversary chardonnay will be paired with a pan-seared day boat scallop. The entree will be a duo of beef filet and braised short rib, paired with Trefethen’s 1996 and 2014 cabernet sauvignon.
Cost is $165. Call 739-8760 or go to kahalaresort.com/dining (click on “dining events”).
COOKING CLASSES FOR KIDS
Pounders Restaurant in the Hukilau Marketplace at the Polynesian Cultural Center has launched a kids’ cooking class series.
Pounders chef Felix Tai leads the hourlong classes that give children ages 4 to 12 hands-on cooking experience.
The next Keiki Culinary Academy class is Saturday, with future sessions on Jan. 27 and Feb. 10, 17 and 24. All classes are at 9 a.m.
Cost is $22 per class, or join the cultural center’s Ohana Club (free to kamaaina) and each class will be $15.
Call 293-3142 or visit hukilaumarketplace.com/events.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
