PBS chefs discuss ‘recipes for life’ at Surfjack Waikiki

Meet two PBS television cooking-show hosts — one from Hawaii and one from North Carolina — at a book signing and talk-story session Monday at Surfjack Hotel & Swim Club in Waikiki.

Chefs Ed Kenney, host of “Family Ingredients” and owner of several Oahu restaurants, including Mahina & Sun’s at the Surfjack, and Vivian Howard, host of “A Chef’s Life” and owner of Chef & the Farmer in Kinston, N.C., will participate in a panel discussion, “Recipes for Life — Why Our Culinary Heritage Matters.” Attendance is free.

Howard will sign copies of her book, “Deep Run Roots: Stories and Recipes from My Corner of the South,” from 6 to 7 p.m. Books will be sold for $45, with proceeds donated to Les Dames d’Escoffier International’s Hawaii chapter.

The panel discussion starts at 7 p.m. Appetizers from recipes in Howard’s cookbook will be served.

The Surfjack is at 412 Lewers St. Register at eventbrite.com (search for “Surfjack.”)

Kenney and Howard will also be featured in a benefit event for Les Dames, 4 to 7 p.m. Sunday at Mari’s Garden in Mililani. Tickets are $150; visit ldeihawaii.org/events.

LEARN FINER POINTS OF FORAGING

Take a walk on the wild side and forage for your meal with Slow Food Oahu, 1 to 4 p.m. Sunday.

The group’s “Spring Foraging in Urban Honolulu” event takes place in lower Tantalus near the Hawaii Nature Center, led by Nat Bletter of Madre Chocolate.

Bletter will introduce the seeds, flowers, fruits, vines and more growing wild in Makiki, then he’ll toss together everything collected into a salad.

Bring bags for gathering and a fork and plate to dig into the salad.

Meet just past the entry to the nature center, which is at 2131 Makiki Heights Road. Cost of the adventure is $20; $15 for Slow Food members. Register at eventbrite.com (search for “Slow Food foraging”).

INDIAN DISHES ON THE MENU

Castle Wellness Center’s monthly “Eat Well for Life” cooking demonstration focuses on an Indian meal, 6 p.m. March 22 at Adventist Health Castle’s Wellness Auditorium.

Personal chef Alyssa Moreau will lead the class, to cover dishes of dal with kabocha, pulao rice and cardamom date bars.

Cost is $12; payment and reservations are due at least one week in advance. Call 263-5050.

The class is part of a series on plant-based cooking presented in partnership with the Blue Zones Project.

MW HEADS FOR SOUTHEAST ASIA

MW Restaurant is offering a special menu of Southeast Asian street food, 5 to 9 p.m. Sunday, part of a monthly series of global street-food events.

Small plates designed for sharing are priced at $5 to $25 each, to include chili crab, Lobster Otak Otak (wrapped in banana leaves), crab fried rice, fried curry chicken wings, sticky rice pudding and kaya (coconut jam) toast.

Craft cocktails will be featured from the featured region.

MW is at 1538 Kapiolani Blvd. Call 955-6505.

LYCHEE HITS JAMBA JUICE MENU

Lovers of lychee: Jamba Juice Hawaii has three new tastes for you. Introduced Monday:

>> Lychee Dream smoothie with soy milk, nonfat frozen yogurt and raspberry sherbet

>> Tropical Lychee smoothie with passion fruit-mango juice, pineapple, honeydew and soy milk

>> Lychee Mango Bowl with honeydew, nonfat frozen yogurt and soymilk, topped with granola, shredded coconut and bananas

Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.