Hilton Hawaiian Village hosts Honolulu BBQ Fest

Where there’s smoke, there’s barbecue. Plates of it. Follow the smoke to the Honolulu BBQ Festival Saturday at the Hilton Hawaiian Village Waikiki Beach Resort.

Hilton chefs will set up food stations across the resort’s Great Lawn, serving up smoked beef brisket, St. Louis-cut pork spareribs, smoked chicken, pulled pork and more.

Classic sides include sweet potato casserole with bourbon, macaroni and cheese, and peach baked beans. For dessert: banana cream pie and berry crisp.

Live entertainment will be headlined by country singer Kalsey Kulyk.

The festival runs from 6 to 9 p.m. Tickets are $35, covering one entree. A $55 ticket covers an entree, one side and a beverage, early entry at 4 p.m. and parking.

Additional food and beverage tickets will be sold.

Purchase tickets at hiltonhawaiianvillage.com/bbq.

COOKING BASICS FOR TEENS

Teens interested in picking up kitchen skills can kick off summer with a weeklong cooking workshop, June 11 to 15 at the Kapolei High School Culinary Lab.

Cynthia Pratt, a retired Kapolei culinary instructor, leads the classes, open to students ages 13 to 18. Instruction will cover topics from kitchen safety to cooking basics to table setting and etiquette. Each day’s session will conclude with a tasting of everything the students cook.

Recipes will run from egg dishes to main dishes and desserts.

Classes are 9 a.m. to noon; and until 1 p.m. on the last day. Cost is $135, which covers all supplies and ingredients. Enrollment is limited to 10 students and a few slots are left.

Register through malamalearningcenter.org (click on “programs”) or call 483-0678.

SPIRITED WORKSHOPS AT WCC

Windward Community College is offering lessons in liquor over three classes beginning next week. All classes will include appetizers paired to the liquors by the Uala Leaf Cafe campus restaurant. Register through windwardcce.org/cooking or call 235-7433.

>> Wine Tasting: A lesson in evaluating wines through sight, taste and scent, and matching them with food; 5:30 to 7:30 p.m. June 7 at WCC’s Hale Akoakoa Cafeteria. Led by Daniel and Alice Swift, owners of Swift Hospitality Consulting, a food and beverage education company. Cost is $45.

>> Three Local Spirits: Swift will lead a tasting and discussion of the most common beverage spirits, as well as locally produced spirits, 5:30 to 7:30 p.m. June 21 at the Hale Akoakoa Cafeteria. Cost is $45.

>> Beer TALEs: The acronym Taste, Appreciate, Learn about and Enjoy will be discussed in this class covering local brews; 11:30 a.m. to 1 p.m. June 30 at Beer Lab HI, 1010 University Ave. Led by Nic Wong, brewmaster at Beer Lab HI. An IPA, a porter and a sour will be paired with foods with health benefits. Cost is $25.

WAIKIKI RESTAURANTS HOST WINE DINNERS

>> d.k Steak House: A Wine ‘N’ Wagyu Dinner will feature Cris and JoAnn Cherry of Villa Creek Cellars in Paso Robles, Calif., 6 p.m. Monday. Their wines will be paired with three courses by chef Albert Balbas centered on Tajima Wagyu beef, plus dessert.

The entree: hanger steak with fingerling potatoes, Bordelaise sauce and herb-roasted root vegetables, served with the 2013 Villa Creek High Road Rhone red blend.

Cost is $90. Go to dkvillacreek.eventbrite.com or call 931-6280. Balbas’ Wagyu specials will continue June 5 to 9.

>> Sansei Seafood Restaurant & Sushi Bar: California winemaker Gavin Chanin hosts a dinner Tuesday, showcasing single-vineyard chardonnays and pinot noirs from Chanin Wines in Santa Barbara and Lutum Wines in Lompoc, paired to dishes by chef Adrian Solorzano.

The dinner, beginning at 6 p.m., centers on an entree of pork tenderloin with smoked beet coulis, duck-fat potatoes and roasted carrots, served with the 2013 Lutum pinots, “Bien Nacido” and “La Rinconda.”

Cost is $89. Call 931-6286 or go to sanseichanin.eventbrite.com.

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