Learn about the foods and culture of Peru at a dinner Jan. 26 sponsored by Slow Food Oahu.
Chef Ed Kenney has designed a menu, centered on his interpretation of ceviche, and including tastings of classic dishes.
A slide lecture will be presented by Tom Sheeran, an importer of Peruvian textiles, handicrafts and folk art, and author of “Artists of the Loom: The Ayacucho Weavers of Peru” (Costasur Publishing, 2014). Sheeran is a Slow Food volunteer and an instructor in the Osher Lifelong Learning Institute at the University of Hawaii-Manoa.
The dinner runs from 5:30 to 7:30 p.m. at a private address in Moiliili that will be given to ticket holders.
Cost is $70; $60 for Slow Food members. BYOB – Chilean or Argentine wines are suggested. Go to eventbrite.com (search for “Peru”).
LEARN THE BREW BUSINESS
Like beer? Enough to make it yourself and put your own brew on the market?
Steve Haumschild, CEO and brewmaster for Lanikai Brewing Co., is offering a class on operating a craft-beverage business, aimed at those who’d like to start a brewery, winery, distillery or beer business; current business owners; and fans of craft beverage who would like to know more about the industry.
The classes, offered through the University of Hawaii-Manoa Outreach College Professional Programs, will be held over three Saturdays, from 9 a.m. to 5 p.m. on the Manoa campus:
>> Jan. 26: Overview of the state’s alcohol industry
>> Feb. 2: Business management
>> Feb. 9: Marketing and distribution
Cost is $299 per course or $769 for all three. Register at explore.outreach.hawaii.edu or call 956-9249.
MEAT-FREE COOKING
Lessons in vegetarian cooking are offered in two classes:
>> Kaimuki Public Library: Sisi Kong of Down to Earth will demonstrate two vegetarian recipes using local ingredients, 1 to 2:30 p.m. Tuesday in the library meeting room; free. Samples and recipes will be provided. Call 733-8422.
>> Adventist Health Castle: Learn to make Indian tikka masala in January’s Eat Well for Life cooking demonstration, 6 p.m. Jan. 24 in the medical center’s Wellness & Lifestyle Medicine Center Auditorium. Presenter will be Edgar Edge, director of retail food services at Castle, who also will prepare basmati rice and garlic naan bread. Cost is $12, which includes food samples and recipes. Reservations are required a week in advance. Call 263-5050.
A CHOCOLATE HOW-TO
John McGough, owner and pastry chef with Hau‘oli Pastry Co., explains how to work with dark, milk and white chocolates in “Chocolate Dreams,” a class offered on Jan. 31 at Windward Community College.
McGough will demonstrate techniques for making chocolate ganache and a French-style truffle.
The class will meet from 6 to 8 p.m. in Hale Akoakoa Room 132. Cost is $75.
Register online at windwardcce.org/cooking. The class is one of a number of food-oriented classes offered through the the year by WCC’s Career and Community Education department.
FREE APPRENTICE CLASSES
Kapiolani Community College is offering free certification programs for food-service workers interested in more formal training or moving into management. Classes begin in mid-February:
>> Hawaii Cook Apprentice Program: 30 weeks of instruction, available to current back-of-the-house employees. The program covers sanitation and food safety, cooking fundamentals, culinary nutrition, menu planning and an introduction to food service. Register through continuinged.kapiolani.hawaii.edu.
>> Hawaii Restaurant Management Apprentice Program: A 25-week online program to train employees for supervisory positions. Topics cover sanitation and safety, human resource management, marketing and controlling food costs. Textbooks must be provided by the student. Email program coordinator Marcus Fikse, marcusjt@hawaii.edu, or call 734-9477.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
