RINKA’S NEW HOME
The Japanese restaurant Rinka has moved from the Ala Moana area to Ward Village, nearly doubling in size. The menu of izakaya and traditional dishes includes Big Island abalone simmered in a soy-based sauce, topped with sea urchin ($21.75). The new location is in the Ae‘o complex (site of Whole Foods Market), 1001 Queen St. Hours are 11 a.m. to 2 p.m. and 5 to 10 p.m. Call 773-8235.
DINING EVENT BENEFITS HAWAII FOODBANK
The Hawaii Foodbank’s Great Chefs Fight Hunger benefit dinner takes place March 23, an evening of food, wine, craft cocktails, a silent auction and live entertainment.
The event takes place at 6 p.m. at the food bank’s Mapunapuna warehouse and raises funds for the organization’s mission of providing food to those in need.
Participating restaurants include 12th Ave Grill, Herringbone, Hoku’s, Mariposa at Neiman Marcus, Stripsteak and the Pig & the Lady.
Cost is $200. VIP tickets are $250; tables are $3,000. Call 954-7874 or go to hawaiifoodbank.org.
BAKER ENTERS TV FOOD FRAY
“Spring Baking Championship” returns to the Food Network next week with a Maui pastry chef among the competitors. Riccardo Menicucci, right, of the Four Seasons Resort Maui will be among 10 bakers going after a $25,000 grand prize.
The new season debuts at 6 p.m. Monday , repeating frequently. The first episode covers animal- themed doughnuts and watercolor cakes decorated in spring fruits and vegetables.
Menicucci, according to his Food Network profile, starting making pizza when he was 7, at his parents’ restaurant in Italy.
The show is hosted by Clinton Kelly, with chef-judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
For details: foodnetwork.com/spring bakingchampionship.
A YOUNG COOKING CHAMP
Crislin-Lehua‘Aloha Wong transformed a mystery basket containing kampachi, abalone, long beans, tomatoes and kale to win the Chaine des Rotisseur Young Chef Competition Saturday.
Wong, left, who works at Roy’s Waikiki, came out ahead of two other competitors and will represent Hawaii in a national contest in Pittsburgh.
The culinary contest is open to chefs under the age of 27, sponsored by the Chaine des Rotisseurs gastronomic organization, an international group with nearly 25,000 members.
Wong is a graduate of Campbell High School and is enrolled in the pastry program at Kapiolani Community College.
Competing against her Saturday were Seth Muraoka, a KCC student, and David Dela Cruz, who works in the Waipahu High School culinary program.
Each contestant created three dishes using the mystery basket ingredients. Wong’s dishes were kampachi crudo with concasse tomatoes, pickled carrots and lime vinaigrette; steamed kampachi with abalone risotto, garlic long beans and crispy kale; and a dark chocolate mousse tart with tomato-berry coulis.
MOANA MASTER CLASS
Learn to dismember a whole fish and what to do with the pieces in a cooking class Saturday with chef Colin Sato of Beachhouse at the Moana.
The demo-plus-lunch is the March installment in the monthly Master of the Craft Cooking Classes.
Sato will explain two kampachi dishes — a sashimi salad and smoked and grilled kampachi kama. Both dishes will be served for lunch, along with a panna cotta dessert.
As a bonus, Star-Advertiser columnist and mixologist Chandra Lucariello will demonstrate and share a mango cocktail.
The session runs from noon to 2 p.m. at the Beachhouse. Cost is $100, including lunch and wine pairings. Reservations: honoluluboxoffice.com/moana.
Next month’s class, on April 13, has an Easter theme, led by pastry chef Carmen Montejo. Call 921-4600.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
