STRIKE GOLD WITH A PAIR OF DEALS
Golden Week in Japan runs Saturday to May 5, which means an increase in Japanese visitors.
Merriman’s Honolulu and Mahina & Sun’s are offering fixed-price Golden Week menus, available to all:
>> Merriman’s (1108 Auahi St.; 215-0022): Bag O’Biscuits (buttermilk biscuits with butter and sea salt), ahi poke made tableside, filet mignon with green beans in Bearnaise sauce, and Waialua Chocolate Purse. Cost is $65.
>> Mahina & Sun’s (Surfjack Hotel, 412 Lewers St.; 924-5810): Poi Bowl (smoked ahi, cucumber poke, tomato), octopus beignets, Merguez sausage risotto, 12-grain rice salad with ahi, chocolate tart with fruit. Cost is $65; $25 more with wine pairings).
BUILD YOUR KITCHEN KNOW-HOW
Want to expand your cooking repertoire or beef up your skills? Slow Food O‘ahu is offering several workshops in May, with a knife expert, dumpling chef and poke cookbook author. All events will be held at da Shop: books + curiosities, 3565 Harding Ave. in Kaimuki. Email slowfoodoahu@yahoo.com for details.
>> “Dumplings All Day Wong”: A Workshop With Chef Lee Anne Wong (4:30 to 6 p.m. May 11; $72, $65 Slow Food members): The chef of Koko Head Cafe and author of “Dumplings All Day Wong” will lead a hands-on class in dumpling making.
She will cover three methods: pan-fried, steamed and boiled, plus fillings and folding techniques. Wong will also discuss the differences between fresh and frozen dumplings.
Participants will receive a copy of her book. Sign up at 808ne.ws/dumpling.
>> Knife Skills 102 — Mastering the Fundamentals (2 to 4 p.m. May 18; $68/$60): Chef Grant Sato delves into basic and advanced knife strokes. Students should bring their favorite knife and a cutting board to learn the strokes and practice various cutting techniques.
Participants will receive a copy of “Knife, the Culture, Craft and Cult of the Cook’s Knife” by Tim Hayward. Sign up: 808ne.ws/knife.
>> Poke Workshop + Talk Story Lunch With Author Martha Cheng (11 a.m. to 1 p.m. May 26; $58/$50): Food writer Martha Cheng, author of “The Poke Cookbook: The Freshest Way to Eat Fish,” will discuss poke traditions and history while taking participants through the preparation of a traditional poke and a modern version.
A tasting follows, and everyone will receive a copy of Cheng’s book. Sign up: 808ne.ws/poke.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
