Kokua Co-op in Moiliili is bringing in venison from Puuohoku Ranch on Molokai, and it is sublime. This is not your gamey, must-stew deer meat — not that there’s anything wrong with venison stew. But this is more like deer veal. You will have to resist the impulse to overcook it, but with a light hand in the saute pan, you can have a dinner that will make guests swoon. Like most locally raised meat, it is not inexpensive, but it is worthy of a special meal. Round steak is $19.99 a pound or $19.49 for co-op owners.
— Stephanie Kendrick
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BLT Steak chef launches cooking classes
Guillaume Thivet, pictured, executive chef of BLT Steak, opens a monthly series of “Fresh From the Market” luncheon cooking classes Sept. 10 with a focus on curing and pickling.
Sessions run from noon to 3 p.m. on the second Saturday of the month and begin with 90 minutes of instruction.
Lessons learned, everyone eats: a three-course lunch, including wine.
Cost is $90 except the December class, which is $110. Call 729-9729.
Future classes:
>> Oct. 8: Paella
>> Nov. 12: Classic Catalan tapas
>> Dec. 10: Year-end holiday celebration
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Film looks at 144-year-old sake brewery
The painstaking process of traditional sake-making, as told through a look inside the 144-year-old, family-owned Yoshida Brewery in northern Japan, is captured in “The Birth of Sake,” an award-winning documentary by Japanese-American filmmaker Erik Shirai. The show airs 10 p.m. Monday on KHET, on the “POV” documentary series.
Yoshida Brewery is now in its sixth generation of making its libation with an exacting process that has its employees working for about six months in nearly monastic seclusion, and the company’s 27-year-old heir is set to become its next brewmaster, an unusual undertaking for an owner. The film, says Shirai, is less about drinking sake than it is about the people who make it.
