Celebrity chef Vivian Howard mixed her North Carolina-style grits with poi,sausage, turnip greens and chicharrons, left, at the Les Dames d’Escoffier benefit dinner Sunday at Mari’s Garden in Mililani.
Local chef Ed Kenney’s grits were made with a new Waimanalo corn that produced orange-toned grits, which he served with crispy-skinned imu pork, a soft-cooked egg and adozen toppings of the diner’s choice.
Howard, host of PBS’ “A Chef’s Life” was the event’s guest ofhonor. Many other chefs at the gala prepared dishes that took a local spin on recipes in Howard’scookbook, “Deep Run Roots.”
REVISIT PLANTATION DAYS
Get a history lesson and dinner, too, when Lanai Tabura hosts “Hawaii Plantation Dinner Under the Stars,” a six-course pop-up, 6 to 8 p.m. Thursday at Hyatt Centric Waikiki Beach’s Splash Lounge.
The meal will spotlight immigrants and the foods they introduced between 1852 and 1900. Tabura will tell the story of how each dish grew in popularity in Hawaii.
Hyatt Centric chef Yoshi Ohata’s menu includes spicy ahi poke with kalo chips, duck foie gras nigiri (representing Japanese cuisine), kalo chive pancake with watercress salad (Korean), hoisin-glazed Kurobuta pork belly with baby bok choi and fried paiai (Chinese) and an adobo lamb rack chop with ulu puree (Filipino). A Kalo Krunch dessert from Hawaiian Pie Co. finishes the night.
The dinner includes wine pairings by Johnson Brothers of Hawaii.
Cost is $95. Call 237-7868.
DINNER BENEFITS FOOD BANK
The Hawaii Foodbank’s Great Chefs Fight Hunger fundraiser takes place on Saturday at its Mapunapuna warehouse, featuring dishes prepared by a long list of Oahu chefs, premium wines, craft cocktails, beers and entertainment.
Among the participating chefs: Keith Endo of Vino, Kevin Hanney and J. Schoonover of 12th Ave Grill, Wayne Hirabayashi of Hoku’s, Andrew Le of The Pig & the Lady, Robynne Maii of Fete, Lawrence Nakamoto of Mariposa and Wade Ueoka of MW Restaurant.
There will also be a silent auction and entertainment by Fresh Preps, Jeff Says No and Henry Kapono.
Tickets are $200. Call 836-3600 or go to hawaiifoodbank.org.
EPICUREAN JOURNEY BEGINS
Kick off a whirlwind journey across the globe at “Vino Viaggio Epicureo,” featuring Italian wines selected by master sommelier Patrick Okubo, plus a four-course meal by chef Shaymus Alwin.
The dinner — at 6 p.m. March 29 at Azure Restaurant — is the first of the Royal Hawaiian’s 2018 Epicurean Journey events.
Epicurean Journey dinners will continue every other month — in May, July, September and November.
The March 29 menu centers on an entree of Kauamano Farms porchetta, paired with the 2012 Silivo Nardi, Brunello di Montalcino. For the full menu go to royal-hawaiian.com/dining/azure.
FESTIVAL CELEBRATES AG
The Leeward Coast will celebrate Prince Jonah Kuhio Kalanianaole and his agricultural legacy on Sunday at Ka‘ala Cultural Learning Center for the Waianae Valley Prince Kuhio Community Day.
The free family event includes activities centered on pounding and cooking kalo (including a cook-off), limu (seaweed) and fish, wetland taro, laau lapaau (plant and food medicine), food sovereignty and wellness, water rights and dry-land gardening.
Festivities run 9 a.m. to 2 p.m. at the center in Waianae, at 85-555 Farrington Highway, located at the end of Waianae Valley Road. Parking is limited, so carpooling is recommended.
NEW MARKET OPENS
A new farmers market, Red Barn Farmers & Friends Market Days, opens Sunday3/25 on the lawn in front of Red Barn Farmstand in Haleiwa.
The market will run from 10 a.m. to 3 p.m. weekly, offering local produce, artisanal products and prepared foods. The stand, at 66-320 Kamehameha Highway, is open 8 a.m. to 3 p.m. Wednesdays to Sundays. Call 753-4350.
Cost is $130. Call 931-7837.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
