QUEEN KAPIOLANI KICKS OFF NEW BRUNCH

The Queen’s Brunch ($55), starting Sunday at the Queen Kapiolani Hotel’s Deck. restaurant, is a sumptuous feast for seafood lovers, with its array of offerings from the ocean, as well as traditional brunch dishes and bottles of mimosa ($50).

The Sunday brunch runs 11 a.m. to 3 p.m. weekly. Call 931-4488.

FIREFIGHTERS’ BENEFIT

Help promote fire safety and prevention while feasting on the creations of premier local chefs Sept. 14.

The Honolulu Firefighters Foundation is raising funds through its 10th Annual Signature Chefs Food Festival from 5:30 to 9 p.m. at the Honolulu Fire Department headquarters in Kakaako, 636 South St.

Chefs from the Sheraton Waikiki’s Kai Market, Stripsteak, Chef Chai, MW Restaurants and more will offer oxtail soup, Pacific reef squid, sauteed prawns, smoked brisket and other specialties. Cooks from a number of firehouses will also contribute their own favorite dishes.

Ku Kia’i, a group comprised of Honolulu firefighters, will perform.

Tickets are $175; tables for 10 are $3,000. Visit foodfestival2019.com or call 657-7098.

HALEKULANI HAPPENINGS

Wine and baked goods are spotlighted with special events at the Halekulani in Waikiki this month, located at 2199 Kalia Road.

First, the Cattleya Wine Bar hosts two tastings of Italian wines this month, with light bites by Orchids Chef de Cuisine Christian Testa. Make reservations at 923-2311.

>> For $59, guests can join the conversation through 7:30 p.m. Thursday with Donato Loperfido, celebrated chef and wine importer, on sparkling wines.

>> On Sept 19, meet Cynthia Challacombe of the family winery Pio Cesare.

Meanwhile, the new Halekulani Bakery & Restaurant will hold retail pop-up events to preview delectable treats and pastries from 10:30 a.m. to 1:30 p.m. Sept. 8 and 22, and Oct. 6 and 13 in the Halekulani Gatehouse. The bakery will be part of the new boutique hotel, Halepuna Waikiki by Halekulani, opening Oct. 25.

Meet Halekulani’s Executive Pastry Chef Mark Freischmidt and head baker Tatsuhiro Kaneshiro from Imperial Hotel – Tokyo, who specializes in the art of bread making.

CELEBRATE FREDDIE

Fans of the legendary Freddie Mercury should head to Hard Rock Cafe to celebrate the singer’s birthday Thursday with a breakfast 10 a.m. to noon, and by digging into Freddie’s Mustache Milkshake, available through Sept. 12.

The milkshake combines bourbon and dark rum with vanilla ice cream and dark chocolate sauce, topped with white chocolate whipped cream, and crowned by an iconic chocolate brownie mustache in honor of Mercury, the late lead singer of Queen. It’s all part of Hard Rock International’s annual celebration of his life and music, “Freddie for a Week.” Proceeds benefit The Mercury Phoenix Trust, a charity that supports the global fight against HIV/AIDS.

The milkshake will also be available in a nonalcoholic version. Fans who want to wear Freddie-inspired t-shirts and a collectible pin while slurping up the shake can stop by the Cafe’s Rock Shop or visit shop.hardrock.com to purchase the merchandise.

DESIGN AND DESSERT

Two kitchen designers will be available for consult at a discount at the free community event, Design Impacts Lives, hosted by the American Society of Interior Designers Hawaii Chapter, Saturday at the Na Lama Kukui showroom in Iwilei.

Shelley Tanner of John Cook Kitchens and Tiare Pinto from Archipelago Hawaii will be among those providing 20-minute consultations for $20 (usually $200 per hour). The event from 10 a.m. to 4 p.m. features interactive workshops and discussions on the latest home trends, and a diverse home sample sale, where a portion of proceeds will benefit Habitat for Humanity.

Tiny Pyramid (the former JJ Bistro) will unveil a one-time special Designer Dream Puff, pictured above, in support of the event. Guests can partake of the chocolate hazelnut cream puff for $4.50. Tiny Pyramid, also located in Na Lama Kukui, is at 560 N. Nimitz Highway.

HOLIDAY HEAD START

Colin Sato, chef de cuisine of the Moana Surfrider’s Beachhouse, will give instructions and tips Sept. 14 on breaking down a whole turkey and cooking its different parts, techniques that will come in handy for upcoming holiday celebrations.

This Moana Masters cooking class be held from noon to 2 p.m. at the Beachhouse at the Moana.

Sato will demonstrate how to prepare the turkey breasts and legs using the sous vide method. The cooked turkey parts will then be seared for a crispy and caramelized exterior.

Mixologist Chandra Lucariello will share pairing tips during the demo.

Following the demo, guests will be served a lunch that includes a chicory and walnut salad with poached pears; Turket-ta (a take on the porchetta) with bacon and Brussels sprouts, and roasted root vegetables. For dessert, an apple and cranberry pie. Lucariello pairs this meal with holiday- inspired cocktails.

Cost is $100. Guests will receive a goodie-bag of recipes and gifts. Tickets are available at honolulu-box-office.squarespace.com/moana. Price includes complimentary valet parking or self-parking at the Sheraton Princess Kaiulani.

MAC NUTS, UBE STYLE

The Kahala Hotel & Resort has put a vibrant purple twist on its signature chocolate-covered macadamia nut candies with a new Ube Coconut version, just in time for National Macadamia Nut Day, celebrated today.

These bright purple clusters, made with Filipino ube yam, are available through Sept. 30 at the hotel. Other special flavors (think pink for Breast Cancer Awareness month) also are in the works. A half-pound box goes for $32.

The hotel is at 5000 Kahala Ave. Call 739-8888.