Honolulu Weekly

An Evening at Lanikuhonua A wine- and food-tasting event. Food provided by Don Ho’s Island Grill, Formaggio Grill and Roy’s Restaurant. Feast on braised short ribs, celery root mashed potatoes and more. Also included will be a silent auction, beer tasting and live entertainment. A fundraiser for Kapolei Rotary Club’s humanitarian mission abroad. Visit [kapoleirotary.org].

Locally Grown Menu: March Chef Hiroshi Fukui features a four-course locally grown menu each month. For March, enjoy some sizzlin’ snapper sushi, a Maui Cattle Beef Co. spring roll, panko-crusted mahi mahi and vanilla-roasted pineapple carpaccio.

Communal Table: Farmers’ Market Chefs Keith Endo and Jason Miyasaki of DK Steakhouse present a dinner of local snapper carpaccio, braised Kona red veal cheek and more. Call 533-4476.

Tasting Tuesday: Beef and Beer Chef will present three beef appetizers, including braised brisket with cabbage and roasted garlic aioli, grilled skirt steak with carmelized onions and apples and a mustard demi sauce, and seared tenderloin with sauce au poive. These will be paired with a Stout, Porter, Lager and Brown Ale.

Weekly Wine Dinner: Asian Accents Enjoy a three-course menu. 3/8 features scallop ceviche napoleon paired with El Cove Pino Gris, Willamette, Oregon, 2008; butterfish steamed in a banana leaf paired with Tangley Oaks Chardonnay, Santa Barbara County, California, 2005 and more.

How to Enjoy a Healthy Lifestyle Stephen Ishikawa, program coordinator for Mokichi Okada Association Hawaii and volunteers will present purifying therapy, a tea ceremony and a sampling of natural foods to encourage healthy lifestyles. All ages.

Chef Russell Siu demonstrates his cooking techniques on cream of asparagus soup, house-made truffle mozarella cheese, pan-seared medallion of salmon and chocolate amaretto truffle tart. Of course you get to eat the final products!

Everything You Wanted To Know About Shellfish Clams, crabs, scallops and all those tasty shellfish you love eating, but may not feel comfortable selecting and cooking yourself. Walter Rhee, a former marine biologist and chef, walks you through the tasty journey. Samples included. So bring your appetites, as well. Call 391-1550 or visit [waltereatshawaii.com].

Pies, Cobblers and Pies Whether you like more crust or more filling, learn how to make different types of gooey, panned baked goods to adjust to all kinds of preferences. Call 956-8244 or visit [outreach.hawaii.edu]

Bizarre Asian Foods in Hawaii Andrew Zimmern’s got nothing on Hawaii. Dive into sea cucumber, thousand-year-old eggs, natto, stinky tofu, silkworms and more…if your palate can handle. Visit [waltereatshawaii.com] or call 391-1550.

The Quick and the Bread Bread doesn’t have to take forever. Biscuits and scones are among the good carbs covered in this class.

Wellness Cooking Demonstration: Eat a Rainbow Learn to cook a rainbow of colorful vegetables and fruits, and eat your way to good health. Samples included, of course. Otherwise that would just be cruel. Visit [castlemed.org].