Classes and Recipes Archives - Honolulu Magazine

15 Fun Group Activities to Do with Visiting Friends and Family This Holiday Season

Katrina Valcourt — Mon, 25 Nov 2024 18:30:11 +0000

Every year when the holidays roll around, I’m inundated with “where should we eat” and “what should we do” texts from friends who will be in town. And while I love a good brunch or dinner out, it’s the unique and unexpected activities that leave the deepest impressions. Here are some ideas for entertaining everyone on your calendar (and most of them aren’t Christmas-related!).

Photo: Courtesy of Magical Mystery Show

Watch a Magic Show

Grab your friends for an intimate and interactive Magical Mystery Show reminiscent of the Victorian era at the Hilton Waikīkī Beach Resort & Spa. A rotating series of performers means you can get a different experience each time (see the dates for each magician online).

$99 general admission, $89 for kama‘āina with ID, $59 for keiki age 4–12, keiki under 4 free, $169 for VIPs, 2500 Kūhiō Ave., hotel-magic.com, @themagicalmysteryshow

Make Wreaths Up in the Mountains

What could be more picturesque than crafting wreaths from foraged invasives—including Christmas berry, Norfolk pine and ironwood—at a cabin in the misty mountains of Pālehua? Join Island-Boy and Pua Hana for a workshop with live holiday music by Clare Nelson, plus refreshments. Hurry—these fill up, with only Dec. 16 and 17 available.

$175, palehua.org, @ossipoffcabin

Photo: Courtesy of Andrea Lee

Try an Escape Room

Our roundup of six kid-friendly escape rooms includes typical games as well as virtual reality and holiday themes. Note: Room With a Clue moved to a new location at 1023 Pensacola St., Suite G (second floor). Our team was able to collect 40 gingerbread tokens through solving puzzles and answering trivia questions (see our experience in this reel). How many can you find?

Enter the Smash Lab

Holidays got you stressed? Take it out on old appliances, dishes and furniture at Break’N Anger, Honolulu’s only rage room. There’s also a room where you can splatter everything with paint.

From $78.75, 1008-A Kawaiaha‘o St., (808) 888-2630, breaknanger.com, @breaknanger

Go On a Rum Tour

Kō Hana Rum’s tours are a great way to go go out for a drink and learn about local ag. Choose from tours of either the distillery or the farm tour; both end with a classic rum flight, which can be upgraded to an aged rum flight for $15.

92-1770 Kunia Road, #227, Kunia, (808) 649-0830, kohanarum.com, @kohanarum

Photo: Courtesy of Aloha Immersive

See All the Lights

Honolulu Hale and the surrounding area will be extra festive this year for its 40^th anniversary, thanks in part to 250 feet of light tunnels donated by Show Aloha Land. There’s also a new immersive holiday experience at the Hawai‘i Convention Center, ’Twas the Light Before Christmas, that you won’t want to miss.

Honolulu City Lights, Honolulu Hale, 530 S. King St., honolulucitylights.org, @friendshonolulucitylights

’Twas the Light Before Christmas, Hawai‘i Convention Center, 1801 Kalākaua Ave., alohaimmersive.com, @twas.honolulu

Photo: Courtesy of Wai Kai

Try an Obstacle Course

Whether zip lining up in the trees or dashing across floating steps in a lagoon, obstacle courses can help you burn off some of those holiday cookies. Select from three zip line adventures at Coral Crater Adventure Park (one includes s’mores!), or try an all-day pass at Wai Kai AquaVenture.

Coral Crater Adventure Park, 91-1780 Midway St., Kapolei, (808) 626-5773, coralcrater.com, @coralcrater

The LineUp at Wai Kai, 91-1621 Keone‘ula Blvd., ‘Ewa Beach, (808) 515-7873, waikai.com, @waikailineup

Photo: Laura Dornbush

Go Ice Skating

Make it feel like the holidays up north by slipping on a sweater and lacing up your skates at Ice Palace Hawai‘i. Find the public skate calendar online (it’s open on Christmas!).

$18, 4510 Salt Lake Blvd., (808) 487-9921, icepalacehawaii.com, @icepalacehawaii

Photo: Aaron K. Yoshino

Chuck an Ax

When we first went to Blade & Timber in 2019, it didn’t yet serve alcohol. That’s changed now that it relocated to Keawe Street. Lanes can accommodate up to four or six people each, but if you go with a bigger group, you can try synchronized ax-throwing in neighboring lanes.

506 Keawe St., (808) 208-1709, bladeandtimber.com, @bladeandtimber

Photo: Erik Kabik

See Cirque du Soleil’s New Show

‘Auana debuts at the Outrigger Waikīkī Beachcomber Hotel Dec. 5. It’s the first Cirque residency in Hawai‘i, with shows at 5:30 and 8:30 p.m. most nights. Even if you’ve seen other Cirque shows, you’ll want to check out this Hawai‘i-inspired one.

From $85, 2300 Kalākaua Ave., cirquedusoleil.com, @cirquedusoleil.auana

Photo: David Croxford

Tour an Estate

Doris Duke’s private residence turned museum, Shangri La, is still a hidden gem for many, in part because walk-ins aren’t allowed. Check out the museum of Islamic art, culture and design with a tour organized by (and beginning at) the Honolulu Museum of Art. Tickets will be released Dec. 4 at 10 a.m. for the next quarter.

shangrilahawaii.org, @hi_shangrila

SEE ALSO: She’s a Force

Take a Cooking Class

Prep for the new year by learning how to make ozoni with Margotto Hawai‘i chef Shiori Okuya at Cookspace Hawai‘i. Monthly classes since its return have featured Raíz Tortillas and Istanbul Hawai‘i. This next one, Dec. 8, is great for small groups who want to get hands-on (and taste ozoni and truffle mochi as you go).

Bloomingdale’s Ala Moana, third floor, 1450 Ala Moana Blvd., cookspacehi.com, @cookspacehawaii

SEE ALSO: CookSpace Hawai‘i Is Back!

Volunteer

For many, showing gratitude is the reason for the season. Reserving time to help those in need or getting more involved in your community can be a new holiday tradition for your family, whether you’re cleaning up a beach or helping deliver food. One way to find a nonprofit you’re interested in helping is through the Give Big Hawai‘i portal, where you can also donate.

givebighawaii.com

Photo: Andrea Lee

Make Gifts for Each Other

Bring friends to a Gem Studio jewelry-making workshop. Rather than make something for yourself, exchange rings with each other at the end.

International Market Place, 2330 Kalākaua Ave., thegemstudio.com, @gemstudio.hawaii

SEE ALSO: 40 Amazing Things to Do

Play Pub Trivia

Join forces to take down other teams at Geeks Who Drink trivia nights at Lanikai Brewing Co. and Aloha Beer Co.

geekswhodrink.com, @geekswhodrink

Find more holiday events in our Ultimate Guide to Holiday Happenings on O‘ahu.

Holiday Crafts and Recipes to Try with Your Family This Year

Honolulu Family Team — Thu, 21 Nov 2024 18:30:11 +0000

The holidays are a time for giving and spending time with loved ones. But how to fill that time? We’ve rounded up tons of holiday crafts and recipes to keep kids who are out of school busy with activities.

Click to the holiday you want to explore:

Thanksgiving

Crafts

Photo: Michelle Aucello

Recipes

Photo: Michelle Aucello

Christmas

Crafts

Photo: Karen DB Photography

Recipes

Photo: David Croxford

New Year’s

Crafts

Photo: Aaron K. Yoshino

Recipes

Make It With the Family: Ring In the New Year with New Year’s Eve Bread

Hawai‘i Comfort Food: A Homemade Recipe for Oxtail Soup

Christi Young — Fri, 15 Nov 2024 18:30:00 +0000

Editor’s Note: It’s nearly four years since former HONOLULU Magazine editor Christi Young first published her family’s oxtail soup recipe. It’s an easy go-to for soup weather. And the 1/4 cup of whiskey toward the end is completely optional.

Photo: Christi Young

There is a little debate about where my grandma got her recipe for this lip-smacking, collagen-heavy soup. The suspicion is that she found her favorite in one of the Hawaiian Electric cookbooks, then added a few ingredients of her own, including, at one point, tangerine peel. (It was later deleted.)

I don’t know what rendition of this dish I received from my mom. All I know is that it has the flavors I grew up with. And when I make it, my husband, father-in-law and one of my close friends wait eagerly, ginger shoyu at the ready.

My girls were a little skittish when they saw the large chunks of oxtail. So I broke the meat off the bone and threw some fresh saimin noodles in the broth for more keiki-friendly eating.

Oxtail Soup

Ingredients

6 lbs. of oxtail, blanched and drained
2 cups raw, unshelled peanuts
6-8 shiitake mushrooms, soaked and cut in half or thirds
3 star anise prongs
2 teaspoons Hawaiian salt
1.5-inch piece of ginger, smashed, plus a few pieces for ginger shoyu
2–3 carrots, peeled and cut in chunks
4 quarts water
1–2 chicken bouillon cubes

Instructions

Put all ingredients in a pot and bring to boil.
Simmer for 2.5–3 hours.
Use a gravy separator to remove the oil or skim oil off the top.
Add salt to taste.
Optional: add 1/4 cup good whiskey 30 minutes before done.
Use a garlic press to squeeze the juice out of a 1-inch piece of fresh ginger and mix with shoyu. Serve on the side.
Top with green onions or cilantro to taste.

Note: If you like your peanuts firm or on the crunchier side, add them in the last hour.

CookSpace Hawai‘i Is Back!

Katrina Valcourt — Fri, 04 Oct 2024 19:00:20 +0000

The first class at CookSpace 2.0: Learn how to make tortillas on Oct. 6 with Raíz Tortillas. Photo: Courtesy of Raíz Tortillas

The final issue of Honolulu Weekly in June 2013 was all about food. I was on the editorial team that spent weeks hunting down 100-plus dishes, experiences and tidbits. Among them was a story by my friend Jamie Noguchi about a new 1,000-square-foot kitchen space at Ward Warehouse. CookSpace had just launched, offering classes that taught basic culinary skills and how to cook things like less-stress brunch and plant-based and gluten-free dishes.

Four years later CookSpace closed ahead of the warehouse’s demolition, and I regretted never having signed up for a class. So when I got an email last week announcing its return at nearby Ala Moana Center, I hopped on a call with co-founder Melanie Kosaka to find out more.

“We wanted to start doing this sooner than later. Part of the thinking was people now seem so divided, and we thought cooking is something that brings people together, and people can celebrate cultural differences,” says Kosaka, a passionate home cook with a background in food media. “So we need to do this now.”

CookSpace relaunches this weekend with Simmer Sundays, focusing on slow and easy meals. The first one is with chef Ramón Germán of Raíz Tortillas at the former Forty Carrots space in Bloomingdale’s at Ala Moana Center. A $90 ticket includes a welcome drink and appetizer, a lesson in making tortillas, then eating them with carnitas, guac and salsa. Participants will take home Raíz tortillas and get 25% off Le Creuset products at Bloomingdale’s that day. Classes will continue there through the end of the year and are geared toward anyone age 14 and up.

Photo: Courtesy of Raíz Tortillas

Kosaka’s partner in the new CookSpace is Megan Tomino, a culinary producer and food stylist who helped start original CookSpace and returned home after spending time on the mainland. (Jason Kim, also involved in the beginning, has since moved to Los Angeles.)

“I think when we started, there was definitely an interest in cooking, but coming out of the pandemic, so many people have now gotten into cooking and really see it as something that they want to do, like an everyday activity,” Kosaka says. Plus, it’s a fun way to make friends and support small businesses and diverse food traditions. “The more that we can service that and bring that to life is a good thing.”

Follow CookSpace on Instagram or sign up for its newsletter for updates on the class schedule and other events. The next class will be with Istanbul Hawai‘i on Nov. 3.

Simmer Sundays with Raíz Tortillas, Oct. 6, 1–3 p.m., Bloomingdale’s Ala Moana, third floor, $90, cookspacehi.com, @cookspacehawaii

Alan Wong’s Favorite Healthy, Local Snacks for Kids (and Grownups)

Diane Seo — Thu, 01 Aug 2024 10:00:19 +0000

Chef Alan Wong in the kitchen at ChefZone. Photo: Aaron K. Yoshino

It’s challenging for parents wanting to prepare healthy snacks for their kids. With demanding schedules and higher fresh food costs at the grocery store, fast-food selections may be appealing. But the rise of childhood obesity, Type 2 diabetes and other ailments is cause for concern. The hidden fats, sodium and sugars in today’s foods have made food labels essential reading. Parents should be particularly aware of what’s in processed foods.

Eating local is beneficial for many reasons, chef Alan Wong says. “When you eat local, the food is probably fresher. You also reduce your carbon footprint and support local farmers, ranchers, fishermen.” And while eating locally produced foods is often more expensive than buying mainland products, he believes it pays off. “Parents set the tone at home about what to eat and how to eat, and their choices become their kids’ choices, so I believe paying more for healthier foods is worth it,” he says.

The first thing Wong recommends is to choose fresh and “live” items over processed ones and to avoid ultra-processed foods. Fresh and live foods include fruits and vegetables, and processed foods are anything in a can, bottle or package. “Snacks can be impulsive,” he says. “You get hungry and grab what’s in the fridge or on the shelf. If you have chips, that’s what you eat.” If you have an assortment of nuts and seeds—or vegetable sticks, cooked sweet potato, taro or ‘ulu—it will be a better alternative, he adds. And if you’re short on time, a lot of stores sell cut fruits and vegetables, as well as chickpea and edamame hummus.

Illustrations by Hailey Akau

***

Okinawan Sweet Potato

Instead of store-bought desserts, prepare a coconut ginger tapioca.

Okinawan sweet potatoes can be a tasty, healthy snack for kids—and the whole family. They can be air-fried, steamed, baked, microwaved, and they can be eaten hot or cold. You can cook them based on what kind of equipment you have at home.

To prepare a coconut ginger tapioca, cook the tapioca like pasta by placing it in boiling water; just make sure it doesn’t stick to the bottom of the pan. After draining and rinsing in cold water, chill. For the coconut ginger cream, reduce the coconut milk with a little organic cane sugar or monk fruit sweetener and a few slices of ginger until it thickens to a syrup-like consistency. Chill. Combine the coconut ginger cream and tapioca, put it into a bowl, top with a sorbet and cubes of Okinawan sweet potato. You can add any fruit to this as well.

Edamame and Cucumbers

Instead of store-bought dips, make edamame dip.

Whether locally grown or from Japan, edamame can make a great dip for carrots, cucumbers and other raw vegetables. Just mix it with some olive or avocado oil in a food processor or blender until it’s a creamy consistency. I make a hummus once in a while, and my trick is to add some ice cubes to the blender to make it lighter and fluffier.

Another snack to try with cucumbers uses moro miso, which has a third of the sodium of a tablespoonful of salt. You can eat cucumbers with it or any vegetable as crudites. Add a little vegan mayo to the moro miso to make it more spreadable.

Taro

Instead of french fries, make taro cubes.

Taro, an excellent source of fiber and good carbs, is sold at local markets frozen and already cooked. Cut the taro into square-inch cubes, then either deep-fry, air-fry or bake them. They make a great, nutritious snack and can also be used as healthier croutons for a salad.

Kale and Other Vegetables

Instead of potato chips, make kale or vegetable chips.

Just cut it up and toss in an air fryer.

Eggs

Instead of regular hard-boiled eggs, make colored ones.

Eggs are a good protein and a great snack. To make them fun for kids, you can stain them. It’s funny, when you get kids to color Easter eggs, they always want to eat them.

Eggs can be stained with beet juice or tea. Just boil the eggs, then when cooked, shock them with ice water and shatter them while still in the water, but don’t peel. Soak them in beet juice or tea for a few hours.

Tomatoes

Instead of store-bought salad dressing or salsa, make it fresh.

I like a chilled soup of tomatoes. Just add ripe tomatoes, olive oil and salt, then blend. If your kids are OK with garlic and a little spice, I like to add a touch of chile pepper water.

You can also cut cherry tomatoes in half, add a little salt and let them sit for at least 15 minutes. The tomatoes release their juices. I like to use the juice to create vinaigrettes, relishes or salsas. I also like to roast cherry or baby tomatoes in a pan with a little avocado oil until they are about to burst. The tomatoes get more flavorful and intense and can be used in sauces or vinaigrettes, or eaten after roasting.

Apple Bananas

Instead of gummy fruit snacks or fruit roll-ups, prepare chewy apple bananas.

Half-dried apple bananas are one of my favorite snacks. I use a food dehydrator to make them and they come out like soft, chewy jerky. You can also put them in your oven or air fryer.

You can buy a small dehydrator, but if you don’t have one, you can stick them in your oven at the lowest temperature setting and start checking on them in an hour. They should roll up. You can do this with mangoes too, but mangoes have more water so it’ll take a lot more time to dry them.

Avocados

Instead of store-bought dips or guacamole, prepare homemade versions.

You can make a delicious Green Goddess dressing that can be used as a dip for crudites. Blend mayonnaise, spinach, green onions, cilantro, tarragon and Italian parsley. And while blending, add some lemon juice. You can then add avocado to give it more body. The avocado allows you to add less mayonnaise than you normally would.

An avocado purée is also versatile and can be combined with almost anything. What’s important is to add an acid like lemon or lime juice or vinegar to stop it from oxidizing. You can add salt, minced onions and cilantro to get a guacamole taste.

Save the Date for Family Events This Fall

Laura Dornbush — Thu, 01 Aug 2024 10:00:11 +0000

Photo: Courtesy of Hawai‘i Food and Wine Festival

Keiki in the Kitchen

Sunday, Aug. 4, 10 a.m. to 3 p.m.

Wai Kai, ‘Ewa Beach

hawaiifoodandwinefestival.com, @hifoodwinefest

Be Our Guest! The Music of Disney with the Hawai‘i Symphony Orchestra

Saturday, Aug. 17, and Sunday, Aug. 18, 7:30 p.m.

Tom Moffatt Waikīkī Shell, 2805 Monsarrat Ave.

myhso.org, @hawaiisymphonyorchestra

Duke’s OceanFest

Aug. 17–25

Waikīkī Beach

dukesoceanfest.com, @dukes_oceanfest

Photo: Courtesy of Made in Hawai‘i Festival

Made in Hawai‘i Festival

Aug. 23–25

Hawai‘i Convention Center, 1801 Kalākaua Ave.

madeinhawaiifestival.com , @madeinhi

Photo: Andrea Lee

Okinawan Festival

Aug. 31–Sept. 1

Hawai‘i Convention Center, 1801 Kalākaua Ave.

okinawanfestival.com, @okinawanfestival

Comic Con Honolulu

Sept. 6–8

Hawai‘i Convention Center, 1801 Kalākaua Ave.

comicconhonolulu.com, @comicconhnl

Photo: Courtesy of Aloha Festivals

Aloha Festivals Ho‘olaule‘a

Saturday, Sept. 21, 6 to 9:30 p.m.

Kalākaua Avenue

alohafestivals.com, @alohafestivals

HAIS Education Fair

Saturday, Sept. 28, 10 a.m. to 2 p.m.

Hawai‘i Convention Center, 1801 Kalākaua Ave.

hais.us, @haisconnect

Family Day and Open House

Saturday, Sept. 28

Hawaiian Mission Houses Historic Site and Archives, 553 S. King St.

missionhouses.org, @hawaiian_mission_houses

Aloha Fun Ride

Sunday, Sept. 29, 8:15 a.m.

Kapi‘olani Park, near the bandstand

hbl.org, @hblridealoha

Hawai‘i Book & Music Festival

Saturday, Oct. 5, and Sunday, Oct. 6

University of Hawai‘i at Mānoa campus

hawaiibookandmusicfestival.com, @hawaiibookmusic

Hawai‘i Children & Youth Day

Sunday, Oct. 6, 10 a.m. to 3 p.m.

Frank F. Fasi Civic Center, 650 S. King St.

hawaiicyd.org, @hawaiichildrenandyouthday

Your Guide to the Perfect Weekend in Honolulu: Aug. 1–7, 2024

Laura Dornbush — Wed, 31 Jul 2024 18:30:05 +0000

Photo: Courtesy of Hawai‘i Food and Wine Festival

Keiki in the Kitchen

Sunday, Aug. 4, 10 a.m. to 3 p.m.

This weekend, foodie families will learn to cook kid-friendly snacks, get tips from the pros and cheer on junior chef competitors at this Hawai‘i Food & Wine Festival event dedicated to keiki. Take selfies with celebrities Duff Goldman, Jet Tila and Netflix Is It Cake? star Justin Salinas, plus make your own li hing gummy creations with chef Roy Yamaguchi.

Family-friendly, free admission with online registration, $5 per hands-on activity, Wai Kai, 91-1621 Keoneula Blvd., ‘Ewa Beach, hawaiifoodandwinefestival.com, @hifoodwinefest

Photo: Courtesy of Pacific Ink and Art Expo

Pacific Ink and Art Expo

Friday, Aug. 2, 3 p.m. to 11 p.m.

Saturday, Aug. 3, 11 a.m. to 11 p.m.

Sunday, Aug. 4, noon to 6 p.m.

Back after a four-year break, this event brings together more than 400 of the best tattoo artists from Hawai‘i and around the world. Get inked, talk story with traditional Hawaiian and Polynesian practitioners, showcase your tattoo in a contest and enjoy the lineup of live entertainment.

$75 plus fees for a three-day pass, $30 plus fees for one-day admission, free for keiki under 12, Neal S. Blaisdell Exhibition Hall, 777 Ward Ave., hawaiitattooexpo.com, @hawaiitattooexpo

Hawai‘i Heart Walk

Saturday, Aug. 3, 7 a.m.

Did you know that heart disease is the leading cause of death in Hawai‘i? Do something about it by recruiting a team or registering individually in this annual fundraiser for the American Heart Association. Follow the 4.5-mile route around Diamond Head, get pumped up with the Heart Walk playlist, honor survivors and collect resources at the post-walk health and wellness fair.

Family-friendly, free, Kapi‘olani Park, Waikīkī, www2.heart.org, @hearthawaii

Photo: Courtesy of Board of Water Supply

Unthirsty Plant Sale

Saturday, Aug. 3, 9 a.m. to 3 p.m.

No green thumb needed for this annual event celebrating drought-tolerant vegetation. Shop for cacti, succulents and native varieties from local vendors, diagnose garden problems with help from onsite “plant doctors” and visit educational booths to boost your knowledge.

Family-friendly, free, Hālawa Xeriscape Garden, 99-1268 Iwaena St., ‘Aiea, boardofwatersupply.com, @bwshonolulu

Photo: Courtesy of Paws for Portraits

Keiki, Canine & Kitty Fest

Saturday, Aug. 3, 10 a.m. to 1 p.m.

Help the Hawaiian Humane Society celebrate the one-year anniversary of the Kosasa Family Campus at Ho‘opili with activities for the whole family, including face painting, arts and crafts, games, food and local vendors. If you’re looking to add a furry member to your ‘ohana, all pet adoptions on Saturday will be sponsored by Hawai‘i State Federal Credit Union!

Family-friendly, free admission with a pet supply donation, Hawaiian Humane Society’s Kosasa Family Campus, 91-1945 Fort Weaver Road, ‘Ewa Beach, hawaiianhumane.org, @hawaiianhumane

These Foodie Craft Classes Nourish Mind and Soul

Thomas Obungen — Fri, 17 May 2024 18:30:04 +0000

Photo: Thomas Obungen

I was always a ceramic collector, never a ceramic maker. On a quest to expand my hobbies, I’ve been diving into the deep end with quirky, foodie-focused workshops led by ceramicist Allison Arakawa at Fishcake’s Fishschool. No experience is required, and all the materials are provided—I just show up and learn.

My fridge friends on my fridge. Photo: Thomas Obungen

Fridge Friends 2

The summer season’s first Fishschool classes start this weekend. Learn how to make miniature ceramic magnets by welding together pinch pots with slip before adding on limbs and other details. Working with soft clay is cathartic—you pat and smooth out bumps and lumps until the shape is to your liking. In the remaining time, build and sculpt additional figures and friends until all the clay is used.

Photo: Thomas Obungens

The following week, you return to glaze your friends before they’re fired in the kiln and finished with magnets.

Saturdays, May 18 and 25 at 1 p.m., $40

Roasty Toasty Bracelets

Ready to rock your favorite baked treat on your wrist? In this workshop, Arakawa teaches you how to roll, form and finish miniature croissant-, bun- and bread-shaped beads that can be strung on a bracelet or keychain.

Sundays, June 2, 9 and 16 at 11 a.m., $60

Cuppy Shot Friends

Continuing her foodie ceramic series, Arakawa teaches you how to make character-shaped shot cups with basic hand-building techniques. Whether you’re downing espresso shots, ginger shots or shot shots, these Cuppy Shot Friends will be there to cheer you on.

Fridays, June 7 and 14 at 6 p.m., $60

Shake Shake Shake

Spice up your kitchen table with a pair of ceramic seasoning shaker buddies. Similar to Fridge Friends, in these Fishschool classes, Arakawa teaches pinch pot, scoring and slip techniques to create a cute duo of shakers for sugar, spice and everything nice.

Saturdays, July 20 and 27 at 11 a.m., $60

Edible Adornments

Craft tiny versions of the dishes you crave while learning basic hand-building and jewelry-making skills. You’ll string them together to create simple jewelry pieces to cherish forever. This class is ideal for hungry crafters of all skill levels.

Saturdays, Aug. 10, 17 and 24 at 1 p.m., $60

307 Kamani St., fishcake.us/book-online, @ceramicsbychibs

Expand Your Culinary Horizons in Expert-Led Cooking Classes

Thomas Obungen — Wed, 01 May 2024 10:00:50 +0000

Beachhouse at the Moana

The Moana Masters cooking series highlights different parts of the culinary experience at the historic Moana Surfrider. A recent class led by pastry chef Carmen Montejo included a demonstration on preparing the blueberry scones and a mixed berry jam that accompanies the hotel’s signature afternoon tea service (also included in the experience) at Beachhouse.

$135, 2365 Kalākaua Ave., beachhousewaikiki.com, @beachhousemoana

Photo: Credit Abe McAulton, Courtesy of Hana Kitchens

Hana Kitchens

Hana Kitchens, a hub for makers and tasters, incubates talent like no other. And sharing knowledge with foodies who enjoy cooking at home is a big part of what it does. Hana Kitchens’ chef-led classes encompass a world of cuisines, from Italian street food to sushi and falafel. The hands-on sessions are suitable for both novices and experienced home cooks—and often sell out fast. Sign up for Hana Kitchens’ email newsletter for the scoop on registration.

$120 to $220, 55 Merchant St., hanakitchens.com, @hanakitchens

Hau Tree

This pasta-making tour of Italy takes place in the comfort of an oceanfront private dining room at Kaimana Beach Hotel’s Hau Tree restaurant. Learn the basics of mixing and rolling fresh pasta from chef John Taube IV, whose experience in Michelin-star kitchens will help you add a gourmet twist to home-cooked meals. The class includes dinner, wine pairings and gifts to bring home. Check out the class in this reel.

$225, 2863 Kalākaua Ave., exploretock.com, kaimana.com, @thehautree

Hawaiian-Style Cooking Classes

Chef Linda Gehring invites attendees to her Kāhala home kitchen to learn how to prepare Hawaiian food or other types of cuisine. The session ends with a communal meal.

$149 to $169, 4078 Kulamanu St., hawaiianstylecookingclass.com, @histylecooking

Culinary Institute of the Pacific

Set in the modern food labs of the Culinary Institute of the Pacific, the noncredit courses at Kapi‘olani Community College offer one of the best values for classes. This month, learn about local Chinese classics like minute chicken on cake noodle and beef chow fun from chef instructor Grant Sato. Past classes have covered local Japanese dishes, artisanal breads and more.

$130, 4303 Diamond Head Road, ce.uhcc.hawaii.edu, @kccculinary

Wellness Kitchen

Registered dietitian Lisa Matsunaga brings a dash of insight and a huge scoop of health to her intimate cooking classes in her home kitchen in East O‘ahu. Her most popular class covers the basics of a Japanese-style teishoku lunch, including a daikon salad, misoyaki fish, chawanmushi, soup and brown rice. Other classes cover special occasion meals, gyoza dumplings, vegan dishes and more.

$425 for two people (minimum), wellnesskitchenhi.com, @wellnesskitchenhi

Fishschool

Although you won’t learn how to cook, ceramicist Allison Arakawa’s classes at Fishschool involve baking … in a kiln! From Fridge Friends to Delicious Dishes, many of Arakawa’s ceramics classes revolve around food themes. And they book up fast.

$40 to $60, 307c Kamani St., fishcake.us, @fishschoolhawaii

Remember When Our Moms Used the Same Island Cookbooks

Stacey Makiya — Fri, 19 Apr 2024 18:30:54 +0000

Editor’s Note: Who has the whole set? Favorite Island Cookery stopped publishing years ago, but the mere mention can melt people’s hearts. In this favorite from January 2023, Stacey Makiya learns a key lesson from the legendary 1970s and ‘80s cookbooks from Honpa Hongwanji temple on Pali Highway.

Photo: Stacey Makiya

Membah wen … Hongwanji cookbooks were the ‘it’ cookbooks? It was the culinary bible for most local moms back in the day. Including mine. Recently, I moved and did the whole purge thing. The only cookbook I treasured (and wanted to save) was an orange-covered Hongwanji paperback passed down to me from my mom.

It’s splattered with stains from shoyu chicken sauce and strawberry Jell-O syrup, but it’s the closest I’ll get to my mom’s own recipes. She’s an amazing cook; I’m not. (I inherited her high cheekbones, not her kitchen skills). Every time I attempt to make something new and make it like my mom’s, my daughter forces a smile and says, “It’s good, but not like Grandma’s.”

Then when I call my mom for help, her immediate response is, “Just taste it. I do it by taste.” Right. Would I be calling you if I could do it by taste?! She dishes out: if it’s too sweet, add more shoyu or salt; if it’s too salty, add sugar; if there’s not enough sauce, add water or chicken broth; if it’s watery, add cornstarch. There are no exact measurements, just commands. By the end, my nishime or beef sukiyaki is a hot mess of unbalanced umami-ness.

Photo: Stacey Makiya

My mother was never one to hide secret recipes, that’s not the reason for her elusiveness in her directions. Growing up, me and my sisters watched her cook, and she did most things “by taste.” But every so often, she would buss out a Hongwanji cookbook. The yellow or orange-covered versions. If that was her authority, surely it could help an older, bitter me.

The book I have (there are multiple versions) is home to more than 400 recipes—vetted by the ladies of the Honpa Hongwanji Buddhist Temple. The recipes are simple: no need-to-buy new gadgets and the prep process, for most, is a short order. Some local favorites include mochiko chicken, chili pepper water, Portuguese bean soup, Korean hamburger, pork hash, seven-layer Jell-O, easy prune cake, mango chutney and more. There are some mystery title recipes that piqued my interest: porcupine tempura, mock chicken legs, cowboy hot cake and McKinley Special—a corned beef stew. Not my taste but sounds comforting.

Photo: Kayde Nakamura

Front of the book, there’s a brief summary of the temple’s mission and the religious holidays they celebrate. In back, a glossary of foods and ingredients commonly found in Hawai‘i is super handy, especially if you want to gift it as an omiyage.

Recently, I made butter mochi for a party. The recipe came from a quick Google search, it’s always hit or miss when copying something online. This flopped. The mochi didn’t have that brown, crackly top and a dip developed in the mid-section. People eat with their eyes, so I wasn’t surprised when my (sometimes too honest) family said, “What happened?”

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I did redeem myself. My friends were coming over for dinner, and I made the brave choice to make mochi again. This time, I reached for the Hongwanji cookcook. Boom! Best mochi I ever made. The golden-brown, crispy top, edges were bubbly and buttery and the custard … oh-so sweet and creamy—there were no leftovers or mean comments.

Of course, I admit, it wasn’t as good as Mom’s. And I accept things I make might fall flat. But I’ll throw my toque in the ring, as long as I have her and her bible guiding me.