Net some fun at seafood fest

From 9 a.m.-4 p.m. Sunday, there will be cooking demonstrations, keiki activities, contests and performances in celebration of Hawaii Seafood Month.

Hari Kojima will hold a public fish auction, 9-10 a.m. by Farmers Market. From 9 a.m.-noon, the public is welcome to a "Guess the Weight" contest and Howard Deese's vertical fish tasting at Tropic Fish and Vegetable Center.

At Ward Warehouse, Kapiolani Community College cooking demonstrations will be held from 10 a.m.-noon and 2:30-4 p.m., Ward Warehouse amphitheater. They also will have seafood tastings available for $2 from 11 a.m.-2 p.m. Kid's Marine Zone will have free activities for keiki 11 a.m.-4 p.m. and the food fair will also be held at the same time. A keiki hula performance will be held from 1-2 p.m., amphitheater.

Ward Centre will also have restaurant seafood tastings available for $2 from 11 a.m.-2 p.m. Various chefs share their techniques from 11 a.m.-4 p.m. with Richard Field and Randy Hudnall emceeing.

For information, call 591-6599.

"Brewer's Dinners": Diners can enjoy a Pacific Rim-inspired cuisine with their brewed beers, 5:30 p.m. the last Tuesday of every month. Chef Keith Steel Kong will create appetizers and dinners to accompany Gordon Biersch's brews. For $35, diners get a tour of the brewery, appetizers, and a comparative beer tasting and food pairings. For reservations, call 599-4877.

"Wines of the World": Take a trip around the world with Kevin Burkett, Alan Suzuki, Chefs Donato Loperfido and John Armstrong, and Sous Chef Michael Miho, 6:30 p.m. July 23, Nicholas Nickolas restaurant. Burkett and Suzuki will discuss Southern wines and spirits of Hawaii. There also will be wines from Spain, Chile, Australia and France.

The chefs will present a reception featuring ahi spring rolls with plum sauce, shrimp francais style on toasted ciabatta bread and kiawe grilled scallops. An appetizer of grilled shrimp and scallops over orange rice pilaf will follow.

The first main course includes stuffed filet of sole with king crab and roasted garlic in a choron sauce. An intermezzo of Hibiscus sorbet with vodka will cleanse your palate before the second course of seared veal tenderloin with foie gras is served.

Strawberries panzini will end the culinary tour.

Cost: $65 (not including tax or gratuity). For reservations, call 955-4466.

"Some Like It Haute": Halekulani presents two cooking demonstrations by world-renowned chefs. Chef Wayne Hirabayashi of Orchids will demonstrate charbroiled garlic shrimp and pan roasted opakapaka at 6:30 p.m. July 31, for $50.

Yves Garnier, chef de cuisine of La Mer, will prepare mushroom caps fillet with snails (or scampi) and hazelnut butter, and moano fillet and pureed olives in phyllo dough. Garnier's demonstration costs $60 and will be at 6:30 p.m. Aug. 28.

For reservations, call 923-2311.