Chicken curious? And other upcoming food events

February 26, 2013

Martha Cheng,

Carnival in Brazil may be over, but Cactus keeps the festive spirit alive with a special Carnival menu including Brazilian street foods like coxinha (potato and yucca croquettes) and dishes such as feijoada (the Brazilian take on chili), pao de queijo (chewy cheese bread) and vatapa (seafood simmered in a spicy cashew and coconut sauce). And what is Carnival without drink? On the menu: lilikoi caipirinha and Brazilian sangria.
Carnival specials at Cactus run until March 3, 261-1000, cactusbistro.com

[3/1/13: This event has been cancelled.] The cheeky pop-up Miso and Ale returns to Moke's Bread and Breakfast in Kailua. The five course menu starts with a deconstructed clam chowder; and features such curiosities as a lobster "sphere" encasing ramen noodles and "pig and bananas," a slow-roasted pork belly with banana mustard, chips and "pig powder."
$65, 6:30 p.m., Saturday, March 2. Reservations at misoandalepopup3213.eventbrite.com

The first BLT Steak opened in New York on 3/3/04, so BLT Steak Waikiki celebrates with $33.04 select steaks and entrees (such as the 12-ounce filet mignon, 14-ounce ribeye and grilled Keahole lobster) and $3.03 sides and desserts. Normally, steaks can run upwards of $40 and sides $11, so snag a reservation quick.
Sunday, March 3, e2hospitality.com/blt-steak-waikiki/

Chicken curious? Want to raise chickens for eggs and/or meat? Then attend a chicken workshop at Nalolicious Farm, a new aquaponics farm. Topics include feeding and care, housing, predator control and yup, slaughtering and processing techniques. This is a hands-on workshop: participants will take home their own freshly killed meat bird.
$50, 1 to 5 p.m., Saturday March 16, jd@nalolicious.com for reservations. nalolicious.com

If you're on Kauai, check out a special dinner featuring Michelle Karr (pastry chef at Alan Wong's), Ronnie Nasuti (executive chef at Tiki's Bar and Grill) and Christopher Kulis (chef de cuisine at Capische in Wailea, Maui). The menu includes Big Island abalone with ponzu gelee, pork tortellinis with local goat cheese and Karr's beloved pineapple shave ice. The dinner benefits Kauai Community College.

Those looking to hone their skills in the kitchen can attend workshops taught by the guest chefs. Kulis will teach a sous vide workshop, Nasuti will share his techniques and secrets for pates and terrines, and Karr will demonstrate pate a choux, the basis of treats like cream puffs and gougeres.

Dinner: $75, 5:30 p.m. Wednesday, February 27 at Kauai Community College.
Workshops: 8:30 a.m., Thursday, February 28
For more information and reservations, call 645-0878